1
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Ji X, Chen Z, Shen Y, Liu L, Chen R, Zhu J. Hexanoic acid production and microbial community in anaerobic fermentation: Effects of inorganic carbon addition. BIORESOURCE TECHNOLOGY 2024; 403:130881. [PMID: 38788806 DOI: 10.1016/j.biortech.2024.130881] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/23/2024] [Revised: 05/20/2024] [Accepted: 05/21/2024] [Indexed: 05/26/2024]
Abstract
Carbon dioxide (CO2) plays a crucial role in carbon chain elongation with ethanol serving as an electron donor. In this study, the impacts of various carbonates on CO2 concentration, hexanoic acid production, and microbial communities during ethanol-butyric acid fermentation were explored. The results showed that the addition of MgCO3 provided sustained inorganic carbon and facilitated interspecific electron transfer, thereby increasing hexanoic acid yield by 58%. MgCO3 and NH4HCO3 inhibited the excessive ethanol oxidation and decreased the yield of acetic acid by 51% and 42%, respectively. The yields of hexanoic acid and acetic acid in the CaCO3 group increased by 19% and 15%, respectively. The NaHCO3 group exhibited high headspace CO2 concentration, promoting acetogenic bacteria enrichment while reducing the abundance of Clostridium_sensu_stricto_12. The batch addition of NaHCO3 accelerated the synthesis of hexanoic acid and increased its production by 26%. The relative abundance of Clostridium_sensus_stricto_12 was positively correlated with hexanoic acid production.
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Affiliation(s)
- Xiaofeng Ji
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Zhengang Chen
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Yingmeng Shen
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Longlong Liu
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Ranran Chen
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Jiying Zhu
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China.
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2
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López-Balladares O, Espinoza-Montero PJ, Fernández L. Electrochemical Evaluation of Cd, Cu, and Fe in Different Brands of Craft Beers from Quito, Ecuador. Foods 2023; 12:foods12112264. [PMID: 37297508 DOI: 10.3390/foods12112264] [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: 03/20/2023] [Revised: 05/31/2023] [Accepted: 05/31/2023] [Indexed: 06/12/2023] Open
Abstract
The presence of heavy metals in craft beers can endanger human health if the total metal content exceeds the exposure limits recommended by sanitary standards; in addition, they can cause damage to the quality of the beer. In this work, the concentration of Cd(II), Cu(II), and Fe(III) was determined in 13 brands of craft beer with the highest consumption in Quito, Ecuador, by differential pulse anodic stripping voltammetry (DPASV), using as boron-doped diamond (BDD) working electrode. The BDD electrode used has favorable morphological and electrochemical properties for the detection of metals such as Cd(II), Cu(II), and Fe(III). A granular morphology with microcrystals with an average size between 300 and 2000 nm could be verified for the BDD electrode using a scanning electron microscope. Double layer capacitance of the BDD electrode was 0.01412 μF cm-2, a relatively low value; Ipox/Ipred ratios were 0.99 for the potassium ferro-ferricyanide system in BDD, demonstrating that the redox process is quasi-reversible. The figures of merit for Cd(II), Cu(II), and Fe(III) were; DL of 6.31, 1.76, and 1.72 μg L-1; QL of 21.04, 5.87, and 5.72 μg L-1, repeatability of 1.06, 2.43, and 1.34%, reproducibility of 1.61, 2.94, and 1.83% and percentage of recovery of 98.18, 91.68, and 91.68%, respectively. It is concluded that the DPASV method on BDD has acceptable precision and accuracy for the quantification of Cd(II), Cu(II), and Fe(III), and it was verified that some beers did not comply with the permissible limits of food standards.
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Affiliation(s)
- Oscar López-Balladares
- Escuela de Ciencias Químicas, Pontificia Universidad Católica del Ecuador, Quito 170525, Ecuador
- Facultad de Ciencias Químicas, Universidad Central del Ecuador, Quito 170521, Ecuador
| | | | - Lenys Fernández
- Escuela de Ciencias Químicas, Pontificia Universidad Católica del Ecuador, Quito 170525, Ecuador
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3
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Stanzer D, Hanousek Čiča K, Blesić M, Smajić Murtić M, Mrvčić J, Spaho N. Alcoholic Fermentation as a Source of Congeners in Fruit Spirits. Foods 2023; 12:1951. [PMID: 37238769 PMCID: PMC10217768 DOI: 10.3390/foods12101951] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2023] [Revised: 05/07/2023] [Accepted: 05/09/2023] [Indexed: 05/28/2023] Open
Abstract
Fermentation is a crucial process in the production of alcoholic beverages such as spirits, which produces a number of volatile compounds due to the metabolic activities of yeast. These volatile compounds, together with the volatile components of the raw materials and the volatile compounds produced during the distillation and aging process, play a crucial role in determining the final flavor and aroma of spirits. In this manuscript, we provide a comprehensive overview of yeast fermentation and the volatile compounds produced during alcoholic fermentation. We will establish a link between the microbiome and volatile compounds during alcoholic fermentation and describe the various factors that influence volatile compound production, including yeast strain, temperature, pH, and nutrient availability. We will also discuss the effects of these volatile compounds on the sensory properties of spirits and describe the major aroma compounds in these alcoholic beverages.
