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Artykuły w czasopismach na temat „Fermentation”

Autor: Grafiati

Data publikacji: 4 czerwca 2021

Data aktualizacji: 25 lipca 2025

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1

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

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

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Alberico, Grazia, Angela Capece, Gianluigi Mauriello, et al. "Influence of Microencapsulation on Fermentative Behavior of Hanseniaspora osmophila in Wine Mixed Starter Fermentation." Fermentation 7, no. 3 (2021): 112. http://dx.doi.org/10.3390/fermentation7030112.

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In recent years, as a consequence of the re-evaluation of the role of non-Saccharomyces yeasts, several studies have been conducted on the use of controlled mixed fermentations with Saccharomyces and different non-Saccharomyces yeast species from the winemaking environment. To benefit from the metabolic particularities of some non-Saccharomyces yeasts, the management of a non-Saccharomyces strain in mixed fermentation is a crucial step, in particular the use of procedures addressed to increase the persistence of non-Saccharomyces strains during the fermentative process. The use of microencapsu

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3

Casalta, Erick, Carla Sabatier, Giovana Girardi-Piva, Gabriel Dournes, Aurélie Roland, and Jean-Roch Mouret. "Impact of phytosterol addition on fermentation progress and volatile compounds synthesis during alcoholic fermentation in synthetic and natural grape musts." OENO One 57, no. 3 (2023): 41–52. http://dx.doi.org/10.20870/oeno-one.2023.57.3.7479.

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Lipid nutrition is an important factor for yeast during alcoholic fermentation. Although recent research reports have revisited the role of sterols during alcoholic fermentation, our knowledge of lipids assimilation and volatile compound biogenesis remains partial. This study aimed to find out more about the impact of grape must phytosterol content on fermentative kinetics, nitrogen assimilation by yeast and fermentative aroma synthesis. To that end, experimental fermentations were performed in synthetic and Chardonnay musts supplemented with different phytosterol concentrations (0, 1, 3 and 5

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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 anal

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5

del Fresno, Juan Manuel, Francisco Carrau, Carlos Escott, Cristian Vaquero, Carmen González, and Antonio Morata. "Use of Hanseniaspora spp. in sequential fermentation with Saccharomyces cerevisiae to improve the aromatic complexity of Albillo Mayor white wines." BIO Web of Conferences 68 (2023): 02029. http://dx.doi.org/10.1051/bioconf/20236802029.

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Hanseniaspora spp apiculate yeasts can be found on ripe grape skins and during the first six days of the alcoholic fermentation. Generally, these yeasts have poor characteristics for its industrial application in winery as they are related with low fermentative power, low resistance to SO2 and even high volatile acidity production. However, some species have a better fermentative capacity and are producers of certain floral and fruity volatiles. This is the case of the two strains used in this study. Hanseniaspora vineae (HV) has a fermentative power around 8-10% v/v, low volatile acidity prod

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6

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 b

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7

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

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

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8

Schmechel, Carmen. "Descartes on fermentation in digestion: iatromechanism, analogy and teleology." British Journal for the History of Science 55, no. 1 (2022): 101–16. http://dx.doi.org/10.1017/s0007087421000819.

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AbstractFermentation is a cornerstone phenomenon in Cartesian physiology, accounting for processes such as digestion or blood formation. I argue that the previously unrecognized conceptual tension between the terms ‘fermentation’ and ‘concoction’ reflects Descartes's efforts towards a novel, more thoroughly mechanistic theory of physiology, set up against both Galenism and chymistry. Similarities with chymistry as regards fermentation turn out either epistemologically superficial, or based on shared earlier sources. Descartes tentatively employs ‘fermentation’ as a less teleological alternativ

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9

Zannini, Emanuele, Kieran M. Lynch, Laura Nyhan, et al. "Influence of Substrate on the Fermentation Characteristics and Culture-Dependent Microbial Composition of Water Kefir." Fermentation 9, no. 1 (2022): 28. http://dx.doi.org/10.3390/fermentation9010028.

