1
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Fakhri Y, Ranaei V, Pilevar Z, Moradi M, Mahmoudizeh A, Hemmati F, Mousavi Khaneghah A. The prevalence and concentration of aflatoxins in beers: a global systematic review and meta-analysis and probabilistic health risk assessment. INTERNATIONAL JOURNAL OF ENVIRONMENTAL HEALTH RESEARCH 2024:1-19. [PMID: 38842007 DOI: 10.1080/09603123.2024.2362816] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/25/2024] [Accepted: 05/29/2024] [Indexed: 06/07/2024]
Abstract
Mycotoxins have been identified as considerable contaminants in beer. The current investigation's concentration and prevalence of aflatoxins (AFs) in beer were meta-analyzed. The health risk of consumers was estimated through MOEs in the Monte Carlo simulation (MCS) model. The rank order of AFs in beer based on pooled prevalence was AFB1 (26.00%) > AFG1 (14.93%) > AFB2 (7.69%) > AFG2 (7.52%), In addition, the rank order of AFs in beer based on their pooled concentration was AFG1 (0.505 µg/l) > AFB1 (0.469 µg/l) > AFB2 (0.134 µg/l) > AFG2 (0.071 µg/l). The prevalence and concentration of AFs in beer in Malawi were higher than in other countries. The health risk assessment shows consumers in all countries, especially Malawi, Brazil, and Cameroon, are exposed to unacceptably health risks (MOEs <10,000). It is recommended to monitor levels of AFs in beer efficiently and implement control plans in order to decrease health risk of exposed population.
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Affiliation(s)
- Yadolah Fakhri
- Food Health Research Center, Hormozgan University of Medical Sciences, Bandar Abbas, Iran
| | - Vahid Ranaei
- School of Health, Arak University of Medical Sciences, Arak, Iran
| | - Zahra Pilevar
- School of Health, Arak University of Medical Sciences, Arak, Iran
| | - Mahboobeh Moradi
- Department of Environmental Health Engineering, School of Public Health, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | | | - Fatemeh Hemmati
- Department of Food Hygiene and Quality Control, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Amin Mousavi Khaneghah
- Faculty of Biotechnologies (BioTech), ITMO University, Saint Petersburg, Russia
- Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran
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2
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Guan Y, Li Q, Liu C, Wang J. Assess different fermentation characteristics of 54 lager yeasts based on group classification. Food Microbiol 2024; 120:104479. [PMID: 38431325 DOI: 10.1016/j.fm.2024.104479] [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: 11/28/2023] [Revised: 01/19/2024] [Accepted: 01/21/2024] [Indexed: 03/05/2024]
Abstract
Saccharomyces pastorianus, hybrids of Saccharomyces cerevisiae and Saccharomyces eubayanus, were generally regarded as authentic lager beer yeasts. In recent years, with more new findings of other Saccharomyces genus hybrids, yeasts used in lager beer brewing have been proved much more complicated than previous cognition. In this study, we analyzed the different fermentation characteristics of 54 yeast strains used for lager brewing in normal and very high gravity brewing based on group classification. The difference between Group Ⅰ and Group Ⅱ lager yeasts were more striking in very high gravity brewing. However, during our research progress, we realized that some yeasts used in this study were actually hybrids of S. cerevisiae and Saccharomyces kudriavzevii. Features of these hybrids could be beneficial to very high gravity brewing. We further discussed about the mechanism behind their outstanding characteristics and the reason why group classification methods of lager beer yeasts had limitations. Hybridization in yeasts is constantly getting richer. Lager yeasts could have more possibilities based on better understandings of their genetic background and roles of other Saccharomyces genus hybrids. Their heterosis shed light on innovation in brewing and other diverse fermentation industries.
