Academic literature on the topic 'Spontaneous Fermentation'
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Journal articles on the topic "Spontaneous Fermentation"
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Mudoor Sooresh, Maanasa, Benjamin P. Willing, and Benjamin C. T. Bourrie. "Opportunities and Challenges of Understanding Community Assembly in Spontaneous Food Fermentation." Foods 12, no. 3 (February 3, 2023): 673. http://dx.doi.org/10.3390/foods12030673.
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Spontaneous fermentations that do not rely on backslopping or industrial starter cultures were especially important to the early development of society and are still practiced around the world today. While current literature on spontaneous fermentations is observational and descriptive, it is important to understand the underlying mechanism of microbial community assembly and how this correlates with changes observed in microbial succession, composition, interaction, and metabolite production. Spontaneous food and beverage fermentations are home to autochthonous bacteria and fungi that are naturally inoculated from raw materials, environment, and equipment. This review discusses the factors that play an important role in microbial community assembly, particularly focusing on commonly reported yeasts and bacteria isolated from spontaneously fermenting food and beverages, and how this affects the fermentation dynamics. A wide range of studies have been conducted in spontaneously fermented foods that highlight some of the mechanisms that are involved in microbial interactions, niche adaptation, and lifestyle of these microorganisms. Moreover, we will also highlight how controlled culture experiments provide greater insight into understanding microbial interactions, a modest attempt in decoding the complexity of spontaneous fermentations. Further research using specific in vitro microbial models to understand the role of core microbiota are needed to fill the knowledge gap that currently exists in understanding how the phenotypic and genotypic expression of these microorganisms aid in their successful adaptation and shape fermentation outcomes. Furthermore, there is still a vast opportunity to understand strain level implications on community assembly. Translating these findings will also help in improving other fermentation systems to help gain more control over the fermentation process and maintain consistent and superior product quality.
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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 (August 19, 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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Philipp, Christian, Bahareh Bagheri, Micha Horacek, Phillip Eder, Florian Franz Bauer, and Mathabatha Evodia Setati. "Inoculation of grape musts with single strains of Saccharomyces cerevisiae yeast reduces the diversity of chemical profiles of wines." PLOS ONE 16, no. 7 (July 22, 2021): e0254919. http://dx.doi.org/10.1371/journal.pone.0254919.
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Anecdotal evidence suggests that spontaneous alcoholic fermentation of grape juice is becoming a more popular option in global wine production. Wines produced from the same grape juice by inoculation or spontaneous fermentation usually present distinct chemical and sensorial profiles. Inoculation has been associated with more similar end-products, a loss of typicity, and lower aroma complexity, and it has been suggested that this may be linked to suppression of the local or regional wine microbial ecosystems responsible for spontaneous fermentations. However, whether inoculated fermentations of different juices from different regions really end up with a narrower, less diverse chemical profile than those of spontaneously fermented juices has never been properly investigated. To address this question, we used grape juice from three different varieties, Grüner Veltliner (white), Zweigelt (red), and Pinot noir (red), originating from different regions in Austria to compare spontaneous and single active dry yeast strains inoculated fermentations of the same grape samples. The chemical analysis covered primary metabolites such as glycerol, ethanol and organic acids, and volatile secondary metabolites, including more than 40 major and minor esters, as well as higher alcohols and volatile fatty acids, allowing an in depth statistical evaluation of differences between fermentation strategies. The fungal (mainly yeast) communities throughout fermentations were monitored using automated ribosomal intergenic spacer analysis. The data provide evidence that inoculation with single active dry yeast strains limits the diversity of the chemical fingerprints. The fungal community profiles clearly show that inoculation had an effect on fermentation dynamics and resulted in chemically less diverse wines.
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Luzzini, Giovanni, Davide Slaghenaufi, and Maurizio Ugliano. "Volatile Compounds in Monovarietal Wines of Two Amarone Della Valpolicella Terroirs: Chemical and Sensory Impact of Grape Variety and Origin, Yeast Strain and Spontaneous Fermentation." Foods 10, no. 10 (October 15, 2021): 2474. http://dx.doi.org/10.3390/foods10102474.
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Aroma profiles of withered Corvina and Corvinone wines from two different Valpolicella terroirs were investigated in relationship to yeast strain and use of spontaneous fermentation. The results indicated that volatile chemical differences between wines were mainly driven by grape origin, which was associated with distinctive compositional profiles. Wine content in terpenes, norisoprenoids, benzenoids and C6 alcohols, as well as some fermentative esters, were indeed significantly affected by grape origin. Conversely, yeast strain influence was mainly associated with fermentation-derived esters. Sensory analysis, besides confirming the major role of grape origin as driver of wine differentiation, indicated that spontaneous fermentations reduced the sensory differences associated with grape origin and variety, mainly due to high content of acetic acid and ethyl acetate.
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Cus, Franc, Neza Cadez, and Peter Raspor. "Fungicide residues in grapes determined the dynamics of Saccharomyces cerevisiae strains during spontaneous wine fermentation." Zbornik Matice srpske za prirodne nauke, no. 121 (2011): 85–101. http://dx.doi.org/10.2298/zmspn1121085c.
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Impact of three fungicides against B. cinerea (iprodione, pyrimethanil and f ludioxonil plus cyprodinil) on the population of Saccharomyces cerevisiae strains during the spontaneous alcoholic fermentation was studied. With regard to the use of fungicides in the vineyard at two stages of the grapevine growth we followed four different spontaneous fermentations: control, iprodione, pyrimethanil and f ludioxonil plus cyprodinil. The fungicide residues in the grapes were determined by GC/MS system and the fermentations were followed by changes in yeast, sugar, and ethanol concentrations using colony counting and HPLC. The karyotype analysis of 473 isolates was done by pulsed-field gel electrophoresis. The fungicide residues in the grapes at the harvest were below the maximum residue limits. Isolates of S. cerevisiae were classified into 15 karyotype groups. The duration of the processes and the populations of the karyotypes differed between the fermentations. The iprodione and control fermentations lasted 36 days with the prevalence of karyotype A while the fludioxonil plus cyprodinil fermentation lasted 50 days and karyotype D led the process. In the pyrimethanil fermentation, none of the karyotypes prevailed in the must and the fermentation lasted much longer than others did (68 days). The results showed that the fungicide residues have an influence on the fermentation kinetics and selection of S. cerevisiae strains during the spontaneous alcoholic fermentation and therefore should be considered as an important factor that may indirectly influence the formation of fermentation aroma in the wine produced by such process.
