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Journal articles on the topic 'Fermentation activity'

Author: Grafiati

Published: 3 June 2025

Last updated: 31 July 2025

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1

Sica, Jacopo, Chiara Vendramini, Chiara Nadai, et al. "Strain prevalence and killer factor only partially influence the fermentation activity of pairwise Saccharomyces cerevisiae wine strains inoculation." PLOS ONE 19, no. 4 (2024): e0300212. http://dx.doi.org/10.1371/journal.pone.0300212.

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Commercial Saccharomyces cerevisiae starters are single-strain cultures widely used in winemaking to optimise the fermentation process and improve the organoleptic quality of wine. Unfortunately, the worldwide extensive use of a limited number of industrial strains led to the standardisation of the sensory properties, reducing the identity of wines. Therefore, the use of multi-strain S. cerevisiae starters can be an alternative tool to alter the sensory profile of wines, increasing the diversity of wine styles. However, this strategy may be interesting only if the overall fermentation kinetics

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2

Yaacob, Norhayati, Mohd Shukuri Mohamad Ali, Abu Bakar Salleh, and Nor Aini Abdul Rahman. "Effects of glucose, ethanol and acetic acid on regulation of ADH2 gene fromLachancea fermentati." PeerJ 4 (March 10, 2016): e1751. http://dx.doi.org/10.7717/peerj.1751.

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Background.Not all yeast alcohol dehydrogenase 2 (ADH2) are repressed by glucose, as reported inSaccharomyces cerevisiae.Pichia stipitisADH2 is regulated by oxygen instead of glucose, whereasKluyveromyces marxianusADH2 is regulated by neither glucose nor ethanol. For this reason, ADH2 regulation of yeasts may be species dependent, leading to a different type of expression and fermentation efficiency.Lachancea fermentatiis a highly efficient ethanol producer, fast-growing cells and adapted to fermentation-related stresses such as ethanol and organic acid, but the metabolic information regarding

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3

Haidar, Ihab, Elie Desmond-Le Quéméner, Jean-Pierre Barbot, Jérôme Harmand, and Alain Rapaport. "Modeling and Optimal Control of an Electro-Fermentation Process within a Batch Culture." Processes 10, no. 3 (2022): 535. http://dx.doi.org/10.3390/pr10030535.

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Electro-fermentation is a novel process that consists in coupling a microbial fermentative metabolism with an electrochemical system. In such a process, the electrodes act either as the electron sinks or sources modifying the fermentation balance of a microbial fermentative metabolism and provide new options for the control of microbial activity. A theoretical framework for the analysis and control of fermentations using electro-fermentation is currently lacking. In this paper, we propose a simple electro-fermentation model in which a population of fermentative bacteria switch between two meta

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Barrón-Álvarez, Nayeli, Lilia Arely Prado-Barragán, María de los Ángeles Fortis-Barrera, and Francisco Javier Alarcon-Aguilar. "Fermentation of the Cucurbita ficifolia Fruit Juice: Its Antioxidant Activity and Effects on the Glycemia." Beverages 8, no. 3 (2022): 55. http://dx.doi.org/10.3390/beverages8030055.

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Cucurbita ficifolia is an edible plant whose fruits have hypoglycemic, anti-inflammatory, and antioxidant activities. Fermentation might improve these properties. This research aims to perform and characterize its fermentation in native and induced conditions with Lactobacillus plantarum (Lp) and evaluate its antioxidant activity and effect on glycemia. Fresh juice from mature fruits was characterized. One portion of this juice was spontaneously left to ferment (native fermentation), and the other was inoculated with Lp (controlled fermentation). Fermentation was monitored each 8 h by 56 h to

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5

Greek, E. V. "FERMENTATION ACTIVITY OF LACTOSE-FERMENTATION YEAST." Biotechnologia Acta 6, no. 2 (2013): 92–96. http://dx.doi.org/10.15407/biotech6.02.092.

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Zubaidah, Elok, Mentari S. Arum, Tri D. Widyaningsih, and Aldila P. Rahayu. "Sauerkraut with the Addition of Lactobacillus casei: Effects of Salt and Sugar Concentrations on Fermentation and Antioxidant Activity." Current Nutrition & Food Science 16, no. 8 (2020): 1265–69. http://dx.doi.org/10.2174/1573401316666200217112642.

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Background: Spontaneous fermentations have several disadvantages, and additions of lactic acid bacteria can improve sauerkraut fermentations and quality. Salt and sugar concentrations are important factors in sauerkraut fermentations, and the growth and activity of lactic acid bacteria can affect antioxidant activity of sauerkrauts. Objective: This study developed sauerkrauts with the addition of Lactobacillus casei and investigated how salt and sugar concentrations affected their fermentation and antioxidant activity. Methods: A fresh cabbage was washed and cut, before salt (1.0%; 1.5% and 2.

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Freimüller Leischtfeld, Susette, Alexander Hämmerli, Armin Lehmann, et al. "Wickerhamomyces pijperi: An Up-And-Coming Yeast with Pectinolytic Activity Suitable for Cocoa Bean Fermentation." Applied Microbiology 5, no. 2 (2025): 43. https://doi.org/10.3390/applmicrobiol5020043.

