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Sroka P, Tarko T, Duda A. The Impact of Furfural on the Quality of Meads. Molecules 2023; 29:29. [PMID: 38202612 PMCID: PMC10779583 DOI: 10.3390/molecules29010029] [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: 11/17/2023] [Revised: 12/13/2023] [Accepted: 12/18/2023] [Indexed: 01/12/2024] Open
Abstract
Furfural is a naturally occurring compound in bee honey, classified as a fermentation inhibitor. The aim of this study was to ascertain the concentration of furfural in mead worts, prepared at room temperature (unsaturated) and heated to boiling for 10 to 70 min (saturated), with an extract of 25 to 45°Brix. Moreover, the impact of the furfural on the fermentation course of mead wort was assessed. For this purpose, fermentation tests were conducted using mead wort (30°Brix) to which furfural was added at concentrations ranging from 1 to 100 mg/L. HS-SPME-GC-TOF-MS analysis revealed that the furfural concentration in mead worts varied between 2.3 and 5.3 mg/L. In saturated worts, the concentration increased by 2.8 to 4.5 times. Acidification of mead wort prior to boiling led to further increase in furfural concentration. The greatest changes occurred in the least concentrated worts, having the lowest buffer capacity. The addition of furfural to the mead wort did not inhibit fermentation, and an increase in attenuation was observed in the samples containing 2 mg/L of furfural compared to the control. Throughout the fermentation most of the furfural was reduced to furfuryl alcohol.
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Affiliation(s)
- Paweł Sroka
- Department of Fermentation Technology and Microbiology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Kraków, Poland;
| | - Tomasz Tarko
- Department of Fermentation Technology and Microbiology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Kraków, Poland;
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2
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Liu Y, Jiang B, Wang K. A review of fermented bee products: Sources, nutritional values, and health benefits. Food Res Int 2023; 174:113506. [PMID: 37986501 DOI: 10.1016/j.foodres.2023.113506] [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: 07/31/2023] [Revised: 09/15/2023] [Accepted: 09/22/2023] [Indexed: 11/22/2023]
Abstract
Bee products have garnered considerable interest due to their abundant nutritional content and versatile biological activities. The utilization of bee products as fermentation materials has shown favorable potential for increasing nutrients, altering texture, and endorsing unique tastes. This review critically examines the existing literature on fermented bee products, with a specific emphasis on the impact of fermentation on their nutritional composition and potential health benefits. The raw materials, strains, conditions, and methodologies employed in the fermentation of bee products, as well as the utilization of bee products as fermentation raw materials/excipients, are reviewed. We also present a special focus on the nutritional composition and content of bioactive substances, such as polyphenols and volatile organic compounds, in fermented bee products. Additionally, the influence of fermentation on bee product ingredients and their health benefits is summarized. Fermented bee products substantially benefit human health, with superior antioxidant, anti-inflammatory, and anti-allergic properties compared to non-fermented bee products. Finally, this article discusses the types, strains, health benefits, production processes, and market prospects of fermented bee products, which are expected to become an important part of human food culture as functional food or nutritional supplements. The aforementioned findings highlight the remarkable nutritional value and bioactive properties exhibited by fermented bee products.
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Affiliation(s)
- Yang Liu
- School of Chemistry and Biological Engineering, University of Science and Technology Beijing, Beijing 100083, China
| | - Bokai Jiang
- School of Chemistry and Biological Engineering, University of Science and Technology Beijing, Beijing 100083, China
| | - Kai Wang
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China.
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3
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Low-Solvent Multiphase Electroextraction of Caprylic Acid in Cider and Mead Samples Followed by LC–MS/MS Quantification. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-022-02418-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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4
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Schwarz LV, Marcon AR, Delamare APL, Agostini F, Moura e Silva S, Echeverrigaray S. Aromatic and sensorial characterization of "Moscato pyments": an innovative beverage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:3530-3539. [PMID: 35875230 PMCID: PMC9304529 DOI: 10.1007/s13197-021-05347-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/05/2021] [Accepted: 12/13/2021] [Indexed: 06/15/2023]
Abstract
Pyment is a type of mead that is produced from the alcoholic fermentation of a honey solution with the addition of grape juice. Due to the demand for new beverages, pyment can be a profitable alternative for both grape and honey producers. Therefore, this work aimed to characterize the aromatic and physicochemical composition of pyments. The pyments were prepared with addition of 10, 20 and 30% of Moscato juice, and compared with Moscato wine and traditional mead. The results showed an increase in the fermentation rates of Moscato-pyments, indicating that the addition of Moscato juice reverses the low fermentative vigor often reported in mead fermentations. Physicochemical parameters showed an increase in total acidity and a decrease in residual sugar and alcohol, depending on Moscato juice concentration. Moscato-pyments showed an intermediate concentration of volatile compounds between the traditional mead and Moscato wine, with a better balance between fruity, floral and buttery, manifesting characteristic aromas of wines made with Moscato grapes and simultaneously, exposing characteristic aromas of honey. The sensory analysis reveals a significant difference between mead, pyments and Moscato wine. In general, pyments were considered, by the panelists, as the most equilibrated with intermediary aroma intensity, floral, fruity and honey aromas, and good persistence in the mouth.
