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Journal articles on the topic 'Fermentation techniques'

Author: Grafiati

Published: 7 June 2025

Last updated: 16 July 2025

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Agostini, J. S., R. P. Biasi, K. K. Tanssini, and M. F. Bocca. "Physical, chemical and microbiological characterization of cupuassu seed during fermentation." Scientific Electronic Archives 14, no. 3 (2021): 36–45. http://dx.doi.org/10.36560/14320211325.

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The cupuassu’s seeds are similar to cocoa, being possible to apply fermentative techniques used to obtain nibs and cupulate. The aim of this work to study the physicochemical transformations during the cupuassu´s seeds fermentation. For this purpose, frozen seeds from a pulp processing industry were fermented in three batches of 20 kg for seven days at room temperature. During the fermentation process, seed mass temperature, dimensions, density and composition of the kernels, color indexes (L*, C* and H*), microbiological analyzis (mesophiles, molds and yeasts), cut-proof, physicochemical analyzis (pH, acidity and glucose reducing sugars and non sucrose reduction) and centesimal composition (ashes, lipids, proteins and carbohydrates) were analyzed from triplicates. The results were expressed as dry basis. During the fermentations, the great temperatures were reached. The maximus were 43,44 and 47 ºC in three fermentations. It was observed during the fermentation process: seed darkening (L*) and color intensity reduction (Chroma), pH increase, sugar reduction and acidity reduction. The ash, lipid and protein contents were not significantly influenced by the fermentation time. According to the cut test, the kernels of 3rd fermentation, whose maximum temperature was higher, were classified as type 2 and the others as type 3. The values of apparent density, dimensions, mass and composition of seeds demonstrated that during the fermentation there was a decrease in volume with a higher proportion of cotyledon compared to testa. There was an increase in counts of total mesophiles aerobic microorganisms, molds and yeasts, during the fermentative process.

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Ifiok, Etido Mfon. "Isolation of Lactic Acid Bacteria from Fermenting Fufu: A Microbial Diversity Study." International Journal of Development, Sustainability and Environmental Management 4, no. 1 (2024): 60–70. https://doi.org/10.5281/zenodo.10544019.

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Fufu, a traditional African fermented food, represents a staple in the diets of numerous communities across the continent. This study delves into the intricate microbial dynamics governing the fermentation of fufu, with a specific focus on Lactic Acid Bacteria (LAB). LAB, recognized for their pivotal role in food fermentations, remain relatively unexplored in the context of fufu, necessitating a detailed investigation into their specific strains and diversity. Factors such as geographical location, raw materials, and traditional processing methods potentially influence the microbial composition of LAB in fufu, warranting a comprehensive exploration. The fermentative prowess of LAB, highlighted by their ability to produce lactic acid as a predominant end-product, significantly impacts the sensory attributes, texture, and safety of the final fufu product. While previous studies underscore the general importance of LAB in diverse food fermentations, a directed exploration into the LAB strains within fufu fermentation is imperative for process optimization and quality assurance. This microbial diversity study seeks to isolate and characterize LAB strains from fermenting fufu, employing a combined approach of microbiological and molecular techniques. The objective is to identify specific LAB strains actively participating in fufu fermentation, unraveling their genetic and phenotypic characteristics. Addressing the existing knowledge gap, this study confronts critical issues related to LAB diversity in fufu, its impact on fermentation dynamics, and the potential for optimizing the fermentation process. The identified problems include the limited understanding of LAB diversity in fufu, hindering insights into their contribution to fermentation dynamics, impeding process optimization, and raising concerns about the safety and quality of the fermented product.    This study, by addressing critical knowledge gaps and leveraging advanced techniques, aspires to contribute significantly to the scientific understanding of microbial ecology in traditional food fermentation, with fufu as a representative example.

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Huang, Jiaqi, Jianfei Wang, and Shijie Liu. "Advanced Fermentation Techniques for Lactic Acid Production from Agricultural Waste." Fermentation 9, no. 8 (2023): 765. http://dx.doi.org/10.3390/fermentation9080765.

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Lactic acid plays an important role in industrial applications ranging from the food industry to life sciences. The growing demand for lactic acid creates an urgent need to find economical and sustainable substrates for lactic acid production. Agricultural waste is rich in nutrients needed for microbial growth. Fermentative production of lactic acid from non-food-competing agricultural waste could reduce the cost of lactic acid production while addressing environmental concerns. This work provided an overview of lactic acid fermentation from different agricultural wastes. Although conventional fermentation approaches have been widely applied for decades, there are ongoing efforts toward enhanced lactic acid fermentation to meet the requirements of industrial productions and applications. In addition, agricultural waste contains a large proportion of pentose sugars. Most lactic-acid-producing microorganisms cannot utilize such reducing sugars. Therefore, advanced fermentation techniques are also discussed specifically for using agricultural waste feedstocks. This review provides valuable references and technical supports for the industrialization of lactic acid production from renewable materials.

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Whittington, Peter N. "Fermentation broth clarification techniques." Applied Biochemistry and Biotechnology 23, no. 2 (1990): 91–121. http://dx.doi.org/10.1007/bf02798381.

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Ambarsari, Indrie, Qanytah, Sigit Budi Santoso, Gama Noor Oktaningrum, and Munir Eti Wulanjari. "Comparison of spontaneous and ragi fermentations on the physicochemical and functional properties of cereal flours." International Food Research Journal 29, no. 4 (2022): 909–17. http://dx.doi.org/10.47836/ifrj.29.4.18.

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Spontaneous and ragi fermentations are the most common methods in producing traditional fermented foods in Indonesia. The present work aimed to compare the impacts of spontaneous and ragi fermentations on cereal flour properties. Three kinds of cereal, namely whole sorghum, waxy coix, and white maize were processed into flours through spontaneous fermentation, ragi fermentation, and without fermentation (control). Fermentation methods were adopted from the Indonesian traditional processing methods. Cereal grains were immersed for 72 h in distilled water (1:2 w/v) for spontaneous fermentation, and in 1% ragi tapai solution (1:2 w/v) for ragi fermentation. Meanwhile, native flour (without fermentation) was produced by grounding and sieving the cereal grains. Results showed that both fermentation techniques significantly altered the physical properties of cereal flours, as indicated by the increase in lightness index and decrease in water-binding capacity and viscosity. However, cereal flours’ chemical and functional properties remain unchanged during fermentation, except for lipid and amylose. Spontaneous fermentation significantly resulted in the lowest lipid content of cereal flours, while ragi fermentation resulted in the lowest amylose content of cereal flours. Sorghum flour generally showed better nutritional properties among the examined cereal flours, especially lipid, protein, and dietary fibre. Meanwhile, waxy coix and white maize flours had the highest folate.

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Dolejš, Igor, Martin Rebroš, and Michal Rosenberg. "Immobilisation of Clostridium spp. for production of solvents and organic acids." Chemical Papers 68, no. 1 (2014): 1–14. http://dx.doi.org/10.2478/s11696-013-0414-9.

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AbstractThis review summarises the high potential of immobilised cells systems for the fermentative production of compounds, mainly produced by representatives of the Clostridium genus. Microorganisms of Clostridium species are recognised as good producers of a wide range of chemicals in almost every sector of industry. The combination of this microorganism with its immobilisation opens up new possibilities and renders the fermentation process more sophisticated than in a free-cell system. This review provides a comprehensive summary of techniques used in immobilisation of Clostridium species with regard to specific products and types of fermentation. In addition, comparisons of particular types of immobilisation techniques used in fermentation processes are summarised by specific products.