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During cocoa bean fermentation, yeasts, particularly those with pectinolytic activity, contribute to pulp degradation, facilitating and accelerating fermentation. This study aimed to identify and evaluate pectinolytic yeast strains for their suitability as starter cultures in cocoa bean fermentation. A high-throughput screening of 1139 yeasts previously isolated from cocoa bean fermentations identified three strains of Wickerhamomyces pijperi with strong pectinolytic activity. These strains also reduced the viscosity of a pectin-enriched cocoa pulp simulation medium (mCPSMpc) from 23.06 ± 0.11

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Hasalliu, Rozeta. "EVALUATION OF LACTIC ACID BACTERIA GROWTH DURING AUTOCHTHONOUS ALBANIAN KALLMET WINE PRODUCTION WITH SPONTANEOUS AND INOCULATED FERMENTATIONS." CBU International Conference Proceedings 5 (September 24, 2017): 1199–203. http://dx.doi.org/10.12955/cbup.v5.1096.

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The grape used in wine making has many wild microorganisms like lactic acid bacteria, yeast, acetic acid bacteria. During the alcoholic fermentation, the evaluation of these microorganisms depends on their activity. There is an interaction between yeast and lactic acid bacteria during this period of wine making. In this study, we have made wine from the autochthonous Albanian grape Kallmet variety using the spontaneous fermentation and inoculated fermentation with the yeast Saccharomyces bayannus. Yeasts carry out the alcohol fermentation, and lactic acid bacteria make malolactic fermentation

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9

Abd Ghani, A., M. Abdul Manan, D. L. Abd Razak, et al. "Exploring alcoholic and acetic fermentations of Ceri Terengganu (Lepisanthes fruticosa): physicochemical and bioactive compound changes." Food Research 9, no. 2 (2025): 141–51. https://doi.org/10.26656/fr.2017.9(2).327.

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Ceri Terengganu (Lepisanthes fruticosa), an underutilized exotic fruit native to Malaysia, has been overlooked due to limited cultivation and low economic value. This study aimed to highlight the potential of Ceri Terengganu by exploring its alcoholic fermentation using Saccharomyces cerevisiae and its acetic fermentation using Acetobacter aceti. The feasibility of using Ceri Terengganu as a substrate in both fermentations was examined, along with the physicochemical, antioxidant activity, and bioactive compound changes during the fermentation process. During alcoholic fermentation, yeast coun

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Figueira, Ricardo, Lucas Felipe Dos Ouros, Isabela Penteriche De Oliveira, Thalia Lee Lopes De Andrade, and Waldemar Gastoni Venturini Filho. "QUANTIFICAÇÃO DO METABOLISMO RESPIROFERMENTATIVO DE LEVEDURAS DE CERVEJA, VINHO E PÃO POR MÉTODO ESTEQUIOMÉTRICO." ENERGIA NA AGRICULTURA 36, no. 1 (2021): 10–16. http://dx.doi.org/10.17224/energagric.2021v36n1p10-16.

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QUANTIFICAÇÃO DO METABOLISMO RESPIROFERMENTATIVO DE LEVEDURAS DE CERVEJA, VINHO E PÃO POR MÉTODO ESTEQUIOMÉTRICO RICARDO FIGUEIRA1, LUCAS FELIPE DOS OUROS1, ISABELA PENTERICHE DE OLIVEIRA1, THALIA LEE LOPES DE ANDRADE1, WALDEMAR GASTONI VENTURINI FILHO1 1Departamento de Produção Vegetal/Área Horticultura, Faculdade de Ciências Agronômicas, UNESP. Av. Universitária, 3780 - Altos do Paraíso, CEP 18610-034, Botucatu, SP, Brasil. ricardo.figueira@unesp.br; lucasouros@hotmail.com; isapenteriche@hotmail.com; thalialda@hotmail.com; waldemar.venturini@unesp.br RESUMO: A levedura alcoólica apresenta me

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11

Taşkın, Bilge, and Neriman Bağdatlıoğlu. "Influence of Conventional Fermentation on Antioxidant Activity and Phenolic Contents of Two Common Dairy Products: Yogurt and Kefir." Turkish Journal of Agriculture - Food Science and Technology 8, no. 6 (2020): 1277–82. http://dx.doi.org/10.24925/turjaf.v8i6.1277-1282.3290.

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During conventional fermentation of milk into yogurt and kefir, changes of antioxidant capacities (DPPH radical scavenging, ferrous chelating, reducing power, hydrogen peroxide/ H2O2 scavenging activity) and total phenolic content were investigated. Both products showed greater phenolic content, DPPH radical scavenging, and reducing power activities than was the case of their unfermented milk forms. But they were unable to scavenge H2O2. Chelating ability of milk increased by yogurt fermentation but decreased by kefir fermentation. In general, antioxidative capacity of milk improved throughout

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12

Hutchinson, Ucrecia F., Seteno K. O. Ntwampe, Boredi S. Chidi, et al. "Reusability of Immobilized Cells for Subsequent Balsamic-Styled Vinegar Fermentations." Fermentation 6, no. 4 (2020): 103. http://dx.doi.org/10.3390/fermentation6040103.

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Cell immobilization is a process augmentation technique aimed at improving microbial survival and activity under stressful conditions. It offers the opportunity to reuse the immobilized cells for several fermentation cycles. The present study investigated the use of recycled cells entrapped in calcium-alginate beads and cells adsorbed on corncobs (CC) and oakwood chips (OWC) in subsequent fermentation cycles for balsamic-styled vinegar (BSV) production. Sugars, pH, alcohol and total acidity were monitored during fermentation. Microbial activity and product formation declined when immobilized c

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13

Guo, Xiaogang, Kaiyi Chen, Li Chen, Thanh Ninh Le, Minjie Zhao, and Haiying Cai. "Effects of Cold Post-Fermentation Process on Microbial Diversity and Biogenic Amines in Protease-Assisted Fermented sufu." Foods 14, no. 5 (2025): 735. https://doi.org/10.3390/foods14050735.

