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Schaan K, Hughes P. A comparison of free amino nitrogen and yeast-assimilable nitrogen measurement methods for use in alcoholic fermentation of whey. J Dairy Sci 2024; 107:6592-6601. [PMID: 38670337 DOI: 10.3168/jds.2023-24324] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2023] [Accepted: 03/21/2024] [Indexed: 04/28/2024]
Abstract
The continued efficient use of whey as a fermentable substrate to produce alcoholic beverages will benefit from improving the measurement of key components relevant to the fermentability of whey. One component of fermentation that is not well studied in whey is the concentration of fermentable nitrogen, either as free amino nitrogen (FAN) or yeast-assimilable nitrogen (YAN). Fermentable nitrogen in media is essential for yeast cells to replicate. Insufficient concentrations of FAN or YAN to support the growing yeast population can result in sluggish or "stuck" fermentations. We evaluated 3 common methods of fermentable nitrogen determination and compared them for use in whey fermentation systems, based on ninhydrin, nitrogen by o-phthalaldehyde (NOPA), and formaldehyde pH (Sørensen titration) values. Each measurement method was evaluated independently using standard addition curves and compared for overall accuracy using paired t-tests (α = 0.05). Although the formaldehyde pH method showed high precision, it did not measure nitrogen accurately, as it overestimated YAN in whey by up to 6 times relative to other tests. The ninhydrin and NOPA methods both showed accuracy for fermentable nitrogen determination in whey based on analysis of standardized nitrogen sources. We concluded that either the ninhydrin FAN or NOPA YAN method may be used to determine the fermentable nitrogen content in whey. This is expected to improve the ability of producers to use whey as a fermentation medium.
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Affiliation(s)
- Keenan Schaan
- Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331.
| | - Paul Hughes
- Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331
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Li X, Chen X, Cheng H. Impact of κ-Carrageenan on the Cold-Set Pea Protein Isolate Emulsion-Filled Gels: Mechanical Property, Microstructure, and In Vitro Digestive Behavior. Foods 2024; 13:483. [PMID: 38338618 PMCID: PMC10855759 DOI: 10.3390/foods13030483] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2024] [Revised: 01/27/2024] [Accepted: 01/30/2024] [Indexed: 02/12/2024] Open
Abstract
More understanding of the relationship among the microstructure, mechanical property, and digestive behavior is essential for the application of emulsion gels in the food industry. In this study, heat-denatured pea protein isolate particles and κ-carrageenan were used to fabricate cold-set emulsion gels induced by CaCl2, and the effect of κ-carrageenan concentration on the gel formation mechanism, microstructure, texture, and digestive properties was investigated. Microstructure analysis obtained by confocal microscopy and scanning electron microscopy revealed that pea protein/κ-carrageenan coupled gel networks formed at the polysaccharide concentration ranged from 0.25% to 0.75%, while the higher κ-carrageenan concentration resulted in the formation of continuous and homogenous κ-carrageenan gel networks comprised of protein enriched microdomains. The hydrophobic interactions and hydrogen bonds played an important role in maintaining the gel structure. The water holding capacity and gel hardness of pea protein emulsion gels increased by 37% and 75 fold, respectively, through increasing κ-carrageenan concentration up to 1.5%. Moreover, in vitro digestion experiments based on the INFOGEST guidelines suggested that the presence of 0.25% κ-carrageenan could promote the digestion of lipids, but the increased κ-carrageenan concentration could delay the lipid and protein hydrolysis under gastrointestinal conditions. These results may provide theoretical guidance for the development of innovative pea protein isolate-based emulsion gel formulations with diverse textures and digestive properties.
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Affiliation(s)
- Xiaojiao Li
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China;
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Xing Chen
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China;
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- State Key Laboratory of Marine Food Processing & Safety Control, Qingdao 266400, China
| | - Hao Cheng
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China;
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
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Cisilotto B, Scariot FJ, Schwarz LV, Mattos Rocha RK, Longaray Delamare AP, Echeverrigaray S. Differences in yeast behaviour during ageing of sparkling wines made with Charmat and Traditional methods. Food Microbiol 2023; 110:104171. [DOI: 10.1016/j.fm.2022.104171] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2022] [Revised: 10/17/2022] [Accepted: 10/20/2022] [Indexed: 11/16/2022]
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Kilning invokes oxidative changes in malt proteins. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04144-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Abstract
AbstractBeneath glycation, oxidation reactions may take place at cereal proteins during production of malt. The extent of oxidative chemical changes at malt proteins has not yet been studied. In the present short communication, malt protein was characterized by the determination of free thiol groups and degree of methionine oxidation as well as the sites that are reactive to covalent modification by 2,4-dinitrophenylhydrazine (DNPH, “protein carbonylation”). Protein carbonylation in pale malts was around 1.5 nmol/mg protein and increased with increasing malt colour. Investigations on the protein pellet isolated for determination of carbonylation revealed that solubility and colour may disturb the quantification of carbonyl sites in roasted malts. Free thiols decreased with increasing malt colour already in pale malts (EBC < 10). The formation of methionine sulfoxide (MetSO) was intensified with increasing malt colour. An amount of 7–20% of methionine was converted to MetSO in pale and dark malt, whereas nearly 60% of methionine was oxidized to MetSO in roasted malts. The formation of methionine sulfone was negligible. This study shows that malt proteins suffer from oxidation during kilning, and future studies will have to show whether this supports the pro- or antioxidant activity of malt.
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Amino acids and glycation compounds in hot trub formed during wort boiling. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04138-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
AbstractThe aim of this study was to investigate the amino acid composition and the amount of individual glycation compounds in hot trub formed during boiling of wort prepared from different malts. Compared to the initial amino acid composition of the used malts, some Maillard reaction products (namely MG-H1, pyrraline) and hydrophobic amino acids (leucine, isoleucine, valine, phenylalanine) accumulated in the hot trub, whereas hydrophilic amino acids remained in the boiled wort. For MG-H1, a threefold increase was observed during wort boiling, whereas the other Maillard reaction products, namely CML, CEL, pyrraline and maltosine increased only slightly (1.1–2-fold). Furosine as a hallmark for peptide-bound Amadori compounds showed a small decrease. The results suggest that mainly glycated amino acids derived from small dicarbonyl compounds such as methylglyoxal and glyoxal are formed during wort boiling. Furthermore, the studies indicate that the modification of the protein structure as a result of the Maillard reaction has an influence on the hydration of the denatured proteins during the wort boiling process, thus affecting the coagulation process and, therefore, precipitation of the hot trub. The work carried out contributes to the understanding of the chemical reactions influencing the amino acid and Maillard reaction product transfer from malt to beer.
Graphical abstract
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Matukas M, Starkute V, Zokaityte E, Zokaityte G, Klupsaite D, Mockus E, Rocha JM, Ruibys R, Bartkiene E. Effect of Different Yeast Strains on Biogenic Amines, Volatile Compounds and Sensory Profile of Beer. Foods 2022; 11:foods11152317. [PMID: 35954083 PMCID: PMC9368685 DOI: 10.3390/foods11152317] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2022] [Revised: 07/29/2022] [Accepted: 07/29/2022] [Indexed: 01/03/2023] Open
Abstract
Nowadays, there are many sorts of beer, however, some of them, despite the good sensory and other quality indicators, could contain high concentrations of undesirable compounds, such biogenic amines (BA). The yeast strain (YS), used for fermentation, can cause desirable as well as undesirable changes in beer. The aim of this study was to evaluate the contribution of different YS (A-Saccharomyces cerevisiae var. diastaticus, B-Saccharomyces cerevisiae var. bayanus, C-Brettanomyces claussenii) on the main quality parameters of beer. In addition, the BA concentration and the volatile compounds (VC, measured by gas chromatography–mass spectrometry) and their relation with beer overall acceptability (OA, evaluated by 20 trained judges) and emotions induced for consumers were analysed. The YS was a significant factor on alcohol formation in beer (p = 0.0001). The highest colour intensity was shown by C beer (10.2 EBC), and the latter beer showed the lowest OA. All of the beer samples induced the highest intensity of the emotion “neutral”, and the main VC of the beer were 3-methyl-1-butanol; L-α-terpineol; hexanoic acid 3-methylbutyl ester; and n-capric acid isobutyl ester. The highest total BAs content was found in beer fermented with C. Finally, all of the tested YS are suitable for beer production, however, taking into consideration the safety aspect of the beer, it should be mentioned that the highest concentration of BAs was found in beer fermented with C strain.
