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de Souza HF, Monteiro GF, Di Próspero Gonçalves VD, Dos Santos JV, de Oliveira ACD, Pereira KN, Carosia MF, de Carvalho MV, Brandi IV, Kamimura ES. Evaluation of sensory acceptance, purchase intention and color parameters of potentially probiotic mead with Saccharomyces boulardii. Food Sci Biotechnol 2024; 33:1651-1659. [PMID: 38623422 PMCID: PMC11016025 DOI: 10.1007/s10068-023-01459-y] [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: 05/10/2023] [Revised: 09/18/2023] [Accepted: 10/10/2023] [Indexed: 04/17/2024] Open
Abstract
Mead is a fermented alcoholic beverage produced by yeast action on a diluted solution of honey. In this study, for the first time, sensory acceptance, purchase intention and color parameters of potentially probiotic mead with Saccharomyces boulardii were evaluated. The mead with S. boulardii presented yeast counts higher than 106 CFU/mL, being considered potentially probiotic, and tended to be yellow in color. About 160 tasters participated in the sensory evaluation, and 69.38% knew mead, but only 35.62% had tried the beverage. In terms of acceptance, the mead were within the acceptable range (above 5), and F2 (with initial soluble solids of 30° Brix and S. boulardii concentration of 0.030 g/L) was the most accepted, with an overall average of 7.63 ± 1.42 on the nine-point hedonic scale. In addition, F2 presented the highest purchase intention. In conclusion, the mead showed a tendency towards the color yellow and good sensory acceptance.
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Affiliation(s)
- Handray Fernandes de Souza
- Department of Food Engineering, School of Animal Science and Food Engineering, Universidade de São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga, São Paulo 13635-900 Brazil
| | - Giovana Felicio Monteiro
- Department of Food Engineering, School of Animal Science and Food Engineering, Universidade de São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga, São Paulo 13635-900 Brazil
| | - Victor Dédalo Di Próspero Gonçalves
- Department of Food Engineering, School of Animal Science and Food Engineering, Universidade de São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga, São Paulo 13635-900 Brazil
| | - João Vitor Dos Santos
- Department of Food Engineering, School of Animal Science and Food Engineering, Universidade de São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga, São Paulo 13635-900 Brazil
| | - Amanda Cristina Dias de Oliveira
- Department of Food Engineering, School of Animal Science and Food Engineering, Universidade de São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga, São Paulo 13635-900 Brazil
| | - Karina Nascimento Pereira
- Department of Food Engineering, School of Animal Science and Food Engineering, Universidade de São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga, São Paulo 13635-900 Brazil
| | - Mariana Fronja Carosia
- Department of Food Engineering, School of Animal Science and Food Engineering, Universidade de São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga, São Paulo 13635-900 Brazil
| | - Marina Vieira de Carvalho
- Department of Food Engineering, School of Animal Science and Food Engineering, Universidade de São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga, São Paulo 13635-900 Brazil
| | - Igor Viana Brandi
- Institute of Agricultural Sciences, Universidade Federal de Minas Gerais, Av. Universitária, 1000, Montes Claros, Minas Gerais 39404-547 Brazil
| | - Eliana Setsuko Kamimura
- Department of Food Engineering, School of Animal Science and Food Engineering, Universidade de São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga, São Paulo 13635-900 Brazil
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Cicha-Wojciechowicz D, Frank S, Steinhaus M, Majcher MA. Key Odorants Forming Aroma of Polish Mead: Influence of the Raw Material and Manufacturing Processes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:10548-10557. [PMID: 38670543 PMCID: PMC11082928 DOI: 10.1021/acs.jafc.4c01276] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/08/2024] [Revised: 04/09/2024] [Accepted: 04/10/2024] [Indexed: 04/28/2024]
Abstract