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This study investigated the effects of enzyme-assisted low-temperature cold fermentation on sufu’s microbial diversity, biogenic amine (BA) formation, and physicochemical properties. The results showed that the enzyme-assisted fermentations for both room- and low-temperature groups (RTEF30 and LTEF20, respectively) significantly increased total acid (TA), amino nitrogen (NH3-N), and enzyme activity compared to the non-enzyme fermentation at room-temperature post-fermentation (RTNF30). This indicated that enzyme-assisted fermentation effectively overcame challenges associated with low-temperatu

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14

Slačanac, V., M. Lučan, J. Hardi, V. Krstanović, and D. Koceva-Komlenić. "Fermentation of honey-sweetened soymilk with Bifidobacterium lactis Bb-12 and Bifidobacterium longum Bb-46: fermentation activity of bifidobacteria and in vitro antagonistic effect against Listeria monocytogenes FSL N1-017." Czech Journal of Food Sciences 30, No. 4 (2012): 321–29. http://dx.doi.org/10.17221/190/2011-cjfs.

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The influence of the honey addition on the fermentative activity of Bifidobacterium lactis Bb-12 and Bifidobacterium longum Bb-46 in soymilk was determined. Additionally, the inhibitory potential of honey-sweetened fermented soymilk against Listeria monocytogenes strain was examined. Two monofloral honey types were added to soymilk before the fermentation: dark-coloured chestnut honey and light-coloured acacia honey. On the basis of our previous studies on cow and goat milks, the basic hypothesis of this study was that the addition of honey could influence the growth of Bifidobacterium lactis

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15

Vrancken, Gino, Tom Rimaux, Stefan Weckx, Frédéric Leroy, and Luc De Vuyst. "Influence of Temperature and Backslopping Time on the Microbiota of a Type I Propagated Laboratory Wheat Sourdough Fermentation." Applied and Environmental Microbiology 77, no. 8 (2011): 2716–26. http://dx.doi.org/10.1128/aem.02470-10.

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ABSTRACTSourdough fermentation is a cereal fermentation that is characterized by the formation of stable yeast/lactic acid bacteria (LAB) associations. It is a unique process among food fermentations in that the LAB that mostly dominate these fermentations are heterofermentative. In the present study, four wheat sourdough fermentations were carried out under different conditions of temperature and backslopping time to determine their effect on the composition of the microbiota of the final sourdoughs. A substantial effect of temperature was observed. A fermentation with 10 backsloppings (once

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16

Hutchinson, Ucrecia F., Sivuyile Gqozo, Neil P. Jolly, et al. "Aeration, Agitation and Cell Immobilization on Corncobs and Oak Wood Chips Effects on Balsamic-Styled Vinegar Production." Foods 8, no. 8 (2019): 303. http://dx.doi.org/10.3390/foods8080303.

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Optimum fermentor conditions are essential for desired microbial growth and activity in fermentations. In balsamic vinegar fermentation systems, the microorganisms used must endure several stressful conditions including high sugar concentration, low water activity, high osmotic pressure and high acetic acid concentration. Consequently, the present study was aimed at improving the performance of a microbial consortium of non-Saccharomyces yeast and acetic acid bacteria during balsamic-styled vinegar fermentation. Cell immobilization via adsorption on corncobs and oak wood chips in combination w

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17

Coleman, Matthew C., Russell Fish, and David E. Block. "Temperature-Dependent Kinetic Model for Nitrogen-Limited Wine Fermentations." Applied and Environmental Microbiology 73, no. 18 (2007): 5875–84. http://dx.doi.org/10.1128/aem.00670-07.

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ABSTRACT A physical and mathematical model for wine fermentation kinetics was adapted to include the influence of temperature, perhaps the most critical factor influencing fermentation kinetics. The model was based on flask-scale white wine fermentations at different temperatures (11 to 35°C) and different initial concentrations of sugar (265 to 300 g/liter) and nitrogen (70 to 350 mg N/liter). The results show that fermentation temperature and inadequate levels of nitrogen will cause stuck or sluggish fermentations. Model parameters representing cell growth rate, sugar utilization rate, and t

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18

Liang, Hongmin, Deyan Gao, Cong Wang, et al. "Effect of Fermentation Strategy on the Quality and Aroma Characteristics of Yellow Peach Wines." Fermentation 8, no. 11 (2022): 604. http://dx.doi.org/10.3390/fermentation8110604.

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To obtain high-quality yellow peach wines of varying characteristics, different fermentation strategies, including various pre-fermentative treatments, were applied. This study aimed to determine the effect of different fermentation strategies on the physicochemical properties, monomer phenol content, in vitro antioxidant activity, and volatile compounds of yellow peach wine. The results showed that peach wine P12, fermented with pulp, had higher total phenolic content (TPC), total flavonoid content (TFC), monomer phenol and volatile compound content, and antioxidant activity. Ten monomeric ph

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19

Sarubbo, L. A., ALF Porto, and G. M. Campos-Takaki. "The use of babassu oil as substrate to produce bioemulsifiers byCandida lipolytica." Canadian Journal of Microbiology 45, no. 5 (1999): 423–26. http://dx.doi.org/10.1139/w99-025.