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Affiliation(s)
- Mazvydas Matukas
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (M.M.); (V.S.); (E.Z.)
| | - Vytaute Starkute
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (M.M.); (V.S.); (E.Z.)
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (G.Z.); (D.K.); (E.M.)
| | - Egle Zokaityte
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (M.M.); (V.S.); (E.Z.)
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (G.Z.); (D.K.); (E.M.)
| | - Gintare Zokaityte
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (G.Z.); (D.K.); (E.M.)
| | - Dovile Klupsaite
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (G.Z.); (D.K.); (E.M.)
| | - Ernestas Mockus
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (G.Z.); (D.K.); (E.M.)
| | - João Miguel Rocha
- Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, 4200-465 Porto, Portugal;
- Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, 4200-465 Porto, Portugal
| | - Romas Ruibys
- Institute of Agricultural and Food Sciences, Agriculture Academy, Vytautas Magnus University, K. Donelaicio Str. 58, LT-44244 Kaunas, Lithuania;
| | - Elena Bartkiene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (M.M.); (V.S.); (E.Z.)
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (G.Z.); (D.K.); (E.M.)
- Correspondence: ; Tel.: +370-601-35837
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Butanol Production by a Novel Efficient Method Using Mixed Cultures of Clostridium beijerinckii and Arthrobacter sp. in Stirred-Tank and Gas-Lift Bioreactors. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8040160] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Arthrobacter sp. BCC 72131, an obligate aerobic bacterium, was used to create anaerobic conditions, and Clostridium beijerinckii TISTR 1461 was used as a butanol producer in an acetone-butanol–ethanol (ABE) fermentation. Sweet sorghum juice (SSJ) medium containing 60 g/L of total sugar supplemented with 1.27 g/L of (NH4)2SO4 was used as a butanol production (BP) medium. Arthrobacter sp. was inoculated into the BP medium in 1-L screw-capped bottles. After 2, 4, 6 and 12 h of Arthrobacter sp. cultivation at 30 °C, C. beijerinckii was transferred into the BP medium to start butanol production at 37 °C. The results showed that C. beijerinckii inoculation after 6 h of Arthrobacter sp. cultivation gave the highest butanol titer (PB) at 12.56 g/L, with a butanol yield (YB/S) and volumetric butanol productivity (QB) of 0.34 g/g and 0.23 g/L·h, respectively. These values are approximately 10–27% higher than those of the control experiment using a single culture of C. beijerinckii TISTR 1461 and oxygen-free nitrogen (OFN) gas flushing to create anaerobic conditions. Field emission scanning electron microscopic (FE-SEM) images of Clostridium cells, as well as protein and free amino nitrogen concentrations in the broth during butanol fermentation were also studied to confirm the results. The butanol fermentation was then carried out in a 5.6-L stirred-tank and a 1.2-L low-cost gas-lift bioreactor by the mixed cultures using the optimal time of Clostridium inoculation. The PB, YB/S and QB values obtained were not significantly different from those in the 1-L screw-capped bottles. Hence, Arthrobacter sp. can be used as a novel method to create anaerobic conditions instead of a traditional method employing OFN gas flushing. Using mixed cultures of Arthrobacter sp. BCC 72131 and C. beijerinckii TISTR 1461 is a practical method to produce butanol on a large-scale, both in complex and low-cost bioreactors.
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Effect of the Post-Harvest Processing on Protein Modification in Green Coffee Beans by Phenolic Compounds. Foods 2022; 11:foods11020159. [PMID: 35053890 PMCID: PMC8775169 DOI: 10.3390/foods11020159] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2021] [Revised: 01/03/2022] [Accepted: 01/06/2022] [Indexed: 02/04/2023] Open
Abstract
The protein fraction, important for coffee cup quality, is modified during post-harvest treatment prior to roasting. Proteins may interact with phenolic compounds, which constitute the major metabolites of coffee, where the processing affects these interactions. This allows the hypothesis that the proteins are denatured and modified via enzymatic and/or redox activation steps. The present study was initiated to encompass changes in the protein fraction. The investigations were limited to major storage protein of green coffee beans. Fourteen Coffea arabica samples from various processing methods and countries were used. Different extraction protocols were compared to maintain the status quo of the protein modification. The extracts contained about 4–8 µg of chlorogenic acid derivatives per mg of extracted protein. High-resolution chromatography with multiple reaction monitoring was used to detect lysine modifications in the coffee protein. Marker peptides were allocated for the storage protein of the coffee beans. Among these, the modified peptides K.FFLANGPQQGGK.E and R.LGGK.T of the α-chain and R.ITTVNSQK.I and K.VFDDEVK.Q of β-chain were detected. Results showed a significant increase (p < 0.05) of modified peptides from wet processed green beans as compared to the dry ones. The present study contributes to a better understanding of the influence of the different processing methods on protein quality and its role in the scope of coffee cup quality and aroma.
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Didpinrum P, Siriangkhawut W, Ponhong K, Chantiratikul P, Grudpan K. A newly designed sticker-plastic sheet platform and smartphone-based digital imaging for protein assay in food samples with downscaling Kjeldahl digestion. RSC Adv 2021; 11:36494-36501. [PMID: 35494349 PMCID: PMC9043412 DOI: 10.1039/d1ra04321h] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2021] [Accepted: 10/25/2021] [Indexed: 01/01/2023] Open
Abstract
A low-cost and reliable analytical method based on the combination of a newly designed sticker-plastic sheet platform, digital image-based colorimetry and down scaled Kjeldahl digestion is proposed for the determination of protein content in food samples. The yellowish-brown colloidal products, obtained from the reaction between the ammonium-nitrogen after digestion and the working Nessler's reagent on the miniaturized sticker-plastic sheet platform, were captured for imaging with a smartphone camera. The operational parameters and reaction conditions were optimized. A down scaled Kjeldahl digestion procedure was performed using the newly designed digestion block. The parameters influencing the digestion efficiency, including the mass of the sample, volume of acid, mass of the catalyst and digestion time, were evaluated. Under the selected conditions, a linear calibration in the range of 5-60 mg L-1 ammonium-nitrogen was obtained with limits of detection and quantification of 2.8 and 7.6 mg L-1, respectively. The repeatability and reproducibility were 6.7% and 8.8%, respectively. The accuracy of the proposed method was evaluated by applying the developed procedure for milk powder and feeding stuff reference materials and comparing it with the conventional Kjeldahl method. The proposed method was successfully applied for the determination of protein contents in soy foods and protein-based foods. The results agreed well with those obtained from the conventional Kjeldahl method.