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Affiliation(s)
- Yu Guan
- The Key Laboratory of Industrial Biotechnology, Ministry of Education School of Biotechnology, Jiangnan University, Wuxi, 214122, China; Laboratory of Brewing Science and Technology, Jiangnan University, Wuxi, 214122, China
| | - Qi Li
- The Key Laboratory of Industrial Biotechnology, Ministry of Education School of Biotechnology, Jiangnan University, Wuxi, 214122, China; Laboratory of Brewing Science and Technology, Jiangnan University, Wuxi, 214122, China.
| | - Chunfeng Liu
- The Key Laboratory of Industrial Biotechnology, Ministry of Education School of Biotechnology, Jiangnan University, Wuxi, 214122, China; Laboratory of Brewing Science and Technology, Jiangnan University, Wuxi, 214122, China
| | - Jinjing Wang
- The Key Laboratory of Industrial Biotechnology, Ministry of Education School of Biotechnology, Jiangnan University, Wuxi, 214122, China; Laboratory of Brewing Science and Technology, Jiangnan University, Wuxi, 214122, China
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3
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Wu C, Zhang H, Yang N, Liu N, Yang H, Xu H, Lei H. Antioxidant Dipeptides Enhance Osmotic Stress Tolerance by Regulating the Yeast Cell Wall and Membrane. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:4339-4347. [PMID: 38351620 DOI: 10.1021/acs.jafc.3c09320] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/29/2024]
Abstract
This study aimed to investigate the role of the yeast cell wall and membrane in enhancing osmotic tolerance by antioxidant dipeptides (ADs) including Ala-His (AH), Thr-Tyr (TY), and Phe-Cys (FC). Results revealed that ADs could improve the integrity of the cell wall by restructuring polysaccharide structures. Specifically, FC significantly (p < 0.05) reduced the leakage of nucleic acid and protein by 2.86% and 5.36%, respectively, compared to the control. In addition, membrane lipid composition played a crucial role in enhancing yeast tolerance by ADs, including the increase of cell membrane integrity and the decrease of permeability by regulating the ratio of unsaturated fatty acids. The up-regulation of gene expression associated with the cell wall integrity pathway (RLM1, SLT2, MNN9, FKS1, and CHS3) and fatty acid biosynthesis (ACC1, HFA1, OLE1, ERG1, and FAA1) further confirmed the positive impact of ADs on yeast tolerance against osmotic stress.
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Affiliation(s)
- Caiyun Wu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Hexin Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Nana Yang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Na Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Huirong Yang
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China
| | - Huaide Xu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Hongjie Lei
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
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4
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Wu C, Wang C, Guo J, Jike X, Yang H, Xu H, Lei H. Plant-derived antioxidant dipeptides provide lager yeast with osmotic stress tolerance for very high gravity fermentation. Food Microbiol 2024; 117:104396. [PMID: 37919005 DOI: 10.1016/j.fm.2023.104396] [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: 05/24/2023] [Revised: 09/30/2023] [Accepted: 10/02/2023] [Indexed: 11/04/2023]
Abstract
Osmotic stress in the yeast limits productivity in industrial beer production under very high gravity brewing. This study focused on assessing the protective impacts of eleven plant-derived antioxidant dipeptides (PADs) on the osmotic stress tolerance of lager yeast. The results showed that PADs provided yeast with stress tolerance under osmotic stress. PADs supplementation enhanced cell membrane integrity and reduced oxidative damage. PADs upregulated the expression of SOD2, PEX11 and CTT1 genes under osmotic stress. Moreover, the volatile compounds contents and antioxidant activities of beers were improved by PADs, suggesting favorable quality characteristics. Especially, Phe-Cys and Leu-His could increase the DPPH radical scavenging activity of beer by 41.92% and 18.78% respectively, compared with control. Therefore, PADs are industrially scalable enhancers to improve the ability of yeast to resist osmotic stress and beer quality during very high gravity brewing.
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Affiliation(s)
- Caiyun Wu
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China.
| | - Chengxin Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China.
| | - Jiayu Guo
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China.
| | - Xiaolan Jike
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China.
| | - Huirong Yang
- College of Food Science and Technology, Southwest Minzu University, Chengdu, 610041, China.
| | - Huaide Xu
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China.
| | - Hongjie Lei
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China.