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Candida lipolytica IA 1055 produced an extracellular emulsifier when using babassu oil as its sole carbon source during batch and fed batch fermentations at 27°C. Emulsification activity was detected after 60 h of growth in all conditions studied. The bioemulsifier was isolated after 144 h of fermentation from the best condition studied. The biopolymer seems to be a polysaccharide-protein-lipid complex.Key words: bioemulsifiers, biopolymer, Candida lipolytica, babassu oil, fermentation.

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20

Nahariah, N., H. Hikmah, and F. N. Yuliati. "Antioxidant activity and chemical characteristics in egg albumen fermented by lactid acid bacteria." Journal of the Indonesian Tropical Animal Agriculture 45, no. 3 (2020): 214–21. http://dx.doi.org/10.14710/jitaa.45.3.214-221.

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Research on fermentation time and the addition of milk powder to egg albumen is still limited. The purpose of this study was to determine the antioxidant activity and chemical characteristics of fermented egg albumen using different levels of full cream milk powder and different microbial fermentation times. This study used a completely randomized factorial pattern design, 4 x 5 treatments with 4 replications. Research materials include egg albumen, full cream milk powder and mixed Lactic Acid Bacteria (L. bulgaricus, L.achidopillus, and Streptococcus thermopillus). The research treatments wer

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Erismann, Yannick, Wolfram Manuel Brück, and Wilfried Andlauer. "Solid-State Fermentation of Agro-Industrial By-Products." Nutraceuticals 5, no. 2 (2025): 11. https://doi.org/10.3390/nutraceuticals5020011.

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The solid-state fermentation (SSF) of agro-industrial by-products such as okara, pomegranate peel, and cranberry pomace presents a sustainable approach to enhance the release of bioactive compounds. This study investigated the effects of different microbial cultures—Rhizopus oligosporus, Aspergillus oryzae, Streptococcus thermophilus, and a co-culture of R. oligosporus and S. thermophilus—on the bioconversion of bioactive compounds in 100% okara, okara with 2% pomegranate peel, and okara with 1% cranberry pomace. The objective was to assess whether co-culture fermentation with molds and S. the

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Freitas, Lais, Miguel Sousa-Dias, Vanessa B. Paula, Luís G. Dias, and Leticia M. Estevinho. "Fermented Grapevine Leaves: Potential Preserving Agent in Yogurt." Foods 13, no. 13 (2024): 2053. http://dx.doi.org/10.3390/foods13132053.

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In this study, we monitored the fermentative process of Vitis vinifera L. leaves (grapevine), spontaneously or promoted by Saccharomyces cerevisiae, in both solid and liquid media. We also aimed to evaluate the effect on the bioactivity and shelf life of yogurt incorporating fermented and non-fermented grapevine leaves compared to yogurt produced with the preservative potassium sorbate. The results revealed that fermented grapevine leaf extracts increased their bioactive compounds and antioxidant activity, particularly in fermentations in a solid medium. In yogurt samples with incorporation ex

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23

Endrini, Susi, Siti Juariah, Waffiq Anisa Rahmi, et al. "Optimization of Eco Enzyme Production Using Bacterial Starters and Fermentative Fungi." Semarak International Journal of Petroleum and Chemical Engineering 1, no. 1 (2024): 26–37. https://doi.org/10.37934/sijpce.1.1.2637.

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Eco Enzyme is a natural fermentation product made from organic waste such as leftover fruits and vegetables, which has various benefits, including serving as an environmental cleaner and pollution reducer. This research aims to optimize the production of Eco Enzyme by using specific fermentative bacterial starters to enhance fermentation efficiency and the quality of the final product. In this study, the types of fermentative bacteria used are Lactobacillus bulgaricus, Lactobacillus acidophilus, and the fungi Saccharomyces cerevisiae and Aspergillus niger. Parameters such as pH, temperature, a

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Juariah, Siti, Susi Endrini, Waffiq Anisa Rahmi, et al. "Optimization of Eco Enzyme Production using Bacterial Starters and Fermentative Fungi." Semarak International Journal of Petroleum and Chemical Engineering 1, no. 1 (2024): 26–37. https://doi.org/10.37934/sijpce.1.1.2637a.

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Eco Enzyme is a natural fermentation product made from organic waste such as leftover fruits and vegetables, which has various benefits, including serving as an environmental cleaner and pollution reducer. This research aims to optimize the production of Eco Enzyme by using specific fermentative bacterial starters to enhance fermentation efficiency and the quality of the final product. In this study, the types of fermentative bacteria used are Lactobacillus bulgaricus, Lactobacillus acidophilus, and the fungi Saccharomyces cerevisiae and Aspergillus niger. Parameters such as pH, temperature, a

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Cipollone, María Agustina, Analía G. Abraham, Ariel Fontana, and Valeria A. Tironi. "Autochthonous Fermentation as a Means to Improve the Bioaccessibility and Antioxidant Activity of Proteins and Phenolic Compounds of Yellow Pea Flour." Foods 13, no. 5 (2024): 659. http://dx.doi.org/10.3390/foods13050659.