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Zhang, Da Wei, Wenbin Dong, Lei Jin, Jie Zhang, and Yuan Chang Jin. "Isolation of Saccharomyces cerevisiae YDJ05 from the Spontaneous Fermentation Pear Wine and Study of the Yeast Growth Dynamics during the Association Fermentation." Advanced Materials Research 156-157 (October 2010): 266–71. http://dx.doi.org/10.4028/www.scientific.net/amr.156-157.266.
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Five preponderant yeast strains (YDJ01, YDJ02, YDJ03, YDJ04 and YDJ05) were isolated from the spontaneous fermentation pear wine as source of yeast for wine making from pear. Ethanol yield of YDJ05 was the highest and its using rapidity of the sugar was the most quickly. YDJ05 was identified as Saccharomyces cerevisiae and named Saccharomyces cerevisiae YDJ05. In addition, the fermentation dynamics of three yeast strains (Saccharomyces cerevisiae YDJ05, “Angle” yeast and Saccharomyces cerevisiae GIM2.39) were studied including single fermentation and associated fermentation. The fermentative behavior of three strains changed in association fermentations (Saccharomyces cerevisiae YDJ05 and “Angle” yeast, Saccharomyces cerevisiae YDJ05 and Saccharomyces cerevisiae GIM2.39). Results indicated that the qualities of pear wines made from association fermentations were better than that of single fermentations. The pear wine fermented associated by Saccharomyces cerevisiae YDJ05 and Saccharomyces cerevisiae GIM2.39 was the best in quality by sensory evaluation among all pear wines whose ethanol concentration was 10.3% (v/v). Saccharomyces cerevisiae YDJ05 and mai could be excellent potential source of strains.
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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 in wine. With this fermentation, lactic acid bacteria convert malic acid to lactic acid, reducing the acidity of the wine and create a microbiological stability. During the alcoholic fermentation, the evaluation of lactic acid bacteria is not required. The aim of our study is to evaluate the first quantity of lactic acid bacteria to Kallmet grape, their performance during the two fermentations, spontaneous and inoculated fermentations.
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Papadelli, Marina, Georgia Zoumpopoulou, Marina Georgalaki, Rania Anastasiou, Eugenia Manolopoulou, Ioanna Lytra, Kostas Papadimitriou, and Effie Tsakalidou. "Evaluation of Two Lactic Acid Bacteria Starter Cultures for the Fermentation of Natural Black Table Olives (Olea europaea L cv Kalamon)." Polish Journal of Microbiology 64, no. 3 (September 18, 2015): 265–71. http://dx.doi.org/10.5604/01.3001.0009.2121.
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The production of Greek-style natural black table olives remains an empirical process relying on spontaneous fermentation despite its economic significance. For this reason producers often resort to increased NaCl concentration of the brine to secure quality of the product. In this study we employ two lactic acid bacteria Leuconostoc mesenteroides subsp. mesenteroides Lm139 and Lactobacillus pentosus DSM 16366 as starters in separate laboratory low salinity fermentations of “Kalamon” cultivar olives, processed according to the Greek-style method. L. mesenteroides subsp. mesenteroides Lm139 was previously isolated from Kalamon olives laboratory spontaneous fermentations, while L. pentosus DSM 16366 was isolated from fermenting green olives prepared according to the Spanish-style method. Spontaneous olives fermentation was also performed as a control. Microbiological and physicochemical analyses of the brines revealed that the use of the starters had a significant effect on the olives fermentation, leading to a faster acidification due to the more efficient consumption of soluble sugars in the brines. The final pH value reached by each starter culture used indicates a successful lactic fermentation. The production of lactic acid by the starters and the concomitant drop of the pH value proved to inhibit enterobacteria in a shorter period of time compared to the spontaneous fermentation. Concluding, the use of either of the two lactic acid bacteria as starters in Greek-style Kalamon olives fermentation could lead to a more controllable fermentation at lower salinities. The resulting product could be of higher quality with extended shelf-life while being at the same time safer for the consumer.
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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 (September 7, 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 measure microbial growth, pH, acidity, sugars, soluble protein, polyphenols and flavonoids, antioxidant activity, and effects on glycemia. In native fermentation, the growth of total microorganisms increased up to 32 h, decreasing at the end of the process. In Lp fermentation, total microorganisms increased until 16 h to stay constant at the end, with a predominance of Lp. The pH and the sugars decreased in the two fermentations, while polyphenol and flavonoid increased. In spontaneous fermentation, these changes were lesser. Both fermentations, like fresh juice, preserve functional properties (antioxidant, alpha-glucosidase inhibition, and hypoglycemia). The fermentation of this juice with Lp may develop functional beverages, which is significant due to its consumption as an edible fruit with medicinal properties.
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Canonico, Laura, Alice Agarbati, Francesca Comitini, and Maurizio Ciani. "Assessment of Spontaneous Fermentation and Non-Saccharomyces Sequential Fermentation in Verdicchio Wine at Winery Scale." Beverages 8, no. 3 (August 19, 2022): 49. http://dx.doi.org/10.3390/beverages8030049.
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The use of non-Saccharomyces yeasts in sequential fermentation is a suitable biotechnological process to provide specific oenological characteristics and to increase the complexity of wines. In this work, selected strains of Lachancea thermotolerans and Starmerella bombicola were used in sequential fermentations with Saccharomyces cerevisiae and compared with spontaneous and pure S. cerevisiae fermentation trials in Verdicchio grape juice. Torulaspora delbrueckii together with the other two non-Saccharomyces strains (L. thermotolerans, S. bombicola) in multi-sequential fermentations was also evaluated. Wines, obtained under winery vinification conditions, were evaluated for their analytical and sensorial profile. The results indicated that each fermentation gave peculiar analytical and aromatic features of the final wine. L. thermotolerans trials are characterized by an increase of total acidity, higher alcohols and monoterpenes as well as citric and herbal notes. S. bombicola trials showed a general significantly high concentration of phenylethyl acetate and hexyl acetate and a softness sensation while multi-sequential fermentations showed a balanced profile. Spontaneous fermentation was characterized by the production of acetate esters (ethyl acetate and isoamyl acetate), citrus and herbal notes, and tannicity. The overall results indicate that multi-starter fermentations could be a promising tool tailored to the desired features of different Verdicchio wine styles.