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5
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Pribić M, Kamenko I, Despotović S, Mirosavljević M, Pejin J. Modeling and Optimization of Triticale Wort Production Using an Artificial Neural Network and a Genetic Algorithm. Foods 2024; 13:343. [PMID: 38275710 PMCID: PMC10815448 DOI: 10.3390/foods13020343] [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: 11/28/2023] [Revised: 01/11/2024] [Accepted: 01/18/2024] [Indexed: 01/27/2024] Open
Abstract
Triticale grain, a wheat-rye hybrid, has been reported to comply very well with the requirements for modern brewing adjuncts. In this study, two triticale varieties, in both unmalted and malted forms, were investigated at various ratios in the grist, applying different mashing regimes and concentrations of the commercial enzyme Shearzyme® 500 L with the aim of evaluating their impact on wort production. In order to capture the complex relationships between the input (triticale ratio, enzyme ratio, mashing regime, and triticale variety) and output variables (wort extract content, wort viscosity, and free amino nitrogen (FAN) content in wort), the study aimed to implement the use of artificial neural networks (ANNs) to model the mashing process. Also, a genetic algorithm (GA) was integrated to minimize a specified multi-objective function, optimizing the mashing process represented by the ANN model. Among the solutions on the Pareto front, one notable set of solutions was found with objective function values of 0.0949, 0.0131, and 1.6812 for the three conflicting objectives, respectively. These values represent a trade-off that optimally balances the different aspects of the optimization problem. The optimized input variables had values of 23%, 9%, 1, and 3 for the respective input variables of triticale ratio, enzyme ratio, mashing regime, and triticale variety. The results derived from the ANN model, applying the GA-optimized input values, were 8.65% w/w for wort extract content, 1.52 mPa·s for wort viscosity, and 148.32 mg/L for FAN content in wort. Comparatively, the results conducted from the real laboratory mashing were 8.63% w/w for wort extract content, 1.51 mPa·s for wort viscosity, and 148.88 mg/L for FAN content in wort applying same input values. The presented data from the optimization process using the GA and the subsequent experimental verification on the real mashing process have demonstrated the practical applicability of the proposed approach which confirms the potential to enhance the quality and efficiency of triticale wort production.
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Affiliation(s)
- Milana Pribić
- Department of Biotechnology, Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia; (M.P.); (J.P.)
| | - Ilija Kamenko
- The Institute for Artificial Intelligence Research and Development of Serbia, Fruškogorska 1, 21000 Novi Sad, Serbia
| | - Saša Despotović
- Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia;
| | - Milan Mirosavljević
- Institute of Field and Vegetable Crops, Maksima Gorkog 30, 21000 Novi Sad, Serbia;
| | - Jelena Pejin
- Department of Biotechnology, Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia; (M.P.); (J.P.)
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6
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Wu C, Guo J, Jian H, Liu L, Zhang H, Yang N, Xu H, Lei H. Bioactive dipeptides enhance the tolerance of lager yeast to ethanol-oxidation cross-stress by regulating the multilevel defense system. Food Microbiol 2023; 114:104288. [PMID: 37290871 DOI: 10.1016/j.fm.2023.104288] [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: 12/30/2022] [Revised: 04/14/2023] [Accepted: 04/17/2023] [Indexed: 06/10/2023]
Abstract
Although high gravity brewing technology has been widely used for beer industries due to its economic benefits, yeast cells are subjected to multiple environmental stresses throughout the fermentation process. Eleven bioactive dipeptides (LH, HH, AY, LY, IY, AH, PW, TY, HL, VY, FC) were selected to evaluate their effects on cell proliferation, cell membrane defense system, antioxidant defense system and intracellular protective agents of lager yeast against ethanol-oxidation cross-stress. Results showed that the multiple stresses tolerance and fermentation performance of lager yeast were enhanced by bioactive dipeptides. Cell membrane integrity was improved by bioactive dipeptides through altering the structure of macromolecular compounds of the cell membrane. Intracellular reactive oxygen species (ROS) accumulation was significantly decreased by bioactive dipeptides, especially for FC, decreasing by 33.1%, compared with the control. The decrease of ROS was closely related to the increase of mitochondrial membrane potential, intracellular antioxidant enzyme activities including superoxide dismutase (SOD), catalase (CAT) and peroxidase (POD), and glycerol level. In addition, bioactive dipeptides could regulate the expression of key genes (GPD1, OLE1, SOD2, PEX11, CTT1, HSP12) to enhance the multilevel defense systems under ethanol-oxidation cross-stress. Therefore, bioactive dipeptides should be potentially efficient and feasible bioactive ingredients to improve the multiple stresses tolerance of lager yeast during high gravity fermentation.