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Fauzi, Ahmad Zul Izzi, Muhammad Iqbal Ahmad, Kar Keng Lim, et al. "Advances in Biohydrogen Production: Techniques, Challenges, and Future Prospects." Malaysian Journal of Bioengineering and Technology (MJBeT) 1, no. 2 (2024): 143–53. https://doi.org/10.70464/mjbet.v1i2.1463.

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Progressing to sustainable and renewable energy sources is essential for addressing climate change and reducing reliance on fossil fuels. Biohydrogen production, which is the production of hydrogen via biological processes, can be one solution since it provides high-value energy and environmental benefits. This review aims to provide summary information about the three basic strategies involved in biohydrogen production: dark fermentation, photo fermentation, and microbial electrolysis cells (MECs). Dark fermentation is the fermentative conversion of organic matter via anaerobic microbes into hydrogen and other products. While this approach is simple and could work with diverse waste substrates, scalability is limited due to low hydrogen yields and the need for substrate pretreatment. Photosynthetic bacteria employ light to transform organic substrates into hydrogen. Photosynthetic bacteria use light to convert organic substrates into hydrogen, indicating that this process could complement dark fermentation. However, its dependence on light and low efficiency present significant challenges. Microbial electrosynthesis (MEC) converts hydrogen into energy by reducing it from carbon dioxide and using electroactive bacterium combined with an external voltage to produce gas from organic matter that is well-aligned but complex with wastewater treatment while also facing costs that make them highly operational. These technologies are likely to see improvements in genetic engineering, new designs for reactors, and the use of them with other industrial processes to improve productivity and profitability. Ongoing research and development are essential to realize large-scale, practical methods for biohydrogen production. This review covers the potential of biosynthetic and anaerobic approaches in this field.

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Meironke, Heiko, and Kai Böttcher. "Experimental Investigation of Parameters, Influencing Velocity Fields during Beer Fermentation." Key Engineering Materials 597 (December 2013): 37–44. http://dx.doi.org/10.4028/www.scientific.net/kem.597.37.

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In the course of the research aiming on the optimisation of beer fermentation, a large number of fermentations have been performed under various boundary conditions. We carried out different measurements, including temperature and velocity investigations. Due to turbidity, the latter cannot be performed easily by using common techniques like laser Doppler anemometry or particle image velocimetry. Therefore the ultrasound Doppler velocimetry got utilised. It permits measurements in opaque fluids and provides velocity fields for any time during the fermentation.

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Ojeda-Linares, César, Alejandro Casas, Patricia Severiano-Pérez, Marcela Sandoval-Velasco, Yolanda M. García-Rodríguez, and Francisco J. Espinosa-García. "Exploring Volatile Profiles in Cactus-Based Fermented Beverages: Effects of Fermentation Method." Fermentation 11, no. 5 (2025): 275. https://doi.org/10.3390/fermentation11050275.

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Mexico is home to a rich variety of fermented beverages made from both wild and domesticated plant species. Fermentation practices vary, with producers using either wild or inoculated techniques to obtain culturally valued final products. It is generally assumed that wild fermentations yield a greater diversity of volatile compounds compared to inoculated fermentations, as the latter tend to reduce microbial diversity throughout the process. However, this pattern remains largely unexplored in relation to the volatile profiles of traditionally fermented cactus-based beverages. Despite this assumption, comparative studies examining these profiles across different fermentation methods are scarce, especially given that these beverages are not produced under standardized conditions. To investigate this, we used GC-MS to characterize the aroma profile of colonche, a traditional fermented beverage made primarily from Opuntia streptacantha fruits. Colonche is produced by both wild and inoculated fermentation methods. In addition, a rapid sensory evaluation using the modified Flash Profile (mFP) technique was performed to evaluate flavor differences between the fermentation methods. A total of 55 volatile compounds were identified, with wild fermentations showing greater diversity (55) than inoculated fermentations (50). Most compounds overlapped, but five were unique to spontaneous fermentations, contributing to distinct sensory profiles. The mFP results also indicate that sensory attributes vary by fermentation type, with wild fermentations being more strongly associated with positive descriptors such as taste and smell, while inoculated samples have a distinctly pungent aftertaste. These findings highlight colonche not only as a reservoir of microbial diversity in arid regions but also as a culturally significant beverage with complex sensory attributes. Recognizing and preserving these attributes is essential for safeguarding traditional foodscapes.

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Rahardjo, Y. P., S. Rahardja, Samsudin, et al. "A literature review on cocoa fermentation techniques to shorten fermentation time." IOP Conference Series: Earth and Environmental Science 974, no. 1 (2022): 012111. http://dx.doi.org/10.1088/1755-1315/974/1/012111.

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Abstract Indonesia’s cocoa processing industry has a high demand for fermented cocoa but only about 49% of the fermented cocoa is available. Fermentation is critical because it kills the cotyledons and generates aroma precursors. Indonesian farmers, on the other hand, are hesitant to ferment due to the lengthy fermentation process (6-7 days). The purpose of this study is to conduct a review of several modified cocoa fermentation techniques to determine how they can be used to shorten the fermentation time. The database was compiled from articles published in peer-reviewed journals on cocoa fermentation. The literature search was conducted using the website openknowledgemaps.org, which utilized Pubmed (life science) to discover full-text articles published in English between January 1990 and January 2021. The results indicated that fermentation time could be decreased by (1) adding inoculum, (2) determining the pH and temperature required to activate an intracellular enzyme, (3) Addition of external enzymes during fermentation, and (4) reducing the pulp content. Combining these methods to improve fermentation techniques can enhance the quality of farmers’ cocoa beans in a shorter processing time.

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CORREIA, I. "Sorghum fermentation followed by spectroscopic techniques." Food Chemistry 90, no. 4 (2005): 853–59. http://dx.doi.org/10.1016/j.foodchem.2004.05.060.

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Zhao, Xiaorui, Yu Sun, Zhiyi Chang, et al. "Innovative Lactic Acid Production Techniques Driving Advances in Silage Fermentation." Fermentation 10, no. 10 (2024): 533. http://dx.doi.org/10.3390/fermentation10100533.

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Lactic acid (LA) plays a crucial role in the silage process, which occurs through LA fermentation. Consequently, there is a strong correlation between lactic acid production and the efficiency of the silage. However, traditional methods face challenges like long fermentation times, low acid production, and unstable quality, limiting agricultural preservation. This paper aims to explore innovations in lactic acid production technologies and show how these technologies have driven the development of silage fermentation for agricultural conservation. First, the important role of LA in agricultural preservation and the limitations of traditional silage techniques are presented. Next, advancements in LA production methods are thoroughly examined, covering the selection of microbial strains and the substitution of fermentation substrates. Following this, new technologies for silage fermentation are explored, drawing from innovations in LA production. These include the selection of LA strains, optimization of fermentation conditions, and improvements in fermentation techniques. These innovations have proven effective in increasing LA production, improving feed quality, extending shelf life, and providing new solutions to enhance agricultural production and sustainability.