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Affiliation(s)
- Luisa Vivian Schwarz
- Institute of Biotechnology, University of Caxias Do Sul (UCS), Francisco Getúlio Vargas 1130, Caxias Do Sul, RS 95070-560 Brazil
| | - Angela Rossi Marcon
- Federal University of Pampa (UNIPAMPA), 21 de Abril 80, Dom Pedrito, RS 96450-000 Brazil
| | - Ana Paula Longaray Delamare
- Institute of Biotechnology, University of Caxias Do Sul (UCS), Francisco Getúlio Vargas 1130, Caxias Do Sul, RS 95070-560 Brazil
| | - Fabiana Agostini
- Institute of Biotechnology, University of Caxias Do Sul (UCS), Francisco Getúlio Vargas 1130, Caxias Do Sul, RS 95070-560 Brazil
| | - Sidnei Moura e Silva
- Institute of Biotechnology, University of Caxias Do Sul (UCS), Francisco Getúlio Vargas 1130, Caxias Do Sul, RS 95070-560 Brazil
| | - Sergio Echeverrigaray
- Institute of Biotechnology, University of Caxias Do Sul (UCS), Francisco Getúlio Vargas 1130, Caxias Do Sul, RS 95070-560 Brazil
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5
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Technological screening and application of Saccharomyces cerevisiae strains isolated from fermented honey by-products for the sensory improvement of Spiritu re fascitrari, a typical Sicilian distilled beverage. Food Microbiol 2022; 104:103968. [DOI: 10.1016/j.fm.2021.103968] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2021] [Revised: 11/11/2021] [Accepted: 12/13/2021] [Indexed: 11/20/2022]
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6
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Cuenca M, Blanco A, Quicazán M, Zuluaga-Domínguez C. Optimization and Kinetic Modeling of Honey Fermentation for Laboratory and Pilot-Scale Mead Production. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2021. [DOI: 10.1080/03610470.2021.1966590] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Marta Cuenca
- Facultad de Ingeniería – Programa de Ingeniería Química, Universidad de Cartagena, Cartagena, Colombia
| | - Amaury Blanco
- Instituto de Ciencia y Tecnología de Alimentos, Universidad Nacional de Colombia, Bogotá DC, Colombia
| | - Marta Quicazán
- Instituto de Ciencia y Tecnología de Alimentos, Universidad Nacional de Colombia, Bogotá DC, Colombia
| | - Carlos Zuluaga-Domínguez
- Facultad de Ciencias Agrarias – Departamento de Desarrollo rural y Agroalimentario, Universidad Nacional de Colombia, Bogotá DC, Colombia
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Alfonzo A, Prestianni R, Gaglio R, Matraxia M, Maggio A, Naselli V, Craparo V, Badalamenti N, Bruno M, Vagnoli P, Settanni L, Moschetti G, Francesca N. Effects of different yeast strains, nutrients and glutathione-rich inactivated yeast addition on the aroma characteristics of Catarratto wines. Int J Food Microbiol 2021; 360:109325. [PMID: 34281717 DOI: 10.1016/j.ijfoodmicro.2021.109325] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2021] [Revised: 06/28/2021] [Accepted: 06/29/2021] [Indexed: 11/26/2022]
Abstract
Catarratto is one of the most common non-aromatic white grape varieties cultivated in Sicily (Southern Italy). In order to improve the aromatic expression of Catarratto wines a trial was undertaken to investigate the effect of yeast strain, nutrition and reduced glutathione. Variables included two Saccharomyces cerevisiae strains, an oenological strain (GR1) and one isolated from honey by-products (SPF52), three different nutrition regimes (Stimula Sauvignon Blanc™ (SS), Stimula Chardonnay™ (SC) and classic nutrition practice), and a specific inactivated yeast rich in reduced glutathione to prevent oxidative processes [Glutastar™ (GIY)] ensuing in ten treatments (T1-T10). Microbiological and chemical parameters demonstrated the aptitude of strain SPF52 to successfully conduct alcoholic fermentation. During fermentation, the Saccharomyces yeast populations ranged from 7 to 8 logarithmic CFU/mL. All wines had a final ethanol content ranging between 12.91 and 13.85% (v/v). The dominance of the two starter strains over native yeast populations was higher than 97% as estimated by interdelta analysis. The addition of nutrients SS or SC increased the aromatic complexity of the wines as reflected by volatile organic compounds (VOCs) composition and sensory profiles. In particular, 32 VOCs were identified; alcohols (62.46-81.1%), thiols (0.27-0.87%), ethers (0.09-0.16%), aldehydes (0-1.21%), ketones (0-2.28%), carboxylic acids (4.21-12.32%), esters (0-10.85%), lactones (0.9-1.49%) and other compounds (0.77-6.9%). Sensory analysis demonstrated a significant impact on wine aroma in relation to yeast starter strain used, the type of nutrition (SS, SC or classic nutrition) and the presence/absence of GIY. The wines produced with GR1 yeast strain and SS (T2), SPF52 with SC (T9) both in presence of GIY showed higher overall quality. Trials T2 and T9 showed the highest scores for 13 and 18 attributes, respectively. The different nutrition, addition of GIY and the yeast starter strains diversified and enhanced sensory expression of Catarratto wines.