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This study focused on evaluating the potential of the natural fermentation of pea flour to improve the release of antioxidant compounds. Preliminary fermentations of 36.4% w/w flour dispersions were performed in tubes under different conditions (24 and 48 h, 30 and 37 °C). Finally, fermented flours (FFs) were obtained in a bioreactor under two conditions: 1: 36.4% w/w, 24 h, 30 °C (FF1); 2: 14.3% w/w, 24 h, 37 °C (FF2). The pH values decreased to 4.4–4.7, with a predominance of lactic acid bacteria. As in the fermentations in tubes, an increment in the proteolysis degree (TNBS method) (greater

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Krunic, Tanja, Natasa Obradovic, Maja Bulatovic, Maja Vukasinovic-Sekulic, Kata Trifkovic, and Marica Rakin. "Impact of carrier material on fermentative activity of encapsulated yoghurt culture in whey based substrate." Chemical Industry 71, no. 1 (2017): 41–48. http://dx.doi.org/10.2298/hemind150717016k.

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The main objectives of this paper were to study the influence of the carrier material used for encapsulation and of bead size to fermentative activity and viability of the dairy starter culture ?Lactoferm ABY 6?. Encapsulation of yoghurt culture in beads with diameter of 1mm provides better results than encapsulation in beads with larger diameter. Alginate beads and chitosan coated beads have proved to be a strong barrier for nutrients from substrate, so samples with those beads have lower viable cell count, lower titratable acidity and higher pH value after 5h of fermentation at 42?C, than sa

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Sommer, Stephan, Stella J. Sommer, Connie Liu, Olivia Burken, and Andrea Faeth Anderson. "The Impact of Microbial Activity on the Chemical Composition and Aroma Profile of Traditional Sparkling Wines." Fermentation 10, no. 4 (2024): 212. http://dx.doi.org/10.3390/fermentation10040212.

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Traditional sparkling wines are produced in a two-step sequence of alcoholic fermentations, followed by extended aging which is an influential factor for the final aroma profile. Traditionally, the second fermentation and aging are conducted in bottles over a minimum of 18 months, resulting in an aroma profile which is shaped by oxidative secondary metabolites like aldehydes, acids and fatty acid esters. In this study, a total of 29 traditional commercial sparkling wines from the categories Champagne, Cava, California Champagne, and others (Prosecco and Cremant) were analyzed. The objective wa

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Michael, M. Uy. "Development and evaluation of three sorghum varieties under different fermentation period for silage production." International Journal of Biosciences (IJB) 24, no. 6 (2024): 31–36. https://doi.org/10.12692/ijb/24.6.31-36.

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Silage is a crucial source of nourishment for livestock, especially during dry periods or poor-quality grass. The simple random and ranking technique was used, and it was conducted at Cagayan State -University at Piat Campus to investigate the nutritional value of three sorghum cultivars when turned into silage with varying fermentation durations. Generally, the study aimed to determine the most suitable sorghum variety for optimal silage production based on nutritional quality. The results showed that all three sorghum varieties exhibited an increase in crude protein content from 14 to 21 day

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Nelson, James, Robert Coleman, Leticia Chacón-Rodríguez, Ron Runnebaum, Roger Boulton, and André Knoesen. "Advanced Monitoring and Control of Redox Potential in Wine Fermentation across Scales." Fermentation 9, no. 1 (2022): 7. http://dx.doi.org/10.3390/fermentation9010007.

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Combined with real-time monitoring of density and temperature, the control of the redox potential provides a new approach to influencing cell metabolism during growth, cell viability and non-growing yeast activity in wine fermentations. Prior research indicates that the problem of sluggish and incomplete fermentation can be alleviated by maintaining a constant redox potential during the ethanol fermentation. A secondary trait of hydrogen sulfide formation from elemental sulfur also seems to be associated with the development of low redox potentials during fermentation and this might be prevent

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García-Ríos, Estéfani, Judit Pardo, Ying Su, and José Manuel Guillamón. "Different Nitrogen Consumption Patterns in Low Temperature Fermentations in the Wine Yeast Saccharomyces cerevisiae." Foods 13, no. 16 (2024): 2522. http://dx.doi.org/10.3390/foods13162522.

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Nowadays, the wine industry carries out fermentations at low temperatures because this oenological practice clearly improves the aromatic complexity of the final wines. In addition, nitrogen content of the must also influences the quality of the wine. In this study, we carried out a phenotypic and fermentative analysis of two industrial wine Saccharomyces cerevisiae strains (P5 and P24) at 15 and 28 °C and three nitrogen concentrations (60, 140 and 300 mg N/L) in synthetic must. Our results show that both parameters, temperature and nitrogen, are interrelated and clearly determine the competit

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Sindhu, Sangeeta C., and Neelam Khetarpaul. "Effect of Probiotic Fermentation on Antinutrients and In Vitro Protein and Starch Digestibilities of Indigenously Developed RWGT Food Mixture." Nutrition and Health 16, no. 3 (2002): 173–81. http://dx.doi.org/10.1177/026010600201600303.

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Indigenously developed RWGT food mixture which contained rice flour, whey, sprouted green gram paste and tomato pulp (2∶1∶1∶1 w/w) was autoclaved 1.5 kg/cm2, 15 min, 121°C), cooled and fermented with 2% liquid culture (containing 106 cells/ml broth). Two types of fermentations were carried out i.e. single culture fermentation [ L. casei, L. plantarum (37°C, 24 hr.)] and sequential culture fermentation [ S. boulardii (25°C, 24 hr.) + L. casei (37°C, 24 hr.)]; S. boulardii [(25°C, 24 hr.) + L. plantarum (37°C, 24 hr.)]. All the fermentations drastically reduced the contents of phytic acid, polyp

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Laires, A., J. Rueff, J. Gaspar, and A. S. Rodrigues. "Mutagenic activity in alcoholic fermentation." Mutation Research/Environmental Mutagenesis and Related Subjects 203, no. 3 (1988): 238–39. http://dx.doi.org/10.1016/0165-1161(88)90187-2.

