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Chen X, Song C, Zhao J, Xiong Z, Peng L, Zou L, Shen C, Li Q. Application of Strain Selection Technology in Alcoholic Beverages: A Review. Foods 2024; 13:1396. [PMID: 38731767 PMCID: PMC11083718 DOI: 10.3390/foods13091396] [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: 04/07/2024] [Revised: 04/26/2024] [Accepted: 04/29/2024] [Indexed: 05/13/2024] Open
Abstract
The diversity of alcohol beverage microorganisms is of great significance for improving the brewing process and the quality of alcohol beverage products. During the process of making alcoholic beverages, a group of microorganisms, represented by yeast and lactic acid bacteria, conducts fermentation. These microorganisms have complex synergistic or competitive relationships, and the participation of different microorganisms has a major impact on the fermentation process and the flavor and aroma of the product. Strain selection is one of the key steps. Utilizing scientific breeding technology, the relationship between strains can be managed, the composition of the alcoholic beverage microbial community can be improved, and the quality and flavor of the alcoholic beverage products can be increased. Currently, research on the microbial diversity of alcohol beverages has received extensive attention. However, the selection technology for dominant bacteria in alcohol beverages has not yet been systematically summarized. To breed better-quality alcohol beverage strains and improve the quality and characteristics of wine, this paper introduces the microbial diversity characteristics of the world's three major brewing alcohols: beer, wine, and yellow wine, as well as the breeding technologies of related strains. The application of culture selection technology in the study of microbial diversity of brewed wine was reviewed and analyzed. The strain selection technology and alcohol beverage process should be combined to explore the potential application of a diverse array of alcohol beverage strains, thereby boosting the quality and flavor of the alcohol beverage and driving the sustainable development of the alcoholic beverage industry.
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Affiliation(s)
- Xiaodie Chen
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China; (X.C.); (Z.X.); (L.P.); (L.Z.)
| | - Chuan Song
- Luzhou Laojiao Co., Ltd., Luzhou 646000, China;
- National Engineering Research Center of Solid-State Brewing, Luzhou 646000, China
- Postdoctoral Research Station of Luzhou Laojiao Company, Luzhou 646000, China
| | - Jian Zhao
- School of Life Sciences, Sichuan University, Chengdu 610041, China;
| | - Zhuang Xiong
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China; (X.C.); (Z.X.); (L.P.); (L.Z.)
| | - Lianxin Peng
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China; (X.C.); (Z.X.); (L.P.); (L.Z.)
| | - Liang Zou
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China; (X.C.); (Z.X.); (L.P.); (L.Z.)
| | - Caihong Shen
- Luzhou Laojiao Co., Ltd., Luzhou 646000, China;
- National Engineering Research Center of Solid-State Brewing, Luzhou 646000, China
- Postdoctoral Research Station of Luzhou Laojiao Company, Luzhou 646000, China
| | - Qiang Li
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China; (X.C.); (Z.X.); (L.P.); (L.Z.)
- Postdoctoral Research Station of Luzhou Laojiao Company, Luzhou 646000, China
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Aasmul-Olsen K, Akıllıoğlu HG, Christiansen LI, Engholm-Keller K, Brunse A, Stefanova DV, Bjørnshave A, Bechshøft MR, Skovgaard K, Thymann T, Sangild PT, Lund MN, Bering SB. A Gently Processed Skim Milk-Derived Whey Protein Concentrate for Infant Formula: Effects on Gut Development and Immunity in Preterm Pigs. Mol Nutr Food Res 2024; 68:e2300458. [PMID: 38389157 DOI: 10.1002/mnfr.202300458] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2023] [Revised: 12/15/2023] [Indexed: 02/24/2024]
Abstract
SCOPE Processing of whey protein concentrate (WPC) for infant formulas may induce protein modifications with severe consequences for preterm newborn development. The study investigates how conventional WPC and a gently processed skim milk-derived WPC (SPC) affect gut and immune development after birth. METHODS AND RESULTS Newborn, preterm pigs used as a model of preterm infants were fed formula containing WPC, SPC, extra heat-treated SPC (HT-SPC), or stored HT-SPC (HTS-SPC) for 5 days. SPC contained no protein aggregates and more native lactoferrin, and despite higher Maillard reaction product (MRP) formation, the clinical response and most gut and immune parameters are similar to WPC pigs. SPC feeding negatively impacts intestinal MRP accumulation, mucosa, and bacterial diversity. In contrast, circulating T-cells are decreased and oxidative stress- and inflammation-related genes are upregulated in WPC pigs. Protein aggregation and MRP formation increase in HTS-SPC, leading to reduced antibacterial activity, lactase/maltase ratio, circulating neutrophils, and cytotoxic T-cells besides increased gut MRP accumulation and expression of TNFAIP3. CONCLUSION The gently processed SPC has more native protein, but higher MRP levels than WPC, resulting in similar tolerability but subclinical adverse gut effects in preterm pigs. Additional heat treatment and storage further induce MRP formation, gut inflammation, and intestinal mucosal damage.