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Water kefir is a sparkling fermented beverage produced by fermenting water kefir grains in a sucrose solution containing dried fruits or fruit extracts. The objective of this study was to investigate the influence of substrate composition on the fermentation kinetics and culture-dependent microbial composition of water kefir. First, the impact of different fruit substrates and nitrogen limitation was examined. Fermentation of different fruit-based media with a single water kefir culture demonstrated that the substrate mainly influenced the type and ratio of the organic acids produced. These or

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10

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

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

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11

Nelson, James, Robert Coleman, Patrick Gravesen, et al. "Analysis of a Commercial Red Wine Fermentation Dataset with a Wine Kinetic Model." Fermentation 11, no. 1 (2024): 4. https://doi.org/10.3390/fermentation11010004.

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The adoption of sensors to monitor wine fermentation enables the collection of large datasets that relate the initial juice chemistry, density and temperature patterns during fermentation to fermentation outcomes. Wine kinetic models are now being applied to commercial fermentations in real time to identify abnormal or sluggish fermentations. In this work, 222 red wine fermentations from five harvests at two commercial wineries were evaluated by a wine fermentation model. The model parameters, initial juice chemistries and fermentation outcomes were analyzed for trends and relationships betwee

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12

Hallenbeck, P. C. "Fundamentals of the fermentative production of hydrogen." Water Science and Technology 52, no. 1-2 (2005): 21–29. http://dx.doi.org/10.2166/wst.2005.0494.

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The molecular details behind hydrogen evolution during fermentation are reviewed. Hydrogen is evolved by hydrogenase, a class of enzymes containing complex metallo-centers. In most cases, sugars are degraded to pyruvate which in turn is converted to a variety of fermentation products. Various pathways leading to fermentative hydrogen generation are outlined and discussed. Thermophilic fermentations have higher yields than mesophilic ones. Yields are thought to be limited to 4H2 per glucose under standard conditions. The highlights of some actual studies of fermentations are presented and ways

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13

Malićanin, Marko, Bojana Danilović, Sandra Stamenković Stojanović, et al. "Pre-Fermentative Cold Maceration and Native Non-Saccharomyces Yeasts as a Tool to Enhance Aroma and Sensory Attributes of Chardonnay Wine." Horticulturae 8, no. 3 (2022): 212. http://dx.doi.org/10.3390/horticulturae8030212.

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The oenological potential of native strains of Metschnikowia pulcherrima B-5 and Candida famata WB-1, isolated from blackberries, was investigated in pure and sequential fermentation of Chardonnay grape with commercial Saccharomyces cerevisiae QA23. The effect of pre-fermentative cold maceration was also analysed. The fermentations were performed in the pilot-scale trials and the profile of volatile compounds and their sensory characteristics were determined. The application of C. famata WB-1 and M. pulcherrima B-5 reduced the volatile acidity and increased total polyphenols of the wines, comp

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14

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

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

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15

van Wyk, Niël, Florian Michling, Dennis Bergamo, et al. "Effect of Isomixing on Grape Must Fermentations of ATF1–Overexpressing Wine Yeast Strains." Foods 9, no. 6 (2020): 717. http://dx.doi.org/10.3390/foods9060717.

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Speeding up grape must fermentation would be of great economic benefit. We subjected Saccharomyces cerevisiae VIN13 and two recombinant VIN13-strains expressing ATF1 alleles under two different promoters (either PGK1 or HXT7) to four styles of grape must fermentations; we then assessed the effect of constantly stirring a must fermentation (isomixing). The four different fermentation setups were as follows: isomixed, closed in an ANKOM Rf Gas productions system; isomixed, open in a stirred tall tube cylinder; static, closed constituting a conventional fermentation in a wine bottle equipped with

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16

Feghali, Nadine, Angela Bianco, Giacomo Zara, Edouard Tabet, Chantal Ghanem, and Marilena Budroni. "Selection of Saccharomyces cerevisiae Starter Strain for Merwah Wine." Fermentation 6, no. 2 (2020): 43. http://dx.doi.org/10.3390/fermentation6020043.