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33

Olvera-Rosales, Laura Berenice, Emmanuel Pérez-Escalante, Araceli Castañeda-Ovando, et al. "ACE-Inhibitory Activity of Whey Proteins Fractions Derived of Fermentation by Lacticaseibacillus rhamnosus GG and Streptococcus thermophilus SY-102." Foods 12, no. 12 (2023): 2416. http://dx.doi.org/10.3390/foods12122416.

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Many studies have reported the benefits of probiotic microorganisms and the production of angiotensin-converting enzyme (ACE) inhibitors. Determining the proteolytic and ACE inhibition capacities during whey fermentation was the goal of the study. Lacticaseibacillus rhamnosus GG, Streptococcus thermophilus SY-102, and both bacteria together were initially inoculated into whey, reaching an initial concentration of 108 CFU per milliliter in each fermentation system. Through the use of TNBS, SDS-PAGE, and SEC-HPLC methods, the proteolytic profile was examined. An in vitro investigation was perfor

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Wei, Ming Xiu, Lin Tang, Qing Li Yang, and Li Na Yu. "Membrane Separation and Antioxidant Activity Research of Peanut Peptides." Applied Mechanics and Materials 209-211 (October 2012): 2009–12. http://dx.doi.org/10.4028/www.scientific.net/amm.209-211.2009.

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High temperature peanut meal was fermented by double strains with solid-stated fermentation, using fermented product dissolved in water and via membrane separate, then obtained four molecular weight distribution(MWD), which were 10kDa. Using four MWD fermentation peptides do experimenting, separated, that is hydroxyl radical-scavenging, DPPH radical-scavenging, reducing power and ferrous ion-chelating, and compared with GSH, it shown that the peptides of 3kDa~10kDa MWD fermentation peptides have the max antioxidant activity, the second was the percolator of >10kDa MWD fermentation peptides,

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Mendes-Ferreira, Ana, Belém Sampaio-Marques, Catarina Barbosa, et al. "Accumulation of Non-Superoxide Anion Reactive Oxygen Species Mediates Nitrogen-Limited Alcoholic Fermentation by Saccharomyces cerevisiae." Applied and Environmental Microbiology 76, no. 24 (2010): 7918–24. http://dx.doi.org/10.1128/aem.01535-10.

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ABSTRACT Throughout alcoholic fermentation, nitrogen depletion is one of the most important environmental stresses that can negatively affect the yeast metabolic activity and ultimately leads to fermentation arrest. Thus, the identification of the underlying effects and biomarkers of nitrogen limitation is valuable for controlling, and therefore optimizing, alcoholic fermentation. In this study, reactive oxygen species (ROS), plasma membrane integrity, and cell cycle were evaluated in a wine strain of Saccharomyces cerevisiae during alcoholic fermentation in nitrogen-limiting medium under anae

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Hill, Daragh, Ivan Sugrue, Elke Arendt, Colin Hill, Catherine Stanton, and R. Paul Ross. "Recent advances in microbial fermentation for dairy and health." F1000Research 6 (May 26, 2017): 751. http://dx.doi.org/10.12688/f1000research.10896.1.

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Microbial fermentation has been used historically for the preservation of foods, the health benefits of which have since come to light. Early dairy fermentations depended on the spontaneous activity of the indigenous microbiota of the milk. Modern fermentations rely on defined starter cultures with desirable characteristics to ensure consistency and commercial viability. The selection of defined starters depends on specific phenotypes that benefit the product by guaranteeing shelf life and ensuring safety, texture, and flavour. Lactic acid bacteria can produce a number of bioactive metabolites

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Jannatul, Ferdouse, Yuki Kusaba, Yuki Fujimaru, Yuki Yamamoto, and Hiroshi Kitagaki. "Methionine and Glycine Stabilize Mitochondrial Activity in Sake Yeast During Ethanol Fermentation." Food technology and biotechnology 57, no. 4 (2019): 535–43. http://dx.doi.org/10.17113/ftb.57.04.19.5665.

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Addition of amino acids to fermentation media affects the growth and brewing profiles of yeast. In addition, retaining mitochondrial activity during fermentation is critical for the fermentation profiles of brewer’s yeasts. However, a concrete mechanism linking amino acids in fermentation media with mitochondrial activity during fermentation of brewer’s yeasts is yet unknown. Here, we report that amino acids in fermentation media, especially methionine (Met) and glycine (Gly), stabilize mitochondrial activity during fermentation of sake yeast. By utilizing atg32Δ mutant sake yeast, which shows

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PAIK, HYUN-DONG, and BONITA A. GLATZ. "Enhanced Bacteriocin Production by Propionibacterium thoenii in Fed-Batch Fermentation‡." Journal of Food Protection 60, no. 12 (1997): 1529–33. http://dx.doi.org/10.4315/0362-028x-60.12.1529.

