Search Results (1,321)

Changes in lifestyles, as well as the growing attention to healthy nutrition, led to the increasing demand for wines with reduced alcohol content. The reduction in fermentable sugars in the pre-fermentation stage of wine is one of the common methods for the production of wines with lower alcohol content. Viticultural practices such as early harvesting, use of growth regulators, reducing leaf area to limit photosynthetic rate, and pre-harvest irrigation are utilized. Additionally, techniques such as juice dilution, juice filtration with membranes, and the use of enzymes (e.g., glucose oxidase) are also employed in the pre-fermentation stage. This review summarizes and describes the classic and innovative viticultural and pre-fermentation techniques used to reduce the alcohol content and their main impact on the compositional characteristics of wine. Full article

Kombucha, a traditional fermented beverage, has become an important topic in global health beverage research due to its potential health benefits. The aim of this review is to integrate the existing literature and analyze the interactions among microbial communities during the fermentation process of kombucha, especially how Saccharomyces, Acetobacter, and Lactobacillus generate bioactive components with health benefits through the cascade reaction in sugar metabolism–ethanol oxidation–organic acid accumulation. We also focus on the effects of fermentation conditions (e.g., time, temperature, and strain) on the microbial community structure and metabolic pathways, as well as their effects on the bioactive components and quality of kombucha microbiota (the microbial community in kombucha). By combing and analyzing the existing studies, this review provides an important theoretical basis for the optimization of the fermentation process, enhancement of health benefits, and development of functional beverages of kombucha microbiota, as well as new ideas for future research directions. Full article

Engineering of Cupriavidus necator could enable the production of various polyhydroxyalkanoates (PHAs); particularly, poly(3-hydroxybutyrate-co-3-hydroxyhexanoate) (P(3HB-co-3HH)), a biopolymer with enhanced mechanical and thermal properties compared to poly(3-hydroxybutyrate) (PHB), can be efficiently produced from vegetable oils. However, challenges remain in the recovery process, particularly in removing residual oil and minimizing degradation of the polymer structure during extraction steps. This study investigated the effects of ethanol-based defatting on the recovery and polymeric properties of P(3HB-co-3HH). The proposed method involves the addition of ethanol to the cell broth to effectively remove residual oil. Ethanol improved the separation of microbial cells from the broth, thereby streamlining the downstream recovery process. Using ethanol in the washing step increased the recovery yield and purity to 95.7% and 83.4%, respectively (compared to 87.4% and 76.2% for distilled water washing), representing improvements of 8.3% and 7.2%. Ethanol washing also resulted in a 19% higher molecular weight compared to water washing, indicating reduced polymer degradation. In terms of physical properties, the elongation at break showed a significant difference: 241.9 ± 27.0% with ethanol washing compared to water (177.7 ± 10.3%), indicating ethanol washing retains flexibility. Overall, an ethanol washing step for defatting could simplify the recovery steps, increase yield and purity, and retain mechanical properties, especially for P(3HB-co-3HH) from oils. Full article

Thai fermented soybeans (TFSs) contain phytochemicals with anti-diabetic benefits. In this study, an initial non-optimized TFS extract (TFSE) was prepared using a conventional triplicate 80% ethanol extraction method and evaluated for its biological activity. TFSE effectively reversed TNF-α-induced insulin resistance in 3T3-L1 adipocytes by enhancing insulin-stimulated glucose uptake, indicating anti-diabetic potential. TFSE also upregulated the phosphorylation of AKT (a key insulin signaling mediator) and the expression of adipogenic proteins (PPARγ, CEBPα) in TNF-α-exposed 3T3-L1, suggesting the mitigation of adipocyte dysfunction; however, the results did not reach statistical significance. The conventional extraction process was labor-intensive and time-consuming, and to enhance extraction efficiency and bioactivity, the process was subsequently optimized using environmentally friendly microwave-assisted extraction (MAE) in combination with the Box–Behnken design (BBD) and response surface methodology (RSM). The optimized extract (O-TFSE) was obtained over a significantly shorter extraction time and exhibited higher levels of total flavonoids and antioxidant activity in comparison to TFSE, while showing reduced levels of isoflavones (daidzein, genistein, and glycitein) in relation to TFSE. Interestingly, O-TFSE retained similar efficacy in reversing TNF-α-induced insulin resistance and demonstrated significantly stronger α-glucosidase and α-amylase inhibitory activities, indicating its enhanced potential for diabetes management. These results support the use of MAE as an efficient method for extracting functional compounds from TFS for functional foods targeting insulin resistance and type 2 diabetes mellitus. Full article