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Affiliation(s)
- Karoline Aasmul-Olsen
- Section for Comparative Paediatrics and Nutrition, Department of Veterinary and Animal Sciences, University of Copenhagen, Frederiksberg, 1870, Denmark
| | - Halise Gül Akıllıoğlu
- Section for Ingredient and Dairy Technology, Department of Food Science, University of Copenhagen, Frederiksberg, 1958, Denmark
| | - Line Iadsatian Christiansen
- Section for Comparative Paediatrics and Nutrition, Department of Veterinary and Animal Sciences, University of Copenhagen, Frederiksberg, 1870, Denmark
| | - Kasper Engholm-Keller
- Section for Ingredient and Dairy Technology, Department of Food Science, University of Copenhagen, Frederiksberg, 1958, Denmark
| | - Anders Brunse
- Section for Comparative Paediatrics and Nutrition, Department of Veterinary and Animal Sciences, University of Copenhagen, Frederiksberg, 1870, Denmark
| | - Denitsa Vladimirova Stefanova
- Section for Microbiology and Fermentation, Department of Food Science, University of Copenhagen, Frederiksberg, 1958, Denmark
| | | | | | - Kerstin Skovgaard
- Section for Protein Science and Biotherapeutics, Department of Biotechnology and Biomedicine, Technical University of Denmark, Lyngby, 2800, Denmark
| | - Thomas Thymann
- Section for Comparative Paediatrics and Nutrition, Department of Veterinary and Animal Sciences, University of Copenhagen, Frederiksberg, 1870, Denmark
| | - Per Torp Sangild
- Section for Comparative Paediatrics and Nutrition, Department of Veterinary and Animal Sciences, University of Copenhagen, Frederiksberg, 1870, Denmark
- Department of Pediatrics and Adolescent Medicine, Rigshospitalet, Copenhagen, 2100, Denmark
- Hans Christian Andersen Children's Hospital, Odense, 5000, Denmark
| | - Marianne Nissen Lund
- Section for Ingredient and Dairy Technology, Department of Food Science, University of Copenhagen, Frederiksberg, 1958, Denmark
- Department of Biomedical Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, Copenhagen, 2200, Denmark
| | - Stine Brandt Bering
- Section for Comparative Paediatrics and Nutrition, Department of Veterinary and Animal Sciences, University of Copenhagen, Frederiksberg, 1870, Denmark
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Chang R, Zhou Z, Dong Y, Xu Y, Ji Z, Liu S, Mao J. Sensory-Guided Isolation, Identification, and Active Site Calculation of Novel Umami Peptides from Ethanol Precipitation Fractions of Fermented Grain Wine (Huangjiu). Foods 2023; 12:3398. [PMID: 37761107 PMCID: PMC10527695 DOI: 10.3390/foods12183398] [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: 08/28/2023] [Revised: 09/09/2023] [Accepted: 09/10/2023] [Indexed: 09/29/2023] Open
Abstract
Huangjiu is rich in low-molecular-weight peptides and has an umami taste. In order for its umami peptides to be discovered, huangjiu was subjected to ultrafiltration, ethanol precipitation, and macroporous resin purification processes. The target fractions were gathered according to sensory evaluation. Subsequently, we used peptidomics to identify the sum of 4158 peptides in most umami fractions. Finally, six novel umami peptides (DTYNPR, TYNPR, SYNPR, RFRQGD, NFHHGD, and FHHGD) and five umami-enhancing peptides (TYNPR, SYNPR, NFHHGD, FHHGD, and TVDGPSH) were filtered via virtual screening, molecular docking, and sensory verification. Moreover, the structure-activity relationship was discussed using computational approaches. Docking analysis showed that all umami peptides tend to bind with T1R1 through hydrogen bonds and hydrophobic forces, which involve key residues HIS71, ASP147, ARG151, TYR220, SER276, and ALA302. The active site calculation revealed that the positions of the key umami residues D and R in the terminal may cause taste differences in identified peptides.
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Affiliation(s)
- Rui Chang
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (R.C.)
| | - Zhilei Zhou
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (R.C.)
- Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing 312000, China
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Wuxi 214122, China
| | - Yong Dong
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (R.C.)
| | - Yuezheng Xu
- National Engineering Research Center for Huangjiu, Shaoxing 312000, China
| | - Zhongwei Ji
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (R.C.)
- Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing 312000, China
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Wuxi 214122, China
| | - Shuangping Liu
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (R.C.)
- Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing 312000, China
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Wuxi 214122, China
| | - Jian Mao
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (R.C.)
- Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing 312000, China
- National Engineering Research Center for Huangjiu, Shaoxing 312000, China
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Sparkling Cider Paired with Italian Cheese: Sensory Analysis and Consumer Assessment. BEVERAGES 2022. [DOI: 10.3390/beverages8040082] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Cider is a beverage belonging to the tradition of many European rural areas. Pairing beverages and cheeses, even if it is part of an ancient tradition, is gaining more and more interest from the consumer. For this reason, in this research, we wanted to conduct a preliminary study on the combination of cider and cheese. In particular, six Italian sparkling ciders were selected, obtained through the Charmat and Champenoise method, and four types of Italian cheeses, from the Veneto region: Casatella Trevigiana, Fienil, Morlacco and Ubriaco, with very different sensory characteristics. The cider-cheese pairing test, conducted by a panel of experts, revealed how some cider parameters are reduced in intensity, such as astringency, while others are enhanced, such as fruitiness and persistence taste aroma. The hedonic test, conducted on the matching by 90 consumers, promoted some combinations while others were rejected. The sensory parameters associated with liking were fruity and taste aroma persistence, particularly expressed in some cider-cheese pairings.
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Cui J, Wang Y, Wang Q, Yang L, Zhang Y, Karrar E, Zhang H, Jin Q, Wu G, Wang X. Prediction of flavor of Maillard reaction product of beef tallow residue based on artificial neural network. Food Chem X 2022; 15:100447. [PMID: 36211755 PMCID: PMC9532780 DOI: 10.1016/j.fochx.2022.100447] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 09/13/2022] [Accepted: 09/13/2022] [Indexed: 11/25/2022] Open
Abstract
The synergistic combination of Flavourzyme and papain greatly improved the flavor. The DH was significantly increased with Alcalase after pretreating with Flavourzyme. The highest contents of aldehydes were found in the volatile compounds of MRPs. The FP MRPs had the best organoleptic properties due to the best meaty and aromatic characteristics. Compared with SISO, MISO with higher accuracy considered interactions among flavors.
The beef flavor of beef tallow residue was improved by enzymatic hydrolysis followed by the Maillard reaction, and the flavor could be predicted using an artificial neural network. Five beef tallow residue hydrolysates were prepared using different enzymes. The Flavourzyme and Papain (FP) hydrolysate had low molecular weight peptides and high degree of hydrolysis and free amino acid content. We identified 49 main compounds, including aldehydes, pyrazines, and furan. Furan and pyrazine were the dominant volatile compounds in the five beef tallow residue-derived Maillard reaction products (MRPs), and their profiles and levels in the FP MRPs were high. The FP MRPs had the best sensory characteristics. The artificial neural network analysis revealed that the multiple input single output model had a better performance than the single input single output model, and the prediction accuracy was>90%, indicating that the MRPs sensory evaluation scores could be accurately predicted.
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Yang Z, Zhu X, Wen A, Qin L. Development of probiotics beverage using cereal enzymatic hydrolysate fermented with
Limosilactobacillus reuteri. FOOD SCIENCE & NUTRITION 2022; 10:3143-3153. [PMID: 36171765 PMCID: PMC9469843 DOI: 10.1002/fsn3.2913] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/14/2021] [Revised: 03/22/2022] [Accepted: 04/19/2022] [Indexed: 11/09/2022]
Abstract
Although most probiotic products are milk based, lactose intolerance and vegetarianism inspired the idea of developing nondairy probiotic products. In this study, probiotic beverages were produced from four enzymatically hydrolyzed cereal substrates (coix seed, quinoa, millet, and brown rice) and fermented by Limosilactobacillus reuteri. Fermentation parameters, including pH, titratable acidity, viable count, organic acids, and volatile components were determined. Results showed that the pH values decreased and titratable acidity increased with the fermentation process (p < .05). Although the final pH in all samples was below 4.0, the growth of L. reuteri was not significantly inhibited by low pH. The number of viable bacteria (12.96 log CFU/ml) in coix seed substrate was significantly higher than that in other samples after the fermentation for 24 h (p < .05). Lactic acid and acetic acid were the main organic acids after fermentation and the highest in quinoa (lactic acid: 7.58 mg/ml; acetic acid: 2.23 mg/ml). The flavor analysis indicated that there were differences in the flavor components of different cereal beverages. Forty‐nine volatile compounds were identified in four beverages, including acids, alcohols, aldehydes, ketones, and esters. The results of the electronic tongue showed that the umami taste of the fermented coix seed was better than that of other samples, displaying the more pleasant taste characteristics. In conclusion, it is feasible to prepare probiotic symbiotic cereal beverage with L. reuteri as starter culture. This study provides a reference for the development of nondairy probiotic products.
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Affiliation(s)
- Zhoujie Yang
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education) College of Life Sciences/Institute of Agro‐bioengineering Guizhou University Guiyang Guizhou Province China
| | - Xiaoli Zhu
- School of Liquor and Food Engineering Guizhou University Guiyang Guizhou Province China
| | - Anyan Wen
- School of Liquor and Food Engineering Guizhou University Guiyang Guizhou Province China
| | - Likang Qin
- School of Liquor and Food Engineering Guizhou University Guiyang Guizhou Province China
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