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Affiliation(s)
- Antonio Alfonzo
- Department of Agricultural, Food and Forest Science, University of Palermo, Viale delle Scienze 4, 90128 Palermo, Italy
| | - Rosario Prestianni
- Department of Agricultural, Food and Forest Science, University of Palermo, Viale delle Scienze 4, 90128 Palermo, Italy
| | - Raimondo Gaglio
- Department of Agricultural, Food and Forest Science, University of Palermo, Viale delle Scienze 4, 90128 Palermo, Italy
| | - Michele Matraxia
- Department of Agricultural, Food and Forest Science, University of Palermo, Viale delle Scienze 4, 90128 Palermo, Italy
| | - Antonella Maggio
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, Viale delle Scienze, Parco d'Orleans II, Palermo, building 17, Italy
| | - Vincenzo Naselli
- Department of Agricultural, Food and Forest Science, University of Palermo, Viale delle Scienze 4, 90128 Palermo, Italy
| | - Valentina Craparo
- Department of Agricultural, Food and Forest Science, University of Palermo, Viale delle Scienze 4, 90128 Palermo, Italy
| | - Natale Badalamenti
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, Viale delle Scienze, Parco d'Orleans II, Palermo, building 17, Italy
| | - Maurizio Bruno
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, Viale delle Scienze, Parco d'Orleans II, Palermo, building 17, Italy
| | - Paola Vagnoli
- Lallemand Italia, Via Rossini 14/B, 37060, Castel D'Azzano, VR, Italy
| | - Luca Settanni
- Department of Agricultural, Food and Forest Science, University of Palermo, Viale delle Scienze 4, 90128 Palermo, Italy
| | - Giancarlo Moschetti
- Department of Agricultural, Food and Forest Science, University of Palermo, Viale delle Scienze 4, 90128 Palermo, Italy
| | - Nicola Francesca
- Department of Agricultural, Food and Forest Science, University of Palermo, Viale delle Scienze 4, 90128 Palermo, Italy.
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8
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Starowicz M, Granvogl M. Trends in food science & technology an overview of mead production and the physicochemical, toxicological, and sensory characteristics of mead with a special emphasis on flavor. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.09.006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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9
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Impact of Fermentation Processes on the Bioactive Profile and Health-Promoting Properties of Bee Bread, Mead and Honey Vinegar. Processes (Basel) 2020. [DOI: 10.3390/pr8091081] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022] Open
Abstract
Recently, an increasing interest is paid to bee products obtained as a result of the fermentation process. Some of them can be consumed directly (bee-collected pollen, honey, bee bread etc.), while others are the result of lactic and/or acid fermentation (honey vinegar and honey wine). Bee bread is the result of pollens’ lactic fermentation, whereas mead is obtained by honeys’ lactic fermentation. Moreover, as a result of honey acetic acid fermentation, honey vinegar is obtained. Sensory characteristics and aroma composition have been scarcely studied, which may depend on the starter culture and fermentation process. Along with the medicinal properties they are a vital resource for future researches as they are of particular importance in the food market. In this review, we discuss the aroma-active compounds, taste, and sensorial characteristics of fermented bee products along with the approaches that can be developed for the flavor improvement based on existing technologies. Furthermore, the beneficial effects on human health are also described, with special attention that should be attributed to finding the use of probiotics in these fermented products as health-promoting effects.