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In order to select Saccharomyces cerevisiae starter strains for ‘‘Merwah’’ wine production, three strains (M.6.16, M.10.16, and M.4.17) previously isolated from ‘‘Merwah’’ must and characterized at the lab scale were tested in pilot-scale fermentation in a Lebanese winery during the 2019 vintage. The three inoculated musts were compared to that obtained with a spontaneous fermentation. During the fermentations, must samples were taken to evaluate the dominance of the inoculated strains, and at the end of fermentation, the obtained wines were subjected to chemical and sensorial characterization

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17

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 compositio

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18

Vaquero, Cristian, Iris Loira, María Antonia Bañuelos, José María Heras, Rafael Cuerda, and Antonio Morata. "Industrial Performance of Several Lachancea thermotolerans Strains for pH Control in White Wines from Warm Areas." Microorganisms 8, no. 6 (2020): 830. http://dx.doi.org/10.3390/microorganisms8060830.

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In the current scenario of climatic warming, the over-ripening of grapes increases the sugar content, producing flat and alcoholic wines with low acidity, high pH and low freshness. Additionally, a high pH makes wines more chemically and microbiologically unstable, requiring a higher sulphite content for preservation. Some strains of Lachancea thermotolerans can naturally lower the pH of wine by producing lactic acid from sugars; this pH reduction can reach 0.5 units. The industrial performance of four selected strains has been compared with that of two commercial strains and with that of Sacc

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19

Li, Shuai, Yueran Han, Ming Yan, Shuyi Qiu, and Jun Lu. "Machine Learning and Multi-Omics Integration to Reveal Biomarkers and Microbial Community Assembly Differences in Abnormal Stacking Fermentation of Sauce-Flavor Baijiu." Foods 14, no. 2 (2025): 245. https://doi.org/10.3390/foods14020245.

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Stacking fermentation is critical in sauce-flavor Baijiu production, but winter production often sees abnormal fermentations, like Waistline and Sub-Temp fermentation, affecting yield and quality. This study used three machine learning models (Logistic Regression, KNN, and Random Forest) combined with multi-omics (metagenomics and flavoromics) to develop a classification model for abnormal fermentation. SHAP analysis identified 13 Sub-Temp Fermentation and 9 Waistline microbial biomarkers, along with 9 Sub-Temp Fermentation and 12 Waistline flavor biomarkers. Komagataeibacter and Gluconacetoba

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20

Hu, Lanlan, Rui Liu, Xiaohong Wang, and Xiuyan Zhang. "The Sensory Quality Improvement of Citrus Wine through Co-Fermentations with Selected Non-Saccharomyces Yeast Strains and Saccharomyces cerevisiae." Microorganisms 8, no. 3 (2020): 323. http://dx.doi.org/10.3390/microorganisms8030323.

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Co-fermentation of selected non-Saccharomyces yeast strain with Saccharomyces cerevisiae is regarded as a promising approach to improve the sensory quality of fruit wine. To evaluate the effects of co-fermentations between the selected non-Saccharomyces yeast strains (Hanseniaspora opuntiae, Hanseniaspora uvarum and Torulaspora delbrueckii) and S. cerevisiae on the sensory quality of citrus wine, the fermentation processes, the chemical compositions, and the sensory evaluations of citrus wines were analyzed. Compared with those of S. cerevisiae fermentation, co-fermentations produced high sens

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21

Carbonero-Pacheco, Juan, Florina Constanta-Mustafa, Raquel Muñoz-Castells, et al. "Microbial Biocapsules as Generally Recognized-As-Safe Fungal-Based Immobilized Cell Technology for Precision Sequential Fermentations of Grape Must." Fermentation 10, no. 10 (2024): 498. http://dx.doi.org/10.3390/fermentation10100498.