Background/Objectives: An increasing number of apparently healthy individuals are adhering to a gluten-free lifestyle without any underlying medical indications, although the evidence for the health benefits in these individuals remains unclear. Although it has already been shown that a low- or gluten-free diet alters the gut microbiota, few studies have examined the effects of this diet on healthy subjects. Therefore, our aim was to evaluate whether and how a prolonged low-gluten diet impacts gut microbiota composition and function in healthy adults, bearing in mind its intimate link to the host’s health. Methods: Forty healthy volunteers habitually consuming a gluten-containing diet (HGD, high-gluten diet) were included in a randomised control trial consisting of two successive 8-week dietary intervention periods on a low-gluten diet (LGD). After each 8-week period, gut microbiota composition was assessed by 16S rRNA gene sequencing, molecular quantification by qPCR, and a cultural approach, while its metabolic capacity was evaluated through measuring faecal fermentative metabolites by ¹H NMR. Results: A prolonged period of LGD for 16 weeks reduced gut microbiota richness and decreased the relative abundance of bacterial species with previously reported potential health benefits such as Akkermansia muciniphila and Bifidobacterium sp. A decrease in certain plant cell wall polysaccharide-degrading species was also observed. While there was no major modification affecting the main short-chain fatty acid profiles, the concentration of the intermediate metabolite, ethanol, was increased in faecal samples. Conclusions: A 16-week LGD significantly altered both composition and metabolic production of the gut microbiota in healthy individuals, towards a more dysbiotic profile previously linked to adverse effects on the host’s health. Therefore, the evaluation of longer-term LDG would consolidate these results and enable a more in-depth examination of its impact on the host’s physiology, immunity, and metabolism. Full article

Dates (Phoenix dactylifera L.) are nutrient-rich fruits with health-promoting properties and broad applications in the food and beverage industries. This study analyzes the chemical properties and volatile profile of fermented date products—juice, alcoholic derivative, and vinegar—to develop a high-quality vinegar with distinct sensory traits. Using HS-SPME-GC-MS, about 50 volatile compounds were identified across six major chemical classes. Juice processing significantly increased volatile release, especially fusel alcohols and furanic aldehydes, due to thermal and mechanical disruption. Fermentation further modified the volatilome, with increased esters and acids in alcoholic and vinegar products. Vinegar was characterized by high levels of acetic acid, fatty acids, phenols, and acetoin (855 mg/L), indicating active microbial metabolism. Ethanol and acidity levels met international standards. Total phenolic content rose from juice (138 mg/L) to vinegar (181 mg/L), reflecting microbial enzymatic activity and acid-driven extraction. These results highlight the metabolic complexity, sensory richness, and functional potential of date-derived fermented products while promoting sustainable use of underutilized fruit resources. Full article