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Affiliation(s)
- Caiyun Wu
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China.
| | - Jiayu Guo
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China.
| | - Haoyu Jian
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China.
| | - Li Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China.
| | - Hexin Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China.
| | - Nana Yang
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China.
| | - Huaide Xu
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China.
| | - Hongjie Lei
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China.
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7
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Choi J, Park SY, Park MK, Kim YS, Ahn C, Kim YJ, Park CS. Application of Schizosaccharomyces japonicus in makgeolli fermentation and its brewing characteristics. Food Sci Biotechnol 2023; 32:1383-1393. [PMID: 37457408 PMCID: PMC10349024 DOI: 10.1007/s10068-023-01265-6] [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: 11/08/2022] [Revised: 01/12/2023] [Accepted: 01/25/2023] [Indexed: 02/05/2023] Open
Abstract
Recently, unconventional yeasts have become popular as fermentation starters in the brewing industry due to the growing consumer demand for aromatic diversity. Specifically, Schizosaccharomyces japonicus has been explored as a potential starter culture for beer and wine production because of its distinct brewing characteristics; however, its application in makgeolli fermentation has not been tested. Therefore, in the present study, two Sz. japonicus strains (SZJ-1 and SZJ-2) were isolated from natural sources, and their brewing characteristics for makgeolli fermentation were compared with those of commercial S. cerevisiae strain. Although the tested isolates showed a lower fermentation and carbon source consumption rate than control-, their overall alcohol fermentation characteristics were suitable for makgeolli production. Regarding flavor composition, Sz. japonicus-fermented makgeolli possessed more ester compounds (e.g., 2-phenylethyl acetate, ethyl acetate, and ethyl decanoate) than S. cerevisiae-fermented makgeolli. Therefore, Sz. japonicus can be used as an alternative culture starter in makgeolli fermentation. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-023-01265-6.
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Affiliation(s)
- Juyong Choi
- Department of Food Science and Biotechnology, Kyung Hee University, Yongin, 17104 Republic of Korea
| | - Sun-Young Park
- Kooksoondang Brewery Co., Ltd., Seoul, 06083 Republic of Korea
| | - Min Kyung Park
- Department of Food and Nutritional Sciences, Ewha Womans University, Seoul, 03760 Republic of Korea
| | - Young-Suk Kim
- Department of Food and Nutritional Sciences, Ewha Womans University, Seoul, 03760 Republic of Korea
| | - Chorong Ahn
- Microbial Resources Division, National Institute of Biological Resources, Incheon, 22689 Republic of Korea
| | - Ye-Jin Kim
- Department of Food Science and Biotechnology, Kyung Hee University, Yongin, 17104 Republic of Korea
| | - Cheon-Seok Park
- Department of Food Science and Biotechnology, Kyung Hee University, Yongin, 17104 Republic of Korea
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Wu C, Liu L, Zhang M, Jike X, Zhang H, Yang N, Yang H, Xu H, Lei H. Mechanisms of Antioxidant Dipeptides Enhancing Ethanol-Oxidation Cross-Stress Tolerance in Lager Yeast: Roles of the Cell Wall and Membrane. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:12538-12548. [PMID: 37578164 DOI: 10.1021/acs.jafc.3c03793] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/15/2023]
Abstract
High concentrations of ethanol could cause intracellular oxidative stress in yeast, which can lead to ethanol-oxidation cross-stress. Antioxidant dipeptides are effective in maintaining cell viability and stress tolerance under ethanol-oxidation cross-stress. In this study, we sought to elucidate how antioxidant dipeptides affect the yeast cell wall and membrane defense systems to enhance stress tolerance. Results showed that antioxidant dipeptide supplementation reduced cell leakage of nucleic acids and proteins by changing cell wall components under ethanol-oxidation cross-stress. Antioxidant dipeptides positively modulated the cell wall integrity pathway and up-regulated the expression of key genes. Antioxidant dipeptides also improved the cell membrane integrity by increasing the proportion of unsaturated fatty acids and regulating the expression of key fatty acid synthesis genes. Moreover, the addition of antioxidant dipeptides significantly (p < 0.05) increased the content of ergosterol. Ala-His (AH) supplementation caused the highest content of ergosterol, with an increase of 23.68 ± 0.01% compared to the control, followed by Phe-Cys (FC) and Thr-Tyr (TY). These results revealed that the improvement of the cell wall and membrane functions of antioxidant dipeptides was responsible for enhancing the ethanol-oxidation cross-stress tolerance of yeast.