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This work focuses on the production of a white wine with a specific organoleptic profile by means of sequential fermentation using immobilized yeast in a system known as “microbial biocapsules”. Three fermentation conditions were created: sequential fermentation with immobilized yeast (SqFMB) employing a matrix composed by Aspergillus oryzae (pellet-forming fungus recognized as GRAS), sequential fermentations with non-immobilized yeast cells (SqF), and a control of spontaneous fermentation (SpF). To carry out these fermentations, Pedro Ximénez grape must was used and two non-Saccharomyces yeas

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Roca-Mesa, Helena, Sonia Sendra, Albert Mas, Gemma Beltran, and María-Jesús Torija. "Nitrogen Preferences during Alcoholic Fermentation of Different Non-Saccharomyces Yeasts of Oenological Interest." Microorganisms 8, no. 2 (2020): 157. http://dx.doi.org/10.3390/microorganisms8020157.

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Non-Saccharomyces yeasts have long been considered spoilage microorganisms. Currently, oenological interest in those species is increasing, mostly due to their positive contribution to wine quality. In this work, the fermentative capacity and nitrogen consumption of several non-Saccharomyces wine yeast (Torulaspora delbrueckii, Lachancea thermotolerans, Starmerella bacillaris, Hanseniaspora uvarum, and Metschnikowia pulcherrima) were analyzed. For this purpose, synthetic must with three different nitrogen compositions was used: a mixture of amino acids and ammonium, only organic or inorganic n

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Ribeiro, Carlos Alberto França, and Jorge Horii. "Negative H2S character and flocculation as yeast strain markers for inoculum recovery." Scientia Agricola 61, no. 3 (2004): 292–97. http://dx.doi.org/10.1590/s0103-90162004000300009.

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Routine identification of yeast behavior is essential to measure the control of the alcohol production process and to maintain product quality standards. This work utilized the non-hydrogen sulfide production and flocculation traits as characteristic strain markers for the evaluation of cell recycling during the alcoholic fermentation process for production of sugarcane alcohol. This study evaluated the behavior of a recombinant yeast bank made by protoplast fusion, for strain screening purposes; strain fermentative kinetics in comparison to commercial baker yeast; viability and recovery of th

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24

Gou, Xuelei, Weisi Zhang, Xiaoli Luo, et al. "Exploration of Co-Inoculation of Lactiplantibacillus plantarum and Kazachstania bulderi for Potential Use in Mushroom Pleurotus eryngii Pickle Fermentation." Fermentation 10, no. 8 (2024): 428. http://dx.doi.org/10.3390/fermentation10080428.

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This study investigated the impact of Lactiplantibacillus plantarum PC-004 (PL) and Kazachstania bulderi PY-1 (PY), selected from home-made Paocai, on the physicochemical properties and volatile flavor compounds of fermented Pleurotus eryngii. P. eryngii, fermented by PY, was maintained at about pH 5 throughout fermentation, while co-fermentation exhibited a higher acid production rate and lower post-acidification value compared to mono-fermentation by PL. The viable cell counts of PY exhibited no difference between the mono- and co-fermentation, while PL significantly decreased in the co-ferm

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Guerrini, Simona, Viola Galli, Silvia Mangani, and Lisa Granchi. "Influence of Cryoextraction and Cold Pre-Fermentative Maceration on the Yeast Microbiota and the Volatile Compounds Profile of Sangiovese Wine." Fermentation 10, no. 3 (2024): 148. http://dx.doi.org/10.3390/fermentation10030148.

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Low-temperature treatments can be applied to grapes or must before alcoholic fermentation to enhance the wine’s sensory characteristics. Several studies have shown that such practices have a positive effect on the polyphenol profile of the wine, but only a few surveys have examined the effect of these treatments on the yeast microbiota of grapes and wine. Therefore, this study aimed to evaluate how cryoextraction (freezing the grape with liquid nitrogen) and cold pre-fermentative maceration (at 5 °C for 48 h) affect the Saccharomyces and non-Saccharomyces populations during the winemaking proc

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Pejin, Jelena, Olgica Grujic, Sinisa Markov, Suncica-Tanackov Kocic, Dragoljub Cvetkovic, and Ilija Tanackov. "Fermentation temperature and wort composition influence on diacetyl and 2, 3-pentanedione contents in beer." Zbornik Matice srpske za prirodne nauke, no. 108 (2005): 229–38. http://dx.doi.org/10.2298/zmspn0508229p.