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Călugăr, Paul Cristian, Teodora Emilia Coldea, Carmen Rodica Pop, et al. "Mixed Fermentations of Yeasts and Lactic Acid Bacteria as Sustainable Processes to Enhance the Chemical Composition of Cider Made of Topaz and Red Topaz Apple Varieties." Agronomy 13, no. 10 (2023): 2485. http://dx.doi.org/10.3390/agronomy13102485.

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This study examined the effect of simultaneous fermentations of Saccharomyces cerevisiae and Pichia kluyveri, Lactobacillus plantarum and Oenococcus oeni on the chemical composition of apple cider from two apple varieties—Topaz and Red Topaz. Analytical techniques (HPLC-RID, HPLC-VWD, GC/MS, GC/FID, HPLC-DAD ESI+) were employed to analyze glucides, organic acids, volatile compounds, amino acids and phenolic compounds, respectively. Statistical analysis and and PCA were conducted to assess the correlations among samples based on the compounds identified. In the mixed fermentations, such as Saccharomyces cerevisiae + Lactobacillus plantarum and Saccharomyces cerevisiae + Oenococcus oeni, the amount of lactic acid was higher compared to the other samples, thus proving the effectiveness of malolactic fermentation simultaneous to alcoholic fermentation. The fermentation of Saccharomyces cerevisiae + Pichia kluyveri resulted in the formation of greater amounts of certain volatile compounds. Moreover, the sensory analysis revealed that Saccharomyces cerevisiae + Pichia kluyveri distinguished apple-like, fruity and floral notes. This study suggests that the simultaneous inoculation of Saccharomyces and non-Saccharomyces yeasts results in a more complex-flavored cider. The mixed fermentation of yeast and lactic acid bacteria is a sustainable method given the shortened fermentation duration and can be successfully applied in the cider industry.

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KOGA, KUNIMASA. "Improvements in fermentative techniques and microorganisms. Continuous fermentation and breeding of yeasts." JOURNAL OF THE SOCIETY OF BREWING,JAPAN 80, no. 8 (1985): 514–18. http://dx.doi.org/10.6013/jbrewsocjapan1915.80.514.

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Shi, Xiaoqi, Yaoping Gou, Mengjie Qiu, Wen Zhu, and Yanqin Lin. "In Situ Monitoring of Kefir Fermentation Process Using Signal-Separable NMR Techniques." Foods 14, no. 6 (2025): 1025. https://doi.org/10.3390/foods14061025.

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The fermentation time of fermented milk significantly influences its taste and nutritional value. Monitoring the fermentation process is crucial for ensuring the quality, flavor, and safety of fermented products. In this paper, the kefir fermentation process, as an example, was monitored in situ using advanced nuclear magnetic resonance (NMR) techniques. The fermentation process was tracked by obtaining pure shift spectra through the Pure Shift Yielded by Chirp Excitation (PSYCHE) sequence to separate heavily overlapped peaks, which enabled the identification and quantification of protons. The Gradient-Enhanced, Multiplet-Selective, Targeted-Observation NMR Experiment (GEMSTONE) sequence was employed to selectively excite the protons of interest in the overlapping region, enabling the rapid tracking of changes in the lactose and ethanol concentrations during fermentation. The results from these advanced NMR methods provide valuable insights into the dynamics of the kefir fermentation process, offering a more accurate and efficient way to monitor and control the fermentation of milk.

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RYAN, J. PHILIP. "On simplifying ruminal fermentation techniques in vitro." Biochemical Society Transactions 17, no. 2 (1989): 389–90. http://dx.doi.org/10.1042/bst0170389.

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Iram, Attia, Ali Özcan, Ercan Yatmaz, İrfan Turhan, and Ali Demirci. "Effect of Microparticles on Fungal Fermentation for Fermentation-Based Product Productions." Processes 10, no. 12 (2022): 2681. http://dx.doi.org/10.3390/pr10122681.

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Ranging from simple food ingredients to complex pharmaceuticals, value-added products via microbial fermentation have many advantages over their chemically synthesized alternatives. Some of such advantages are environment-friendly production pathways, more specificity in the case of enzymes as compared to the chemical catalysts and reduction of harmful chemicals, such as heavy metals or strong acids and bases. Fungal fermentation systems include yeast and filamentous fungal cells based on cell morphology and culture conditions. However, filamentous fungal fermentation has gained attention in the past few decades because of the diversity of microbial products and robust production of some of the most value-added commodities. This type of fungal fermentation is usually carried out by solid-state fermentation. However, solid-state fermentation poses problems during the scale-up for industrial production. Therefore, submerged fermentation for value-added products is usually preferred for scaling-up purposes. The main problem with submerged fungal fermentation is the formation of complex mycelial clumps or pellets. The formation of such pellets increases the viscosity of the media and hinders the efficient transfer of oxygen and nutrient resources in the liquid phase. The cells at the center of the clump or pellet start to die because of a shortage of resources and, thus, productivity decreases substantially. To overcome this problem, various morphological engineering techniques are being researched. One approach is the use of microparticles. Microparticles are inert particles with various size ranges that are used in fermentation. These microparticles are shown to have positive effects, such as high enzyme productivity or smaller pellets with fungal fermentation. Therefore, this review provides a background about the types of microparticles and summarizes some of the recent studies with special emphasis on the fungal morphology changes and microparticle types along with the applications of microparticles in filamentous fungal fermentations.

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Roger, Jean-Michel, Jean-Marie Sablayrolles, Jean-Philippe Steyer, and V�ronique Bellon-Maurel. "Pattern analysis techniques to process fermentation curves: Application to discrimination of enological alcoholic fermentations." Biotechnology and Bioengineering 79, no. 7 (2002): 804–15. http://dx.doi.org/10.1002/bit.10338.

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Su, Jianqing, Xiang Fu, Rui Zhang, Xiaoli Li, Ying Li, and Xiuling Chu. "Exploring the Effects of Solid-State Fermentation on Polyphenols in Acanthopanax senticosus Based on Response Surface Methodology and Nontargeted Metabolomics Techniques." Journal of Food Biochemistry 2023 (June 9, 2023): 1–21. http://dx.doi.org/10.1155/2023/6711132.

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In order to optimize the process of solid-state fermentation and understand the changes of active ingredients during fermentation of A.senticosus, we used response surface methodology to optimize the solid-state fermentation process of A.senticosus and analyzed the effect of fermentation on the active components of A.senticosus by nontargeted metabolomics techniques. The effects of fermentation conditions on polyphenol content were studied in terms of fermentation time, fermentation temperature, water content, and the inoculum level through Plackett–Burman design and response surface experiments. The optimized fermentation conditions were a fermentation time of 60 h, a fermentation temperature of 37°C, a water content of 55%, and an inoculum level of 12.5%, and the polyphenol content reached 10.25 ± 0.05 mg·g−1, which was 40% higher than that before fermentation. Furthermore, the metabolites and metabolic pathways of A. senticosus were analyzed before and after fermentation using nontargeted metabolomics techniques, and differences in metabolites were investigated based on the analysis of the principal components. The results showed that A.senticosus contained 57 phenolics, and a total of 12 polyphenolic metabolites were significantly different before and after fermentation (including phenols and isoflavonoids), among which the content of caffeic acid and its derivatives with antioxidant capacity was significantly increased, which may improve the antioxidant capacity of fermented A.senticosus. Therefore, solid-state fermentation opens new avenues for the clinical development and application of A. senticosus.