Mead was analyzed by using the concept of molecular sensory science for the identification of key odorants. A total of 29 odor-active compounds were identified in mead by using gas chromatography olfactometry (GCO). Flavor dilution (FD) factors of identified compounds ranged from 1 to 16,384, compounds with FD factors ≥32 were quantitated by using stable isotopically substituted odorants as internal standards or external standard method, and odor activity values (OAVs) were calculated. Fifteen compounds showed OAVs ≥1: aldehydes (2-phenylacetaldehyde, 3-(methylsulfanyl)propanal), 4-hydroxy-3-methoxybenzaldehyde), esters (ethyl 3-methylbutanoate, ethyl propanoate, ethyl octanoate), alcohols (2-phenylethan-1-ol, 3- and 2-methylbutan-1-ol, 3-(methylsulyfanyl)propan-1-ol), furanons (4-hydroxy-2,5-dimethylfuran-3(2H)-one, 3-hydroxy-4,5-dimethylfuran-2(5H)-one), acids (3- and 2-methylbutanoic acid, acetic acid), 1,1-diethoxyethane, and 4-methylphenol. 2-Phenylacetaldehyde (OAV, 3100) was suggested as the compound with the biggest influence on the aroma of mead, followed by 4-hydroxy-2,5-dimethylfuran-3(2H)-one (OAV, 1900), 3-(methylsulfanyl)propanal (OAV, 890), and 2-phenylethan-1-ol (OAV, 680). Quantitative olfactory profile analysis revealed strong honey, malty, and alcoholic impressions. Omission experiments revealed that 3-(methylsulfanyl)propanal, 2-phenylethan-1-ol, 4-hydroxy-2,5-dimethylfuran-3(2H)-one, ethyl propanoate, ethyl 3-methylbutanoate, 2-phenylacetaldehyde, 3- and 2-methylbutanoic acid, 3-hydroxy-4,5-dimethylfuran-2(5H)-one, and 4-hydroxy-3-methoxybenzaldehyde were the key odorants in the mead. Determining concentrations of key odorants in important production steps showed that the fermentation and maturation stages had the strongest effect on the formation of mead aroma.
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Affiliation(s)
- Daria Cicha-Wojciechowicz
- Faculty
of Food Science and Nutrition, Poznań
University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland
| | - Stephanie Frank
- Leibniz
Institute for Food Systems Biology at the Technical University of
Munich (Leibniz-LSB@TUM), Lise-Meitner-Straße 34, 85354 Freising, Germany
| | - Martin Steinhaus
- Leibniz
Institute for Food Systems Biology at the Technical University of
Munich (Leibniz-LSB@TUM), Lise-Meitner-Straße 34, 85354 Freising, Germany
| | - Małgorzata Anna Majcher
- Faculty
of Food Science and Nutrition, Poznań
University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland
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Avîrvarei AC, Pop CR, Mudura E, Ranga F, Hegheș SC, Gal E, Zhao H, Fărcaș AC, Chiș MS, Coldea TE. Contribution of Saccharomyces and Non- Saccharomyces Yeasts on the Volatile and Phenolic Profiles of Rosehip Mead. Antioxidants (Basel) 2023; 12:1457. [PMID: 37507995 PMCID: PMC10376122 DOI: 10.3390/antiox12071457] [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: 06/17/2023] [Revised: 07/08/2023] [Accepted: 07/17/2023] [Indexed: 07/30/2023] Open
Abstract
The resurgence of mead, a honey-based fermented beverage, is attributed to the increasing consumption of fermented foods and beverages, driven by its distinct flavors and perceived health benefits. This study investigates the influence of different yeast strains, namely Saccharomyces cerevisiae var. bayanus, and Torulaspora delbrueckii, on the volatile and phenolic compounds of these beverages. Analytical techniques, including HPLC-DAD and GS/MS, were employed to analyze the chemical composition of the beverages. ANOVA analysis of variance was conducted to assess differences in the volatile and phenolic compounds. The findings reveal that yeast selection significantly impacts the chemical profiles of the beverages. Saccharomyces cerevisiae fermentation preserves rosehip-specific flavonoids and phenolic acids. Sequential fermentation with Torulaspora delbrueckii demonstrated proficiency in generating esters, contributing to fruity and floral aromas in the beverages. This study investigates the importance of yeast selection in shaping the chemical composition of rosehip mead, providing insights into the distinct characteristics conferred by different yeast strains. By optimizing yeast selection and fermentation techniques, the overall quality and diversity of these beverages can be enhanced.