Dissertations / Theses on the topic "Spontaneous Fermentation"
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Bagheri, Bahareh. "Comparative analysis of fermentative yeasts during spontaneous fermentation of grapes from different management systems." Thesis, Stellenbosch : Stellenbosch University, 2014. http://hdl.handle.net/10019.1/86696.
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Thesis (MSc)--Stellenbosch University, 2014.ENGLISH ABSTRACT: The microorganisms associated with grape berry surface can be influenced by numerous factors such as agronomic parameters. Hence, the focus of this study was comparison between three agronomic farming systems to evaluate their impact on yeast diversity. In addition, the dynamics of the yeast population throughout wine alcoholic fermentation were monitored. Three vineyards (conventional, biodynamic and integrated) were chosen and the experiment was carried out during the 2012 and 2013 vintages. A total of 600 yeast isolates including Saccharomyces and non-Saccharomyces were obtained from grape must and during different stages of fermentation including beginning, middle and end of alcoholic fermentation, from all three vineyards. Yeast species diversity in grape must and their population dynamics were evaluated by cultivating the yeasts in nutrient media and using “Polymerase Chain Reaction and sequence analysis of the ITS1-5.8S rRNA-ITS2 region. Eight, four and one species were detected from biodynamic, conventional and integrated must in 2012 vintage whereas, 2013 vintage displayed a higher diversity and 12, 11 and 9 different species were identified from biodynamic, conventional and integrated vineyard, respectively. Aureobasidium pullulans was the most frequent isolate in all three vineyards whereas Saccharomyces cerevisiae was below detection level in grape must and was only isolated in low frequencies in biodynamic must (3% of the total population) in both vintages. In general, the overlap of common yeast isolates (e.g. M. pulcherrima and H. uvarum) was observed in the musts obtained from different vineyards although unique minor species could be isolated and clearly demonstrated the distinction between the three vineyards. Moreover, biodynamic must displayed a higher degree of diversity in both 2012 and 2013 compared to the conventional and integrated vineyards. The beginning of all spontaneous fermentations was dominated by non-Saccharomyces yeast species (e.g. H. uvarum, C. zemplinina), as the fermentation proceeded, the population of non-Saccharomyces species were gradually decreased and strongly fermentative yeast S. cerevisiae dominated and completed the fermentations. The dynamics of S. cerevisiae strains was also evaluated during different stages of fermentation (beginning, middle and end), using interdelta PCR methods. A high diversity (10-18 strains per fermentation) and the sequential substitution of S. cerevisiae strains were observed throughout spontaneous fermentations. In addition, integrated vineyard displayed the highest S. cerevisiae strains compared to biodynamic and conventional vineyard.
AFRIKAANSE OPSOMMING: Die mikro-organismes wat met die oppervlak van druiwe bessies geassosieer word kan deur veskeie agronomiese faktore beїnvloed word. Gevolglik was die focus van die studie om ‘n vergelyking tussen die impak van drie verksillende boerdery sisteme op die invloed op gis diversiteit te bepaal. Die dinamiek van gis populasies tydens alkoholiese fermentasie is bykomstig bestudeer. Drie verskillende wingerde (konvesioneel, biodinamies en geïntegreerd) is gebruik vir die studie tydens die 2012 en 2013 oesjare. In total is 600 gis isolate, insluitend Saccharomyces en nie-Saccharomyces giste, verky van druiwe mos tydens verkillende fases van die fermentasie proses (begin, middle en einde) vir al drie wingerde. Die diversiteit en populasie dinamika van gis spesies in die druiwe mos is geëvalueer deur die giste in verskillendde media op te groei en ook deur die gebruik van die “polymerase ketting reaksie” (PKR) en DNS volgorde bepaling van die ITS1-5.8S rRNA-ITS2 gebied. Tydens die 2012 oesjaar is agt, vier en een afsonderlike spesies geїsoleer, in vergelyking met die 12, 11 en 9 verskillende spesies wat tydens 2013 geidentifiseer is is uit die biodinamiese, konsensionele en geïntegreerde onderskeidelik. Aureobasidium pullulans is teen die hoogste frekwensie geїsoleer in al drie wingerde, terwyl Saccharomyces cerevisiae onder die deteksie limiet was in druiwe mos en ook slegs in lae getalle in die biodinamiese mos (3% van die totale populasie) in beide oesjare. Oor die algemeen is ‘n oorvleuling tussen verwante spesies (bv. M. pulcherrima en H. uvarum) waargeneem en die mos vanaf verskillende wingerde, terwyl meer geringe spesies deurgans geїsoleer kon word en duidelik ‘n verkill tussen die drie wingerde uitgewys het. Druiwe mos uit die biodinamiese wingerd het verder ‘n hoёr graad van diversiteit en beide 2012 en 2013 vertoon as beide die konvesnionele en geïntegreerde wingerde. Die begin van alle spontane fermentasies was gedomineer deur die populasie van nie-Saccharomyces gis spesies (bv. H. uvarum, C. zemplinina), wat geleidelik afgeneem het met die verloop van die fermentasie. Die populasie van die sterk fermentatiewe, S. cerevisiae, het toegeneem tydens fermentasie en die fermentasie afgehanel as dominante gis. Die dinamika van S. cerevisiae rasse is ook geëvalueer tydens die verskillende fases van fermentasie (begin, middle en einde) deur gebruik te maak van interdelta PKR metodes. ‘n Hoё diversiteit (10-18 rasse per fermentasie) en die opeenvolgende verplasing van S. cerevisiae rasse was waargeneem deur die verloop van spontane fermentasies. Daarbenewens het die geïntegreerde wingerd die grootste getal S. cerevisiae rasse in vergelyking met die biodinamiese en konvensionele wingerde opgelewer.