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Joh, Youri, Niels Maness, and William McGlynn. "Antioxidant Properties of “Natchez” and “Triple Crown” Blackberries Using Korean Traditional Winemaking Techniques." International Journal of Food Science 2017 (2017): 1–9. http://dx.doi.org/10.1155/2017/5468149.

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This research evaluated blackberries grown in Oklahoma and wines produced using a modified traditional Korean technique employing relatively oxygen-permeable earthenware fermentation vessels. The fermentation variables were temperature (21.6°C versus 26.6°C) and yeast inoculation versus wild fermentation. Wild fermented wines had higher total phenolic concentration than yeast fermented wines. Overall, wines had a relatively high concentration of anthocyanin (85–320 mg L−1 malvidin-3-monoglucoside) and antioxidant capacity (9776–37845 µmol Trolox equivalent g−1). “Natchez” berries had a higher anthocyanin concentration than “Triple Crown” berries. Higher fermentation temperature at the start of the winemaking process followed by the use of lower fermentation/storage temperature for aging wine samples maximized phenolic compound extraction/retention. The Korean winemaking technique used in this study produced blackberry wines that were excellent sources of polyphenolic compounds as well as being high in antioxidant capacity as measured by the Oxygen Radical Absorbance Capacity (ORAC) test.

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Luna, Ricardo, Bruno M. Lima, José Cuevas-Valenzuela, Julio E. Normey-Rico, and José R. Pérez-Correa. "Optimal Control Applied to Oenological Management of Red Wine Fermentative Macerations." Fermentation 7, no. 2 (2021): 94. http://dx.doi.org/10.3390/fermentation7020094.

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The management of wineries for industrial red winemaking is limited by the capacity and availability of fermentation tanks over the harvest season. The winemakers aim to optimize the wine quality, the fermentative maceration length, and the fermentation tank’s productive cycle simultaneously. Maceration in varietal wine production is carried out until a specific sugar content (digging-out point) is attained, finishing before alcoholic fermentation. Winemakers have found that by trial and error handling of the digging-out point, they can improve the winery capacity and production cost. In this work, we develop an optimal control problem for managing the digging-out point considering two objectives associated with process efficiency and costs. A good compromise between these objectives was found by applying multi-criteria decision-making (MCDM) techniques and the knee point. Two control strategies were compared: free nutrition and traditional nutrition. TOPSIS and LINMAP algorithms were used to choose the most suitable strategy that coincided with the knee point. The preferred option was nitrogen addition only at the beginning of fermentation (6.6–10.6 g/hL of DAP) and a high fermentation temperature (30 °C), yielding the desired digging-out point with a small error (6–9 g/L).

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Iobbi, Angelica, James Osborne, Yanming Di та Elizabeth Tomasino. "The Effect of Skin Contact, β-Lyase and Fermentation Gradient Temperature on Fermentation Esters and Free Volatile Thiols in Oregon Chardonnay Wine". Fermentation 11, № 5 (2025): 250. https://doi.org/10.3390/fermentation11050250.

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This study investigated specific winemaking procedures that could increase fermentation esters and volatile thiols in Chardonnay wine during fermentation. These compounds together are known to cause tropical fruit aromas. Two levels of pre-fermentative skin contact (10 °C for 18 h) (yes/no), two levels of β-lyase addition (40 μL/L) (yes/no), and three levels of fermentation gradient temperature, FG0 (constant 13 °C), FG1 (started at 20 °C and after 96 h dropped to 13 °C), and FG2 (started at 20 °C and after ~11.5 °Brix dropped to 13 °C), were evaluated using laboratory-scale ferments in a full factorial design. Esters and the volatile thiols, 3-sulfanylhexan-1-ol (3SH), 3-sulfanylhexyl acetate (3SHA), and 4-methyl-4-sulfanylpentan-2-one (4MSP), were quantified using gas and liquid chromatography methods, respectively. The combination of skin contact and FG1 or FG2 resulted in the greatest levels of esters and thiols in Chardonnay wine. The fermentation gradient was shown to be efficient in reducing volatile compounds normally lost due to evaporation during fermentation. With these different processing techniques, it will be possible for winemakers to achieve different wine qualities depending on their chosen wine style.

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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 (borș). These drinks are derived from a sweetened infusion of elder flowers (socata) and wheat bran (borș) that are fermented by consortia of microorganisms. Socata was shown to be fermented by consortia of yeast and lactic acid bacteria (LAB). Borș is produced by fermentation with heterofermentative LAB. These traditional fermented beverages are characterized as a source of probiotics. Previous research has demonstrated that both are a rich source of bioactive/antioxidant flavonoids and phenolic acids, minerals and vitamins. Several techniques are used for the determination of the bioactive compounds and antioxidant activity, such as the determination of individual phenolic compounds using HPLC, determination of total phenolic content using Folin- Ciocalteu reagent, determination of ABTS and DPPH radical cation scavenging activity, determination of ferric reducing antioxidant power (FRAP) assay.

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Pettinelli, Stefano, Luca Pardini, Giorgio De Angeli, et al. "Innovative “Soft” Maceration Techniques in Red Grape Fermentation." Beverages 8, no. 4 (2022): 62. http://dx.doi.org/10.3390/beverages8040062.

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Two innovative soft maceration techniques of vinification based on red grape Cabernet Sauvignon were compared in 2020 and 2021 vintages with the most used system of maceration (pump-over and delestage) in today’s wine sector in order to verify the efficiency in polyphenol extraction and fermentation rate. Fermentation kinetics and final wine characteristics were evaluated as the main parameters for comparing the systems. The AIR MIX (AIRMIXING M.I.™) technique is based on the use of a fixed sequential small injections of compressed air (3 jets) from the bottom of the tank, aimed at creating waves (resonance waves) able to prevent the cap formation. The ADCF (NECTAR-ADCF™) technique uses the overpressure produced by carbon dioxide in the wine tank during alcoholic fermentation to keep the cap submerged and to favor its disruption by the CO2 outside release through a valve. As a reference, the control vinification consisted of the use of “delestage” and pump-over to facilitate the extraction and good management of the cap. ADCF, at the end, extracted a greater quantity of polyphenols and anthocyanins. AIR MIX speeded up the fermentation, which ended 4–7 days before the control and, initially, provoked a greater extraction of phenols and anthocyanins as ADCF. By the end, the concentration of polyphenols and anthocyanins was the highest in ADCF, followed by control and AIR MIX approximately at the same amount. The control wine had a slightly higher volatile acidity. AIR MIX consumed more than 60 % less energy because the nonuse of pump-over and delestage, and also, no personnel was requested.

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Barbosa, Catarina, Elsa Ramalhosa, Isabel Vasconcelos, Marco Reis, and Ana Mendes-Ferreira. "Machine Learning Techniques Disclose the Combined Effect of Fermentation Conditions on Yeast Mixed-Culture Dynamics and Wine Quality." Microorganisms 10, no. 1 (2022): 107. http://dx.doi.org/10.3390/microorganisms10010107.