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Synthesis of the bacteriocin propionicin PLG-1 as well as culture growth and organic acid production by Propionibacterium thaenii P127 were followed in fed-batch fermentations conducted for 504 h in a sodium lactate broth. Average concentrations of viable cells were higher in two small-scale fed-batch fermentations than in batch fermentations: 2.2 × 109 cells per ml versus 3.7 × 108 cells per ml. Propionic acid concentration averaged 35.8 g/liter at the end of fed-batch fementation, and maximum bacteriocin titers were 184 and 146 AU/ml in the two fed-batch fermentations. After reaching the max

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CONSTANTIN, Ecaterina Andreea, Diana CONSTANTINESCU-ARUXANDEI, Florentina MATEI, Sergey SHAPOSHNIKOV, and Florin OANCEA. "BIOCHEMICAL AND MICROBIOLOGICAL CHARACTERIZATION OF TRADITIONAL ROMANIAN FERMENTED DRINKS - SOCATA AND BORȘ - A REVIEW." AgroLife Scientific Journal 12, no. 1 (2023): 53–61. http://dx.doi.org/10.17930/agl202317.

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Fermented beverages are products that involve biochemical changes during the microaerophilic processes under the action of microorganisms and their secreted enzymes. Food fermentations include four main processes: lactic fermentation, alcoholic fermentation, acetic fermentation (which is an aerobic process) and alkaline fermentation. In this paper we aim to review the studies carried out on two Romanian traditional non-dairy fermented beverages which have not benefited of the attention they deserve, such as elderflower (Sambucus nigra) fermented drink (socata) and sour liquid soup seasoning (b

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Wu, Qun, Jie Ling, and Yan Xu. "Starter Culture Selection for Making Chinese Sesame-Flavored Liquor Based on Microbial Metabolic Activity in Mixed-Culture Fermentation." Applied and Environmental Microbiology 80, no. 14 (2014): 4450–59. http://dx.doi.org/10.1128/aem.00905-14.

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ABSTRACTSelection of a starter culture with excellent viability and metabolic activity is important for inoculated fermentation of traditional food. To obtain a suitable starter culture for making Chinese sesame-flavored liquor, the yeast and bacterium community structures were investigated during spontaneous and solid-state fermentations of this type of liquor. Five dominant species in spontaneous fermentation were identified:Saccharomyces cerevisiae,Pichia membranaefaciens,Issatchenkia orientalis,Bacillus licheniformis, andBacillus amyloliquefaciens. The metabolic activity of each species in

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Pebrianti, Suci Apsari, Muhammad Nur Cahyanto, and Retno Indrati. "Angiotensin I-converting Enzyme (ACE) Inhibitory Activity of Ace Inhibitory Peptides Produced during the Fermentation of Pigeon Pea (Cajanus cajan) Tempe." Indonesian Food and Nutrition Progress 16, no. 2 (2020): 47. http://dx.doi.org/10.22146/ifnp.46921.

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Fermentation products are common sources of angiotensin I-converting enzyme (ACE) inhibitory peptides used for hypertension treatment. This research investigated the effect of fermentation time on the ACE inhibitory activity produced during the fermentation of pigeon pea tempe and aimed to determine the optimal fermentation time to obtain pigeon pea tempe with the highest ACE inhibitory activity. Seeds were inoculated with Raprima® (0.02% w/w) containing Rhizopus oligosporus spores and fermented for 0-96 h. Protein pattern, degree of hydrolysis (DH), soluble protein content and ACE inhibitory

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Sola, Isabela Maria Macedo Simon, Larissa Deckij Evers, José Pedro Wojeicchowski, et al. "Impact of Pure, Co-, and Sequential Fermentations with Hanseniaspora sp. and Saccharomyces cerevisiae on the Volatile Compounds of Ciders." Fermentation 10, no. 4 (2024): 177. http://dx.doi.org/10.3390/fermentation10040177.

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Pure, co-, and sequential fermentations of Hanseniaspora uvarum, H. guilliermondii, and Saccharomyces cerevisiae strains were evaluated to improve the aromatic quality of ciders. In sequential fermentations, Hanseniaspora strains were used as starter, followed by S. cerevisiae inoculation succeeding one, two, and three days of fermentation. Kinetics, physicochemical parameters, and volatile compounds were assessed during 10 days of fermentation. The headspace technique was used to capture the volatile compounds from the ciders obtained in each experiment and analyzed by gas chromatography. Fer

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Sinaga, Dandi Parningotan, Devi Kresi Adelina Tampubolon, Roga Florida Kembaren, and Merry Meryam Martgrita. "Fermentation Process Effect to Enhance Antioxidant and Antibacterial Activity of Phenolic Compounds and Its Possible Application to Galactomannan Polysaccharides: A Review." IOP Conference Series: Earth and Environmental Science 1097, no. 1 (2022): 012027. http://dx.doi.org/10.1088/1755-1315/1097/1/012027.

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Abstract Bioactive compounds such as flavonoids, alkaloids, saponins, tannins, steroids, and phenols are some groups of compounds that have antioxidant and antibacterial activity. Many bioactive compounds are contained in plants. The increase in antioxidant and antibacterial activity in plants have been widely studied through fermentation methods with the help of microorganisms such as fungi or bacteria. Research had proven that antioxidant and antibacterial activity increased after fermentation. This literature review aims to study the potential of increasing antioxidant and antibacterial act

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Dong, Xiaorui, Chen Zhao, Shunan Ma, Rui Deng, and Shigan Yan. "Fermentation optimization and activity evaluation of soybean by Bacillus subtilis." BIO Web of Conferences 142 (2024): 03008. https://doi.org/10.1051/bioconf/202414203008.