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Affiliation(s)
- Pirom Didpinrum
- Center of Excellence for Innovation in Analytical Science and Technology, Chiang Mai University Chiang Mai 50200 Thailand .,Department of Chemistry, Faculty of Science, Chiang Mai University Chiang Mai 50200 Thailand
| | - Watsaka Siriangkhawut
- Creative Chemistry and Innovation Research Unit, Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science, Mahasarakham University Maha Sarakham 44150 Thailand
| | - Kraingkrai Ponhong
- Creative Chemistry and Innovation Research Unit, Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science, Mahasarakham University Maha Sarakham 44150 Thailand
| | - Piyanete Chantiratikul
- Creative Chemistry and Innovation Research Unit, Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science, Mahasarakham University Maha Sarakham 44150 Thailand
| | - Kate Grudpan
- Center of Excellence for Innovation in Analytical Science and Technology, Chiang Mai University Chiang Mai 50200 Thailand .,Department of Chemistry, Faculty of Science, Chiang Mai University Chiang Mai 50200 Thailand
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Mendes-Silva TDCD, Vidal EE, de Souza RDFR, Schmidt KDC, Mendes PVD, da Silva Andrade RF, da Silva Oliveira FG, de Lucena BTL, de Oliveira MBM, dos Santos Correia MT, da Silva MV. Production of carotenoid sarcinaxanthin by Kocuria palustris isolated from Northeastern Brazil Caatinga soil and their antioxidant and photoprotective activities. ELECTRON J BIOTECHN 2021. [DOI: 10.1016/j.ejbt.2021.05.004] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022] Open
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Sancho-Galán P, Amores-Arrocha A, Palacios V, Jiménez-Cantizano A. Effect of Grape Over-Ripening and Its Skin Presence on White Wine Alcoholic Fermentation in a Warm Climate Zone. Foods 2021; 10:1583. [PMID: 34359452 PMCID: PMC8305972 DOI: 10.3390/foods10071583] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2021] [Revised: 06/30/2021] [Accepted: 07/03/2021] [Indexed: 01/27/2023] Open
Abstract
The current trend of rising temperatures and sun irradiation associated to climate change is pushing traditional grape-producing areas with a warm climate towards a very accelerated ripening, leading to earlier harvesting dates and grape must with an unbalanced composition. However, this climatic trend could be exploited to produce other types of wine. In this sense, the increase in temperature could be used to produce wines with overripe grapes. In this regard, the aim of this research work is to evaluate the influence of different degrees and techniques of grape over-ripening to produce wines with the presence or absence of its skins during alcoholic fermentation. To this end, a physicochemical characterization of grape musts and wines obtained from overripe grapes and the monitoring of their fermentation has been performed. Over-ripening grapes by sun-drying has been established as a viable technique viability, producing musts and wines with unique physicochemical and sensory characteristics. In view of the above, it is considered that the production of wines from overripe grapes and in the presence or absence of grape skins is a viable approach to make new white wines taking advantage of the conditions imposed by climate change in a warm climate zone and meet the trends and expectations of current wine consumers.
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Affiliation(s)
| | - Antonio Amores-Arrocha
- Department of Chemical Engineering and Food Technology, Vegetal Production Area, Faculty of Sciences, Agrifood Campus of International Excellence (ceiA3), University of Cadiz, P.O. Box 40, 11510 Puerto Real, Spain; (P.S.-G.); (V.P.); (A.J.-C.)
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Dong L, Wu K, Cui W, Fu D, Han J, Liu W. Tracking the digestive performance of different forms of dairy products using a dynamic artificial gastric digestive system. FOOD STRUCTURE 2021. [DOI: 10.1016/j.foostr.2021.100194] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Yan W, Zhang B, Yadav MP, Feng L, Yan J, Jia X, Yin L. Corn fiber gum-soybean protein isolate double network hydrogel as oral delivery vehicles for thermosensitive bioactive compounds. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105865] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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Callejo-López J, Ramírez M, Cantero D, Bolívar J. Versatile method to obtain protein- and/or amino acid-enriched extracts from fresh biomass of recalcitrant microalgae without mechanical pretreatment. ALGAL RES 2020. [DOI: 10.1016/j.algal.2020.102010] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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15
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Saccharomyces bayanus Enhances Volatile Profile of Apple Brandies. Molecules 2020; 25:molecules25143127. [PMID: 32650562 PMCID: PMC7397190 DOI: 10.3390/molecules25143127] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2020] [Revised: 07/02/2020] [Accepted: 07/06/2020] [Indexed: 11/17/2022] Open
Abstract
Qualitative and quantitative profiles of volatiles in alcoholic beverages depend mainly on the quality of raw materials, yeasts used for fermentation, and processing technique. Saccharomyces bayanus is a yeast species which is not commonly used for the production of alcoholic beverages, but it is able to produce volatiles that add desirable aroma. Since there is little information regarding the application of that microorganism for the production of apple brandies and how it affects volatile profile of finished products, we decided to address that issue. The aim of the study was to determine the impact of S. bayanus on the profile of volatile compounds and sensory properties of apple spirits obtained from three apple cultivars (Topaz, Rubin, and Elise) in comparison to spirits obtained from fermentation carried out spontaneously or with Saccharomyces cerevisiae. Obtained brandies were analysed using gas chromatography-flame ionization detector (GC-FID), solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) and sensorially. In our study, brandies produced from musts fermented by S. bayanus demonstrated the highest concentration of ethyl esters and increased concentrations of isoamyl acetate, 2-phenylethyl acetate, ethyl palmitate and hexanol. Moreover, our results support the hypothesis that non-Saccharomyces yeasts which are present during spontaneous fermentation and demonstrate higher β-glucosidase activities enhance aroma of alcoholic beverages through releasing aroma compounds from glycosidic forms, e.g., α-phellandrene, (E)-β-fanesene, (Z,E)-α-farnesene, α-farnesene, and farnesol. Considering results obtained in sensory analysis, we proved that S. bayanus is suitable for the production of apple brandies, improving their flavour. Brandies obtained from musts fermented by S. bayanus obtained the highest average range for "overall note" parameter in sensory analysis.
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Oenological Characteristics of Fermented Apple Musts and Volatile Profile of Brandies Obtained from Different Apple Cultivars. Biomolecules 2020; 10:biom10060853. [PMID: 32503312 PMCID: PMC7374428 DOI: 10.3390/biom10060853] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2020] [Revised: 05/28/2020] [Accepted: 05/31/2020] [Indexed: 11/24/2022] Open
Abstract
Volatile profile of spirits is the most important factor, because it can contribute to pleasant flavor. The aim of the study was to determine the impact of dessert apple cultivar used for fermentation on the concentration of volatile compounds in apple spirits. SPME-GC-MS (solid-phase microextraction- gas chromatography- mass spectrometry) method enables the detection of 69 substances and GC-FID (gas chromatography - flame ionization detector) 31 compounds. Characteristic volatiles for brandies obtained from Topaz were limonene, myrcene, methyl valerate and 1,1-diethoxy-propane, from Rubin—β-citronellol and isopropyl acetate, Elise—limonene, myrcene benzyl acetate and isopropyl acetate, Szampion—β-citronellol, Idared—1,1-diethoxy-propane and Jonagored—ethyl trans-4-decanoate. Of the ten analyzed apple spirits, those obtained from Topaz, Rubin and Elise cultivars demonstrated the most diverse profile of volatile compounds. Moreover, their oenological parameters that are the most important in the production of alcoholic beverages were the most favorable. On the other hand, the content of sugars was relatively low in Elise must, while it was highest in Topaz must, which later on translated into differences in alcohol content. Brandies obtained from Gloster contained the smallest concentrations of esters and terpenes. Results of the sensory analysis showed that highest rated brandies were obtained from Topaz, Rubin, Elise and Florina.