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Affiliation(s)
- Caiyun Wu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Li Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Mengmeng Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Xiaolan Jike
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Hexin Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Nana Yang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Huirong Yang
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China
| | - Huaide Xu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Hongjie Lei
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
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Yang N, Wu C, Yang H, Guo Z, Jian H, Jiang T, Lei H. Bioactive compounds, antioxidant activities and flavor volatiles of lager beer produced by supplementing six jujube cultivars as adjuncts. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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10
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Guan Y, Xu X, Liu C, Wang J, Niu C, Zheng F, Li Q. Evaluating the physiology and fermentation performance of the lager yeast during very high gravity brewing with increased temperature. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114312] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Dabija A, Ciocan ME, Chetrariu A, Codină GG. Buckwheat and Amaranth as Raw Materials for Brewing, a Review. PLANTS (BASEL, SWITZERLAND) 2022; 11:756. [PMID: 35336638 PMCID: PMC8954860 DOI: 10.3390/plants11060756] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/19/2022] [Revised: 03/07/2022] [Accepted: 03/10/2022] [Indexed: 05/08/2023]
Abstract
Globally, beer is considered the most-consumed low-alcohol beverage, it ranks third, after water and tea, in the top sales of these drinks. New types of beer are the result of the influence of several factors, including innovations in science and technology, changing requirements for food consumption of the population, competition between producers, promotion of food for health, flavor, and quality, the limited nature of traditional food resource raw materials, and the interest of producers in reducing production costs. Manufacturers are looking for new solutions for obtaining products that meet the requirements of consumers, authentic products of superior quality, with distinctive taste and aroma. This review proposes the use of two pseudocereals as raw materials in the manufacture of beer: buckwheat and amaranth, focusing on the characteristics that recommend them in this regard. Due to their functional and nutraceutical properties, these pseudocereals can improve the quality of beer-a finished product. Additionally, all types of beer obtained from these pseudocereals are recommended for diets with particular nutritional requirements, especially gluten-free diets. Researchers and producers will continue to improve and optimize the sensory and technological properties of the new types of beer obtained from these pseudocereals.
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Affiliation(s)
| | | | | | - Georgiana Gabriela Codină
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania; (A.D.); (M.E.C.); (A.C.)
