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Sensory and Nutraceutical Properties of Infusions Prepared with Grape Pomace and Edible-Coated Dried–Minced Grapes. COATINGS 2022. [DOI: 10.3390/coatings12040443] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Grapes and grape/wine byproducts such as non-fermented/semi-fermented or fermented grapes, skins, and seeds are a rich source of polyphenols, known to have nutraceutical properties. Grape byproducts present a great potential for the development of new beverages, such as infusions and tisanes. This work aimed to study the effects of different drying temperatures on the sensory and chemical properties of fermented grape pomace infusions, and to evaluate the same sensory and chemical characteristics on infusions of dried–minced grapes coated with different organic matrices. At the end of the work, it was possible to conclude that the presence of some coating agents results in changes in the sensory characteristics of the infusions, also altering the recorded antioxidant activity. However, all matrices seemed suitable for coating, and none showed negative characteristics in the infusions. Furthermore, of the three infusions (50, 60, and 70 °C), the one prepared with dehydrated grape pomace at 70 °C was the one with the highest pH value, highest °Brix value, and significantly greater concentration of phenolic compounds. In the sensory analysis, the constant presence of a bitter taste and astringent sensation stood out, which are not positive aspects from a sensory point of view. However, the addition of natural flavors—especially honey—made the infusion more sensorially pleasant. Overall, grape pomace dehydrated at 70 °C made it possible to obtain a product with phenolic compounds and antioxidant capacity that is more promising to integrate into human food, particularly via the preparation of infusions. Furthermore, the consumer may, if they so choose, add honey or another agent as a natural flavoring, making the final infusion more pleasant from a sensory point of view.
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Mead Production Using Immobilized Cells of Saccharomyces cerevisiae: Reuse of Sodium Alginate Beads. Processes (Basel) 2021. [DOI: 10.3390/pr9040724] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
This work studied the production of mead using second category honey and the immobilized cells of Saccharomyces cerevisiae in sodium alginate, with concentrations of 2% and 4%, and their reuse in five successive fermentations. The immobilized cells with 4% alginate beads were mechanically more stable and able to allow a greater number of reuses, making the process more economical. The fermentation’s consumption of sugars with free cells (control) and immobilized cells showed a similar profile, being completed close to 72 h, while the first use of immobilized cells finished at 96 h. The immobilized cells did not significantly influence some oenological parameters, such as the yield of the consumed sugars/ethanol, the alcohol content, the pH and the total acidity. There was a slight increase in the volatile acidity and a decrease in the production of SO2. The alginate concentrations did not significantly influence either the parameters used to monitor the fermentation process or the characteristics of the mead. Mead fermentations with immobilized cells showed the release of cells into the wort due to the disintegration of the beads, indicating that the matrix used for the yeast’s immobilization should be optimized, considering the mead production medium.
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Hart RS, Jolly NP, Ndimba BK. Characterisation of hybrid yeasts for the production of varietal Sauvignon blanc wine – A review. J Microbiol Methods 2019; 165:105699. [DOI: 10.1016/j.mimet.2019.105699] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2019] [Revised: 08/15/2019] [Accepted: 08/21/2019] [Indexed: 10/26/2022]
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Shibata K, Amemiya T, Kawakita Y, Obase K, Itoh K, Takinoue M, Nakata S, Yamaguchi T. Promotion and inhibition of synchronous glycolytic oscillations in yeast by chitosan. FEBS J 2018; 285:2679-2690. [PMID: 29782686 DOI: 10.1111/febs.14513] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2018] [Revised: 04/19/2018] [Accepted: 05/17/2018] [Indexed: 12/25/2022]
Abstract
Synchronous rhythmic activities play crucial roles in diverse biological systems. Glycolytic oscillations in yeast cells have been studied for 50 years with the aim of elucidating the mechanisms underlying the intracellular oscillations and their synchronization. We investigated the effects of chemical disturbances on the individual and collective glycolytic oscillations in yeast cells encapsulated in alginate microparticles, and demonstrated that the addition of chitosan, an antimicrobial agent, decreased the duration of these oscillations. In contrast, the periods and the synchronicity states showed two different responses to the chitosan treatments. The periods were shown to be prolonged following the treatment with 5-50 mg·L-1 and shortened at 75 mg·L-1 of chitosan. Collective oscillations became more synchronized at 5 mg·L-1 of chitosan, and desynchronized at 25-75 mg·L-1 of this compound. These findings can be explained by the balance between two chitosan features, increasing cell membrane permeability and acetaldehyde scavenging. At low concentrations, chitosan presumably acts as a synchronization promoter that does not mediate the synchronization itself but induces an increase in intercellular coupling. We believe that our findings may provide new insights into the synchronous rhythmic activities in biological systems.