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ALMEIDA ELMD, MOREIRA E SILVA G, VASSALLI IDA, SILVA MS, Santana WC, SILVA PHAD, ELLER MR. Effects of nitrogen supplementation on Saccharomyces cerevisiae JP14 fermentation for mead production. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.11219] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Lapeña D, Kosa G, Hansen LD, Mydland LT, Passoth V, Horn SJ, Eijsink VGH. Production and characterization of yeasts grown on media composed of spruce-derived sugars and protein hydrolysates from chicken by-products. Microb Cell Fact 2020; 19:19. [PMID: 32013957 PMCID: PMC6998301 DOI: 10.1186/s12934-020-1287-6] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2019] [Accepted: 01/20/2020] [Indexed: 11/20/2022] Open
Abstract
Background A possible future shortage of feed protein will force mankind to explore alternative protein sources that can replace conventional soymeal or fishmeal. Several large industrial organic side-streams could potentially be upgraded to feed protein using a fermentation process to generate single cell protein. Yeast is the most widely accepted microorganism for production of single cell protein, because of its superior nutritional quality and acceptability among consumers. Here, we have assessed the growth of four different yeasts, Cyberlindnera jadinii, Wickerhamomyces anomalus, Blastobotrys adeninivorans and Thermosacc® Dry (Saccharomyces cerevisiae), on media composed of enzymatically saccharified sulfite-pulped spruce wood and hydrolysates of by-products from chicken, and we have characterized the resulting yeast biomass. Results Generally, the yeast grew very well on the spruce- and chicken-based medium, with typical yields amounting to 0.4–0.5 g of cell dry weight and 0.2–0.3 g of protein per g of sugar. B. adeninivorans stood out as the most versatile yeast in terms of nutrient consumption and in this case yields were as high as 0.9 g cells and 0.5 g protein per g of sugar. The next best performing yeast in terms of yield was W. anomalus with up to 0.6 g cells and 0.3 g protein per g sugar. Comparative compositional analyses of the yeasts revealed favorable amino acid profiles that were similar to the profiles of soymeal, and even more so, fish meal, especially for essential amino acids. Conclusions The efficient conversion of industrial biomass streams to yeast biomass demonstrated in this study opens new avenues towards better valorization of these streams and development of sustainable feed ingredients. Furthermore, we conclude that production of W. anomalus or B. adeninivorans on this promising renewable medium may be potentially more efficient than production of the well-known feed ingredient C. jadinii. Further research should focus on medium optimization, development of semi-continuous and continues fermentation protocols and exploration of downstream processing methods that are beneficial for the nutritional values of the yeast for animal feed.
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Affiliation(s)
- David Lapeña
- Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, P.O. Box 5003, 1432, Ås, Norway
| | - Gergely Kosa
- Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, P.O. Box 5003, 1432, Ås, Norway
| | - Line D Hansen
- Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, P.O. Box 5003, 1432, Ås, Norway
| | - Liv T Mydland
- Department of Animal and Aquacultural Sciences, Norwegian University of Life Sciences, P.O. Box 5003, 1432, Ås, Norway
| | - Volkmar Passoth
- Department of Molecular Sciences, Swedish University of Agricultural Sciences, P.O. Box 7015, 75007, Uppsala, Sweden
| | - Svein J Horn
- Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, P.O. Box 5003, 1432, Ås, Norway
| | - Vincent G H Eijsink
- Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, P.O. Box 5003, 1432, Ås, Norway.
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Reducing higher alcohols by nitrogen compensation during fermentation of Chinese rice wine. Food Sci Biotechnol 2019; 29:805-816. [PMID: 32523790 DOI: 10.1007/s10068-019-00718-1] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2019] [Revised: 11/12/2019] [Accepted: 11/21/2019] [Indexed: 12/27/2022] Open
Abstract
Excessive amount of higher alcohols in alcoholic beverages causes unwell and side-effect for consumers although adequate consumption offers joy and pleasure. Therefore, reducing higher alcohols in alcoholic beverages is necessary. We used nitrogen compensation to reduce higher alcohols with Chinese rice wine as an experimental model. Higher alcohols including isobutyl alcohols, isoamyl alcohols, and β-phenethyl alcohols were significantly decreased by 19.27, 23.03 and 19.43%, respectively, when 200 mg/L (NH4)2HPO4, 5% (w/v) yeast, and 11% wheat Koji were added to fermentation broth. Meanwhile, important quality parameters remained unchanged including free amino acids, organic acids, biogenic amines, and esters. The expression of glutamate dehydrogenase 1 gene (GDH1) and glutamine synthetase gene (GLN1) was significantly enhanced, 26.9- and 1.9-folds respectively. These results suggest that ammonium compensation could effectively decrease higher alcohols in Chinese rice wine by activating glutamate dehydrogenase (GDH) pathway in ammonium assimilation.
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Khonngam T, Salakkam A. Bioconversion of sugarcane bagasse and dry spent yeast to ethanol through a sequential process consisting of solid-state fermentation, hydrolysis, and submerged fermentation. Biochem Eng J 2019. [DOI: 10.1016/j.bej.2019.107284] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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21
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Belina-Aldemita MD, Opper C, Schreiner M, D'Amico S. Nutritional composition of pot-pollen produced by stingless bees (Tetragonula biroi Friese) from the Philippines. J Food Compost Anal 2019. [DOI: 10.1016/j.jfca.2019.04.003] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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22
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Liu W, Fu D, Zhang X, Chai J, Tian S, Han J. Development and validation of a new artificial gastric digestive system. Food Res Int 2019; 122:183-190. [DOI: 10.1016/j.foodres.2019.04.015] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2018] [Revised: 04/01/2019] [Accepted: 04/06/2019] [Indexed: 10/27/2022]
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23
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Anderson HE, Santos IC, Hildenbrand ZL, Schug KA. A review of the analytical methods used for beer ingredient and finished product analysis and quality control. Anal Chim Acta 2019; 1085:1-20. [PMID: 31522723 DOI: 10.1016/j.aca.2019.07.061] [Citation(s) in RCA: 64] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2019] [Revised: 07/28/2019] [Accepted: 07/29/2019] [Indexed: 12/30/2022]
Abstract
Beer is an incredibly complex beverage containing more than 3000 different compounds, including carbohydrates, proteins, ions, microbes, organic acids, and polyphenols, among others. Beer becomes even more complex during storage, for over time it may undergo chemical changes that negatively affect the flavor, aroma, and appearance. Thus, it can be expected that maintaining the quality of beer throughout its lifetime is a difficult task. Since it is such a popular drink throughout the world, being familiar with proper analytical techniques for beer evaluation is useful for researchers and brewers. These techniques include, but are not limited to, gas chromatography, liquid chromatography, matrix assisted laser desorption/ionization, capillary electrophoresis, mass spectrometry, ultraviolet-visible spectroscopy, and flame ionization detection. This review aims to summarize the various ingredients and components of beer, discuss how they affect the finished product, and present some of the analytical methods used for quality control and understanding the formation of chemicals in beer during the brewing process.
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Affiliation(s)
- Hailee E Anderson
- Department of Chemistry and Biochemistry, The University of Texas at Arlington, 700 Planetarium Place, Arlington, TX, 76019, USA
| | - Ines C Santos
- Department of Chemistry and Biochemistry, The University of Texas at Arlington, 700 Planetarium Place, Arlington, TX, 76019, USA; Affiliate of Collaborative Laboratories for Environmental Analysis and Remediation, The University of Texas at Arlington, Arlington, TX, 76019, USA
| | - Zacariah L Hildenbrand
- Affiliate of Collaborative Laboratories for Environmental Analysis and Remediation, The University of Texas at Arlington, Arlington, TX, 76019, USA; Inform Environmental, LLC, 6060 N. Central Expressway, Suite 500, Dallas, TX, 75206, USA
| | - Kevin A Schug
- Department of Chemistry and Biochemistry, The University of Texas at Arlington, 700 Planetarium Place, Arlington, TX, 76019, USA; Affiliate of Collaborative Laboratories for Environmental Analysis and Remediation, The University of Texas at Arlington, Arlington, TX, 76019, USA.