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Diaz, Cecilia N. [Verfasser]. "Investigation of traditional winemaking methods with a focus on spontaneous fermentation and the impact on aroma / Cecilia N. Diaz." Aachen : Hochschulbibliothek der Rheinisch-Westfälischen Technischen Hochschule Aachen, 2014. http://d-nb.info/1059317907/34.
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SANNINO, Ciro. "Influence of autochthonous microbiota on the sicilian wine producution." Doctoral thesis, Università degli Studi di Palermo, 2014. http://hdl.handle.net/10447/91184.
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KORCARI, DEA. "INVESTIGATING THE BIODIVERSITY IN SPONTANEOUS FERMENTATIONS AS A SOURCE OF HIGH-PERFORMANCE MICROORGANISMS." Doctoral thesis, Università degli Studi di Milano, 2022. http://hdl.handle.net/2434/913453.
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This PhD project was aimed at the investigation of spontaneously fermented food products with the goal of selecting highly performing strains to be used as starter cultures, in order to optimize the fermentation process and give to the final product an added value from a technologic, safety or sensory point of view.
This project is divided in two parts dealing with two different fermentation processes. The first part is focused on sourdough fermentation and its potential to improve the baking performance of alternative grains such as spelt. Firstly, the dominating lactic acid bacteria (LAB) and yeasts were isolated and studied for their performance in fermentation as well as resistance to stress conditions. From the selected strains, one strain of Pediococcus pentosaceus was selected as a potential starter.
To design a mixed starter culture, other LAB and yeast strains isolated from cereal fermentations were studied. First, we studied two LAB species, Weissella cibaria and W. confusa, that have interesting pro-technologic characteristics such as a good ability to produce exopolysaccharides, to degrade arabinoxylans and to inhibit the growth of some mold species. On the other hand, the two species have raised concerns as potential opportunistic pathogens. For this reason, combined genotypic and phenotypic studies were performed to assess the safety of the two species.
Subsequently, an alternative non-Saccharomyces yeast species, Kazachstania unispora, was investigated as a leavening agent. The species had a good resistance to stress conditions and a good ability to ferment glucose, but lacked the ability to utilize maltose, the main carbon source in dough, for this reason it performed a slow leavening depending on the LAB to release free glucose.
The selected strains were applied to a spelt-based sourdough bread with promising results; the LAB increased the mold-free shelf-life and improved the texture and conservation of the product, that received a high liking score in the sensory evaluation.
The second part of the project regarded the cocoa fermentation and the possibility of using selected LAB as adjunct cultures to improve the quality of the chocolate in a controlled fermentation setup. Firstly, LAB and yeast strains were isolated and identified from natural cocoa fermentations. Two strains belonging to the species Lactiplantibacillus fabifermentans and Furfurilactibacillus rossiae were selected for further studies. We evaluated their adaptation to conditions associated with cocoa fermentations, such as low pH, high temperatures and high osmotic pressure as well as their ability to grow in conjunction with yeasts and acetic acid bacteria, whose activity is essential for cocoa fermentation. The two strains were then used as adjunct cultures in cocoa fermentations and the quality and sensory profile of the chocolate obtained was evaluated.
This work allowed us to highlight the potential of autochthonous microbial strains with high level adaptation to the food matrix that allow not only to obtain a successful and reliable fermentation but to add to the safety, taste and quality of the final product.
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Lange, Jessica Nicole. "Yeast population dynamics during inoculated and spontaneous fermentations at three local British Columbia wineries." Thesis, University of British Columbia, 2012. http://hdl.handle.net/2429/43700.
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Little assessment of yeast assemblages has occurred in Canadian wineries, unlike other large wine producing regions (Spain, Italy, Argentina). The aim of this study was to compare yeast assemblages during inoculated and spontaneous fermentations at three Canadian wineries. The wineries (Quails’ Gate Estate Winery, QGEW; Cedar Creek Estate Winery, CCEW; and Road13 Estate Winery, R13EW) are located in the Okanagan wine region, British Columbia. All three wineries have a history of using commercial yeast. During the 2010 vintage, nine inoculated and three spontaneous Vitis vinifera L. var. Pinot noir fermentations were sampled from four distinct stages of fermentation. Yeast populations from inoculated fermentations were also assessed at QGEW during the following vintage in 2011. Saccharomyces cerevisiae isolates were discriminated at the strain level by microsatellite analysis of hyperviariable trinucelotide loci. Non-Saccharomyces species were identified by sequencing the ITS and the D1/D2 domain regions of the large subunit of rDNA. Non-Saccharomyces spp., particularly Henseniaspora uvarum, were the dominant yeasts detected during cold-soak at all three wineries. Spontaneous fermentation appeared to have a greater species/strain diversity/richness than inoculated fermentation at the youngest (R13EW) of the three wineries. Commercial strains were isolated in relatively low frequencies in the spontaneous fermentation at this winery, whereas at the older wineries (QGEW and CCEW) commercial strains dominated fermentation. R13EW was the only winery where the commercial ADY inoculant fully implanted. At QGEW and CCEW, a commercial yeast, Lalvin® ICV-D254, was the major non-inoculant strain detected in both inoculated and spontaneous fermentations. Only QGEW and CCEW reported previous use of this strain in other varietals. Nevertheless, the different wineries exhibited unique yeast species/strain assemblages at all stages of fermentation, even cold-soak. During both vintages studied at QGEW, the non-inoculant ADY strain (Lalvin® ICV-D254) was dominant or co-dominant in inoculated fermentation. Thus, mixed-strain populations in inoculated tanks were observed in both years. This study emphasizes the need for further research on whether the age of a winery is a major factor in affecting the yeast assemblage of fermenting wine, the source(s) of non-inoculant yeast, and the effects yeasts have on the sensorial attributes of the finished wine product.
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Pereira, Lucas Louzada. "Novas abordagens para produção de cafés especiais a partir do processamento via-úmida." reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2017. http://hdl.handle.net/10183/172705.