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The use of yeast starter cultures consisting of a blend of Saccharomyces cerevisiae and non-Saccharomyces yeasts has increased in recent years as a mean to address consumers’ demands for diversified wines. However, this strategy is currently limited by the lack of a comprehensive knowledge regarding the factors that determine the balance between the yeast-yeast interactions and their responses triggered in complex environments. Our previous studies demonstrated that the strain Hanseniaspora guilliermondii UTAD222 has potential to be used as an adjunct of S. cerevisiae in the wine industry due to its positive impact on the fruity and floral character of wines. To rationalize the use of this yeast consortium, this study aims to understand the influence of production factors such as sugar and nitrogen levels, fermentation temperature, and the level of co-inoculation of H. guilliermondii UTAD222 in shaping fermentation and wine composition. For that purpose, a Central Composite experimental Design was applied to investigate the combined effects of the four factors on fermentation parameters and metabolites produced. The patterns of variation of the response variables were analyzed using machine learning methods, to describe their clustered behavior and model the evolution of each cluster depending on the experimental conditions. The innovative data analysis methodology adopted goes beyond the traditional univariate approach, being able to incorporate the modularity, heterogeneity, and hierarchy inherent to metabolic systems. In this line, this study provides preliminary data and insights, enabling the development of innovative strategies to increase the aromatic and fermentative potential of H. guilliermondii UTAD222 by modulating temperature and the availability of nitrogen and/or sugars in the medium. Furthermore, the strategy followed gathered knowledge to guide the rational development of mixed blends that can be used to obtain a particular wine style, as a function of fermentation conditions.

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Silva, Lívia C. F., Paulo V. R. Pereira, Marcelo A. D. da Cruz, et al. "Enhancing Sensory Quality of Coffee: The Impact of Fermentation Techniques on Coffea arabica cv. Catiguá MG2." Foods 13, no. 5 (2024): 653. http://dx.doi.org/10.3390/foods13050653.

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Fermentation, a critical post-harvest process, can be strategically manipulated to augment coffee quality. This enhancement is achieved through the activity of microorganisms, which generate metabolites instrumental in the formation of distinct sensory profiles. This study investigated the impact of different fermentation methods on the quality of coffee beverages, specifically utilizing the Catiguá MG2 variety. The experimental setup involved fermenting the coffee in 200 L bioreactors, employing both natural and pulped coffee beans. The fermentation process utilized was self-induced anaerobic fermentation (SIAF), conducted in either a solid-state or submerged medium over a 96 h period. Analytical sampling was conducted initially and at 24 h intervals thereafter to quantify the concentration of sugars, alcohols, and organic acids. Sensory evaluation was performed using the established protocols of the Specialty Coffee Association (SCA). The outcomes of this investigation reveal that fermentation substantially enhances the quality of coffee, with each treatment protocol yielding divergent profiles of acids and alcohols, thereby influencing the sensory characteristics of the resulting beverage. Notably, superior quality beverages were produced from naturally processed coffee subjected to solid-state fermentation for durations exceeding 24 h. These findings underscore the significant influence of fermentation techniques and duration on the sensory attributes and overall quality of coffee.

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Vandenberghe, Luciana P. S., Carlos R. Soccol, Ashok Pandey, and Jean-Michel Lebeault. "Microbial production of citric acid." Brazilian Archives of Biology and Technology 42, no. 3 (1999): 263–76. http://dx.doi.org/10.1590/s1516-89131999000300001.

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Citric acid is the most important organic acid produced in tonnage and is extensively used in food and pharmaceutical industries. It is produced mainly by submerged fermentation using Aspergillus niger or Candida sp. from different sources of carbohydrates, such as molasses and starch based media. However, other fermentation techniques, e.g. solid state fermentation and surface fermentation, and alternative sources of carbon such as agro-industrial residues have been intensively studied showing great perspective to its production. This paper reviews recent developments on citric acid production by presenting a brief summary of the subject, describing micro-organisms, production techniques, and substrates, etc.

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Mohammed, S. S. D., B. Yohanna, J. R. Wartu, N. L. Abubakar, and S. Bello. "Wine Produced From Fermentation of Honey Slurry and Dates Palm Fruit Juice Blend Using Saccharomyces cerevisiae Isolated From Palm Wine." International Journal of Biology 10, no. 3 (2018): 52. http://dx.doi.org/10.5539/ijb.v10n3p52.

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This study aimed at evaluating the fermentative performance of Saccharomyces cerevisiae isolated from palm wine on honey slurry and dates palm fruit juice blend for wine production. The yeast was isolated from palm wine on saboraud dextrose agar (SDA) using pour plate technique and was identified using microscopic and standard biochemical techniques. Physicochemical parameters were determined during 21 days fermentation using standard procedures. The proximate composition of the blend before fermentation and the produced wine was evaluated. The microbiological and sensory evaluations of the produced wine was investigated. The yeast strain was identified as Saccharomyces cerevisiae. The fermentation recorded total viable yeast count from 2.5x106 to 13.0 x 106 CFU/mL. The physicochemical parameters revealed that during the fermentation, the pH values ranged from 4.3 to 5.4, percentage titratable acidity (TTA) ranged from 5.2 to 9.4. The temperature of the fermentation ranged from 24 to 29°C and the specific gravity values decreased steadily from 1.100 to1.010. Proximate composition of the date fruit revealed low protein content between 1.00 and 1.05, but high moisture content (82.43%). The produced wine contained reasonable amount of total carbohydrate A (19.59%), B (25.28%), C (22.7%) and D (21.88%). There were variations on other proximate compositions observed. The produced wine was not contaminated with bacteria and fungi. Sensory evaluation of the wine revealed acceptable aroma/flavor and taste. This study indicates that Saccharomyces cerevisiae strain from the palm wine have good fermentative performance which suggested that it could be used for fruit wine production and other industrial applications preceded by further experiments.

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Ferreira, Ana Patrícia, JoÃo Almeida Lopes, and José Cardoso de Menezes. "MODELLING INDUSTRIAL FERMENTATION DATA WITH MULTIWAY MULTIVARIATE TECHNIQUES." IFAC Proceedings Volumes 40, no. 5 (2007): 273–78. http://dx.doi.org/10.3182/20070606-3-mx-2915.00044.

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Warnes, Mark R., Jarmila Glassey, Gary A. Montague, and Bo Kara. "On data-based modelling techniques for fermentation processes." Process Biochemistry 31, no. 2 (1996): 147–55. http://dx.doi.org/10.1016/0032-9592(95)00043-7.

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Witthuhn, R. Corli, Annamie Cilliers, and Trevor J. Britz. "Evaluation of different preservation techniques on the storage potential of Kefir grains." Journal of Dairy Research 72, no. 1 (2005): 125–28. http://dx.doi.org/10.1017/s0022029904000652.

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Kefir is an acidic, mildly alcoholic dairy beverage produced by the fermentation of milk with a grain-like starter culture (Koroleva, 1988). These grains usually contain a relatively stable and specific balance of microbes that exist in a complex symbiotic relationship (Obermann & Libudzisz, 1998; Witthuhn et al. 2004). The different groups of microbes present in the grains are active at different stages of the fermentation (Koroleva, 1982). The lactococci, including Lactococcus lactis subsp. lactis, Lc. lactis subsp. cremoris and Lc. lactis subsp. diacetilactis provide rapid acid development during the first hours of the fermentation (Litopoulou-Tzanetaki & Tzanetakis, 2000). As the acidity of the milk increases it provides favourable conditions for the growth of the lactobacilli (Rea et al. 1996). The yeasts, acetic acid bacteria and the aroma-producing microbes, mainly leuconostocs, have a much slower growth rate than the lactic acid producers, resulting in the slow production of the aroma compounds and the gradual increase in the concentration of these substances in the later stages of the fermentation (Koroleva, 1982).