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Main Variables Affecting a Chemical-Enzymatic Method to Obtain Protein and Amino Acids from Resistant Microalgae. J CHEM-NY 2019. [DOI: 10.1155/2019/1390463] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023] Open
Abstract
The development of microalgae uses requires further investigation in cell disruption alternatives to reduce the costs associated to this processing stage. This study aimed to evaluate the main variables affecting an extraction method to obtain protein and amino acids from microalgae. The method was based on a sequential alkaline-enzymatic process, with separate extractions and noncontrolled pH, and was applied to fresh biomass of a resistant species. The processed microalgae were composed of a consortium with Nannochloropsis sp. as predominant species. After the optimization of the pH of the alkaline reaction, the effect of the time of the alkaline reaction (30–120 min), the time (30–120 min) and temperature (40–60°C) of the enzymatic reaction, and the biomass concentration (50–150 mg·ml−1), on the extraction yields of protein and free amino nitrogen (FAN) and on the final concentration of protein in the extract, was studied using a response surface methodology. Even though all the variables and some interactions among them had a significant effect, the biomass concentration was the most important factor affecting the overall process. The results showed relevant information about the different options in order to maximize not only the response variables individually but also different combinations of them. Assays with optimized values reached maximum yields of 80.3% and 1.07% of protein (% of total protein) and FAN (% of total biomass), respectively, and a protein concentration in the extract of 15.2 mg·ml−1. The study provided the essential information of an alternative approach to obtain protein and amino acids from fresh biomass of resistant microalgae with a high yield, also opening perspectives for further research in particular aspects.
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Abstract
The role of nitrogenous components in malt and wort during the production of beer has long been recognized. The concentration and range of wort amino acids impact on ethanolic fermentation by yeast and on the production of a range of flavour and aroma compounds in the final beer. This review summarizes research on Free Amino Nitrogen (FAN) within brewing, including various methods of analysis.
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26
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Salakkam A, Webb C. Production of poly(3-hydroxybutyrate) from a complete feedstock derived from biodiesel by-products (crude glycerol and rapeseed meal). Biochem Eng J 2018. [DOI: 10.1016/j.bej.2018.06.018] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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27
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de Fátima Rodrigues de Souza R, Dutra ED, Leite FCB, Cadete RM, Rosa CA, Stambuk BU, Stamford TLM, de Morais MA. Production of ethanol fuel from enzyme-treated sugarcane bagasse hydrolysate using d-xylose-fermenting wild yeast isolated from Brazilian biomes. 3 Biotech 2018; 8:312. [PMID: 30023144 DOI: 10.1007/s13205-018-1340-x] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2018] [Accepted: 07/06/2018] [Indexed: 11/28/2022] Open
Abstract
In this study, we evaluated the potential of yeasts isolated from Amazon to produce second-generation ethanol from sugarcane bagasse delignified with alkaline hydrogen peroxide and hydrolysed with commercial enzyme preparation. The best efficiency savings in glucose and release of xylose were determined by considering the solids and enzyme loads. Furthermore, we selected Spathaspora passalidarum UFMG-CM-Y473 strain with the best fermentative parameters. Fermentations used bagasse hydrolysate without any nutritional supplementation, a significant difference from previous studies, which is closer to industrial conditions. Ethanol yield of 0.32 g/g and ethanol productivity of 0.34 g/L h were achieved after the consumption of 78% of the sugar. This hydrolysis/fermentation technology package could represent the input of an additional 3180 L of ethanol per hectare in areas of average sugarcane productivity such as 60 ton/ha. Thus, we concluded that Sp. passalidarum UFMG-CM-Y473 has a clear potential for the production of second-generation ethanol from delignified and enzyme-hydrolysed bagasse.
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Affiliation(s)
| | | | | | - Raquel Miranda Cadete
- 6Department of Microbiology, Federal University of Minas Gerais, Belo Horizonte, 31270-901 Brazil
| | - Carlos Augusto Rosa
- 6Department of Microbiology, Federal University of Minas Gerais, Belo Horizonte, 31270-901 Brazil
| | - Boris Ugarte Stambuk
- 7Department of Biochemistry, Federal University of Santa Catarina, Florianópolis, 88040-970 Brazil
| | | | - Marcos Antônio de Morais
- 1Department of Genetics, Federal University of Pernambuco, Av. Moraes Rego, 1235, Cidade Universitária, Recife, PE 50760-901 Brazil
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Interactions between carbon and nitrogen sources depend on RIM15 and determine fermentative or respiratory growth in Saccharomyces cerevisiae. Appl Microbiol Biotechnol 2018; 102:4535-4548. [DOI: 10.1007/s00253-018-8951-3] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2017] [Revised: 03/06/2018] [Accepted: 03/14/2018] [Indexed: 12/29/2022]
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29
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Spedding G. The World's Most Popular Assay? A Review of the Ninhydrin-Based Free Amino Nitrogen Reaction (FAN Assay) Emphasizing the Development of Newer Methods and Conditions for Testing Alcoholic Beverages. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2013-0411-01] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Gary Spedding
- Brewing and Distilling Analytical Services, LLC, 1141 Red Mile Road, Lexington, KY 40504
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30
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Schmitt MR, Budde AD. Wort Free Amino Nitrogen Analysis Adapted to a Microplate Format. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2012-0321-01] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Mark R. Schmitt
- United States Department of Agriculture-Agricultural Research Service, Cereal Crops Research Unit, 502 Walnut St., Madison, WI 53726
| | - Allen D. Budde
- United States Department of Agriculture-Agricultural Research Service, Cereal Crops Research Unit, 502 Walnut St., Madison, WI 53726
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Satora P, Semik-Szczurak D, Tarko T, Bułdys A. Influence of Selected Saccharomyces and Schizosaccharomyces Strains and Their Mixed Cultures on Chemical Composition of Apple Wines. J Food Sci 2018; 83:424-431. [PMID: 29369362 DOI: 10.1111/1750-3841.14042] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2017] [Revised: 11/22/2017] [Accepted: 12/12/2017] [Indexed: 01/24/2023]
Abstract
Currently in apple winemaking, pure cultures of Saccharomyces cerevisiae and S. bayanus strains are mainly used. The aim of this study was to determine the influence of Saccharomyces cerevisiae (Johannisberg Riesling - LOCK 105), S. bayanus (DSMZ 3774), S. paradoxus (CBS 7302), and Schizosaccharomyces pombe (DSMZ 70576) applied in pure and mixed cultures on the chemical composition and sensory profile of apple wines. Pasteurized Gloster apple musts with addition of sucrose (up to 22°Blg) were inoculated with specific volume (0.6 g dry weight per liter) of yeast pure or mixed cultures (in a ratio of 1:1, 1:1:1, or 1:1:1:1) and fermented for 28 d at 22 °C. The influence of pure/mixed culture on the chemical composition, volatile profile, and sensory properties of apple wines was determined using high-performance liquid chromatography (HPLC) and gas chromatography (GC) methods. All pure culture of yeasts used for the apple wines production are characterized by good enological profiles. S. bayanus and Sch. pombe are the most distinct to S. cerevisiae. S. bayanus strain increases the level of malic acid and carbonyl compounds in apple wines, whereas Sch. pombe highly deacidifies it and produces the most of glycerol, esters, and acetic acid. The wines obtained with these 2 species gained also, respectively, the best and the worse notes during sensory analysis. Mixed cultures (in most cases) produce greater amounts of ethanol, methanol, and volatile esters compared to pure cultures. The presence of S. bayanus in the mixed culture is beneficial for the quality of apple wines. PRACTICAL APPLICATION Good understanding of the properties of yeasts and the procedures for their selection will make it easier to find strains that could improve the quality of wine. Since wine is formed by the action of a number of species and strains of yeasts, many authors have studied the effect of mixed cultures on the final quality of the product. Most of this research was focused on the effect of the inoculation of Saccharomyces yeast with other species on the aroma of wine. However, there is a little data on the fermentation using simultaneous inoculation of different strains of S. cerevisiae.