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café é a segunda bebida mais consumida no mundo, ficando atrás apenas da água; o Brasil figura como o maior produtor e exportador desta commodity no cenário global. Apesar de possuir uma cadeia altamente consolidada em nível global, mudanças e refinamentos tecnológicos estão em constante evolução, visando melhoria ou elevação da qualidade final da bebida, para atender a mercados cada vez mais exigentes. As interações entre os fatores edafoclimáticos, as formas de processamento, secagem, armazenagem e torrefação, implicam nos resultados sensoriais, que são desempenhados pelos Q-Graders de café, consequentemente, afetam o preço final do produto. Pesquisas recentes vêm demonstrando, que mesmo por trás de toda complexidade, que envolve a descrição da qualidade do café, é possível modificar o perfil sensorial da bebida, com controles mais precisos no processamento da matéria após a colheita. Tais indicativos estão inerentes aos processos de fermentações que ocorrem nos frutos, sendo que as fermentações podem conferir notas especiais de aroma, fragrância e acidez, bem como prejudicar a qualidade, quando não bem controlada. Com objetivo de elevação, melhoria e maior controle de processo na fase via-úmida, esta tese aplicou quatro formas de processamento por via-úmida, em seis estratos de altitude distintos, visando potencializar a qualidade final da bebida e estimar melhores métodos para cada faixa de altitude, com base nos fatores edafoclimáticos e nos fatores de ordem de processamento (fermentações espontâneas e induzidas). A qualidade final dos cafés foi mensurada por meio de resultados sensoriais, físico-químicos e cromatográficos, para que fosse possível determinar os melhores métodos de processamento por via-úmida para zonas de produção montanhosas Além da relação do processamento, estudaram-se formas de se introduzir maior acurácia ao processo de análise sensorial, objetivando redução da subjetividade. Os resultados foram empreendidos mediante análise de variância conjunta de experimentos, para os resultados sensoriais e físico-químicos (compostos fenólicos, acidez titulável total e pH), sendo as médias comparadas pelo teste de Tukey, considerando o nível de significância de 5%, e os modelos de regressão foram testados pelo teste F e os parâmetros pelo teste t. Além das análises de variância, adotou-se o método de agrupamento hierárquico com ligação completa, para as análises multivariadas. Os resultados indicam que o uso de cultura de arranque na fase de fermentação por via-úmida constitui em uma alternativa relevante para zonas menos elevadas, onde naturalmente os cafés tendem a notas sensoriais mais baixas, quando aplicados métodos tradicionais, e que as fermentações espontâneas possuem maior potencial de entrega de resultados sensoriais em faixas acima dos 900 metros de altitude. Os resultados demonstram que o processamento adotado após a colheita pode ser determinante para a formação do perfil sensorial, físico-químico e cromatográfico que o café terá, indicando que o controle de processo constitui em uma fase indispensável no pós-colheita. Tais evidências indicam que a qualidade pode ser modificada, para atender determinados nichos de mercado, visando à produção de um produto mais consistente e que dependa menos dos fatores climáticos ou do acaso.Coffee is the second most consumed drink in the world, behind only water, Brazil figures as the largest producer and exporter of this commodity in the global scenario. Despite having a highly consolidated chain globally, technological and refinements changes are constantly evolving, aimed at improving or raising the final quality of the drink, to meet increasingly demanding markets. The interactions between the edaphoclimatic factors, the forms of processing, drying, storage and roasting, imply in the sensorial results, which are performed by the coffee tasters, consequently affect the final price of the product. Recent researches have shown that even behind all complexity, which involves the description of the quality of the coffee, it is possible to modify the sensorial profile of the beverage, with more precise controls in the processing of the matter, after the harvest. Such indications are inherent to the fermentation processes that occur in the fruits, and the fermentations can confer special notes of aroma, fragrance and acidity, as well as impair quality, when not well controlled. With objective of elevation, improvement and greater process control in the wet phase. This thesis applied four forms of wet processing in six distinct altitude strata, aiming at enhancing the final quality of the beverage and estimating better methods for each altitude range, based on edaphoclimatic factors, and processing order factors (spontaneous and induced fermentations). The final quality of the coffees was measured by sensorial, physico-chemical and chromatographic results, to determine the best wet processing methods for mountainous production areas In addition to the processing relationship, we studied ways to introduce greater accuracy to the process of sensory analysis, aiming to reduce subjectivity. The results were carried out through the analysis of joint variance of experiments for the sensory and physicochemical results (phenolic compounds, total titratable acidity and pH). The averages were compared by Tukey's test, considering a significance level of 5% and the regression models were tested by the F test and the parameters by the t test. In addition to the variance analysis, the hierarchical grouping method with complete linkage was used for the multivariate analysis. The results indicate that the use of starter culture in the wet fermentation phase constitutes a relevant alternative for less elevated areas, where naturally the coffees tend to lower sensorial scores when traditional methods are applied and that spontaneous fermentations have greater potential for delivery of sensory results in bands above 900 meters altitude. The results show that the post-harvest processing can be determinant for the formation of the sensorial, physico-chemical and chromatographic profile that the coffee will have, indicating that the process control is an indispensable post-harvest phase. Such evidence indicates that quality can be modified to meet certain market niches, aiming at producing a product that is more consistent and less dependent on climatic or chance factors.
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Neuner, Marissa. "Yeast population and community dynamics : their effect on the chemical and sensory profiles of inoculated and spontaneous Pinot noir and Chardonnay fermentations at a Canadian winery." Thesis, University of British Columbia, 2016. http://hdl.handle.net/2429/57545.