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Affiliation(s)
- Alexandra-Costina Avîrvarei
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
| | - Carmen Rodica Pop
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Elena Mudura
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
| | - Floricuța Ranga
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Simona-Codruța Hegheș
- Department of Drug Analysis, Faculty of Pharmacy, "Iuliu Hatieganu" University of Medicine and Pharmacy 6, Louis Pasteur Cluj-Napoca, 400349 Cluj-Napoca, Romania
| | - Emese Gal
- Faculty of Chemistry and Chemical Engineering, Babeș-Bolyai University, 11 Arany Janos Street, 400028 Cluj-Napoca, Romania
| | - Haifeng Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
- Research Institute for Food Nutrition and Human Health, Guangzhou 510640, China
| | - Anca Corina Fărcaș
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Maria Simona Chiș
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
| | - Teodora Emilia Coldea
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
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Prestianni R, Matraxia M, Naselli V, Pirrone A, Badalamenti N, Ingrassia M, Gaglio R, Settanni L, Columba P, Maggio A, Bruno M, Francesca N, Moschetti G, Alfonzo A. Use of sequentially inoculation of Saccharomyces cerevisiae and Hanseniaspora uvarum strains isolated from honey by-products to improve and stabilize the quality of mead produced in Sicily. Food Microbiol 2022; 107:104064. [DOI: 10.1016/j.fm.2022.104064] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2021] [Revised: 05/20/2022] [Accepted: 05/24/2022] [Indexed: 11/29/2022]
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5
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He Y, Wang X, Li P, Lv Y, Nan H, Wen L, Wang Z. Research Progress of Wine Aroma Components: A Critical Review. Food Chem 2022; 402:134491. [DOI: 10.1016/j.foodchem.2022.134491] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2022] [Revised: 09/23/2022] [Accepted: 09/29/2022] [Indexed: 11/25/2022]
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6
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Physicochemical properties, antioxidant activities and microbial communities of Ethiopian honey wine, Tej. Food Res Int 2022; 152:110765. [DOI: 10.1016/j.foodres.2021.110765] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2021] [Revised: 09/14/2021] [Accepted: 10/15/2021] [Indexed: 01/04/2023]
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Effect of Wort Boiling on Volatiles Formation and Sensory Properties of Mead. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27030710. [PMID: 35163970 PMCID: PMC8839148 DOI: 10.3390/molecules27030710] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/14/2021] [Revised: 12/27/2021] [Accepted: 01/11/2022] [Indexed: 11/17/2022]
Abstract
Mead is an alcoholic beverage based on bee honey, which can be prepared in different variations such as modified honey-water compositions, the addition of spices, and the use of different yeast strains. Moreover, the technological process of mead production such as the step of wort preparation (with or without boiling of wort before fermentation) can be modified. All these factors might have a significant impact on the formation of aroma-active compounds, and therefore, sensory acceptance by consumers. High vacuum distillation, using the so-called solvent assisted flavor evaporation (SAFE) technique, or headspace-solid phase microextraction (HS-SPME) were applied for the isolation of the odorants. A sensory profile was used to monitor the changes in the aroma of the mead samples. Twenty-eight aroma-active compounds were detected during aroma extract dilution analysis (AEDA) based on gas chromatography-olfactometry (GC-O) and were finally identified by gas chromatography-mass spectrometry (GC-MS) using authentic reference compounds, including methyl propanoate, methyl 3-(methylthio)propanoate, and methional, all of them were identified for the first time in mead. Compounds with high flavor dilution (FD) factors were quantitated via stable isotope dilution analysis (SIDA) and revealed ethyl acetate (16.4 mg/L) to be the most abundant volatile compound, increasing to 57 mg/L after wort boiling, followed by ethyl hexanoate (both 1.2 mg/L). Furthermore, key aroma compounds were esters such as ethyl hexanoate, ethyl octanoate, and ethyl 3-methylbutanoate. The sensory panel evaluated ethanolic, honey-like, clove-like, sweet, and fruity notes as the main aroma descriptors of mead. The significant change in sensory evaluation was noted in the sweet odor of the heat-treated mead.
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Villarreal P, Quintrel PA, Olivares-Muñoz S, Ruiz JJ, Nespolo RF, Cubillos FA. Identification of new ethanol-tolerant yeast strains with fermentation potential from central Patagonia. Yeast 2021; 39:128-140. [PMID: 34406697 DOI: 10.1002/yea.3662] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2021] [Revised: 08/09/2021] [Accepted: 08/13/2021] [Indexed: 11/11/2022] Open
Abstract
The quest for new wild yeasts has increasingly gained attention because of their potential ability to provide unique organoleptic characters to fermented beverages. In this sense, Patagonia offers a wide diversity of ethanol-tolerant yeasts and stands out as a bioprospecting alternative. This study characterized the genetic and phenotypic diversity of yeast isolates obtained from Central Chilean Patagonia and analyzed their fermentation potential under different fermentative conditions. We recovered 125 colonies from Nothofagus spp. bark samples belonging to five yeast species: Saccharomyces eubayanus, Saccharomyces uvarum, Lachancea cidri, Kregervanrija delftensis, and Hanseniaspora valbyensis. High-throughput microcultivation assays demonstrated the extensive phenotypic diversity among Patagonian isolates, where Saccharomyces spp and L. cidri isolates exhibited the most outstanding fitness scores across the conditions tested. Fermentation performance assays under wine, mead, and beer conditions demonstrated the specific potential of the different species for each particular beverage. Saccharomyces spp. were the only isolates able to ferment beer wort. Interestingly, we found that L. cidri is a novel candidate species to ferment wine and mead, exceeding the fermentation capacity of a commercial strain. Unlike commercial strains, we found that L. cidri does not require nutritional supplements for efficient mead fermentation. In addition, L. cidri produces succinic and acetic acids, providing a distinct profile to the final fermented product. This work demonstrates the importance of bioprospecting efforts in Patagonia to isolate novel wild yeast strains with extraordinary biotechnological potential for the fermentation industry.