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Blanco, Pilar, David Castrillo, María José Graña, María José Lorenzo, and Elvira Soto. "Evaluation of Autochthonous Non-Saccharomyces Yeasts by Sequential Fermentation for Wine Differentiation in Galicia (NW Spain)." Fermentation 7, no. 3 (2021): 183. http://dx.doi.org/10.3390/fermentation7030183.

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Non-Saccharomyces yeasts constitute a useful tool in winemaking because they secrete hydrolytic enzymes and produce metabolites that enhance wine quality; in addition, their ability to reduce alcohol content and/or to increase acidity can help to mitigate the effects of climatic change on wines. The purpose of this study was to evaluate the oenological traits of non-Saccharomyces yeast strains autochthonous from Galicia (NW Spain). To do that, we carried out sequential fermentation using 13 different species from the yeast collection of Estación de Viticultura e Enoloxía de Galicia (Evega) and Saccharomyces cerevisiae EC1118. The fermentation kinetics and yeast implantation were monitored using conventional methods and genetic techniques, respectively. The basic chemical parameters of wine were determined using the OIV official methodology, and the fermentative aroma compounds were determined by GC–FID. The results evidenced the limited fermentative power of these yeasts and the differences in their survival after the addition of S. cerevisiae to complete fermentation. Some strains reduced the alcohol and/or increased the total acidity of the wine. The positive effect on sensory wine properties as well as the production of desirable volatile compounds were confirmed for Metschnikowia spp. (Mf278 and Mp176), Lachancea thermotolerans Lt93, and Pichia kluyveri Pkl88. These strains could be used for wine diversification in Galicia.

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López-Enríquez, Lorena, Josefina Vila-Crespo, José Manuel Rodríguez-Nogales, Encarnación Fernández-Fernández, and Violeta Ruipérez. "Non-Saccharomyces Yeasts from Organic Vineyards as Spontaneous Fermentation Agents." Foods 12, no. 19 (2023): 3644. http://dx.doi.org/10.3390/foods12193644.

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Currently, non-Saccharomyces yeasts are the subject of interest, among other things, for their contribution to the aromatic complexity of wines. In this study, the characterisation of non-Saccharomyces yeasts was addressed by their isolation during spontaneous fermentations of organic Verdejo grapes, obtaining a total of 484 isolates, of which 11% were identified by molecular techniques as non-Saccharomyces yeasts. Fermentative isolates belonging to the species Hanseniaspora meyeri, Hanseniaspora osmophila, Pichia guilliermondii, Pichia kudriavzevii, Torulaspora delbrueckii, and Wickerhamomyces anomalus were analysed. Significant differences were found in the yeast populations established at the different fermentation stages. Interestingly, W. anomalus stood up as a widely distributed species in vineyards, vintages, and fermentation stages. Several of the strains studied stood out for their biotechnological potential in the production of Verdejo wine, showing the presence of relevant enzymatic activity for the release of varietal aromas and the technological improvement of the winemaking process. Three enzymatic activities were found in an important number of isolates, β-glucosidase, protease, and β-lyase, implicated in the positive aromatic impact on this style of white wine. In that sense, all the isolates of W. anomalus presented those activities. T. delbrueckii isolates were highlighted for their significant β-lyase activity. In addition, T. delbrueckii was outlined because of its potential to achieve an elevated fermenting power, as well as the lack of lag phase. The results obtained highlight the importance of maintaining the microbial diversity that contributes to the production of wines with unique and distinctive characteristics of the production region.

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Garrido-Fernández, Antonio, Alfredo Montaño, Amparo Cortés-Delgado, Francisco Rodríguez-Gómez, and Francisco Noé Arroyo-López. "Multi-Statistical Approach for the Study of Volatile Compounds of Industrial Spoiled Manzanilla Spanish-Style Table Olive Fermentations." Foods 10, no. 6 (2021): 1182. http://dx.doi.org/10.3390/foods10061182.

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Table olives can suffer different types of spoilage during fermentation. In this work, a multi-statistical approach (standard and compositional data analysis) was used for the study of the volatile organic compounds (VOCs) associated with altered (butyric, sulfidic, and putrid) and non-altered (normal) Manzanilla Spanish-style table olive fermentations. Samples were collected from two industrial fermentation yards in Seville (Spain) in the 2019/2020 season. The VOC profiles of altered (n = 4) and non-altered (n = 6) samples were obtained by headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS). Ninety-one VOCs were identified and grouped into alcohols (30), esters (21), carbonyl compounds (12), acids (10), terpenes (6), phenols (6), sulfur compounds (2), and others (4). The association of the VOCs with spoilage samples depended on the standard or compositional statistical methodology used. However, butyric spoilage was strongly linked by several techniques to methyl butanoate, ethyl butanoate, and butanoic acid; sulfidic spoilage with 2-propyl-1-pentanol, dimethyl sulfide, methanol, 2-methylbutanal, 2-methyl-2-butenal, ethanol, 2-methyl-3-buten-2-ol, and isopentanol, while putrid was mainly related to D-limonene and 2-pentanol. Our data contribute to a better characterisation of non-zapatera spoiled table olive fermentations and show the convenience of using diverse statistical techniques for a most robust selection of spoilage VOC markers.

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Adesogan, A. T., E. Owen, and D. I. Givens. "A comparison of the suitability of different models for describing the gas production kinetics of whole-crop wheat." BSAP Occasional Publication 22 (1998): 215–16. http://dx.doi.org/10.1017/s0263967x0003264x.

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Menkeet al. (1979), Beuvinket al. (1992) and Theodorouet al. (1994) developed techniques for measuring the time course of gas production of foods fermentedin vitrowith rumen fluid. These techniques require description of the fermentation profile with an appropriate mathematical model. Although several authors have used these techniques to study the ruminal fermentation of foods, little information is available on the suitability of the model chosen for describing the fermentation profile of the food under study. In this study, the models of Ørskov and McDonald (1979), Franceet al. (1993) and Beuvink and Kogut (1993) were fitted to thein vitrogas production profiles of 10 whole-crop wheat (WCW) forages (cv.Slepjner) to determine the model most suited to describing the data.

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Sargautiene, Vanda, Darius Sargautis, Anton Podjava, Ida Jakobsone та Vizma Nikolajeva. "The Feasibility of Integrating Spray-Dried and Freeze-Dried Oat β-Glucans into a Synbiotic Formulation with Akkermansia muciniphila". Fermentation 9, № 10 (2023): 895. http://dx.doi.org/10.3390/fermentation9100895.

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The objective of this research was to investigate the feasibility of integrating oat (1 → 3, 1 → 4)-β-D-glucan (β-glucan) dried by two different techniques (freeze drying and spray drying) into a synbiotic formulation with Akkermansia muciniphila. The study evaluated the impact of this synbiotic formulation on the growth of A. muciniphila and its effect on the fermentation process. The extracted oat β-glucans underwent freeze-drying (FD) and spray-drying (SD) processes before being introduced as supplementary carbon sources (1%) to brain heart infusion (BHI) medium containing A. muciniphila MSCL 1582. The BHI medium containing inulin, D-glucose, and BHI without added substrates served as the control. Bacterial growth and short-chain fatty acid (SCFA) production were measured before and after 72 h of fermentation. A light microscope and KOVA slides were used for the A. muciniphila count, and SCFA levels were measured via gas chromatography. Our findings revealed that oat β-glucans could effectively function as prebiotic substrates in complementary synbiotic composition with A. muciniphila, without inhibiting growth and causing metabolic impairment. Both FD and SD techniques demonstrated equivalent and favorable impacts on the fermentative capacity of A. muciniphila, rendering them suitable choices for the drying of β-glucans. Incorporating oat β-glucan into synbiotic formulations offers potential benefits, contributing to A. muciniphila growth and the fermentation process.