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Diacetyl and 2,3-pentanedione are important constituents of beer sensory properties. A new GC/MS method for diacetyl and 2,3-pentanedione content determination was developed. This method was applied for the determination of diacetyl and 2,3-pentanedione contents during beer fermentation (primary fermentation and maturation). Primary fermentations were carried out at different temperatures (8?C and 14?C). Primary fermentation temperature had a great influence on diacetyl and 2,3-pentanedione formation and reduction. Formation and reduction rates increased with the primary fermentation temperatu

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Miller, Konrad V., Even Arefaine, Ardic Arikal, et al. "Development and Analysis of an Intensified Batch-Fed Wine Fermentation Process." Fermentation 8, no. 6 (2022): 268. http://dx.doi.org/10.3390/fermentation8060268.

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White wine fermentations are typically performed in an entirely batchwise manner, with yeast nutrients only added at the beginning of fermentation. This leads to slow (2+ weeks) fermentation cycle times, with large capital expenditures required to increase winery processing capacity. Prior attempts to speed fermentations via increasing temperature have resulted in unpalatable wine, and continuous fermentation processing is uneconomical and impractical in the winery setting. In this work, we measured yeast nutrient consumption as a function of fermentation progression at the 300 mL scale, and f

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Ellacuriaga, Marcos, María Victoria Gil, and Xiomar Gómez. "Syngas Fermentation: Cleaning of Syngas as a Critical Stage in Fermentation Performance." Fermentation 9, no. 10 (2023): 898. http://dx.doi.org/10.3390/fermentation9100898.

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The fermentation of syngas is an attractive technology that can be integrated with gasification of lignocellulosic biomass. The coupling of these two technologies allows for treating a great variety of raw materials. Lignin usually hinders microbial fermentations; thus, the thermal decomposition of the whole material into small molecules allows for the production of fuels and other types of molecules using syngas as substrate, a process performed at mild conditions. Syngas contains mainly hydrogen, carbon monoxide, and carbon dioxide in varying proportions. These gases have a low volumetric en

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Estela-Escalante, Waldir D., Jimy J. Perez-Escalante, Eduardo L. Fuentes-Navarro, and Ricardo M. Pinillos-Miñano. "The Potential of Using Grapefruit Peel as a Natural Support for Yeast Immobilization During Beer Fermentation." Chemical & biochemical engineering quarterly 34, no. 2 (2020): 105–14. http://dx.doi.org/10.15255/cabeq.2020.1808.

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The potential use of grapefruit peel as support material for yeast immobilization during beer fermentation was evaluated. After conditioning, FTIR analysis revealed a higher quantity of methoxy (–OCH3) groups, suggesting that lignin is the major component of the support. Cell adhesion onto the conditioned support in 12°Plato laboratory malt wort was evaluated, observing a maximal cell adhesion (2.25 · 109 cells/gram of dried support) at 20 h of cultivation, remaining almost constant in the subsequent time points. Evaluations of the fermentative behaviour of the biocatalyst at 15±0.5 °C in a 14

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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,

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Ruiz-Rodríguez, Ana, Miguel Palma, and Carmelo G. Barroso. "Influence of Temperature during Pre-Fermentative Maceration and Alcoholic Fermentation on the Phenolic Composition of ‘Cabernet Sauvignon’ Wines." Foods 10, no. 5 (2021): 1053. http://dx.doi.org/10.3390/foods10051053.

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This study presents the effects of different working temperatures on the transfer of compounds during the pre-fermentative and fermentative stages of the wine making process with ‘Cabernet Sauvignon’ grapes. Two different procedures have been evaluated. Firstly, the pre-fermentative maceration of the crushed grapes at two different temperatures (20 °C and 10 °C). Then, the alcoholic fermentation under two different sets of conditions, the fermentation at a constant temperature of 20 °C and the fermentation under a positive temperature gradient from 10 to 20 °C. According to the experimental re

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

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

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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 colo

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Martín-García, Alba, Aitor Balmaseda, Albert Bordons, and Cristina Reguant. "Effect of the inoculation strategy of non-Saccharomyces yeasts on wine malolactic fermentation." OENO One 54, no. 1 (2020): 101–8. http://dx.doi.org/10.20870/oeno-one.2020.54.1.2906.