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Affiliation(s)
- Kenichi Shibata
- Graduate School of Environment and Information Sciences, Yokohama National University, Japan
| | - Takashi Amemiya
- Graduate School of Environment and Information Sciences, Yokohama National University, Japan
| | - Yu Kawakita
- Graduate School of Environment and Information Sciences, Yokohama National University, Japan
| | - Kohei Obase
- Graduate School of Environment and Information Sciences, Yokohama National University, Japan
| | - Kiminori Itoh
- Graduate School of Environment and Information Sciences, Yokohama National University, Japan
| | - Masahiro Takinoue
- Department of Computer Science, Tokyo Institute of Technology, Yokohama, Japan
| | - Satoshi Nakata
- Graduate School of Science, Hiroshima University, Higashi-Hiroshima, Japan
| | - Tomohiko Yamaguchi
- Meiji Institute for Advanced Study of Mathematical Sciences (MIMS), Nakano-ku, Japan
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Moreno-García J, García-Martínez T, Mauricio JC, Moreno J. Yeast Immobilization Systems for Alcoholic Wine Fermentations: Actual Trends and Future Perspectives. Front Microbiol 2018; 9:241. [PMID: 29497415 PMCID: PMC5819314 DOI: 10.3389/fmicb.2018.00241] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2017] [Accepted: 01/31/2018] [Indexed: 11/13/2022] Open
Abstract
Yeast immobilization is defined as the physical confinement of intact cells to a region of space with conservation of biological activity. The use of these methodologies for alcoholic fermentation (AF) offers many advantages over the use of the conventional free yeast cell method and different immobilization systems have been proposed so far for different applications, like winemaking. The most studied methods for yeast immobilization include the use of natural supports (e.g., fruit pieces), organic supports (e.g., alginate), inorganic (e.g., porous ceramics), membrane systems, and multi-functional agents. Some advantages of the yeast-immobilization systems include: high cell densities, product yield improvement, lowered risk of microbial contamination, better control and reproducibility of the processes, as well as reuse of the immobilization system for batch fermentations and continuous fermentation technologies. However, these methods have some consequences on the behavior of the yeasts, affecting the final products of the fermentative metabolism. This review compiles current information about cell immobilizer requirements for winemaking purposes, the immobilization methods applied to the production of fermented beverages to date, and yeast physiological consequences of immobilization strategies. Finally, a recent inter-species immobilization methodology has been revised, where yeast cells are attached to the hyphae of a Generally Recognized As Safe fungus and remain adhered following loss of viability of the fungus. The bio-capsules formed with this method open new and promising strategies for alcoholic beverage production (wine and low ethanol content beverages).
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Affiliation(s)
- Jaime Moreno-García
- Department of Microbiology, Agrifood Campus of International Excellence (ceiA3), Campus de Rabanales, University of Cordoba, Cordoba, Spain
| | - Teresa García-Martínez
- Department of Microbiology, Agrifood Campus of International Excellence (ceiA3), Campus de Rabanales, University of Cordoba, Cordoba, Spain
| | - Juan C. Mauricio
- Department of Microbiology, Agrifood Campus of International Excellence (ceiA3), Campus de Rabanales, University of Cordoba, Cordoba, Spain
| | - Juan Moreno
- Department of Agricultural Chemistry and Soil Science, Agrifood Campus of International Excellence (ceiA3), Campus de Rabanales, University of Cordoba, Cordoba, Spain
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Biological Demalication and Deacetification of Musts and Wines: Can Wine Yeasts Make the Wine Taste Better? FERMENTATION-BASEL 2017. [DOI: 10.3390/fermentation3040051] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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Petruzzi L, Corbo MR, Baiano A, Beneduce L, Sinigaglia M, Bevilacqua A. In vivo stability of the complex ochratoxin A – Saccharomyces cerevisiae starter strains. Food Control 2015. [DOI: 10.1016/j.foodcont.2014.09.042] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Current Trends in Bioethanol Production by Saccharomyces cerevisiae: Substrate, Inhibitor Reduction, Growth Variables, Coculture, and Immobilization. INTERNATIONAL SCHOLARLY RESEARCH NOTICES 2014; 2014:532852. [PMID: 27379305 PMCID: PMC4897133 DOI: 10.1155/2014/532852] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 08/08/2014] [Accepted: 11/18/2014] [Indexed: 11/24/2022]
Abstract
Bioethanol is one of the most commonly used biofuels in transportation sector to reduce greenhouse gases. S. cerevisiae is the most employed yeast for ethanol production at industrial level though ethanol is produced by an array of other yeasts, bacteria, and fungi. This paper reviews the current and nonmolecular trends in ethanol production using S. cerevisiae. Ethanol has been produced from wide range of substrates such as molasses, starch based substrate, sweet sorghum cane extract, lignocellulose, and other wastes. The inhibitors in lignocellulosic hydrolysates can be reduced by repeated sequential fermentation, treatment with reducing agents and activated charcoal, overliming, anion exchanger, evaporation, enzymatic treatment with peroxidase and laccase, in situ detoxification by fermenting microbes, and different extraction methods. Coculturing S. cerevisiae with other yeasts or microbes is targeted to optimize ethanol production, shorten fermentation time, and reduce process cost. Immobilization of yeast cells has been considered as potential alternative for enhancing ethanol productivity, because immobilizing yeasts reduce risk of contamination, make the separation of cell mass from the bulk liquid easy, retain stability of cell activities, minimize production costs, enable biocatalyst recycling, reduce fermentation time, and protect the cells from inhibitors. The effects of growth variables of the yeast and supplementation of external nitrogen sources on ethanol optimization are also reviewed.