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10
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Felipe ALD, Souza CO, Santos LF, Cestari A. Synthesis and characterization of mead: from the past to the future and development of a new fermentative route. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:4966-4971. [PMID: 31741520 PMCID: PMC6828859 DOI: 10.1007/s13197-019-03968-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/10/2019] [Accepted: 07/16/2019] [Indexed: 06/10/2023]
Abstract
In ancient times, mead was produced by fermentation of honey in water and presented low quality, undesired by-products, off-flavors, and the production was time consuming. In this study, nine experiments were performed to improve the fermentation and mead characteristics. Distillation was not part of the production process and it was performed in this work to produce a new spirit. The samples were characterized by gas chromatography coupled to mass spectrometry, high performance liquid chromatography, digital densimetry, titration, gravimetric method, pH, and refractometry. The results were compared to commercial beverages and legal limits. The meads presented high ethanol concentration, low by-products, fast fermentation, and high quality. The spirits showed high quality and the concentrations of acetic acid, ethyl acetate, methanol, higher alcohols, and ethyl carbamate were below the limits for safe consumption. In conclusion, it was possible to develop new conditions to produce high quality mead and mead spirit.
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Affiliation(s)
- Anna Luiza Diniz Felipe
- Federal Institute of Education, Science, and Technology of São Paulo - IFSP, Campus Matão, R. Stéfano D’avassi 625, Matão, SP CEP 15991-502 Brazil
| | - Claudemir Oliveira Souza
- Federal Institute of Education, Science, and Technology of São Paulo - IFSP, Campus Matão, R. Stéfano D’avassi 625, Matão, SP CEP 15991-502 Brazil
| | - Leandro Ferreira Santos
- Federal Institute of Education, Science, and Technology of São Paulo - IFSP, Campus Matão, R. Stéfano D’avassi 625, Matão, SP CEP 15991-502 Brazil
| | - Alexandre Cestari
- Federal Institute of Education, Science, and Technology of São Paulo - IFSP, Campus Matão, R. Stéfano D’avassi 625, Matão, SP CEP 15991-502 Brazil
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11
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Volatile Composition and Sensory Properties of Mead. Microorganisms 2019; 7:microorganisms7100404. [PMID: 31569525 PMCID: PMC6843599 DOI: 10.3390/microorganisms7100404] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2019] [Revised: 09/22/2019] [Accepted: 09/23/2019] [Indexed: 11/22/2022] Open
Abstract
Mead is a traditional beverage that results from the alcoholic fermentation of diluted honey performed by yeasts. Although the process of mead production has been optimized in recent years, studies focused on its sensory properties are still scarce. Therefore, the aim of this work was to analyse the sensory attributes of mead produced with free or immobilized cells of the Saccharomyces cerevisiae strains QA23 and ICV D47, and to establish potential correlations with its volatile composition. In the volatile composition of mead, the effect of yeast condition was more important than the strain. In respect to sensory analysis, the most pleasant aroma descriptors were correlated with mead obtained with free yeast cells, independently of the strain. Both sensory analysis and volatile composition indicates that the most pleasant mead was produced by free yeast cells. Although this study has provided a significant contribution, further research on the sensory quality of mead is still needed.