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Interest in some non-Saccharomyces yeasts has increased recently, because they have been associated with an improvement in wine quality. Nevertheless, little attention has been paid to the effect that the use of these yeasts may have on malolactic fermentation (MLF). In this study, the strains Torulaspora delbrueckii Biodiva and Metschnikowia pulcherrima Flavia were evaluated by co-inoculation and sequential fermentation with S. cerevisiae QA23. A fermentation with S. cerevisiae as a single starter was also performed as a control, then MLF was performed inoculating Oenococcus oeni PSU-1 in all

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Valera, María José, Valentina Olivera, Eduardo Boido, Eduardo Dellacassa, and Francisco Carrau. "Wine Aroma Characterization of the Two Main Fermentation Yeast Species of the Apiculate Genus Hanseniaspora." Fermentation 7, no. 3 (2021): 162. http://dx.doi.org/10.3390/fermentation7030162.

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Hanseniaspora species are the main yeasts isolated from grapes and grape musts. Regarding genetic and phenotypical characterization, especially fermentative behavior, they can be classified in two technological clusters: the fruit group and the fermentation group. Among the species belonging to the last group, Hanseniaspora osmophila and Hanseniaspora vineae have been previously isolated in spontaneous fermentations of grape must. In this work, the oenological aptitudes of the two species of the fermentation group were compared with Saccharomyces cerevisiae and the main species of the fruit gr

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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 (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

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Escott, Carlos, Carmen López, Iris Loira, et al. "Improvement of Must Fermentation from Late Harvest cv. Tempranillo Grapes Treated with Pulsed Light." Foods 10, no. 6 (2021): 1416. http://dx.doi.org/10.3390/foods10061416.

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Pulsed light irradiation is a nonthermal technology currently used for the elimination of pathogens from a diverse range of food products. In the last two decades, the results obtained using PL at laboratory scale are encouraging wine experts to use it in the winemaking industry. PL can reduce native yeast counts significantly, which facilitates the use of starter cultures, reducing SO2 requirements at the same time. In this experimental set up, Tempranillo grapes were subjected to pulsed light treatment, and the fermentative performance of non-Saccharomyces yeasts belonging to the species Sch

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Mestre Furlani, María Victoria, Mercedes Fabiana Vargas Perucca, Diego Bernardo Petrignani, et al. "Enhancing Flavor Complexity in Craft Beer: Sequential Inoculation with Indigenous Non-Saccharomyces and Commercial Saccharomyces Yeasts." Fermentation 10, no. 12 (2024): 657. https://doi.org/10.3390/fermentation10120657.

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The pursuit of unique flavors in craft beer has led to the exploration of non-Saccharomyces (NS) yeasts. While Saccharomyces species dominate beer fermentation, NS yeasts offer flavor diversification. However, their lower fermentation efficiency and ethanol sensitivity limit their use. This study evaluated 50 NS yeast strains from Argentina’s Cuyo wine region. Torulaspora delbrueckii was selected for sequential fermentations with Saccharomyces cerevisiae due to its promising fermentative and physiological characteristics. Sequential inoculation resulted in a significant increase in fruity and

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Gibney, Patrick, Glycine Jiang, Jude Allan, and Anna Mansfield. "The Impact of Extended Skin Contact on Phenolic Extraction in Skin-fermented Hybrid White Wines." Journal of Food and Nutrition Sciences 13, no. 3 (2025): 171–79. https://doi.org/10.11648/j.jfns.20251303.17.