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Xi, Lin Qiao, Shu Qi Wu, and Chun Hui Ma. "Cellulose Degrading Microbial Community Degradation Diluted Acid Pretreatment Cotton Stalks and Optimization of Fermentation Techniques." Advanced Materials Research 550-553 (July 2012): 1278–87. http://dx.doi.org/10.4028/www.scientific.net/amr.550-553.1278.

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Cotton stalk is rich and low cost renewable cellulosic resources in Xinjiang autonomous region, but two-thirds of these stalks are not used to their fullest extent. Nowadays, more research has been reported concerning the pretreatment of cotton stalks, saccharification, ethanol production and other aspects. The experiment screened cellulose degrading microbial community, and optimized conditions of saccharification. In oder to degrading lignin and cellulose of cotton straw and improving the efficiency of hydrolysis of cellulose, to decompose diluted acid pretreatment cotton stalk by cellulose degrading microbial community. We studied the microbial fermentation period, fermentation technical parameters, and curves of cellulase activity. We designed single factors , and orthogonal experiment to optimize the fermentation technical parameters. The results showed that the fermentation period was 5-day, single factor experiment, the optimum of fermentation temperature was 32°C (P < 0.01), orignal pH was 4.8 (P < 0.01), inoculation size was 5%(P < 0.01) and nitrogen source was urea(P < 0.01), and orthogonal experiment, the optimized conditions were nitrogen source, (NH4)2SO4, temperature, 42°C, original pH 6.8, inoculation quantity 1.0%. Under optimized conditions, CMC, FPU, b-G, glycosylated ratio and lose weight reached respectively 47.12 U/mL, 24.35 U/mL, 13.05U/mL, 37.21% and 26.38%.

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P.M, SARAVANAN, and GOVINDARAJAN K. "GIBBERELLIC ACID PRODUCTION BY FUNGI." Madras Agricultural Journal 86, september (1999): 373–74. http://dx.doi.org/10.29321/maj.10.a00621.

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Fifteen fungal cultures including one type strain. Gibberella fujikuroi were screened for gibberellic acid production using Liquid Surface Fermentation (LSF) and Submerged Fermentation (SmF) techniques. G. fujikuroi produced the highest quantity of GA, followed by Botryodiplodia theobromae in both the fermentation processes. In general gibberellic acid production was more in SmF when compared to LSF.

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Motlhanka, Koketso, Kebaneilwe Lebani, Teun Boekhout, and Nerve Zhou. "Fermentative Microbes of Khadi, a Traditional Alcoholic Beverage of Botswana." Fermentation 6, no. 2 (2020): 51. http://dx.doi.org/10.3390/fermentation6020051.

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Khadi is a popular traditional alcoholic beverage in rural households in Botswana. The product is produced by fermentation of ripened sun-dried Grewia flava (Malvaceae) fruits supplemented with brown table sugar. Despite its popularity, its growing consumer acceptance, its potential nutritional value, and its contribution to the socio-economic lifestyle of Botswana, the production process remains non-standardized. Non-standardized production processes lead to discrepancies in product quality and safety as well as varying shelf life. Identification of unknown fermentative microorganisms of khadi is an important step towards standardization of its brewing process for entrance into commercial markets. The aim of this study was to isolate and identify bacteria and yeasts responsible for fermentation of khadi. Yeasts and bacteria harbored in 18 khadi samples from 18 brewers in central and northern Botswana were investigated using classic culture-dependent techniques and DNA sequencing methods. Additionally, we used the same techniques to investigate the presence of bacteria and yeasts on six batches of ripened-dried G. flava fruits used for production of the sampled brews. Our results revealed that Saccharomyces cerevisiae closely related to a commercial baker’s yeast strain sold locally was the most predominant yeast species in khadi suggesting a possible non-spontaneous brewing process. However, we also detected diverse non-Saccharomyces yeasts, which are not available commercially in retail shops in Botswana. This suggests that spontaneous fermentation is partially responsible for fermentation of khadi. This study, presenting the first microbiological characterization of a prominent traditional alcoholic beverage in Botswana, is vital for development of starter cultures for the production of a consistent product towards the commercialization of khadi.

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Sipos, Anca. "Sustainable Method Using Filtering Techniques for a Fermentation Process State Estimation." Sustainability 12, no. 17 (2020): 7105. http://dx.doi.org/10.3390/su12177105.

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Winemaking is concerned about sustainable energy availability that implies new methods for process monitoring and control. The aim of this paper is to realize a comparative analysis of the possibilities offered using estimation techniques, balances, and filtering techniques such as the Kalman filter (KF) and the extended Kalman filter (EKF), to obtain indirect information about the alcoholic fermentation process during winemaking. Thus, an estimation solution of the process variables in the exponential growing phase is proposed, using an extended observer. In addition, two estimation solutions of this process with the EKF and an estimation of the decay phase of the fermentation process are presented. The difference between the two EKF variants consisted of taking into consideration the indicator of the integral of the error norm square for the second EKF, for which the performance criterion was the statistical average of this indicator. Results from the simulation of the estimation programs of the two EKF variants were more than satisfactory. This research provides a basis for using an EKF designed for advanced control of the alcoholic fermentation batch process as a knowledge-based system.

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Pereira, Gilberto Vinícius de Melo, Maria Gabriela da Cruz Pedrozo Miguel, Cíntia Lacerda Ramos, and Rosane Freitas Schwan. "Microbiological and Physicochemical Characterization of Small-Scale Cocoa Fermentations and Screening of Yeast and Bacterial Strains To Develop a Defined Starter Culture." Applied and Environmental Microbiology 78, no. 15 (2012): 5395–405. http://dx.doi.org/10.1128/aem.01144-12.

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ABSTRACTSpontaneous cocoa bean fermentations performed under bench- and pilot-scale conditions were studied using an integrated microbiological approach with culture-dependent and culture-independent techniques, as well as analyses of target metabolites from both cocoa pulp and cotyledons. Both fermentation ecosystems reached equilibrium through a two-phase process, starting with the simultaneous growth of the yeasts (withSaccharomyces cerevisiaeas the dominant species) and lactic acid bacteria (LAB) (Lactobacillus fermentumandLactobacillus plantarumwere the dominant species), which were gradually replaced by the acetic acid bacteria (AAB) (Acetobacter tropicaliswas the dominant species). In both processes, a sequence of substrate consumption (sucrose, glucose, fructose, and citric acid) and metabolite production kinetics (ethanol, lactic acid, and acetic acid) similar to that of previous, larger-scale fermentation experiments was observed. The technological potential of yeast, LAB, and AAB isolates was evaluated using a polyphasic study that included the measurement of stress-tolerant growth and fermentation kinetic parameters in cocoa pulp media. Overall, strainsL. fermentumUFLA CHBE8.12 (citric acid fermenting, lactic acid producing, and tolerant to heat, acid, lactic acid, and ethanol),S. cerevisiaeUFLA CHYC7.04 (ethanol producing and tolerant to acid, heat, and ethanol), andAcetobacter tropicalisUFLA CHBE16.01 (ethanol and lactic acid oxidizing, acetic acid producing, and tolerant to acid, heat, acetic acid, and ethanol) were selected to form a cocktail starter culture that should lead to better-controlled and more-reliable cocoa bean fermentation processes.