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Bevilacqua A, Petruzzi L, Corbo MR, Baiano A, Garofalo C, Sinigaglia M. Ochratoxin A released back into the medium by Saccharomyces cerevisiae as a function of the strain, washing medium and fermentative conditions. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:3291-3295. [PMID: 24700209 DOI: 10.1002/jsfa.6683] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/04/2013] [Revised: 03/15/2014] [Accepted: 03/30/2014] [Indexed: 06/03/2023]
Abstract
BACKGROUND This study was aimed at investigating the removal of ochratoxin A (OTA) by two wild strains of Saccharomyces cerevisiae (W20 and W30) in a semi-synthetic medium under two temperatures (25, 30 °C) and sugar levels (200, 250 g L(-1) ), as well as the stability of OTA-yeast complex by evaluating the amount of bound toxin released back after some washing treatments with phosphate-buffered saline (PBS) or model wine (MW). In addition, the main products of fermentation were studied. RESULTS Both W20 and W30 strains reduced OTA with removal percentages of 5.41-49.58%, and this process was affected by temperature and sugar concentration. Concerning the stability of the OTA-yeast complex, the amount of bound toxin decreased by 20-99% after five passes of washing, with a strong strain dependence and an effect of temperature and sugar concentration only for the W30 isolate. In addition, the two strains showed interesting technological properties in terms of fermentation products in a semi-synthetic medium (high ethanol yield, volatile acidity as acetic acid < 1.2 g L(-1) ; glycerol production exceeding 5.2 g L(-1) ). CONCLUSIONS Apart from the removal of OTA, release of the toxin is a variable process and relies upon the strain effect; a significance of the other factors of the design (sugar concentration, temperature) was found only for a single isolate. Thus evaluation of the stability of the complex yeasts/OTA should be an additional trait to select promising functional yeasts.
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Affiliation(s)
- Antonio Bevilacqua
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, 71122, Foggia, Italy
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Pereira AP, Mendes-Ferreira A, Estevinho LM, Mendes-Faia A. Mead production: fermentative performance of yeasts entrapped in different concentrations of alginate. JOURNAL OF THE INSTITUTE OF BREWING 2014. [DOI: 10.1002/jib.175] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- A. P. Pereira
- IBB-Institute for Biotechnology and Bioengineering, Centre of Genomics and Biotechnology; Universidade de Trás-os-Montes e Alto Douro; Apartado 1013 5001-801 Vila Real Portugal
- CIMO, Centro de Investigação de Montanha, Escola Superior Agrária; Instituto Politécnico de Bragança; Campus de Santa Apolónia - Apartado 1172 5301-855 Bragança Portugal
| | - A. Mendes-Ferreira
- IBB-Institute for Biotechnology and Bioengineering, Centre of Genomics and Biotechnology; Universidade de Trás-os-Montes e Alto Douro; Apartado 1013 5001-801 Vila Real Portugal
| | - L. M. Estevinho
- CIMO, Centro de Investigação de Montanha, Escola Superior Agrária; Instituto Politécnico de Bragança; Campus de Santa Apolónia - Apartado 1172 5301-855 Bragança Portugal
| | - A. Mendes-Faia
- IBB-Institute for Biotechnology and Bioengineering, Centre of Genomics and Biotechnology; Universidade de Trás-os-Montes e Alto Douro; Apartado 1013 5001-801 Vila Real Portugal
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Iglesias A, Pascoal A, Choupina AB, Carvalho CA, Feás X, Estevinho LM. Developments in the fermentation process and quality improvement strategies for mead production. Molecules 2014; 19:12577-90. [PMID: 25153872 PMCID: PMC6271869 DOI: 10.3390/molecules190812577] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2014] [Revised: 08/08/2014] [Accepted: 08/14/2014] [Indexed: 01/17/2023] Open
Abstract
Mead is a traditional alcoholic drink derived from the fermentation of diluted honey in the presence of appropriate yeast. Its modern production, in general terms, involves the addition of nutrients to initial diluted honey, pasteurization, yeast inoculation, fermentation and removal of impurities. Undesirable events along the process have been reported; among them, we highlight: delayed or arrested fermentations, modified and unpleasant sensory and quality parameters of the final product. These problems have been linked to the inability of yeasts to accomplish their role in extreme growth conditions. Emphasis has also been placed on the long fermentation times required, ranging from weeks to months, particularly when traditional procedures are applied and when the honey concentration is low. A series of alterations to the must and technological changes have been proposed in order to optimize the mead production process. In this context, this review examines the evidence that aims to improve meads' quality and make the production process easier and more efficient, by clarifying the source of unexpected events, describing the implementation of different fermentative microorganisms and using new methodologies.