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The Okanagan Valley of British Columbia, Canada, has grown to include over 130 wineries, spanning 8,060 acres. As a result, competition within the local industry and has caused Okanagan winemakers to seek the production of a more sensorially unique product. Traditionally, inoculated fermentations are most commonly conducted by adding an abundance of a Saccharomyces cerevisiae yeast strain to produce consistent and specific chemical and sensory attributes in the wines; however, winemakers are choosing to showcase their unique winery yeast flora by conducting spontaneous fermentations. Spontaneous fermentations are conducted under the assumption that the fermentative yeast populations come from diverse winery resident organisms which, therefore, create different chemical and sensory profiles. Specifically, spontaneous and inoculated fermentations of Pinot noir and Chardonnay during the 2013 vintage at Quails’ Gate Estate Winery were assessed. Throughout fermentation these wines were subjected to both culture-dependent microsatellite analysis and isolate sequencing, as well as culture-independent Illumina MiSeq analysis. This determined the yeast populations conducting alcoholic fermentation and compared the capabilities of each method when studying yeast communities. Uniquely diverse yeast populations were found between spontaneous and inoculated fermentations of Pinot noir; however, yeast populations within inoculated and spontaneous Chardonnay treatments showed no differentiation. Unexpectedly, Pinot noir and Chardonnay fermentations were found to include non-Saccharomyces yeasts, specifically Hanseniaspora sp., throughout the entirety of fermentation in large relative abundance. Gas chromatography flame ionization detection (GC-FID) was conducted to determine the concentration differences of fermentation-derived chemicals associated with the identified yeast species fermenting both varietals; however, only isoamyl acetate, was found to differ between Pinot noir treatments. Sensory analysis revealed unique attributes were associated with the sensory profiles of inoculated or spontaneously fermented Pinot noir wines. The unique yeast communities found between inoculated and spontaneous fermentations of Pinot noir were responsible for slight chemical variation and unique sensory profiles between treatments. The similarity in yeast communities between inoculated and spontaneous fermentations of Chardonnay precluded chemical and sensory differences from occurring. Thus, to increase the chemical and sensory variation within wines and differentiate varietals from those fermented by competitors, wineries should consider producing both inoculated and spontaneous fermentations.Irving K. Barber School of Arts and Sciences (Okanagan)
Biology, Department of (Okanagan)
Graduate
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Sun, Lu-Hsuan, and 孫麓軒. "Studies on Spontaneous Fermentation of Chinese Fhive for Its Microflora, Antioxidant and Flavor." Thesis, 2013. http://ndltd.ncl.edu.tw/handle/11830821564903721238.
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碩士國立宜蘭大學
食品科學系碩士班
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Chinese chive (Allium tuberosum) is rich in sulphur-containing compounds. Its special pungent odor is not widely accepted by the public. Besides, it spoils easily and can not go withstand a long-term storage, which always result in a great loss. Therefore, in order to improve the Chinese chive flavor and taste and also its preservation, this study attempted to develop the lactic-acid-bacteria (LAB) fermented Chinese chive, which is a novel product. The results showed the lowest pH (3.71) and highest acidity (1.88%) of the fermented Chinese chive was obtained at 3% salt compaired to 5% and 7%, and the lactic acid bacteria counts reached the highest value (10.68 log CFU/mL) on ninth day of fermentation. However, the 3% salt group, whose aerobic plate counts (APC) was the highest (8.18 log CFU/mL) among all the groups, produced white precipitation and affected the quality of appearance and safety of products. The phenomenon of white precipitation was effectively avoided when the 0.2% lactic acid was added. Lactobacillus plantarum was determined as the main specie during the fermentation process of Chinese chive. According to the volatile sulfur compounds analysis, dimethyl disulphide increased and the amount of dimethyl trisulfide decreased during the fermentation. Results revealed that highest oxygen radical absorption capacity (ORAC) of 197.4 uM trolox equivalent was observed in the 3%-salt-fermented Chinese chive. The sensory evaluation also showed the 3% group was the highest of acceptance. The results of this study established the technique to produce LAB-fermented-Chinese chive to raise the value and product diversity of Chinese chive.
Book chapters on the topic "Spontaneous Fermentation"
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Sulieman, Abdel Moneim Elhadi. "Microorganisms Involved in Spontaneous Fermentation and their Health Risk." In African Fermented Food Products- New Trends, 45–58. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-82902-5_5.
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Baiano, Antonietta, and Leonardo Petruzzi. "The role of starter cultures and spontaneous fermentation in traditional and innovative beer production." In Starter Cultures in Food Production, 231–54. Chichester, UK: John Wiley & Sons, Ltd, 2017. http://dx.doi.org/10.1002/9781118933794.ch12.
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Mykhonik, L., and I. Hetman. "The Use of Leaven of Spontaneous Fermentation of Cereal Flours in the Technology of Healthy and Dietary Bakery Products." In Bioenhancement and Fortification of Foods for a Healthy Diet, 135–54. Boca Raton: CRC Press, 2022. http://dx.doi.org/10.1201/9781003225287-9.
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La Hens, Danay Valdés, Bárbara M. Bravo-Ferrada, Natalia S. Brizuela, Elizabeth E. Tymczyszyn, Axel Hollmann, Lucrecia Delfederico, and Liliana Semorile. "Indigenous Lactic Acid Bacteria Communities Associated with Spontaneous Malolactic Fermentations in Patagonian Wines: Basic and Applied Aspects." In Biology and Biotechnology of Patagonian Microorganisms, 225–48. Cham: Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-42801-7_14.
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"THE LACTIC FERMENTATION PROCESS Spontaneous Lactic Acid Fermentation." In Microbial Biotechnology in Horticulture, Vol. 1, 330–32. CRC Press, 2006. http://dx.doi.org/10.1201/9781482280432-40.
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E. Guzmán-Alvarez, Romel, and José G. Márquez-Ramos. "Fermentation of Cocoa Beans." In Fermentation - Processes, Benefits and Risks [Working Title]. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.98756.
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Cocoa bean fermentation is a spontaneous process driven by an ordered microbial succession of a wide range of yeasts, lactic acid and acetic acid bacteria, some aerobic sporeforming bacteria and various species of filamentous fungi. The process of cocoa fermentation is a very important step for developing chocolate flavor precursors which are attributable to the metabolism of succession microbial. The microbial ecology of cocoa has been studied in much of the world. In Venezuela, studies have been carried out with Criollo, Forastero, and Trinitario cocoa, fermented under various conditions, the results obtained coinciding with the reported scientific information. Fermentation must be associated with the type of cocoa available, carried out knowing the final processing and derivative (paste, butter, powder). The results shown in this chapter correspond to investigations carried out with cocoa from three locations in Venezuela. The quantification, identification, isolation, functionality of the most representative microbiota involved in the fermentation of these grains was sought. This to give possible answers to the fermentation times and improvement of the commercial quality. Likewise, generate greater interest on the part of the producers in carrying out the fermentation.