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Wu Z, Wang J, Niu C, Liu C, Zheng F, Li Q. Transcriptomic and metabolomic analysis reveals genes related to stress tolerance in high gravity brewing. World J Microbiol Biotechnol 2022; 38:59. [DOI: 10.1007/s11274-021-03115-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2021] [Accepted: 07/29/2021] [Indexed: 11/29/2022]
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13
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Abstract
Beer production has over a thousand-year tradition, but its development in the present continues with the introduction of new technological and technical solutions. The methods for modeling and optimization in beer production through an applied analytical approach have been discussed in the present paper. For this purpose, the parameters that are essential for the main processes in beer production have been considered—development of malt blends, guaranteeing the main brewing characteristics; obtaining wort through the processes of mashing, lautering and boiling of wort; fermentation and maturation of beer. Data on the mathematical dependences used to describe the different stages of beer production (one-factor experiments, modeling of mixtures, experiment planning, description of the kinetics of microbial growth, etc.) and their limits have been presented, and specific research results of various authors teams working in this field have been cited. The independent variables as well as the objective functions for each stage have been defined. Some new trends in the field of beer production have been considered and possible approaches for their modeling and optimization have been highlighted. The paper suggests a generalized approach to describe the main methods of modeling and optimization, which does not depend on the beer type produced. The proposed approaches can be used to model and optimize the production of different beer types, and the conditions for their application should be consistent with the technological regimes used in each case. The approaches for modeling and optimization of the individual processes have been supported by mathematical dependencies most typical for these stages. Depending on the specific regimes and objectives of the study, these dependencies can be adapted and/or combined into more general mathematical models. Some new trends in the field of beer production have been considered and possible approaches for their modeling and optimization have been highlighted.
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Bioethanol Production from Sugarcane Press-Mud: Assessment of the Fermentation Conditions to Reduce Fusel Alcohol. FERMENTATION-BASEL 2021. [DOI: 10.3390/fermentation7030194] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Within a biorefinery context, bioethanol is a promising platform molecule since it can be used as raw material to produce a wide spectrum of valuable industrial products such as H2 and light olefins. However, the presence of impurities limits the conversion of bioethanol in these products. Herein, we aimed to determine the proper pretreatment and fermentation conditions to yield bioethanol with a low content of impurities, such as 3-methyl-1-butanol, by using sugarcane press-mud as feedstock. To do so, a Box-Behnken methodology was employed to select proper pretreatment and fermentation conditions. Factors assessed were temperature, stirring, and pH during fermentation of hydrolysates coming from two different pretreatment methods named as hydrothermal and acid hydrolysis. Results showed that the fermentation temperature should be kept between 26–30 °C to assure at least 91 g/L ethanol. The fusel alcohol content would be reduced by 22% at 30 °C, pH = 4.5, and 200 rpm if sugarcane press-mud is pretreated under acid hydrolysis conditions (T = 130 °C, t = 1 h, 16 g HNO3/kg solid). Further studies should aim to integrate these conditions within a biorefinery concept to yield valuable products such as H2 and ethylene.
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15
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High-gravity brewing without adjuncts – The effect on beer parameters. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111755] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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16
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Lin CL, García-Caro RDLC, Zhang P, Carlin S, Gottlieb A, Petersen MA, Vrhovsek U, Bond U. Packing a punch: understanding how flavours are produced in lager fermentations. FEMS Yeast Res 2021; 21:6316108. [PMID: 34227660 PMCID: PMC8310685 DOI: 10.1093/femsyr/foab040] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2021] [Accepted: 07/02/2021] [Indexed: 11/14/2022] Open
Abstract
Beer is one of the most popular beverages in the world and it has an irreplaceable place in culture. Although invented later than ale, lager beers dominate the current market. Many factors relating to the appearance (colour, clarity and foam stability) and sensory characters (flavour, taste and aroma) of beer, and other psychological determinants affect consumers' perception of the product and defines its drinkability. This review takes a wholistic approach to scrutinise flavour generation in the brewing process, focusing particularly on the contribution of the raw ingredients and the yeasts to the final flavour profiles of lager beers. In addition, we examine current developments to improve lager beer flavour profiles for the modern consumers.