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Affiliation(s)
- Paweł Satora
- Dept. of Fermentation Technology and Technical Microbiology, Faculty of Food Technology, Univ. of Agriculture in Krakow, ul. Balicka 122, 30-149 Krakow, Poland
| | - Dorota Semik-Szczurak
- Dept. of Fermentation Technology and Technical Microbiology, Faculty of Food Technology, Univ. of Agriculture in Krakow, ul. Balicka 122, 30-149 Krakow, Poland
| | - Tomasz Tarko
- Dept. of Fermentation Technology and Technical Microbiology, Faculty of Food Technology, Univ. of Agriculture in Krakow, ul. Balicka 122, 30-149 Krakow, Poland
| | - Andrzej Bułdys
- Dept. of Fermentation Technology and Technical Microbiology, Faculty of Food Technology, Univ. of Agriculture in Krakow, ul. Balicka 122, 30-149 Krakow, Poland
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Parente DC, Cajueiro DBB, Moreno ICP, Leite FCB, De Barros Pita W, De Morais MA. On the catabolism of amino acids in the yeast Dekkera bruxellensis
and the implications for industrial fermentation processes. Yeast 2017; 35:299-309. [DOI: 10.1002/yea.3290] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2017] [Revised: 09/04/2017] [Accepted: 10/11/2017] [Indexed: 12/13/2022] Open
Affiliation(s)
| | | | | | - Fernanda Cristina Bezerra Leite
- Interdepartmental Research Group in Metabolic Engineering; PE 50760-901 Brazil
- Department of Biology; Federal Rural University of Pernambuco; Recife PE 52171-900 Brazil
| | - Will De Barros Pita
- Interdepartmental Research Group in Metabolic Engineering; PE 50760-901 Brazil
- Department of Antibiotics; PE 50760-901 Brazil
| | - Marcos Antonio De Morais
- Interdepartmental Research Group in Metabolic Engineering; PE 50760-901 Brazil
- Department of Genetics; Federal University of Pernambuco; Recife PE 50760-901 Brazil
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Phongthai S, D'Amico S, Schoenlechner R, Homthawornchoo W, Rawdkuen S. Fractionation and antioxidant properties of rice bran protein hydrolysates stimulated by in vitro gastrointestinal digestion. Food Chem 2017; 240:156-164. [PMID: 28946256 DOI: 10.1016/j.foodchem.2017.07.080] [Citation(s) in RCA: 115] [Impact Index Per Article: 16.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2016] [Revised: 06/23/2017] [Accepted: 07/17/2017] [Indexed: 11/17/2022]
Abstract
Rice bran was used as a starting material to prepare protein concentrate through enzyme-assisted extraction. The hydrolysis of protein concentrate under in vitro gastrointestinal digestion (pepsin-trypsin system) greatly improved the antioxidant properties. Rice bran protein hydrolysate was further fractionated by membrane ultrafiltration (UF, F1: molecular weight (MW) <3kDa, F2: MW 3-5kDa, and F3: MW 5-10kDa). Peptides with smaller MW possessed higher antioxidant activities (P<0.05). UF showed a great efficacy to selectively separate the metal-chelating peptides. Tyrosine and phenylalanine had positive correlations with their DPPH & ABTS radicals scavenging activities and ferric reducing antioxidant power (r>0.831). A major peptide fragment was detected at m/z 1088 by a MALDI-TOF mass spectrometry. There is high potential that antioxidative peptides from rice bran might also be produced in the gastrointestinal tract of the human body.
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Affiliation(s)
- Suphat Phongthai
- Program of Food Technology, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand
| | - Stefano D'Amico
- Institute of Food Technology, Department of Food Science and Technology, BOKU - University of Natural Resources and Life Sciences, Vienna, Austria
| | - Regine Schoenlechner
- Institute of Food Technology, Department of Food Science and Technology, BOKU - University of Natural Resources and Life Sciences, Vienna, Austria
| | - Wantida Homthawornchoo
- Program of Food Technology, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand.
| | - Saroat Rawdkuen
- Program of Food Technology, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand.
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Debebe A, Redi-Abshiro M, Chandravanshi BS. Non-destructive determination of ethanol levels in fermented alcoholic beverages using Fourier transform mid-infrared spectroscopy. Chem Cent J 2017; 11:27. [PMID: 29086811 PMCID: PMC5366996 DOI: 10.1186/s13065-017-0257-5] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2016] [Accepted: 03/22/2017] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND Traditional fermented alcoholic beverages are indigenous to a particular area and are prepared by the local people using an age-old techniques and locally available raw materials. The main objective of this work was the direct determination of ethanol in traditional fermented alcoholic beverages using mid infrared spectroscopy with partial least squares regression, verifying the robustness of the calibration models and to assess the quality of beverages. RESULTS The level of ethanol determination in Ethiopian traditional fermented alcoholic beverages was done using mid infrared spectroscopy with partial least squares regression (MIR-PLS). The calibration and validation sets, and real samples spectra were collected with 32 scans from 850-1200 cm-1. A total of 25 synthetic standards (calibration and validation sets) with ethanol (2-10% w/w) and sugars (glucose, fructose, sucrose and maltose) (0-5% w/w) compositions were used to construct and validate the models. Twenty-five different calibration models were validated by cross-validation approach with 25 left out standards. A large number of pre-treatments were verified, but the best pre-treatment was subtracting minimum + 2nd derivative. The model was found to have the highest coefficients of determination for calibration and cross-validation (0.999, 0.999) and root mean square error of prediction [0.1% (w/w)]. For practical relevance, the MIR-PLS predicted values were compared against the values determined by gas chromatography. The predicted values of the model were found to be in excellent agreement with gas chromatographic measurements. In addition, recovery test was conducted with spiking 2.4-6.4% (w/w) ethanol. Based on the obtained recovery percentage, 85.4-107% (w/w), the matrix effects of the samples were not considerable. CONCLUSION The proposed technique, MIR-PLS at 1200-850 cm-1 spectral region was found appropriate to quantify ethanol in fermented alcoholic beverages. Among the studied beverages (Tella, Netch Tella, Filter Tella, Korefe, Keribo, Borde and Birz), the average ethanol contents ranged from 0.77-9.1% (v/v). Tej was found to have the highest ethanol content whereas Keribo had the least ethanol content. The developed method was simple, fast, precise and accurate. Moreover, no sample preparation was required at all. However, it should be noted that the present procedure is probably not usable for regulatory purposes (e.g. controlling labelling).