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Kataoka, Keiko. "Fermented Brown Rice as a Functional Food." In Rice [Working Title]. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.98840.
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Brown rice, especially in a part of rice bran, contains many kinds of nutrients and biologically active components such as plant polyphenols and phytic acid, but is hard to eat. “Brown rice and rice bran fermented with Aspergillus oryzae (FBRA)” is a processed food that is easier for daily intake, commercially available, and rich in eating experience. During the fermentation process, dietary fibers is partially digested, and free vitamins and phenolic compounds have increased. These fermentation products are utilized for quality control to manage FBRA production. Recently, plant-derived polyphenols have shown anti-oxidative activity and biological function in various disease models. We and other research groups used raw powder FBRA to examine its biological activity through pathological and/or molecular biological analysis. Dietary administration of FBRA showed anti-tumorigenic effects in chemically induced tumors in rodents. Anti-inflammatory effects have been observed in DSS-induced colitis in rat and inflammation-mediated rodent tumor models. I will give an outline of the characteristic of FBRA, and then introduce our recently published work about “Preventive effect of FBRA on spontaneous type 1 diabetes in NOD female mice”, including how to estimate the in vivo effect of dietary FBRA, its possible mechanisms and the limit of this study.
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Butore, Joseph, Daniel Sindaye, Mathias Hitimana, Jacques Nkengurutse, and Tatien Masharabu. "Bromatological Analysis of the Fodder Marketed in the Peri-Urban Areas of Bujumbura (Burundi): Towards Spontaneous Fodder Conservation by Transformation into Silage." In Advanced Studies in the 21st Century Animal Nutrition. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.98217.
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Peri-urban areas of Bujumbura host a significant number of dairy cattle, which consequently ensure a substantial production of milk consumed in the Burundian capital. The presence of these cows in peri-urban areas has led to the emergence of an atypical market for spontaneous forage species. The present study seeks to determine the food and nutritional value of this fodder. A test on its conservation by transformation into silage was also carried out. Botanical field investigations and plant samples collection were carried out under the guidance of fodders suppliers. Based on the bromatological value deficiency thresholds for cattle, the results showed that the content of digestible nitrogenous matter and major elements (Ca, P, K, and Mg) in the forage is within acceptable limits. The final product obtained after fermentation, based on its color, its smell, and its consistency, is indeed silage. The chemical composition of fermented fodder showed that the nutritional quality has remained almost the same. Further research on digestibility of this forage is necessary. A study of the environmental determinants of spontaneous forage distribution at multiple sites and over a wide range of parameters may contribute to a better understanding of the importance of this fodder particularly in times of fodder deficit.
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Fawole, Abosede, and Adelodun Kolapo. "Optimization of Cassava (Manihot esculenta Crantz.) Fermentation Processes for Food-Secured Twenty-First Century Africa." In Trends and Innovations in Food Science [Working Title]. IntechOpen, 2022. http://dx.doi.org/10.5772/intechopen.104870.
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In mid-2021, Africa’s population was more than one billion three hundred and seventy million persons and this figure is expected to reach 2.5 billion people by 2050. On the basis of regional population, Eastern, Middle and Western Africa countries are bound to continue to experience rapid rates of population growth in the coming decades. Between 1960 and 2010, the urban population of Africa increased by a factor of 8. Based on 2018 United Nation’s projection, nearly 60% of African people will be living in urban areas by 2050. Of deep concerns are most Eastern, Middle, and Western African countries which will have their urban populations multiplied by a factor of 3 to 7. Similarly, the number of youth entering the labor force, as well as elderly, will continue to grow rapidly. The dramatic increase for food secured Africa occasioned by the sprawling African population, and the corresponding jobs required will be the biggest challenge most African countries will need to confront between now and 2050.The biggest challenges in this respect will be in Eastern, Middle and Western Africa where the number of youth will triple in the next 30 years. Currently, different cassava fermented products are staples in various countries of Africa. Specifically, in the past six decades, cassava has become a food security crop in sub-Saharan Africa (SSA) due to many favorable reasons. Many of these African cassava fermented products are still traditionally produced by spontaneous fermentation making the quality and safety of products uncontrollable, in addition to their incapability of mass production. Modern techniques have taken fermentation beyond preservation such that production is optimized via starter culture fermentation. These are done with a view of generating desirable organoleptic properties with quality and safety in mind. Beside this, a shift from traditional to industrial processing of cassava fermented products will generate jobs and provide enough food that will be needed to feed the projected highly urbanized future Africa. This paper advocates for the urgent need for optimization of cassava fermentation processes in Africa. However, such optimization should be characterized with multiple cultures fermentation which will generate desirable organoleptic properties, nutrition, quality and safety. Additionally, the wealth of information from genomics and proteomic era should be harnessed for improved culture performance and activities so as to improve the safety, quality and nutrient composition of cassava fermented food products indigenous to Africa. The possible impacts of such shift on food security in the twenty-first century Africa, realization of inclusive growth, poverty reduction, and achievement of economic convergence are going to be huge. It is therefore imperative for various African governments and policymakers to integrate this suggested shift into their future developmental plans so as to avoid the impeding ‘demographic time-bomb’.
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Metin, Banu. "Filamentous Fungi in Cheese Production." In Microbial Cultures and Enzymes in Dairy Technology, 257–75. IGI Global, 2018. http://dx.doi.org/10.4018/978-1-5225-5363-2.ch014.