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Affiliation(s)
- Claire Lin Lin
- Brewing 345, Novozymes A/S, Biologiensvej 2, 2800 Kongens, Lyngby, Denmark.,Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark
| | | | - Penghan Zhang
- Metabolomic Unit, Food Quality and Nutrition Department, Research and Innovation Centre, Edmund Mach Foundation, Via E.Mach 1, 38010 S.Michele all'Adige, Italy
| | - Silvia Carlin
- Metabolomic Unit, Food Quality and Nutrition Department, Research and Innovation Centre, Edmund Mach Foundation, Via E.Mach 1, 38010 S.Michele all'Adige, Italy
| | - Andrea Gottlieb
- Brewing 345, Novozymes A/S, Biologiensvej 2, 2800 Kongens, Lyngby, Denmark
| | - Mikael Agerlin Petersen
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark
| | - Urska Vrhovsek
- Metabolomic Unit, Food Quality and Nutrition Department, Research and Innovation Centre, Edmund Mach Foundation, Via E.Mach 1, 38010 S.Michele all'Adige, Italy
| | - Ursula Bond
- School of Genetics and Microbiology, The Moyne Institute, Trinity College Dublin, Dublin 2, Ireland
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Adebami GE, Kuila A, Ajunwa OM, Fasiku SA, Asemoloye MD. Genetics and metabolic engineering of yeast strains for efficient ethanol production. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13798] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
| | - Arindam Kuila
- Department of Bioscience and Biotechnology Banasthali University Vanasthali India
| | - Obinna M. Ajunwa
- Department of Microbiology Modibbo Adama University of Technology Yola Nigeria
| | - Samuel A. Fasiku
- Department of Biological Sciences Ajayi Crowther University Oyo Nigeria
| | - Michael D. Asemoloye
- Department of Pharmaceutical Science and Technology Tianjin University Tianjin China
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Abstract
Brewing is among the oldest biotechnological processes, in which barley malt and—to a lesser extent—wheat malt are used as conventional raw materials. Worldwide, 85–90% of beer production is now produced with adjuvants, with wide variations on different continents. This review proposes the use of two other cereals as raw materials in the manufacture of beer, corn and sorghum, highlighting the advantages it recommends in this regard and the disadvantages, so that they are removed in technological practice. The use of these cereals as adjuvants in brewing has been known for a long time. Recently, research has intensified regarding the use of these cereals (including in the malted form) to obtain new assortments of beer from 100% corn malt or 100% sorghum malt. There is also great interest in obtaining gluten-free beer assortments, new nonalcoholic or low-alcohol beer assortments, and beers with an increased shelf life, by complying with current food safety regulations, under which maize and sorghum can be used in manufacturing recipes.
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Characteristics of the Proteolytic Enzymes Produced by Lactic Acid Bacteria. Molecules 2021; 26:molecules26071858. [PMID: 33806095 PMCID: PMC8037685 DOI: 10.3390/molecules26071858] [Citation(s) in RCA: 101] [Impact Index Per Article: 33.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2021] [Revised: 03/17/2021] [Accepted: 03/23/2021] [Indexed: 12/20/2022] Open
Abstract
Over the past several decades, we have observed a very rapid development in the biotechnological use of lactic acid bacteria (LAB) in various branches of the food industry. All such areas of activity of these bacteria are very important and promise enormous economic and industrial successes. LAB are a numerous group of microorganisms that have the ability to ferment sugars into lactic acid and to produce proteolytic enzymes. LAB proteolytic enzymes play an important role in supplying cells with the nitrogen compounds necessary for their growth. Their nutritional requirements in this regard are very high. Lactic acid bacteria require many free amino acids to grow. The available amount of such compounds in the natural environment is usually small, hence the main function of these enzymes is the hydrolysis of proteins to components absorbed by bacterial cells. Enzymes are synthesized inside bacterial cells and are mostly secreted outside the cell. This type of proteinase remains linked to the cell wall structure by covalent bonds. Thanks to advances in enzymology, it is possible to obtain and design new enzymes and their preparations that can be widely used in various biotechnological processes. This article characterizes the proteolytic activity, describes LAB nitrogen metabolism and details the characteristics of the peptide transport system. Potential applications of proteolytic enzymes in many industries are also presented, including the food industry.
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Chen J, Han D, Hang Z, Si Z. Experimental investigation of a novel batch evaporation system coupled mechanical vapor recompression technology and steam heat storage technology. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102616] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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