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Soybean is a common food and feed raw material. It is widely used as a raw material for various processing and production. In this paper, the Bacillus subtilis stored in the laboratory was used to fermentation soybean, and the viable number of fermentation products was used as the fermentation index to carry out the experimental single factor experiment to screen the best single factor fermentation conditions: fermentation temperature 37℃, fermentation time 24 h, stacking height 5.6 cm, inoculum amount 6%, moisture content 52%. Aqueous extract of Unfermented soybean flour (SF) and fermented so

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Palianytsia, L. Ya, and N. I. Berezovska. "Bioconversion of molesses to ethanol by reactive yeast." Chemistry, Technology and Application of Substances 4, no. 2 (2021): 117–21. http://dx.doi.org/10.23939/ctas2021.02.117.

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The process of fermentation of beet molasses to ethanol using dry alcohol yeast Deltaferm AL-18, reactivated in wort with different dry matter content was studied. It is shown that the fermentative activity of these yeasts is higher than the generative one. The concentration of ethanol in the brew is maximum under the condition of reactivation of yeast in the wort (22 % CF). The density of yeast after fermentation decreases proportionally if the yeast is activated in the wort with a higher concentration.

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Zhong-hua, LIU, HOU Xiao-ge, Zhao Jin-hui, and HE Le. "Liquid Fermentation of Ganoderma applanatum and Antioxidant Activity of Exopolysaccharides." Open Biomedical Engineering Journal 9, no. 1 (2015): 190–93. http://dx.doi.org/10.2174/1874120701509010190.

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The medium composition and fermentation conditions of Ganoderma applanatum(GA) strain were optimized by the liquid shake flask fermentation, and the antioxidant activity of exopolysaccharides was investigated. The results showed that the optimal conditions of the liquid fermentation of GA strain were as follows: Carbon source was corn powder, nitrogen source was soy powder, the initial pH was 6.0, the inoculum size was 8％, the fermentation temperature was 32oC, the fermentation time was 7 d. The exopolysaccharides of GA strain could scavenge hydroxyl radicals(HR) and superoxide anion radicals(

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Zhong-hua, LIU, HOU Xiao-ge, Zhao Jin-hui, and HE Le. "Liquid Fermentation of Ganoderma applanatum and Antioxidant Activity of Exopolysaccharides." Open Biomedical Engineering Journal 9, no. 1 (2015): 224–27. http://dx.doi.org/10.2174/1874120701509010224.

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The medium composition and fermentation conditions of Ganoderma applanatum(GA) strain were optimized by the liquid shake flask fermentation, and the antioxidant activity of exopolysaccharides was investigated. The results showed that the optimal conditions of the liquid fermentation of GA strain were as follows: Carbon source was corn powder, nitrogen source was soy powder, the initial pH was 6.0, the inoculum size was 8％, the fermentation temperature was 32oC, the fermentation time was 7 d. The exopolysaccharides of GA strain could scavenge hydroxyl radicals(HR) and superoxide anion radicals(

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Sabahannur, St, Suraedah Alimuddin, and Rahmawati. "Changes in Phenol Level and Antioxidant Activity of Cocoa Beans During Fermentation and Roasting." Journal of Food Research 7, no. 4 (2018): 23. http://dx.doi.org/10.5539/jfr.v7n4p23.

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Flavonoid, polyphenols, especially catechin and epicatechin,are major components in cocoa products, which are known for antioxidant properties. Cocoa bean requires fermentation process in order to obtain good taste. During the fermentation process, polyphenols are oxidized by polyphenol oxidase to form quinone and 2-quinon. The purpose of the research is to determine the total level of polyphenol and antioxidant activity of fermented and roasted cocoa beans. The experiment was using Completely Randomized Design (CRD) with fermentation treatment that includes: Without fermentation, three-day fe

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Polat Kaya, Havva, Burcu Kaya, Necati Barış Tuncel, et al. "Fermentation of Sainfoin Seed Flour with Saccharomyces boulardii: Effects on Total Dietary Fiber, Anti-Nutrients, Antimicrobial Activity, and Bioaccessibility of Bioactive Compounds." Microorganisms 13, no. 6 (2025): 1421. https://doi.org/10.3390/microorganisms13061421.

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This study investigates the effects of fermentation on sainfoin seed flour using Saccharomyces boulardii for total dietary fiber (TDF) content, anti-nutritional profiles (including phytates, tannins, saponins, and trypsin inhibitors), and bioactive compounds. It also focused on assessing the in vitro availability of phenolic compounds, antioxidant potential, and anti-nutrient compounds after gastrointestinal digestion. Four treatment groups were designed: a non-fermented control group, and flour samples fermented with S. boulardii CNCM I-745 for 24, 48, and 72 h. All fermentations were carried

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Zhong-hua, Liu, and Guo Jie. "Preparation and Antioxidant Activity of Purple Potato Wine." Open Biomedical Engineering Journal 9, no. 1 (2015): 282–87. http://dx.doi.org/10.2174/1874120701509010282.

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Purple potatoes were used as raw material to study the purple potato wine production process and antioxidant activity. This paper analyzed different fermentation time, fermentation temperature, yeast inoculum, initial pH, the initial sugar content on alcohol and anthocyanin contents of purple potato wine by single factor experiments and response surface methodology(RSM). The results showed that the optimum fermentation conditions of purple potato wine were as follows: fermentation temperature was 26oC, yeast inoculum was 0.15%, fermentation time was 7 d, initial pH was 3.0 and initial sugar co

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