This study evaluated the effects of different doses of limonene essential oil (LEO) and a blend of cinnamaldehyde and carvacrol (BCC) on the fermentative quality and chemical–bromatological composition of total mixed ration (TMR) silages. Two independent trials were conducted, each focused on one additive, using a completely randomized design with four treatments (0, 200, 400, and 600 mg/kg of dry matter), replicated across two seasons (summer and autumn), with five replicates per treatment per season. The silages were assessed for their chemical composition, fermentation profile, aerobic stability (AS), and storage losses. In the LEO trial, the dry matter (DM) content increased significantly by 0.047% for each mg/kg added. Dry matter recovery (DMR) peaked at 97.9% at 473 mg/kg (p < 0.01), while lactic acid (LA) production reached 5.87% DM at 456 mg/kg. Ethanol concentrations decreased to 0.13% DM at 392 mg/kg (p = 0.04). The highest AS value (114 h) was observed at 203.7 mg/kg, but AS declined slightly at the highest LEO dose (600 mg/kg). No significant effects were observed for the pH, neutral detergent fiber (NDF), acid detergent fiber (ADF), crude protein (CP), or non-fiber carbohydrates (NFCs). In the BCC trial, DMR reached 98.2% at 548 mg/kg (p < 0.001), and effluent losses decreased by approximately 20 kg/ton DM. LA production peaked at 6.41% DM at 412 mg/kg (p < 0.001), and AS reached 131 h at 359 mg/kg. BCC increased NDF (from 23.27% to 27.73%) and ADF (from 35.13% to 41.20%) linearly, while NFCs and the total digestible nutrients (TDN) decreased by 0.0007% and 0.039% per mg of BCC, respectively. In conclusion, both additives improved the fermentation efficiency by increasing LA and reducing losses. LEO was more effective for DM retention and ethanol reduction, while BCC improved DMR and AS, with distinct effects on fiber and energy fractions. Full article

In this study, to enhance the concentration of caproic acid generated from maize straw fermentation and clarify the structures of bacterial and fungal communities within the serially subcultured rumen microbial fermentation system, maize straw was used as the substrate. In a continuous subculture system, the impacts of ethanol addition on pH and gas production were explored, with a focus on the caproic acid yield in the final (eighth generation) generation and alterations in bacterial and fungal communities. The results showed that the relative abundances of unidentified_Clostridiales, Shuttleworthia, and Syntrophococcus in ethanol-driven caproic acid production were enriched by 5.36-fold, 2.61-fold, and 2.25-fold, respectively. This consequently increased the concentration of caproic acid in the fermentation broth to 1492 mg/L, representing a 3.7-fold increase. These findings are highly significant for the high-value utilization of maize straw waste to produce caproic acid via the carboxylic acid platform using rumen microorganisms in industrial processing. Full article

Skeletal muscle atrophy is a debilitating condition characterized by the loss of muscle mass and function. It is commonly associated with aging, chronic diseases, disuse, and prolonged glucocorticoid therapy. Oxidative stress and catabolic signaling pathways play significant roles in the progression of muscle degradation. Despite its clinical relevance, few effective therapeutic options are currently available. In this study, we investigated the protective effects of an ethanolic extract of Glycine Semen Preparata (GSP), i.e., fermented black soybeans, using in vitro and in vivo models of dexamethasone (Dexa)-induced muscle atrophy. In C2C12 myoblasts and myotubes, GSP significantly attenuated both oxidative stress-induced and Dexa-induced damages by reducing reactive oxygen species levels and by suppressing the expression of the muscle-specific E3 ubiquitin ligases MuRF1 and Atrogin-1. Moreover, GSP upregulated key genes involved in muscle regeneration (Myod1 and Myog) and mitochondrial biogenesis (PGC1α), indicating its dual role in muscle protection and regeneration. Oral administration of GSP to mice with Dexa-induced muscle atrophy resulted in improved muscle fiber integrity, increased proportion of large cross-sectional area fibers, and partial recovery of motor function. Isoflavone aglycones, such as daidzein and genistein, were identified as active compounds that contribute to the beneficial effects of GSP through antioxidant activity and gene promoter enhancement. Thus, GSP is a promising nutraceutical that prevents or mitigates muscle atrophy by targeting oxidative stress and promoting myogenesis and mitochondrial function. Further studies are warranted to standardize the bioactive components and explore their clinical applications. Full article