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Feng, Zili, Pengfei Du, Yunzhi Sheng, Bin Wang, Wang Chen, and Hao Peng. "Enhanced Fumagillin Production by Optimizing Fermentation and Purification Techniques." Fermentation 10, no. 11 (2024): 588. http://dx.doi.org/10.3390/fermentation10110588.

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Fumagillin is a complex biomolecule. Nowadays, the separation and purification techniques of fumagillin still need to be optimized. In this study, the yield of fumagillin was examined in relation to temperature, pH, inoculation volume, rotation speed, and liquid volume. By using single-factor optimization, a factorial design, and response surface methodology, the fumagillin yield increased from 10~15% to 30~35%. After scaling up the fermentation process, the fumagillin yield remained stable at 30–35%. In addition, fumagillin was prepared via high-performance preparative liquid chromatography; the yield of the preparation was 77.29%, and the purity was greater than 99%. To sum up, these findings demonstrated that the issue of low fumagillin yield can be resolved by optimizing the fermentation process and introducing the high-performance liquid chromatographic method for the rapid preparation of fumagillin with high recoveries. The findings of this study may serve as a foundation for the large-scale production of fumagillin.

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Sutanto, A., A. Achyani, R. Noor, D. Subandowo, and F. Thresia. "Coffee pulp fermentation techniques for the sustainable organic agriculture." Journal of Physics: Conference Series 1469 (February 2020): 012019. http://dx.doi.org/10.1088/1742-6596/1469/1/012019.

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Lennox, B., G. A. Montague, H. G. Hiden, and G. Kornfeld. "Case study investigating multivariate statistical techniques for fermentation supervision." Computers & Chemical Engineering 23 (June 1999): S827—S830. http://dx.doi.org/10.1016/s0098-1354(99)80203-8.

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Saner, U., and G. Stephanopoulos. "Application of Pattern Recognition Techniques to Fermentation Data Analysis." IFAC Proceedings Volumes 25, no. 2 (1992): 123–28. http://dx.doi.org/10.1016/s1474-6670(17)50337-7.

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Elmehdi, H. M., J. H. Page, and M. G. Scanlon. "Evaluating Dough Density Changes During Fermentation by Different Techniques." Cereal Chemistry Journal 84, no. 3 (2007): 250–52. http://dx.doi.org/10.1094/cchem-84-3-0250.

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Cartesio, Maria Stella, and Teresita Villar Campos. "Malolactic Fermentation in Wine: Improvement in Paper Chromatographic Techniques." American Journal of Enology and Viticulture 39, no. 2 (1988): 188–89. http://dx.doi.org/10.5344/ajev.1988.39.2.188.

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Lambrecht, Kiera, Hélène Nieuwoudt, Wessel Du Toit, and José Luis Aleixandre-Tudo. "Optimisation of PLS Calibrations for Filtered and Untreated Samples towards In-Line Monitoring of Phenolic Extraction during Red-Wine Fermentations." Fermentation 8, no. 5 (2022): 231. http://dx.doi.org/10.3390/fermentation8050231.

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Infrared spectroscopy provides an efficient, robust, and multivariate means to measure phenolic levels during red-wine fermentations. However, its use is currently limited to off-line sampling. In this study, partial least squares (PLS) regression was used to investigate the possibility of using spectral data from minimally pre-treated or untreated samples for the optimisation of prediction calibrations towards an in-line monitoring set-up. The evaluation of the model performance was conducted using a variety of metrics. Limits of detection and quantification of the PLS calibrations were used to assess the ability of the models to predict lower levels of phenolics from the start of fermentation. The calibrations were shown to be useful for the quantification of phenolic compounds and phenolic parameters with minimal or no sample pre-treatment during red-wine fermentation. Upon evaluation of performance, the calibrations built for attenuated-transmission Fourier-transform mid-infrared (ATR-FT-MIR) and diffuse-reflectance Fourier-transform near-infrared (DR-FT-NIR) were shown to be the most suitable spectroscopy techniques for eventual application in an automated and in-line system with values for limits of detection and quantification being suitable for the entire duration of fermentation.

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Kakade, Swagat V. "A Review on Advances in Mead Production: Fermentation Optimization, Stabilization and Sensory Quality Control." International Journal for Research in Applied Science and Engineering Technology 13, no. 6 (2025): 1415–25. https://doi.org/10.22214/ijraset.2025.72427.

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Mead, the fermented beverage produced from honey, has experienced a notable resurgence in the craft beverage sector, driven by its historical heritage and unique sensory characteristics. This review synthesizes recent advances in mead production from 2015 to 2025, focusing on three critical aspects: fermentation optimization, post-fermentation stabilization, and sensory quality control. The physicochemical dynamics of fermentation, including the influence of honey type, yeast strain, and nutrient supplementation, are explored in detail, with particular attention to strategies for preventing stuck fermentations and development of off-flavor. Advances in stabilization techniques—such as bentonite fining, cold stabilization, centrifugation, and membrane filtration—are reviewed for their effectiveness in ensuring product clarity and shelf-life. The integration of modern analytical methods, including GC-MS and HPLC, for volatile compound and tannin profiling is discussed, alongside the application of standardized sensory evaluation protocols. Additionally, this review highlights the impact of digital technologies and sustainability practices on the commercial scalability of mead, as well as the ongoing challenges and opportunities in global regulatory harmonization. By consolidating current knowledge and research findings, this review aims to provide a comprehensive resource for researchers, producers, and stakeholders seeking to advance the quality, stability, and marketability of mead

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Zentou, Hamid, Zurina Abidin, Robiah Yunus, Dayang Awang Biak, and Danil Korelskiy. "Overview of Alternative Ethanol Removal Techniques for Enhancing Bioethanol Recovery from Fermentation Broth." Processes 7, no. 7 (2019): 458. http://dx.doi.org/10.3390/pr7070458.

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This study aims at reviewing the alternative techniques for bioethanol recovery, highlighting its advantages and disadvantages, and to investigate the technical challenges facing these alternatives to be widely used. The findings showed that the integration of these techniques with the fermentation process did not meet a large acceptance in the industrial sector. The majority of conducted studies were mainly focusing on ethanol recovery from aqueous standard solution rather than the investigation of these techniques performance in fermentation-separation coupled system. In this context, pervaporation has received more attention as a promising alternative to distillation. However, some challenges are facing the integration of these techniques in the industrial scale as the fouling problem in pervaporation, the toxicity of solvent in liquid extraction, energy consumption in vacuum fermentation. It was also found that there is a lack of the technical economic analysis for these techniques which may limit the spread of its application in the large scale. Currently, hybrid systems integrating distillation with other alternative techniques are considered as an innovative solution to reduce the high cost of the distillation process and the low separation efficiency of the alternatives techniques.

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