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Affiliation(s)
- Pablo Villarreal
- Facultad de Química y Biología, Departamento de Biología, Universidad de Santiago de Chile, Santiago, Chile.,Millennium Institute for Integrative Biology (iBio), Santiago, Chile
| | - Pablo A Quintrel
- Facultad de Química y Biología, Departamento de Biología, Universidad de Santiago de Chile, Santiago, Chile.,Millennium Institute for Integrative Biology (iBio), Santiago, Chile
| | - Sebastián Olivares-Muñoz
- Facultad de Química y Biología, Departamento de Biología, Universidad de Santiago de Chile, Santiago, Chile.,Millennium Institute for Integrative Biology (iBio), Santiago, Chile
| | - José J Ruiz
- Millennium Institute for Integrative Biology (iBio), Santiago, Chile
| | - Roberto F Nespolo
- Millennium Institute for Integrative Biology (iBio), Santiago, Chile.,Instituto de Ciencias Ambientales y Evolutivas, Universidad Austral de Chile, Valdivia, Chile.,Center of Applied Ecology and Sustainability (CAPES), Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Francisco A Cubillos
- Facultad de Química y Biología, Departamento de Biología, Universidad de Santiago de Chile, Santiago, Chile.,Millennium Institute for Integrative Biology (iBio), Santiago, Chile
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Senn K, Cantu A, Heymann H. Characterizing the chemical and sensory profiles of traditional American meads. J Food Sci 2021; 86:1048-1057. [PMID: 33527386 DOI: 10.1111/1750-3841.15607] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2020] [Revised: 10/26/2020] [Accepted: 12/22/2020] [Indexed: 11/28/2022]
Abstract
The compositional and sensorial profiles of traditional American meads were determined using standard enological, volatile, and descriptive analyses. Forty-one commercial meads produced by 35 meaderies across 20 states were selected to encompass a broad product range. The meads were analyzed for ethanol content, residual sugar, pH, titratable acidity, acetic acid, and free and total sulfur dioxide. Forty-three volatile compounds (alcohols, esters, acids, terpenes, aldehydes, aromatic hydrocarbons, etc.) were tentatively identified using a nontargeted HS-SPME-GC-MS method. Ethyl octanoate, phenylethyl alcohol, ethyl decanoate, and ethyl acetate were the most relatively abundant volatile compounds across the sample set. A trained panel (n = 11) evaluated each mead using descriptive analysis and the chemical and sensory analyses were compared. Acidity, sweetness, and cloying and viscous mouthfeel sensations, and alcoholic heat were the most influential sensory attributes and were driven by titratable acidity, residual sugar, and ethanol content, respectively. Ethyl octanoate and ethyl decanoate were correlated with manure aroma, phenylethyl alcohol with yeast and green aromas, and ethyl acetate with citrus, solvent, and green olive aromas. This research further elucidates the empirical relationship between the chemical composition and sensory profiles of commercial meads. PRACTICAL APPLICATION: This work provides the mead industry with further understanding of the compositional drivers of the sensory profiles of commercial meads and demonstrates product categories (dry, semi-sweet, sweet) do not necessarily indicate compositional or sensory attributes.