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Affiliation(s)
- Damir Stanzer
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia; (D.S.); (K.H.Č.)
| | - Karla Hanousek Čiča
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia; (D.S.); (K.H.Č.)
| | - Milenko Blesić
- Faculty of Agriculture and Food Sciences, University of Sarajevo, 71000 Sarajevo, Bosnia and Herzegovina; (M.B.); (M.S.M.); (N.S.)
| | - Mirela Smajić Murtić
- Faculty of Agriculture and Food Sciences, University of Sarajevo, 71000 Sarajevo, Bosnia and Herzegovina; (M.B.); (M.S.M.); (N.S.)
| | - Jasna Mrvčić
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia; (D.S.); (K.H.Č.)
| | - Nermina Spaho
- Faculty of Agriculture and Food Sciences, University of Sarajevo, 71000 Sarajevo, Bosnia and Herzegovina; (M.B.); (M.S.M.); (N.S.)
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4
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Da-Silva JR, Correia-Lima L, Fernandes G, Ribeiro-Filho N, Madruga MS, Lima MDS, Muniz MB. Mandacaru fruit pulp (Cereus jamacaru D.C.) as an adjunct and its influence on Beer properties. Food Chem 2023; 406:135066. [PMID: 36462364 DOI: 10.1016/j.foodchem.2022.135066] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2022] [Revised: 11/16/2022] [Accepted: 11/23/2022] [Indexed: 11/30/2022]
Abstract
Beer is a complex product due to its raw materials (malt, hops, yeast, and water). Beer production can also use other matters as adjuncts. This study investigated the influence of Mandacaru fruit pulp (MFP) as an adjunct on volatile and phenolic compounds, and antioxidant properties of Beer. Worts were produced using four treatments including a control. Fermentations were conducted for 10 days at 18 °C using yeast Lachancea spp, maturated at 3 °C for 15 days, and bottled at 20 °C for 15 days. All compounds were evaluated by HPLC, and GC-MS. Worts' supplementation influenced the volatile and phenolic profile and increased the antioxidant activity of wort and Beer. Beers A (100 g of MFP/L), B (200 g of MFP/L), and C (300 g of MFP/L) presented higher ethanol and glycerol content. Beer C contained the highest antioxidant activity and total phenolic content. Worts' supplemented with MFP increased aroma formation.
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Affiliation(s)
- José Renato Da-Silva
- PPGCTA/Technology Center, Campus I, Federal University of Paraiba, João Pessoa, Paraiba, Brazil
| | - Lys Correia-Lima
- PPGCTA/Technology Center, Campus I, Federal University of Paraiba, João Pessoa, Paraiba, Brazil
| | - Givanildo Fernandes
- PPGCTA/Technology Center, Campus I, Federal University of Paraiba, João Pessoa, Paraiba, Brazil
| | - Normando Ribeiro-Filho
- DSER and PPGA/Centre for Agrarian Science, Campus II, Federal University of Paraiba, Areia, Paraiba, Brazil.