Oenological residues may cause environmental pollution when processing does not significantly reduce volume and/or harmful conditions. The lack of proper valorisation alternatives entails high disposal costs and resource inefficiency that jeopardise the sustainability and competitiveness of the industry. Interestingly, wine by-products are underappreciated sources of multipurpose bioactive compounds, such as anthocyanins, associated with health benefits. Alternatively, transforming oenological by-products into valuable co-products will promote sustainability and thus, create new business opportunities. In this context, the present study has assessed the applicability of winery by-products (grape pomace and wine lees) as ingredients to develop new functional kombucha-analogous beverages “3S” (safe, salubrious, and sustainable) by the Symbiotic Culture of Bacteria and Yeast (SCOBY). Concerning the main results, during the kombucha’s development, the fermentation reactions modified the physicochemical parameters of the beverages, namely pH, total soluble solids, acetic acid, ethanol, and sugars, which remained stable throughout the monitored shelf-life period considered (21 days). The fermented beverages obtained exhibited high anthocyanin concentration, especially when using wine lees as an ingredient (up to 5.60 mg/L at the end of the aerobic fermentation period (10 days)) compared with the alternative beverages produced using grape pomace (1.69 mg/L). These findings demonstrated that using winery by-products for the development of new “3S” fermented beverages would provide a dietary source of bioactive compounds (mainly anthocyanins), further supporting new valorisation chances and thus contributing to the competitiveness and sustainability of the winery industries. This study opens a new avenue for cross-industry innovation, merging fermentation traditions with a new eco-friendly production of functional beverages that contribute to transforming oenological residues into valuable co-products. Full article

This study analyzes the aromatic profiles of kiwi-based fermented beverages, inoculated with varying proportions of milk kefir grains and incubated under different shaking rates. The experiments were designed using response surface methodology and three consecutive batch cultures were performed under each experimental condition. At the end of each fermentation, the grains were separated from the beverage and reused as the inoculum for fermenting fresh kiwi juice in the subsequent batch. Based on the results, together with the previously determined microbiological and chemical characteristics, two beverages were identified as having broader aromatic profiles, lower contents of sugars, ethanol, and acids, and high counts of lactic acid bacteria (LAB) and yeasts (>10⁶ CFU/mL). These beverages were produced under relatively low agitation rates (38 and 86 rpm) and high inoculum proportions (4.33% and 4.68% w/v) during the second and third batch cultures, respectively. Over 28 days of refrigerated storage, the pH values of both beverages remained relatively stable, and the LAB counts consistently exceeded 10⁶ CFU/mL. Yeast counts, along with the production of ethanol, glycerol, lactic acid, and acetic acid, increased slightly over time. In contrast, the concentrations of citric acid, quinic acid, total sugars, and acetic acid bacteria declined by day 28. Full article

CRISPR technology, which is derived from the bacterial adaptive immune system, has transformed traditional genetic engineering techniques, made strain engineering significantly easier, and become a very versatile genome editing system that allows for precise, programmable modifications to a wide range of microbial genomes. The economies of fermentation-based manufacturing are changing because of its quick acceptance in both academic and industry labs. CRISPR processes have been used to modify industrially significant bacteria, including the lactic acid producers, Clostridium spp., Escherichia coli, and Corynebacterium glutamicum, in order to increase the yields of bioethanol, butanol, succinic acid, acetone, and polyhydroxyalkanoate precursors. CRISPR-mediated promoter engineering and single-step multiplex editing have improved inhibitor tolerance, raised ethanol titers, and allowed for the de novo synthesis of terpenoids, flavonoids, and recombinant vaccines in yeasts, especially Saccharomyces cerevisiae and emerging non-conventional species. While enzyme and biopharmaceutical manufacturing use CRISPR for quick strain optimization and glyco-engineering, food and beverage fermentations benefit from starter-culture customization for aroma, texture, and probiotic functionality. Off-target effects, cytotoxicity linked to Cas9, inefficient delivery in specific microorganisms, and regulatory ambiguities in commercial fermentation settings are some of the main challenges. This review provides an industry-specific summary of CRISPR–Cas9 applications in microbial fermentation and highlights technical developments, persisting challenges, and industrial advancements. Full article