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Filamentous fungi play important roles in the production of a variety of cheeses. The most famous are the blue cheeses, such as Roquefort or Gorgonzola, in which Penicillium roqueforti is the principal mold, and the moldy soft cheeses, such as Camembert or Brie, in which production involves Penicillium camemberti. There are also other filamentous fungi associated with certain types of cheeses, such as Mucor spp., Trichothecium roseum, and Fusarium domesticum in Saint Nectaire, Sporendonema casei in Cantal, Salers and Rodez cheeses, Scopulariopsis species in various French and Austrian cheeses, and Mucor mucedo and Mucor racemosus in the traditional Norwegian cheese Gamalost. These fungi are either inoculated on the cheese as a starter culture or stand out in mixed cultures during spontaneous fermentation. This chapter reviews the filamentous fungi used to produce different kinds of cheeses in terms of taxonomy, physiology, ecology, and mycotoxins, and the microbiological or biochemical effects of these fungi on cheese production.
Conference papers on the topic "Spontaneous Fermentation"
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"Investigating bacterial and yeast diversity of spontaneous fermentation beer and cider using Hi-C metagenomics." In Bioinformatics of Genome Regulation and Structure/Systems Biology (BGRS/SB-2022) :. Institute of Cytology and Genetics, the Siberian Branch of the Russian Academy of Sciences, 2022. http://dx.doi.org/10.18699/sbb-2022-282.
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González, A. Muñoz, A. López Piñeiro, and M. Ramírez Fernández. "Culturable microbial populations in a vineyard soil under different management regimes: Influence on spontaneous must fermentation." In Proceedings of the II International Conference on Environmental, Industrial and Applied Microbiology (BioMicroWorld2007). WORLD SCIENTIFIC, 2009. http://dx.doi.org/10.1142/9789812837554_0003.
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Gil, M. Maqueda, M. L. Álvarez, E. Zamora, and M. Ramírez Fernández. "Characterization of killer wine yeasts from spontaneous must fermentation in six wine producing zones of southwestern Spain." In Proceedings of the II International Conference on Environmental, Industrial and Applied Microbiology (BioMicroWorld2007). WORLD SCIENTIFIC, 2009. http://dx.doi.org/10.1142/9789812837554_0078.
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Pankratyeva, N., N. Lesnikova, A. Ponomarev, and N. Goncharova. "Technology of making bread with sourdough of spontaneous fermentation from a mixture of rye and wheat flour." In INTERNATIONAL CONFERENCE ON FOOD SCIENCE AND BIOTECHNOLOGY (FSAB 2021). AIP Publishing, 2021. http://dx.doi.org/10.1063/5.0070357.
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Musa, Siti Munirah, Shamrulazhar Shamzir Kamal, Dennis Sandris Nielsen, and Hajar Fauzan Ahmad. "Preliminary screening of bacterial and fungal communities from spontaneous fermentation of Durian pulps (tempoyak) using high-throughput amplicon sequencing." In THE PHYSICS OF SURFACES: Aspects of the Kinetics and Dynamics of Surface Reaction. AIP, 2023. http://dx.doi.org/10.1063/5.0114363.
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Pitrianingsih, Upit, Ratri Ariatmi Nugrahani, Tri Yuni Hendrawati, and Nurul Hidayati Fithriyah. "Formulation of Virgin Coconut Oil (VCO) from Centrifugation and Spontaneous Fermentation Processes with Rice Bran Oil (RBO) for a Food Supplement." In 2nd Borobudur International Symposium on Science and Technology (BIS-STE 2020). Paris, France: Atlantis Press, 2021. http://dx.doi.org/10.2991/aer.k.210810.089.
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Frediansyah, Andri, Rifa Nurhayati, and Fitrio Romadhoni. "Enhancement of antioxidant activity, α-glucosidase and α-amylase inhibitory activities by spontaneous and bacterial monoculture fermentation of Indonesian black grape juices." In INTERNATIONAL SYMPOSIUM ON APPLIED CHEMISTRY (ISAC) 2016. Author(s), 2017. http://dx.doi.org/10.1063/1.4973149.
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Gbaguidi, Ahotondji Mechak, Flora Josiane Chadare, Sègla Wilfrid Padonou, Comlanvi Oscar Assou, and Djidjoho Joseph Hounhouigan. "Preliminary Studies on the Variation in Microbial Succession, Physico-Chemical Characteristics and Antioxidant Capacity during a Spontaneous Fermentation of Mutchayan, a Traditional Fermented Baobab Derived Food." In Foods 2021. Basel Switzerland: MDPI, 2022. http://dx.doi.org/10.3390/foods2021-10989.
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Quan, Glen Lelyn, Kentaro Matsumiya, Michiaki Araki, Yasuki Matsumura, and Yoshihiko Hirata. "The role of sophorolipid as carrier of active substances." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/hnkx3869.
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Sophorolipid is a glycolipid-type biosurfactant, produced from natural sources by fermentation with a nonpathogenic yeast Starmerella bombicola. Its structure is composed of 2 hydrophilic parts, a sophorose unit, a glucose disaccharide glycosically linked to a hydroxyl fatty acid. Its structure spontaneously forms a vesicle of about 100 nm in an aqueous solution, which is similar to that of liposomes used as drug delivery systems and transdermal absorption promoters. It can be expected to have an effect of promoting permeation of active substances such as lactoferrin. Lactoferrin is an iron-binding glycoprotein having a molecular weight of about 80 kDa, and is most abundant in breast milk in the living body. Since it is also present in amniotic fluid that protects the mother and fetus, it is important to study the physiological relationship between skin and lactoferrin. The transdermal administration of lactoferrin with sophorolipid was verified, followed by the investigation protein-surfactant interactions between bovine lactoferrin and sophorolipid. Structural changes were further observed using spectroscopic, microscopic and biochemical methods under weakly acidic and neutral pH conditions. From particle size analysis by dynamic light scattering, microscopic observation by cryo-SEM, and digestion pattern observation by enzyme treatment, it was confirmed that bovine lactoferrin and sophorolipid interact with each other to form a sheet and nanometer-sized coagulation at pH 5.0 and 7.0 forming an aggregate, which was considered to be due to the self-organizing structure characteristic of sophorolipid. It can be concluded that sophorolipid has a potential of being a transport carrier of active substances, which can have vast applications not only in cosmetics but in drug delivery systems as well. Biosurfactants and biopolymers: Between interactions, orthogonality and mutual