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Affiliation(s)
- Ayalew Debebe
- Department of Chemistry, Addis Ababa University, P.O. Box 1176, Addis Ababa, Ethiopia
- Department of Chemistry, Haramaya University, P.O. Box 138, Dire Dawa, Ethiopia
| | - Mesfin Redi-Abshiro
- Department of Chemistry, Addis Ababa University, P.O. Box 1176, Addis Ababa, Ethiopia
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Phukoetphim N, Salakkam A, Laopaiboon P, Laopaiboon L. Improvement of ethanol production from sweet sorghum juice under batch and fed-batch fermentations: Effects of sugar levels, nitrogen supplementation, and feeding regimes. ELECTRON J BIOTECHN 2017. [DOI: 10.1016/j.ejbt.2017.01.005] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022] Open
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Lee HW, Choi YJ, Hwang IM, Hong SW, Lee MA. Relationship between chemical characteristics and bacterial community of a Korean salted-fermented anchovy sauce, Myeolchi-Aekjeot. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.06.007] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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Hellwig M, Witte S, Henle T. Free and Protein-Bound Maillard Reaction Products in Beer: Method Development and a Survey of Different Beer Types. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:7234-7243. [PMID: 27594145 DOI: 10.1021/acs.jafc.6b02649] [Citation(s) in RCA: 49] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
The Maillard reaction is important for beer color and flavor, but little is known about the occurrence of individual glycated amino acids in beer. Therefore, seven Maillard reaction products (MRPs), namely, fructosyllysine, maltulosyllysine, pyrraline, formyline, maltosine, MG-H1, and argpyrimidine, were synthesized and quantitated in different types of beer (Pilsner, dark, bock, wheat, and nonalcoholic beers) by HPLC-ESI-MS/MS in the multiple reaction monitoring mode through application of the standard addition method. Free MRPs were analyzed directly. A high molecular weight fraction was isolated by dialysis and hydrolyzed enzymatically prior to analysis. Maltulosyllysine was quantitated for the first time in food. The most important free MRPs in beer are fructosyllysine (6.8-27.0 mg/L) and maltulosyllysine (3.7-21.8 mg/L). Beer contains comparatively high amounts of late-stage free MRPs such as pyrraline (0.2-1.6 mg/L) and MG-H1 (0.3-2.5 mg/L). Minor amounts of formyline (4-230 μg/L), maltosine (6-56 μg/L), and argpyrimidine (0.1-4.1 μg/L) were quantitated. Maltulosyllysine was the most significant protein-bound MRP, but both maltulosyllysine and fructosyllysine represent only 15-60% of the total protein-bound lysine-derived Amadori products. Differences in the patterns of protein-bound and free individual MRPs and the ratios between them were identified, which indicate differences in their chemical, biochemical, and microbiological stabilities during the brewing process.
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Affiliation(s)
- Michael Hellwig
- Institute of Food Chemistry, Technische Universität Dresden , D-01062 Dresden, Germany
| | - Sophia Witte
- Institute of Food Chemistry, Technische Universität Dresden , D-01062 Dresden, Germany
| | - Thomas Henle
- Institute of Food Chemistry, Technische Universität Dresden , D-01062 Dresden, Germany
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38
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Chemical profile of spirits obtained by spontaneous fermentation of different varieties of plum fruits. Eur Food Res Technol 2016. [DOI: 10.1007/s00217-016-2762-5] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Smith BD, Divol B. Brettanomyces bruxellensis, a survivalist prepared for the wine apocalypse and other beverages. Food Microbiol 2016; 59:161-75. [PMID: 27375257 DOI: 10.1016/j.fm.2016.06.008] [Citation(s) in RCA: 44] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2016] [Revised: 06/07/2016] [Accepted: 06/08/2016] [Indexed: 10/21/2022]
Abstract
Brettanomyces bruxellensis is a common red wine spoilage yeast. Yet, in addition to wine, it has been isolated from other ecological niches that are just as nutritionally deficient as wine. B. bruxellensis can therefore be regarded as a survivor, well adapted to colonise harsh environments not often inhabited by other yeasts. This review is focused on the nutritional requirements of B. bruxellensis and the relevance thereof for its adaptation to the different matrices within which it occurs. Furthermore, the environmental conditions necessary (e.g. aerobic or anaerobic conditions) for the assimilation of the carbon or nitrogenous sources are discussed in this review. From literature, several confusing inconsistencies, regarding nutritional sources necessary for B. bruxellensis survival, in these specialist ecological niches are evidenced. The main focus of this review is wine but other products and niches that B. bruxellensis inhabits namely beer, cider, fruit juices and bioethanol production plants are also considered. This review highlights the lack of knowledge regarding B. bruxellensis when considering its nutritional requirements in comparison to Saccharomyces cerevisiae. However, there is a large enough body of evidence showing that the nutritional needs of B. bruxellensis are meagre, explaining its ability to colonise harsh environments.
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Affiliation(s)
- Brendan D Smith
- Institute of Wine Biotechnology, Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland, 7602, South Africa
| | - Benoit Divol
- Institute of Wine Biotechnology, Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland, 7602, South Africa.
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Schmitt SK, Trebatoski DJ, Krutty JD, Xie AW, Rollins B, Murphy WL, Gopalan P. Peptide Conjugation to a Polymer Coating via Native Chemical Ligation of Azlactones for Cell Culture. Biomacromolecules 2016; 17:1040-7. [PMID: 26835552 PMCID: PMC5172394 DOI: 10.1021/acs.biomac.5b01682] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
Conjugation of biomolecules for stable presentation is an essential step toward reliable chemically defined platforms for cell culture studies. In this work, we describe the formation of a stable and site-specific amide bond via the coupling of a cysteine terminated peptide at low concentration to an azlactone containing copolymer coating. A copolymer of polyethylene glycol methyl ether methacrylate-ran-vinyl azlactone-ran-glycidyl methacrylate P(PEGMEMA-r-VDM-r-GMA) was used to form a thin coating (20-30 nm) on silicon and polycarbonate substrates. The formation and stability of coating-peptide bonds for peptides containing free thiols and amines were quantified by X-ray photoelectron spectroscopy (XPS) after exposure to cell culture conditions. Peptides containing a thiol as the only nucleophile coupled via a thioester bond; however, the bond was labile under cell culture conditions and almost all the bound peptides were displaced from the surface over a period of 2 days. Coupling with N-terminal primary amine peptides resulted in the formation of an amide bond with low efficiency (<20%). In contrast, peptides containing an N-terminal cysteine, which contain both nucleophiles (free thiol and amine) in close proximity, bound with 67% efficiency under neutral pH, and were stable under the same conditions for 2 weeks. Control studies confirm that the stable amide formation was a result of an intramolecular rearrangement through a N-acyl intermediate that resembles native chemical ligation. Through a combination of XPS and cell culture studies, we show that the cysteine terminated peptides undergo a native chemical ligation process at low peptide concentration in aqueous media, short reaction time, and at room temperature resulting in the stable presentation of peptides beyond 2 weeks for cell culture studies.