| | - Marta Suely Madruga
- PPGCTA/Technology Center, Campus I, Federal University of Paraiba, João Pessoa, Paraiba, Brazil
| | - Marcos Dos Santos Lima
- Department of Food Technology, Federal Institute of Sertão Pernambucano, Petrolina, Pernambuco, Brazil
| | - Marcelo Barbosa Muniz
- PPGCTA/Technology Center, Campus I, Federal University of Paraiba, João Pessoa, Paraiba, Brazil
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Guo Y, Zhu Z, Lv J, Li Y, Chen J, Cheng X, Li N, Liu J. Irreversible biosynthesis of D-allulose from D-glucose in Escherichia coli through fine-tuning of carbon flux and cofactor regeneration engineering. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023. [PMID: 37050847 DOI: 10.1002/jsfa.12623] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/13/2023] [Revised: 04/07/2023] [Accepted: 04/13/2023] [Indexed: 06/19/2023]
Abstract
BACKGROUND As a rare hexose with low calories and various physiological functions, d-allulose has drawn increasing attention. The current industrial production of d-allulose from d-fructose or d-glucose is achieved via epimerization based on the Izumoring strategy; however, the inherent reaction equilibrium during reversible reaction limits its high conversion yield. Although the conversion of d-fructose to d-allulose could be enhanced via phosphorylation-dephosphorylation mediated by metabolic engineering, biomass reduction and byproduct accumulation remain a largely unresolved issue. RESULTS After modifying the glycolytic pathway of Escherichia coli and optimizing the whole-cell reaction condition, the engineered strain produced 7.57 ± 0.61 g L-1 d-allulose from 30 g L-1 d-glucose after 24 h of catalysis. By developing an ATP regeneration system for enhanced substrate phosphorylation, the cell growth inhibition was alleviated and d-allulose production increased by 55.3% to 11.76 ± 0.58 g L-1 (0.53 g g-1 ). Fine-tuning of carbon flux caused a 48% reduction in d-fructose accumulation to 1.47 ± 0.15 g L-1 . After implementing fed-batch co-substrate strategy, the d-allulose titer reached 15.80 ± 0.31 g L-1 (0.62 g g-1 ) with a d-glucose conversion rate of 84.8%. CONCLUSION The present study reports a novel strategy for high-yield d-allulose production from low-cost substrate. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Yan Guo
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Zhengwen Zhu
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Jing Lv
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Yumei Li
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Jing Chen
- Guangxi South Subtropical Agricultural Sciences Research Institute, Longzhou, China
| | - Xiyao Cheng
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Ning Li
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Jidong Liu
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
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Guo Y, Wang H, Wei X, Wang Z, Wang H, Chen J, Li J, Liu J. Utilization of high-K+-cane molasses for enhanced S-Adenosylmethionine production by manipulation of a K+ transport channel in Saccharomyces cerevisiae. Biochem Eng J 2023. [DOI: 10.1016/j.bej.2023.108846] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/11/2023]
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7
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Ribeiro-Filho N, Linforth R, Bora N, Powell CD, Fisk ID. The role of inorganic-phosphate, potassium and magnesium in yeast-flavour formation. Food Res Int 2022; 162:112044. [DOI: 10.1016/j.foodres.2022.112044] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2022] [Revised: 10/04/2022] [Accepted: 10/10/2022] [Indexed: 11/16/2022]
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8
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Ribeiro‐Filho N, Ayed C, Akepach P. The buffering capacity of single amino acids in brewing wort. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15924] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Normando Ribeiro‐Filho
- DSER/Centre for Agrarian Science Campus II Federal University of Paraiba Areia Paraiba Brazil
| | - Charfedinne Ayed
- Division of Food, Nutrition and Dietetics, School of Biosciences University of Nottingham Loughborough Leicestershire UK
| | - Patchaniya Akepach
- Department of Thai and International Culinary Art, International School of Tourism Suratthani Rajabhat University Tambon Bo Put, Amphoe Ko Samui Chang Wat Surat Thani 84320 Thailand
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9
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How deviations in the elemental profile of Humulus lupulus grown throughout the U.S. and Germany influence hop and beer quality. Food Chem 2022; 395:133543. [DOI: 10.1016/j.foodchem.2022.133543] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2022] [Revised: 06/06/2022] [Accepted: 06/19/2022] [Indexed: 11/19/2022]
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10
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Ling M, Qi M, Li S, Shi Y, Pan Q, Cheng C, Yang W, Duan C. The influence of polyphenol supplementation on ester formation during red wine alcoholic fermentation. Food Chem 2022; 377:131961. [PMID: 34990947 DOI: 10.1016/j.foodchem.2021.131961] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2021] [Revised: 12/03/2021] [Accepted: 12/24/2021] [Indexed: 12/28/2022]
Abstract
Pre-fermentative polyphenol supplementation in industrial scales (100-hL) and simulated fermentation (350 mL clarified juice) were conducted. Results showed that in practical winemaking, adding QCE (quercetin, caffeic acid and ellagic acid) increased acetate concentrations in wines and extra grape seed tannins (T) enhanced the effect of QCE supplementation. In simulated fermentation with clarified juice, the synergy effect of QCE and T was evidenced that ester formation was only promoted through mixed QCET supplementation. Besides, QCE supplementation benefited the formation of 4-vinylcatechol adducted malvidin-3-O-(acetyl/coumaroyl)-glucoside and decreased other anthocyanin derivatives derived from pyruvic acid and acetaldehyde, leading more pyruvic acid and acetaldehyde left in yeast to enhance the metabolic fluxes of esters. Findings manifested the connection between the formation of esters and anthocyanin derivatives during red wine alcoholic fermentation, which would be influenced by the phenolic matrix. This work could provide a perspective in winemaking industry for modulating aroma profile via polyphenol supplementation.
