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Wang L, He M, Wu T, Yang K, Wang Y, Zhang Y, Gu Y, Deng K. Screening of the freeze‐drying protective agent for high‐quality milk beer yeast (
Kluyveromyces marxianus
) and optimization of freeze‐drying process conditions. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16016] [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]
Affiliation(s)
- Liang Wang
- School of Food and Biological Engineering Jiangsu University Zhenjiang P. R. China
| | - Mingying He
- School of Food and Biological Engineering Jiangsu University Zhenjiang P. R. China
| | - Tao Wu
- School of Food and Biological Engineering Jiangsu University Zhenjiang P. R. China
| | - Kangye Yang
- School of Food and Biological Engineering Jiangsu University Zhenjiang P. R. China
| | - Yulian Wang
- School of Food and Biological Engineering Jiangsu University Zhenjiang P. R. China
| | - Yi Zhang
- School of Food and Biological Engineering Jiangsu University Zhenjiang P. R. China
| | - Yachun Gu
- School of Food and Biological Engineering Jiangsu University Zhenjiang P. R. China
| | - Kaiwen Deng
- School of Food and Biological Engineering Jiangsu University Zhenjiang P. R. China
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Lawton MR, deRiancho DL, Alcaine SD. Lactose utilization by Brettanomyces claussenii expands potential for valorization of dairy by-products to functional beverages through fermentation. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2021.05.006] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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ALVES MDM, ROSA MDS, SANTOS PPAD, PAZ MFD, MORATO PN, FUZINATTO MM. Artisanal beer production and evaluation adding rice flakes and soursop pulp (Annona muricata L.). FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.36119] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Wang L, Gao E, Hu M, He Q, He Y, Zheng X. Comparative analysis of the fermentation performance of high‐quality milk beer strains (
Kluyveromyces marxianus
) and optimisation of medium formula for high‐density fermentation. INT J DAIRY TECHNOL 2020. [DOI: 10.1111/1471-0307.12670] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Affiliation(s)
- Liang Wang
- School of Food and Biological Engineering Jiangsu University Xuefu Road 301 Zhenjiang 212013 Jiangsu China
| | - Enyan Gao
- School of Food and Biological Engineering Jiangsu University Xuefu Road 301 Zhenjiang 212013 Jiangsu China
| | - Man Hu
- School of Food and Biological Engineering Jiangsu University Xuefu Road 301 Zhenjiang 212013 Jiangsu China
| | - Qiang He
- Department of Civil and Environmental Engineering University of Tennessee 851 Neyland Drive 418 John D. Tickle Engineering Building Knoxville TN 37996 USA
| | - Yuting He
- School of Food and Biological Engineering Jiangsu University Xuefu Road 301 Zhenjiang 212013 Jiangsu China
| | - Xiaoyan Zheng
- School of Food and Biological Engineering Jiangsu University Xuefu Road 301 Zhenjiang 212013 Jiangsu China
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Wang L, He Y, Swanson CS, He Q, Mintah BK, Gao E, Zheng X, He M. Optimization of Medium Composition and Culture Conditions for Cell Multiplication of a High Quality Milk Beer Fermentation Yeast (<i>Kluyveromyces marxianus</i>). FOOD SCIENCE AND TECHNOLOGY RESEARCH 2020. [DOI: 10.3136/fstr.26.351] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Liang Wang
- School of Food and Biological Engineering, Jiangsu University
| | - Yuting He
- School of Food and Biological Engineering, Jiangsu University
| | | | - Qiang He
- Department of Civil and Environmental Engineering, University of Tennessee
| | | | - Enyan Gao
- School of Food and Biological Engineering, Jiangsu University
| | - Xiaoyan Zheng
- School of Food and Biological Engineering, Jiangsu University
| | - Mingying He
- School of Food and Biological Engineering, Jiangsu University
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Tofalo R, Fusco V, Böhnlein C, Kabisch J, Logrieco AF, Habermann D, Cho GS, Benomar N, Abriouel H, Schmidt-Heydt M, Neve H, Bockelmann W, Franz CMAP. The life and times of yeasts in traditional food fermentations. Crit Rev Food Sci Nutr 2019; 60:3103-3132. [PMID: 31656083 DOI: 10.1080/10408398.2019.1677553] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Abstract
Yeasts are eukaryotic microorganisms which have a long history in the biotechnology of food production, as they have been used since centuries in bread-making or in the production of alcoholic beverages such as wines or beers. Relative to this importance, a lot of research has been devoted to the study of yeasts involved in making these important products. The role of yeasts in other fermentations in association with other microorganisms - mainly lactic acid bacteria - has been relatively less studied, and often it is not clear if yeasts occurring in such fermentations are contaminants with no role in the fermentation, spoilage microorganisms or whether they actually serve a technological or functional purpose. Some knowledge is available for yeasts used as starter cultures in fermented raw sausages or in the production of acid curd cheeses. This review aimed to summarize the current knowledge on the taxonomy, the presence and potential functional or technological roles of yeasts in traditional fermented plant, dairy, fish and meat fermentations.
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Affiliation(s)
- Rosanna Tofalo
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Vincenzina Fusco
- Institute of Sciences of Food Production, National Research Council of Italy, Bari, Italy
| | - Christina Böhnlein
- Department of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany
| | - Jan Kabisch
- Department of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany
| | - Antonio F Logrieco
- Institute of Sciences of Food Production, National Research Council of Italy, Bari, Italy
| | - Diana Habermann
- Department of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany
| | - Gyu-Sung Cho
- Department of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany
| | - Nabil Benomar
- Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén, Jaén, Spain
| | - Hikmate Abriouel
- Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén, Jaén, Spain
| | - Markus Schmidt-Heydt
- Department of Safety and Quality of Fruit and Vegetables, Max Rubner-Institut, Karlsruhe, Germany
| | - Horst Neve
- Department of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany
| | - Wilhelm Bockelmann
- Department of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany
| | - Charles M A P Franz
- Department of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany
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