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Affiliation(s)
- Antonio Iglesias
- Department of Anatomy and Animal Production, Faculty of Veterinary Science, University of Santiago de Compostela, Lugo, Galicia E-27002, Spain.
| | - Ananias Pascoal
- CIMO-Mountain Research Center, Agricultural College of Bragança, Polytechnic Institute of Bragança, Campus Santa Apolónia, Bragança E 5301-855, Portugal.
| | - Altino Branco Choupina
- CIMO-Mountain Research Center, Agricultural College of Bragança, Polytechnic Institute of Bragança, Campus Santa Apolónia, Bragança E 5301-855, Portugal.
| | - Carlos Alfredo Carvalho
- Grupo de Pesquisa Insecta, Centro de Ciências Agrárias, Ambientais e Biológicas, Núcleo de Estudo dos Insetos, Universidade Federal do Recôncavo da Bahia, Cruz das Almas BA E 44380-000, Brazil.
| | - Xesús Feás
- Department of Organic Chemistry, Faculty of Sciences, University of Santiago de Compostela, Lugo E-27080, Spain.
| | - Leticia M Estevinho
- CIMO-Mountain Research Center, Agricultural College of Bragança, Polytechnic Institute of Bragança, Campus Santa Apolónia, Bragança E 5301-855, Portugal.
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Petruzzi L, Bevilacqua A, Corbo MR, Garofalo C, Baiano A, Sinigaglia M. Selection of autochthonous Saccharomyces cerevisiae strains as wine starters using a polyphasic approach and ochratoxin A removal. J Food Prot 2014; 77:1168-77. [PMID: 24988024 DOI: 10.4315/0362-028x.jfp-13-384] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Over the last few years, the selection of autochthonous strains of Saccharomyces cerevisiae as wine starters has been studied; however, researchers have not focused on the ability to remove ochratoxin A (OTA) as a possible trait to use in oenological characterization. In this article, a polyphasic approach, including yeast genotyping, evaluation of phenotypic traits, and fermentative performance in a model system (temperature, 25 and 30°C; sugar level, 200 and 250 g liter(-1)), was proposed as a suitable approach to select wine starters of S. cerevisiae from 30 autochthonous isolates from Uva di Troia cv., a red wine grape variety grown in the Apulian region (Southern Italy). The ability to remove OTA, a desirable trait to improve the safety of wine, was also assessed using enzyme-linked immunosorbent assay. The isolates, identified by PCR-restriction fragment length polymorphism analysis of the internal transcribed spacer region and DNA sequencing, were differentiated at strain level through the amplification of the interdelta region; 11 biotypes (I to XI) were identified and further studied. Four biotypes (II, III, V, VIII) were able to reduce OTA, with the rate of toxin removal from the medium (0.6 to 42.8%, wt/vol) dependent upon the strain and the temperature, and biotypes II and VIII were promising in terms of ethanol, glycerol, and volatile acidity production, as well as for their enzymatic and stress resistance characteristics. For the first time, the ability of S. cerevisiae to remove OTA during alcoholic fermentation was used as an additional trait in the yeast-selection program; the results could have application for evaluating the potential of autochthonous S. cerevisiae strains as starter cultures for the production of typical wines with improved quality and safety.
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Affiliation(s)
- Leonardo Petruzzi
- Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy
| | - Antonio Bevilacqua
- Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy. .
| | - Maria Rosaria Corbo
- Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy
| | - Carmela Garofalo
- Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy
| | - Antonietta Baiano
- Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy
| | - Milena Sinigaglia
- Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy
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Pereira A, Mendes-Ferreira A, Oliveira J, Estevinho L, Mendes-Faia A. Effect of Saccharomyces cerevisiae cells immobilisation on mead production. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2013.11.005] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Bioflavour production from orange peel hydrolysate using immobilized Saccharomyces cerevisiae. Appl Microbiol Biotechnol 2013; 97:9397-407. [DOI: 10.1007/s00253-013-5181-6] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2013] [Revised: 08/02/2013] [Accepted: 08/06/2013] [Indexed: 11/27/2022]
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