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12
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Bednarek M, Szwengiel A, Flórez AB, Czarnecki Z, Mayo B. Effect of different starter cultures on chemical and microbial parameters of buckwheat honey fermentation. Food Microbiol 2019; 82:294-302. [PMID: 31027786 DOI: 10.1016/j.fm.2019.03.006] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2018] [Revised: 03/05/2019] [Accepted: 03/06/2019] [Indexed: 12/17/2022]
Abstract
The aim of this study was to analyze the microbiology of buckwheat honey fermentation inoculated with different starter cultures by culturing and PCR-DGGE, taking as a model for comparison a spontaneously fermented batch. The inoculants tested were (i) cider lees (from a cider factory), (ii) sourdough (from a bakery), and (iii) a commercial Saccharomyces cerevisiae strain. The results of the culturing and culture-independent techniques agreed well and detected the same dominant species along the fermentations. Our results suggest that S. cerevisiae strains, which constituted a majority population in all batches including the uninoculated one, carried out the fermentations. The highest microbial diversity was found at the beginning of the fermentation in the uninoculated batch; this contained in addition to S. cerevisiae bacteria (Paracoccus sp., Staphylococcus sp., and Bacillus sp.) and yeast (Candida sp.) species. Candida sp. was also common in batches inoculated with sourdough and cider lees cultures. Lactobacillus species were found throughout the fermentation of the sourdough-inoculated batch. Basic chemical analysis and testing trials demonstrated that the overall sensory acceptance of the four meads were highly similar. Yeast and bacteria isolated in this study could serve as a source of technologically relevant microorganisms for mead production.
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Affiliation(s)
- Marta Bednarek
- Department of Fermentation and Biosynthesis, Institute of Food Technology of Plant Origin, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624, Poznań, Poland; Department of Microbiology and Chemistry of Dairy Products, Instituto de Productos Lácteos de Asturias (IPLA-CSIC), Paseo Río Linares s/n, 33300, Villaviciosa, Asturias, Spain
| | - Artur Szwengiel
- Department of Fermentation and Biosynthesis, Institute of Food Technology of Plant Origin, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624, Poznań, Poland.
| | - Ana Belén Flórez
- Department of Microbiology and Chemistry of Dairy Products, Instituto de Productos Lácteos de Asturias (IPLA-CSIC), Paseo Río Linares s/n, 33300, Villaviciosa, Asturias, Spain
| | - Zbigniew Czarnecki
- Department of Fermentation and Biosynthesis, Institute of Food Technology of Plant Origin, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624, Poznań, Poland
| | - Baltasar Mayo
- Department of Microbiology and Chemistry of Dairy Products, Instituto de Productos Lácteos de Asturias (IPLA-CSIC), Paseo Río Linares s/n, 33300, Villaviciosa, Asturias, Spain
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13
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Pascoal A, Anjos O, Feás X, Oliveira JM, Estevinho LM. Impact of fining agents on the volatile composition of sparkling mead. JOURNAL OF THE INSTITUTE OF BREWING 2018. [DOI: 10.1002/jib.549] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Ananias Pascoal
- CIMO-Mountain Research Center, Department of Biology and Biotechnology, Agricultural College of Bragança; Polytechnic Institute of Bragança; Campus Santa Apolónia E 5301-855 Bragança Portugal
| | - Ofélia Anjos
- Polytechnic Institute of Castelo Branco; 6000-084 Castelo Branco Portugal
- Center for Forest Studies; Institute of Agronomy, Universidade Lisboa; 1349-017 Lisbon Portugal
| | - Xesús Feás
- Academy of Veterinary Sciences of Galicia; Edificio EGAP; Rúa Madrid, no. 2-4 15707 Santiago de Compostela (A Coruña) Spain
| | - José M. Oliveira
- CEB - Centre of Biological Engineering; University of Minho; 4710-057 Braga Portugal
| | - Letícia M. Estevinho
- Agricultural College of Bragança, Polytechnic Institute of Bragança; Campus Santa Apolónia E; 5301-855 Bragança Portugal
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14
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Influence of acerola pulp concentration on mead production by Saccharomyces cerevisiae AWRI 796. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.07.009] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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15
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Characteristics of Biologically Active Compounds in Cornelian Cherry Meads. Molecules 2018; 23:molecules23082024. [PMID: 30110900 PMCID: PMC6222799 DOI: 10.3390/molecules23082024] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2018] [Revised: 08/07/2018] [Accepted: 08/12/2018] [Indexed: 11/17/2022] Open
Abstract
In this study, we investigated the effect of Cornelian cherry cultivars differing in fruit color ("Yantaryi"-yellow fruits, "Koralovyi"-coral fruits, "Podolski"-red fruits) on physicochemical characteristics, antioxidative properties, and contents of iridoids and polyphenols in meads with the addition of juices made of their fruits. "Trójniak" type meads (1:2 honey to water volume) were manufactured from multifloral honey, to which Cornelian cherry fruit juice was added before fermentation. Concentrations of individual iridoids and polyphenols were determined using HPLC analysis with a thermostat refractometric detector, model RID-10A. The total polyphenol content was determined based on testing with Folin⁻Ciocalteu (F-C) reagent, whereas the antioxidative properties were determined using DPPH• (2,2-Diphenyl-2-picryl-hydrazyl), ABTS•⁺ (2,2'-Azino-bis(3-ethylbenzo-thiazoline-6-sulfonic acid), and FRAP (ferric reducing antioxidant power) assays. Cultivar of Cornelian cherry fruits influenced both the antioxidative properties and the concentrations of polyphenols and iridoids. The highest concentration of total polyphenols (F-C), accounting for 898.7 mg gallic acid (GAE)/L, was determined in the mead with juice made of red fruits; this mead was also characterized by the strongest antioxidative capabilities measured with ABTS•⁺ and FRAP assays. Among the iridoids determined in the Cornelian cherry meads, loganic acid was found to prevail and its highest concentration, reaching 77.8 mg loganic acid (LA)/L mead, was determined in the mead with the coral-fruit juice. Study results indicate that Cornelian cherry meads have a high content of biologically active iridoids and phenolic acids which display valuable antioxidative properties.