The discovery that human beings may endogenously produce ethanol is not new and dates back at the end of the 19th century; recently, however, it has become clear that through the proliferation of gut microorganisms that produce ethanol from sugars or other substrates, blood alcohol level may be greater than 0, despite Homo sapiens sapiens lacking the enzymatic pathways to produce it. Very rarely this can lead to symptoms and/or to a disease, named gut fermentation syndrome or auto-brewery syndrome (ABS). The list of microorganisms (mostly bacteria and fungi) is very long and contains almost 100 different strains, and many metabolic pathways are involved. Endogenous ethanol production is a neglected entity, but it may be suspected in patients in whom ethanol consumption may be firmly excluded. Nevertheless, due to the growing prevalence of NAFLD (now renamed as MAFLD) worldwide, an ethanol-producing microorganism responsible for endogenous ethanol production such as Klebsiella pneumoniae or Saccharomices cerevisiae is increasingly sought in NAFLD patients, or in patients with metabolic diseases such as diabetes mellitus, obesity, or metabolic syndrome, at least in selected instances. In the absence of standard diagnostic and therapeutic guidelines, ABS requires a detailed patient history, including dietary habits, alcohol consumption, and gastrointestinal symptoms, and a comprehensive physical examination to detect unexplained ethanol intoxication. It has been proposed to start the diagnostic protocol with a standardized carbohydrate challenge test, followed, if positive, by the use of antifungal agents or antibiotics; indeed, fecal microbiota transplantation might be the only way to cure a patient with refractory ABS. Scientific societies should produce internationally agreed recommendations for ABS and other conditions linked to excessive endogenous ethanol production. Full article

The robust structure of algal cell walls presents a major barrier in the recovery of fermentable sugars and intracellular lipids for biofuel production. This study investigates the effectiveness of ultraviolet (UV) radiation and UV-assisted hydrogen peroxide (UV/H₂O₂) pretreatment on a local mixed marine algal culture to enhance biofuel production through cell wall disruption. Local mixed cultures of marine microalgae (LMCMA) were pretreated with UV for various exposure times (5–30 min) and with UV/H₂O₂ using H₂O₂ concentrations ranging from 0.88 to 3.53 mM. The impact of pretreatment was evaluated based on morphological changes (SEM and TEM), elemental composition (C, H, N), sugar release, and downstream fermentation yields of ethanol, methanol, 1-propanol, 1-butanol, and 1-pentanol using Saccharomyces cerevisiae. UV pretreatment at 20–30 min yielded the highest carbohydrate release (up to 0.025 g/gDCW), while UV/H₂O₂ at 1.76 mM achieved maximum sugar liberation (0.0411 g/gDCW). Fermentation performance was enhanced under optimized conditions, with peak ethanol yields of 0.3668 g ethanol/g carbohydrates (UV, 30 min, 48 h) and 0.251 g ethanol/g (UV/H₂O₂, 0.88 mM, 24 h). This study also demonstrated selective production of higher alcohols under varying fermentation temperatures (30–37 °C). These findings highlight the potential of combining oxidative pretreatment and process optimization to enhance biofuel recovery from environmentally relevant algal biomass. Full article

Apple pomace, a by-product from the production of concentrated juice, is a major contributor to global food waste. Despite its beneficial nutritional profile, apple pomace is predominantly disposed of in landfills. Rapid fermentation and spoilage caused by microorganisms are compounding factors in this demise, despite significant research into upcycling strategies. Thus, there is an unmet need for economical approaches that allow for the preservation of pomace during storage and transportation to centralized processing facilities from regional hubs. To address this challenge, we investigated the potential of different preservatives for preventing microbial growth and the spoilage of apple pomace, including antimicrobials (natamycin and iodine), polysaccharides (chitosan and fucoidan), and acetic acid. Spread plates for total microbial and fungal counts were employed to assess the effectiveness of the treatments. High concentrations (10,000 ppm) of chitosan were effective at reducing the microbial load and inhibiting growth, and in combination with antimicrobials, eliminated all microbes below detectable levels. Nevertheless, acetic acid at an equivalent concentration to commercial vinegar displayed the highest economic potential. Apple pomace submerged in 0.8 M acetic acid (3 kg pomace per liter) resulted in a five-log reduction in the microbial colony-forming units (CFUs) out to 14 days and prevented fermentation and ethanol production. These results provide a foundation for the short-term storage and preservation of apple pomace that could contribute to its upcycling. Full article