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Affiliation(s)
- Kaylie Senn
- Department of Food Science and Technology, University of California, One Shields Ave, Davis, California, 95616, USA
| | - Annegret Cantu
- Department of Food Science and Technology, University of California, One Shields Ave, Davis, California, 95616, USA
| | - Hildegarde Heymann
- Department of Viticulture and Enology, University of California, One Shields Ave, Davis, California, 95616, USA
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10
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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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11
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Kokkinomagoulos E, Nikolaou A, Kourkoutas Y, Kandylis P. Evaluation of Yeast Strains for Pomegranate Alcoholic Beverage Production: Effect on Physicochemical Characteristics, Antioxidant Activity, and Aroma Compounds. Microorganisms 2020; 8:microorganisms8101583. [PMID: 33066576 PMCID: PMC7602208 DOI: 10.3390/microorganisms8101583] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2020] [Revised: 10/09/2020] [Accepted: 10/13/2020] [Indexed: 12/18/2022] Open
Abstract
In the present study, three commercial yeasts (for wine, beer, and cider) were evaluated for the production of pomegranate alcoholic beverage (PAB) from a juice of Wonderful variety. The physicochemical characteristics, antioxidant activity, and aromatic profiles of PABs were investigated before and after fermentation, while the effect of yeast strain and fermentation temperature (15 and 25 °C) was also evaluated. The PABs contained ethanol in the ranges of 5.6–7.0% v/v, in combination with glycerol (2.65–6.05 g L−1), and low volatile acidity. Total flavonoid content, total phenolic content, free radical-scavenging activity, and total monomeric anthocyanin content appeared to decrease after fermentation, possibly due to hydrolysis, oxidation, and other reactions. In general, PABs retained 81–91% of free radical-scavenging activity, 29–41% of phenolics, 24–55% of flavonoids, and 66–75% of anthocyanins. The use of different yeast affected mainly flavonoids and anthocyanins, and yeast strain M02 resulted in the highest values after fermentation. In PABs, 30 different volatile compounds were identified, specifically 15 esters, 4 organic acids, 8 alcohols, and 3 terpenes. The principal component analysis showed that the fermentation temperature affected significantly volatile composition, whereas, among the yeasts, WB06 is the one that seems to differentiate. The findings of this study show that the selection of the appropriate yeast and fermentation temperature is very crucial and affects the characteristics of the final product.
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Affiliation(s)
- Evangelos Kokkinomagoulos
- Laboratory of Oenology and Alcoholic Beverages, Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, P.O. Box 235, 54124 Thessaloniki, Greece;
| | - Anastasios Nikolaou
- Laboratory of Applied Microbiology & Biotechnology, Department of Molecular Biology & Genetics, Democritus University of Thrace, GR-68100 Alexandroupolis, Greece; (A.N.); (Y.K.)
| | - Yiannis Kourkoutas
- Laboratory of Applied Microbiology & Biotechnology, Department of Molecular Biology & Genetics, Democritus University of Thrace, GR-68100 Alexandroupolis, Greece; (A.N.); (Y.K.)
| | - Panagiotis Kandylis
- Laboratory of Oenology and Alcoholic Beverages, Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, P.O. Box 235, 54124 Thessaloniki, Greece;
- Correspondence: or ; Tel.: +30-2310-991-678
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12
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Estevinho LM, Combarros-Fuertes P, Paula VB. Recent Advances in Applied Microbiology: Editorial. Microorganisms 2020; 8:microorganisms8091364. [PMID: 32906582 PMCID: PMC7564941 DOI: 10.3390/microorganisms8091364] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2020] [Revised: 09/01/2020] [Accepted: 09/01/2020] [Indexed: 01/11/2023] Open
Abstract
The importance of microbiology has grown exponentially since the development of genomics, transcriptomics, and proteomics, making it possible to clarify microbial biogeochemical processes and their interactions with macroorganisms in both health and disease. Particular attention is being payed to applied microbiology, a discipline that deals with the application of microorganisms to specific endeavors, whose economic value is expected to exceed USD 675.2 billion by 2024. In the Special Issue "Recent Advances in Applied Microbiology", twenty-four papers were published (four reviews and twenty original research papers), covering a wide range of subjects within applied microbiology, including: microbial pathogenesis, the health-promoting properties of microorganisms and their by-products, food conservation, the production of alcoholic beverages, bioremediation and the application of microbiology to several industrial processes.
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Affiliation(s)
- Letícia M. Estevinho
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, 5300-252 Bragança, Portugal;
- Correspondence: ; Tel.: +351-273303342
| | - Patrícia Combarros-Fuertes
- Department of Food Hygiene and Technology, Faculty of Veterinary Science, University of León, Campus de Vegazana, 24071 León, Spain;
| | - Vanessa Branco Paula
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, 5300-252 Bragança, Portugal;
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13
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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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Lopes ACA, Costa R, Andrade RP, Lima LMZ, Santiago WD, das Graças Cardoso M, Duarte WF. Impact of Saccharomyces cerevisiae single inoculum and mixed inoculum with Meyerozyma caribbica on the quality of mead. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03563-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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