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16
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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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Gaglio R, Alfonzo A, Francesca N, Corona O, Di Gerlando R, Columba P, Moschetti G. Production of the Sicilian distillate “ Spiritu re fascitrari ” from honey by-products: An interesting source of yeast diversity. Int J Food Microbiol 2017; 261:62-72. [DOI: 10.1016/j.ijfoodmicro.2017.09.004] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2017] [Revised: 08/08/2017] [Accepted: 09/08/2017] [Indexed: 10/18/2022]
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Pascoal A, Oliveira J, Pereira A, Féas X, Anjos O, Estevinho LM. Influence of fining agents on the sensorial characteristics and volatile composition of mead. JOURNAL OF THE INSTITUTE OF BREWING 2017. [DOI: 10.1002/jib.445] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Ananias Pascoal
- Agricultural College of Bragança; Polytechnic Institute of Bragança; Campus Santa Apolónia E 5301-855 Bragança Portugal
- CIMO-Mountain Research Center, Department of Biology and Biotechnology; Agricultural College of Bragança, Polytechnic Institute of Bragança; Campus Santa Apolónia E 5301-855 Bragança Portugal
| | - J.M. Oliveira
- Centre of Biological Engineering; University of Minho; 4710-057 Braga Portugal
| | - A.P. Pereira
- Agricultural College of Bragança; Polytechnic Institute of Bragança; Campus Santa Apolónia E 5301-855 Bragança Portugal
- CIMO-Mountain Research Center, Department of Biology and Biotechnology; Agricultural College of Bragança, Polytechnic Institute of Bragança; Campus Santa Apolónia E 5301-855 Bragança Portugal
| | - Xésus Féas
- Academy of Veterinary Sciences of Galicia, Edificio EGAP; Rúa Madrid, no. 2-4 15707 Santiago de Compostela (A Coruña) Spain
| | - Ofélia Anjos
- Polytechnic Institute of Castelo Branco; 6000-084 Castelo Branco Portugal
- Center for Forest Studies, Institute of Agronomy; Universidade Lisboa; 1349-017 Lisbon Portugal
| | - Leticia M. Estevinho
- Agricultural College of Bragança; Polytechnic Institute of Bragança; Campus Santa Apolónia E 5301-855 Bragança Portugal
- Centre of Molecular and Environmental Biology; University of Minho; Campus de Gualtar 4710-057 Braga Portugal
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Sroka P, Satora P, Tarko T, Duda-Chodak A. The influence of yeast immobilization on selected parameters of young meads. JOURNAL OF THE INSTITUTE OF BREWING 2017. [DOI: 10.1002/jib.409] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Paweł Sroka
- Department of Fermentation Technology and Technical Microbiology; University of Agriculture in Krakow; ul. Balicka 122 30-149 Kraków Poland
| | - Paweł Satora
- Department of Fermentation Technology and Technical Microbiology; University of Agriculture in Krakow; ul. Balicka 122 30-149 Kraków Poland
| | - Tomasz Tarko
- Department of Fermentation Technology and Technical Microbiology; University of Agriculture in Krakow; ul. Balicka 122 30-149 Kraków Poland
| | - Aleksandra Duda-Chodak
- Department of Fermentation Technology and Technical Microbiology; University of Agriculture in Krakow; ul. Balicka 122 30-149 Kraków Poland
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Śliwińska M, Wiśniewska P, Dymerski T, Wardencki W, Namieśnik J. Authenticity Assessment of the “Onisiówka” Nalewka Liqueurs Using Two-Dimensional Gas Chromatography and Sensory Evaluation. FOOD ANAL METHOD 2016. [DOI: 10.1007/s12161-016-0723-z] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Bleve G, Tufariello M, Vetrano C, Mita G, Grieco F. Simultaneous Alcoholic and Malolactic Fermentations by Saccharomyces cerevisiae and Oenococcus oeni Cells Co-immobilized in Alginate Beads. Front Microbiol 2016; 7:943. [PMID: 27379072 PMCID: PMC4906054 DOI: 10.3389/fmicb.2016.00943] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2016] [Accepted: 06/01/2016] [Indexed: 11/13/2022] Open