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Background. With growing interest in skin-fermented white wines, more winemakers in North America are producing this style of wine with cold-tolerant, interspecific hybrid grape varieties rather than only &lt;i&gt;Vitis vinifera&lt;/i&gt; species. Objective. In this study we sought to characterize the level of phenolic extraction using extended skin contact post-fermentation using two hybrid white grape cultivars. Alcoholic fermentations were conducted with Cayuga White and Vidal Blanc separately, followed by five months of extended skin contact post-fermentation. Phenolic comp

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Bencresciuto, Grazia Federica, Claudio Mandalà, Carmela Anna Migliori, Lucia Giansante, Luciana Di Giacinto, and Laura Bardi. "Microbial Biotechnologies to Produce Biodiesel and Biolubricants from Dairy Effluents." Fermentation 10, no. 6 (2024): 278. http://dx.doi.org/10.3390/fermentation10060278.

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The shift from fossil fuels to renewable energy sources is crucial in addressing environmental challenges. Vegetable oils have been focused on as the main potential source for biodiesel and biolubricant production. However, due to their fatty acid (FA) composition they are characterized by low stability to oxidation and variable viscosity. Single-cell oils (SCOs) from oleaginous microorganisms are a possible alternative to vegetable oils: their composition is more suitable, and it can further be improved by controlling the fermentation’s physiological conditions. In the present study, the prod

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

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

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Chen, Shuoyu, Fanxin Zhang, Edwin Ananta, et al. "Co-Inoculation of Latilactobacillus sakei with Pichia kluyveri or Saccharomyces boulardii Improves Flavour Compound Profiles of Salt-Free Fermented Wheat Gluten." Fermentation 10, no. 2 (2024): 75. http://dx.doi.org/10.3390/fermentation10020075.

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A wheat gluten fermentation process with the inoculation of different microorganisms under salt-free conditions has the potential to produce varying flavour profiles. As research on the co-fermentation of yeasts and lactic acid bacteria (LAB) in salt-free wheat gluten fermentation is scarce, the current work studied the flavour impact on fermented wheat gluten by the co-inoculation of Latilactobacillus sakei with one yeast (Saccharomyces boulardii or Pichia kluyveri). The results showed that similar glucose and organic acid levels were detected, but early death of yeasts was observed during li

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Henderson, Clark M., Michelle Lozada-Contreras, Vladimir Jiranek, Marjorie L. Longo, and David E. Block. "Ethanol Production and Maximum Cell Growth Are Highly Correlated with Membrane Lipid Composition during Fermentation as Determined by Lipidomic Analysis of 22 Saccharomyces cerevisiae Strains." Applied and Environmental Microbiology 79, no. 1 (2012): 91–104. http://dx.doi.org/10.1128/aem.02670-12.

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ABSTRACTOptimizing ethanol yield during fermentation is important for efficient production of fuel alcohol, as well as wine and other alcoholic beverages. However, increasing ethanol concentrations during fermentation can create problems that result in arrested or sluggish sugar-to-ethanol conversion. The fundamental cellular basis for these problem fermentations, however, is not well understood. Small-scale fermentations were performed in a synthetic grape must using 22 industrialSaccharomyces cerevisiaestrains (primarily wine strains) with various degrees of ethanol tolerance to assess the c

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Henderson, Clark M., Wade F. Zeno, Larry A. Lerno, Marjorie L. Longo, and David E. Block. "Fermentation Temperature Modulates Phosphatidylethanolamine and Phosphatidylinositol Levels in the Cell Membrane of Saccharomyces cerevisiae." Applied and Environmental Microbiology 79, no. 17 (2013): 5345–56. http://dx.doi.org/10.1128/aem.01144-13.

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ABSTRACTDuring alcoholic fermentation,Saccharomyces cerevisiaeis exposed to a host of environmental and physiological stresses. Extremes of fermentation temperature have previously been demonstrated to induce fermentation arrest under growth conditions that would otherwise result in complete sugar utilization at “normal” temperatures and nutrient levels. Fermentations were carried out at 15°C, 25°C, and 35°C in a defined high-sugar medium using threeSaccharomyces cerevisiaestrains with diverse fermentation characteristics. The lipid composition of these strains was analyzed at two fermentation

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Zhang, Da Wei, Wen Bin Dong, Dan Zhang, et al. "Simultaneous and Sequential Fermentations with Saccharomyces cerevisiae DJ02 and Lactobacliius acidophilus WS in Pear Wine." Advanced Materials Research 317-319 (August 2011): 2388–92. http://dx.doi.org/10.4028/www.scientific.net/amr.317-319.2388.