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Affiliation(s)
- Samantha K. Schmitt
- Department of Materials Science and Engineering, University of Wisconsin-Madison, Madison, Wisconsin 53706, United States
| | - David J. Trebatoski
- Department of Materials Science and Engineering, University of Wisconsin-Madison, Madison, Wisconsin 53706, United States
| | - John D. Krutty
- Department of Biomedical Engineering, University of Wisconsin-Madison, Madison, Wisconsin 53706, United States
| | - Angela W. Xie
- Department of Biomedical Engineering, University of Wisconsin-Madison, Madison, Wisconsin 53706, United States
| | - Benjamin Rollins
- Department of Materials Science and Engineering, University of Wisconsin-Madison, Madison, Wisconsin 53706, United States
| | - William L. Murphy
- Department of Materials Science and Engineering, University of Wisconsin-Madison, Madison, Wisconsin 53706, United States
- Department of Biomedical Engineering, University of Wisconsin-Madison, Madison, Wisconsin 53706, United States
- Department of Orthopedics and Rehabilitation, University of Wisconsin-Madison, Madison, Wisconsin 53706, United States
| | - Padma Gopalan
- Department of Materials Science and Engineering, University of Wisconsin-Madison, Madison, Wisconsin 53706, United States
- Department of Chemistry, University of Wisconsin-Madison, Madison, Wisconsin 53706, United States
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Benítez EI, Acquisgrana MR, Peruchena NM, Sosa GL, Lozano JE. Effects of silica gel on reduction in gluten during several beer brewing stages. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13053] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Elisa I. Benítez
- Laboratorio de Química Teórica y Experimental (QuiTEx); Universidad Tecnológica Nacional Facultad Regional Resistencia; French 414 Resistencia Argentina
- IQUIBA-NEA (UNNE-CONICET); Avenida Libertad 5460 Corrientes Argentina
| | - María R. Acquisgrana
- Laboratorio de Química Teórica y Experimental (QuiTEx); Universidad Tecnológica Nacional Facultad Regional Resistencia; French 414 Resistencia Argentina
| | | | - Gladis L. Sosa
- Laboratorio de Química Teórica y Experimental (QuiTEx); Universidad Tecnológica Nacional Facultad Regional Resistencia; French 414 Resistencia Argentina
| | - Jorge E. Lozano
- PLAPIQUI (UNS-CONICET); Camino La Carrindanga Km.7 Bahía Blanca 8000 Argentina
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O'Rourke R, Gaffney M, Murphy R. The effects of Parachlorella kessleri cultivation on brewery wastewater. WATER SCIENCE AND TECHNOLOGY : A JOURNAL OF THE INTERNATIONAL ASSOCIATION ON WATER POLLUTION RESEARCH 2016; 73:1401-1408. [PMID: 27003082 DOI: 10.2166/wst.2015.618] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Bioindustrial wastewaters, often characterised by high carbon and nitrogen contents, have shown promise as a valuable resource for the cultivation of beneficial microorganisms. The purpose of this study was to assess if Parachlorella kessleri could utilise brewery wastewater (Br WW) for growth and production of metabolites. P. kessleri was cultivated on different concentrations of Br WW over 14 days. Higher concentrations of Br WW led to an approximate two-fold increase in dry cell weight yielding a maximum of 12.3 g DCW/L. High glucose and nitrogen utilisation was associated with high algal biomass yields, with a 97% reduction in glucose achieved in 50% (v/v) Br WW cultures after 14 days. Assessing the benefits to P. kessleri, increases in oleic and α-linoleic acids were seen in 50 and 10% (v/v) Br WW cultures. Concentration of Br WW did not have an impact on the overall antioxidant activities of microalgal cultures, however, it did affect phenolic levels (2.4-fold increase) in 50% (v/v) Br WW cultures. This research demonstrated that P. kessleri did utilise the carbon and nitrogen content in the Br WW for growth and metabolite production, thereby reducing the nutrient load of the Br WW.
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Affiliation(s)
- Rachel O'Rourke
- Alltech Bioscience Centre, Sarney, Summerhill Road, Dunboyne, Co. Meath, Ireland E-mail:
| | - Mark Gaffney
- Alltech Bioscience Centre, Sarney, Summerhill Road, Dunboyne, Co. Meath, Ireland E-mail:
| | - Richard Murphy
- Alltech Bioscience Centre, Sarney, Summerhill Road, Dunboyne, Co. Meath, Ireland E-mail:
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Zhang N, Li D, Zhang X, Shi Y, Wang H. Solid-state fermentation of whole oats to yield a synbiotic food rich in lactic acid bacteria and prebiotics. Food Funct 2015; 6:2620-5. [PMID: 26130143 DOI: 10.1039/c5fo00411j] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
This study developed a synbiotic food through the fermentation of whole oat flour with Lactobacillus plantarum TK9 and Bifidobacterium animalis subsp. lactis V9. The physicochemical properties, changes in ingredients and peptide molecular weight distributions were determined during the whole oat fermentation. The highest viable counts of the fermented oats were 2.85 × 10(9) CFU g(-1) (L. plantarum TK9) and 3.17 × 10(8) CFU g(-1) (Bif. animalis subsp. lactis V9), with the titratable acidity increased to 10.01 and 8.40 mL at the end of the fermentation. By comparing the nutrition compositions between the fermented and non-fermented oat flour, we found that there was almost no change in the soluble dietary fiber and β-glucan content. However, the amounts of free amino nitrogen increased from 110.84 to 154.62 mg per 100 g (L. plantarum TK9) and 82.16 to 104.83 mg per 100 g (Bif. animalis subsp. lactis V9). The levels of oat peptides with molecular weights less than 6000 Da increased by 4.4 and 5.96%, respectively. The results suggest that the fermented whole oat flour has good potential for application in the production of a novel synbiotic food rich in lactic acid bacteria and β-glucan prebiotics.
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Affiliation(s)
- Nan Zhang
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, People's Republic of China.
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44
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Zhang S, Shi Y, Zhang S, Shang W, Gao X, Wang H. Whole soybean as probiotic lactic acid bacteria carrier food in solid-state fermentation. Food Control 2014. [DOI: 10.1016/j.foodcont.2013.12.026] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Sáez-Plaza P, Navas MJ, Wybraniec S, Michałowski T, Asuero AG. An Overview of the Kjeldahl Method of Nitrogen Determination. Part II. Sample Preparation, Working Scale, Instrumental Finish, and Quality Control. Crit Rev Anal Chem 2013. [DOI: 10.1080/10408347.2012.751787] [Citation(s) in RCA: 75] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Berner TS, Jacobsen S, Arneborg N. The impact of different ale brewer's yeast strains on the proteome of immature beer. BMC Microbiol 2013; 13:215. [PMID: 24079909 PMCID: PMC3849757 DOI: 10.1186/1471-2180-13-215] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2013] [Accepted: 09/23/2013] [Indexed: 11/16/2022] Open
Abstract
Background It is well known that brewer’s yeast affects the taste and aroma of beer. However, the influence of brewer’s yeast on the protein composition of beer is currently unknown. In this study, changes of the proteome of immature beer, i.e. beer that has not been matured after fermentation, by ale brewer’s yeast strains with different abilities to degrade fermentable sugars were investigated. Results Beers were fermented from standard hopped wort (13° Plato) using two ale brewer’s yeast (Saccharomyces cerevisiae) strains with different attenuation degrees. Both immature beers had the same alcohol and protein concentrations. Immature beer and unfermented wort proteins were analysed by 2-DE and compared in order to determine protein changes arising from fermentation. Distinct protein spots in the beer and wort proteomes were identified using Matrix-assisted laser desorption-ionization time-of-flight mass spectrometry (MALDI-TOF-MS) and MS/MS and revealed common beer proteins, such as lipid transfer proteins (LTP1 and LTP2), protein Z and amylase-protease inhibitors. During fermentation, two protein spots, corresponding to LTP2, disappeared, while three protein spots were exclusively found in beer. These three proteins, all derived from yeast, were identified as cell wall associated proteins, that is Exg1 (an exo-β-1,3-glucanase), Bgl2 (an endo-β-1,2-glucanase), and Uth1 (a cell wall biogenesis protein). Conclusion Yeast strain dependent changes in the immature beer proteome were identified, i.e. Bgl2 was present in beer brewed with KVL011, while lacking in WLP001 beer.
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Affiliation(s)
- Torben Sune Berner
- Food Microbiology, Department of Food Science, University of Copenhagen, DK-1958, Frederiksberg, Denmark.
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Vidal EE, de Billerbeck GM, Simões DA, Schuler A, François JM, de Morais MA. Influence of nitrogen supply on the production of higher alcohols/esters and expression of flavour-related genes in cachaça fermentation. Food Chem 2013; 138:701-8. [DOI: 10.1016/j.foodchem.2012.10.147] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2012] [Revised: 10/16/2012] [Accepted: 10/30/2012] [Indexed: 10/27/2022]
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Addition of protease during starch liquefaction affects free amino nitrogen, fusel alcohols and ethanol production of fermented maize and whole and decorticated sorghum mashes. Biochem Eng J 2012. [DOI: 10.1016/j.bej.2012.04.010] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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