Abstract
Malolactic fermentation (MLF) usually takes place after the end of alcoholic fermentation (AF). However, the inoculation of lactic acid bacteria together with yeast starter cultures is a promising system to enhance the quality and safety of wine. In recent years, the use of immobilized cell systems has been investigated, with interesting results, for the production of different fermented foods and beverages. In this study we have carried out the simultaneous immobilization of Saccharomyces cerevisiae and Oenococcus oeni in alginate beads and used them in microvinifications tests to produce Negroamaro wine. The process was monitored by chemical and sensorial analyses and dominance of starters and cell leaking from beads were also checked. Co-immobilization of S. cerevisiae and O. oeni allowed to perform an efficient fermentation process, producing low volatile acidity levels and ethanol and glycerol concentrations comparable with those obtained by cell sequential inoculum and co-inoculum of yeast and bacteria cells in free form. More importantly, co-immobilization strategy produced a significant decrease of the time requested to complete AF and MLF. The immobilized cells could be efficiently reused for the wine fermentation at least three times without any apparent loss of cell metabolic activities. This integrated biocatalytic system is able to perform simultaneously AF and MLF, producing wines similar in organoleptic traits in comparison with wines fermented following traditional sequential AF and MLF with free cell starters. The immobilized-cell system, that we here describe for the first time in our knowledge, offers many advantages over conventional free cell fermentations, including: (i) elimination of non-productive cell growth phases; (ii) feasibility of continuous processing; (iii) re-use of the biocatalyst.
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Affiliation(s)
- Gianluca Bleve
- Unità Operativa di Lecce, Consiglio Nazionale delle Ricerche - Istituto di Scienze delle Produzioni Alimentari Lecce, Italy
| | - Maria Tufariello
- Unità Operativa di Lecce, Consiglio Nazionale delle Ricerche - Istituto di Scienze delle Produzioni Alimentari Lecce, Italy
| | - Cosimo Vetrano
- Unità Operativa di Lecce, Consiglio Nazionale delle Ricerche - Istituto di Scienze delle Produzioni Alimentari Lecce, Italy
| | - Giovanni Mita
- Unità Operativa di Lecce, Consiglio Nazionale delle Ricerche - Istituto di Scienze delle Produzioni Alimentari Lecce, Italy
| | - Francesco Grieco
- Unità Operativa di Lecce, Consiglio Nazionale delle Ricerche - Istituto di Scienze delle Produzioni Alimentari Lecce, Italy
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Pereira AP, Mendes-Ferreira A, Estevinho LM, Mendes-Faia A. Improvement of mead fermentation by honey-must supplementation. JOURNAL OF THE INSTITUTE OF BREWING 2015. [DOI: 10.1002/jib.239] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Ana Paula Pereira
- IBB-CGB; University of Trás-os-Montes and Alto Douro; Vila Real Portugal
- CIMO; Instituto Politécnico de Bragança; Bragança Portugal
| | - Ana Mendes-Ferreira
- IBB-CGB; University of Trás-os-Montes and Alto Douro; Vila Real Portugal
- University of Trás-os-Montes and Alto Douro; Vila Real Portugal
- BioISI, Biosystems and Integrative Sciences Institute; FCUL; Lisboa Portugal
| | | | - Arlete Mendes-Faia
- IBB-CGB; University of Trás-os-Montes and Alto Douro; Vila Real Portugal
- University of Trás-os-Montes and Alto Douro; 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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