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The two controlled inoculation procedures of simultaneous and sequential fermentations with Saccharomyces Cerevisiae DJ02 and Lactobacliius acidophilus WS were studied in pear wine. The sugar consumption and ethanol product were delayed in the course of simultaneous fermentation contrary to the single fermentation. However in the sequential fermentation the effect was less than the simultaneous fermentation. In this work the function of malic acid degradation in the sequential fermentation was better than the simultaneous fermentation. The pH value of the pear wine came to 3.9 after the sequen

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Mills, David A., Eric A. Johannsen, and Luca Cocolin. "Yeast Diversity and Persistence in Botrytis-Affected Wine Fermentations." Applied and Environmental Microbiology 68, no. 10 (2002): 4884–93. http://dx.doi.org/10.1128/aem.68.10.4884-4893.2002.

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ABSTRACT Culture-dependent and -independent methods were used to examine the yeast diversity present in botrytis-affected (“botrytized”) wine fermentations carried out at high (∼30°C) and ambient (∼20°C) temperatures. Fermentations at both temperatures possessed similar populations of Saccharomyces, Hanseniaspora, Pichia, Metschnikowia, Kluyveromyces, and Candida species. However, higher populations of non-Saccharomyces yeasts persisted in ambient-temperature fermentations, with Candida and, to a lesser extent, Kluyveromyces species remaining long after the fermentation was dominated by Saccha

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Monte Alegre, Ranulfo, Maurício Rigo, and Inés Joekes. "Ethanol fermentation of a diluted molasses medium by Saccharomyces cerevisiae immobilized on chrysotile." Brazilian Archives of Biology and Technology 46, no. 4 (2003): 751–57. http://dx.doi.org/10.1590/s1516-89132003000400031.

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In this work, the catalytic role of chrysotile support on the acceleration of alcoholic fermentation under non-aseptic conditions by Saccharomyces cerevisiae was investigated. The fermentation medium employed consisted only of diluted sugar-cane molasses. In the batch fermentations process with immobilized yeasts, the initial rate of CO2 production increased roughly 27 % during the first 30 minutes, compared to systems containing no chrysotile. A study of continuous alcoholic fermentation with chrysotile in the reactor bed showed a higher ethanol production rate at the different dilution rates

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Liu, Jing Hui, Wi Di Zhang, Fang Yin, et al. "Effects of Different Treatments on Properties of Biogas Fermentation with Ginger Skin." Advanced Materials Research 953-954 (June 2014): 284–89. http://dx.doi.org/10.4028/www.scientific.net/amr.953-954.284.

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In order to obtain gas potential and characteristics of ginger skin in biogas fermentation as raw material, and explore effect of different treatments on properties of biogas fermentation with ginger skin. At the temperature of 30°C, biogas fermentations with ginger skin were treated in two ways (natural decay and mixed with pig manure). Experiments were respectively set five different treatments (direct fermentation, natural decay, adding pig manure after natural decay (TS content of pig manure / TS content of ginger skin were respectively 1:1, 2:1 and 3:1)). The results showed gas potential

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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 (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 e

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Iram, Attia, Ali Ozcan, Irfan Turhan, and Ali Demirci. "Production of Value-Added Products as Food Ingredients via Microbial Fermentation." Processes 11, no. 6 (2023): 1715. http://dx.doi.org/10.3390/pr11061715.

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Humankind has been unknowingly utilizing food fermentations since the first creation of bread, cheese, and other basic foods. Since the beginning of the last century, microbial fermentation has been extensively utilized for production of commodity chemicals. It has also gained substantial interest in recent decades due to its underlying applications in the preparation of natural and safe food ingredients including enzymes, antimicrobial agents, vitamins, organic acids, sweeteners, stabilizers, emulsifiers, oligosaccharides, amino acids, and thickening agents. In addition, some novel food ingre

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