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Affiliation(s)
- Mengqi Ling
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Mengyao Qi
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Siyu Li
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Ying Shi
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Qiuhong Pan
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Chifang Cheng
- Xinjiang CITIC Guoan Wine Co. Ltd, 832200 Manasi, Xinjiang, China
| | - Weiming Yang
- Chateau Zhihui Yuanshi Co. Ltd, 750026 Yinchuan, Ningxia, China
| | - Changqing Duan
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
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11
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Vieira LV, M Juvenato ME, Krause M, Heringer OA, Ribeiro JS, Brandão GP, Kuster RM, Carneiro MTWD. The effects of drying methods and harvest season on piperine, essential oil composition, and multi-elemental composition of black pepper. Food Chem 2022; 390:133148. [PMID: 35551027 DOI: 10.1016/j.foodchem.2022.133148] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2021] [Revised: 03/30/2022] [Accepted: 05/01/2022] [Indexed: 11/16/2022]
Abstract
This study aimed to evaluate the piperine content, essential oil composition, and multi-elemental composition of black pepper samples according to different drying methods and harvest season. Differences in essential oil composition and B, Ca, K, Mg, and S were noted according to sampling campaign, indicating secondary metabolism plant alterations. Mechanical drying resulted in essential oil composition changes due to high temperature exposure during processing. Increases in Fe and Cr contents when employing mechanical dryers with direct heating were also observed, due to direct contact with metallic structures and particulate material from the burning process. The As and Pb contents of several samples were higher than the maximum permissible limits, reaching 0.46 and 0.56 mg kg-1, respectively, thus surpassing legislation safety limitations for human consumption.
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Affiliation(s)
- Luiza V Vieira
- Department of Chemistry, Universidade Federal do Espírito Santo, Av. Fernando Ferrari, 514, Goiabeiras, Vitória, Espírito Santo, Brazil
| | - Maria Eduarda M Juvenato
- Department of Chemistry, Universidade Federal do Espírito Santo, Av. Fernando Ferrari, 514, Goiabeiras, Vitória, Espírito Santo, Brazil
| | - Maiara Krause
- Department of Chemistry, Universidade Federal do Espírito Santo, Av. Fernando Ferrari, 514, Goiabeiras, Vitória, Espírito Santo, Brazil
| | - Otávio A Heringer
- Department of Research and Development, Tommasi Ambiental, R. Arara Azul, 187, Novo Horizonte, Serra, Espírito Santo, Brazil
| | - Juliano S Ribeiro
- Department of Chemistry, Instituto Federal de Educação, Ciência e Tecnologia do Espírito Santo, Av. Ministro Salgado Filho, 1000, Soteco, Vila Velha, Espírito Santo, Brazil
| | - Geisamanda P Brandão
- Department of Chemistry, Universidade Federal do Espírito Santo, Av. Fernando Ferrari, 514, Goiabeiras, Vitória, Espírito Santo, Brazil
| | - Ricardo M Kuster
- Department of Chemistry, Universidade Federal do Espírito Santo, Av. Fernando Ferrari, 514, Goiabeiras, Vitória, Espírito Santo, Brazil
| | - Maria Tereza W D Carneiro
- Department of Chemistry, Universidade Federal do Espírito Santo, Av. Fernando Ferrari, 514, Goiabeiras, Vitória, Espírito Santo, Brazil.
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12
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Stewart S, Sanders R, Ivanova N, Wilkinson KL, Stewart DC, Dong J, Hu S, Evans DE, Able JA. The Influence of Malt Variety and Origin on Wort Flavor. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2022. [DOI: 10.1080/03610470.2022.2041156] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Susan Stewart
- School of Agriculture, Food & Wine, Waite Research Institute, The University of Adelaide, Adelaide, South Australia, Australia
| | - Ross Sanders
- School of Agriculture, Food & Wine, Waite Research Institute, The University of Adelaide, Adelaide, South Australia, Australia
| | - Natalja Ivanova
- School of Agriculture, Food & Wine, Waite Research Institute, The University of Adelaide, Adelaide, South Australia, Australia
| | - Kerry L. Wilkinson
- School of Agriculture, Food & Wine, Waite Research Institute, The University of Adelaide, Adelaide, South Australia, Australia
| | | | - Jianjun Dong
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co. Ltd, Qingdao, P. R. China
| | - Shumin Hu
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co. Ltd, Qingdao, P. R. China
| | | | - Jason A. Able
- School of Agriculture, Food & Wine, Waite Research Institute, The University of Adelaide, Adelaide, South Australia, Australia
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