THE BIOLOGICAL VALUE OF FERMENTED PLANT-BASED FOOD PRODUCTS DOI Open Access

Irina Aleksandrovna Machneva

Fruit growing and viticulture of South Russia, Journal Year: 2024, Volume and Issue: 3(87), P. 154 - 192

Published: March 24, 2024

Currently, the consumption of fermented foods has turned from a relic previous years into massive trend, due to new reliable data on their value for health, primarily, growing role in improving functioning digestive organs. The article provides an overview modern assortment plant-based food products, process which fermentation is used biochemical effects processed substrate with participation microorganisms. It noted that quality finished product undergoing depends type plant raw materials, origin and nature microorganisms, as well application possible technological modes affect fermentable medium. In close connection numerical factors, scientific research being developed order increase or preserve biological products. main part reflects global experience production soft beverages based have become effective substitute dairy drinks – source strong allergen, phenomena increased current post-pandemic period life lactose. Regarding review range alcoholic beverages, large was reducing content ethyl alcohol, negatively affects human when manufacturing technology enzymatic agent non-accharomycetes. An assessment given properties group products obtained by vegetables, fruits berries, been consumed since ancient times gained popularity renewed vigor its naturalness ease preparation. latter, high polyphenols, are inhibitors growth metabolism less technologically advanced enzyme substrate. solution lies, all types discussed article, selection microflora. Attention paid promising bio-technological direction use preparations processing berries split complex biocomplexes easily digestible forms. work this area scientists NCFSCHVW reflected. Key words: FERMENTATION, PLANT RAW MATERIALS, PROBIOTICS, PREBIOTICS, HUMAN HEALTH

Language: Английский

Optimization of a Craft Ale-type beer enriched with Cañihua Malt (Chenopodium pallidicaule) and Banana Passionfruit Juice (Passiflora tripartita var. Mollisima) DOI Creative Commons
Luz María Paucar‐Menacho, Rebeca Salvador‐Reyes, Williams Esteward Castillo Martínez

et al.

Heliyon, Journal Year: 2025, Volume and Issue: 11(4), P. e42610 - e42610

Published: Feb. 1, 2025

The global expansion of the craft beer market has driven incorporation native ingredients to enhance sensory and nutritional profiles beer. This study focused on optimizing a Ale-type enriched with Cañihua Malt (CM) Banana Passionfruit Juice (BPJ) using D-optimal experimental design. aim was evaluate how varying concentrations these (CM: 15–25%, BPJ: 5–15%) influence physicochemical, technological, attributes Results demonstrated that malting process significantly improved composition cañihua, increasing fiber content (23.32 g/100 g), phenolic compounds (141.13 mg GAE/100 GABA (229.48 mg/100 antioxidant capacity (1975.41 μmol TE/g dw). These enhancements positively affected physicochemical properties beer, especially foam stability body. addition BPJ modified characteristics particularly by reducing pH acidity. Sensory analysis showed high consumer acceptance, positive evaluations for aroma, appearance, body, in samples containing moderate levels CM (15–16%) (5–10%). Optimization desirability function identified ideal 24%–25% 5% BPJ, achieving balance critical parameters such as stability, density, pH, bitterness. findings underscore potential combine develop distinctive enhanced benefits.

Language: Английский

Citations

0
Physiological and fermentative performance of non-Saccharomyces yeasts isolated from kombucha for beer production DOI

Hygor Lendell Silva de Souza,

Domingos P.F. Almeida, Alexandre Soares dos Santos

et al.

Food Science and Technology International, Journal Year: 2025, Volume and Issue: unknown

Published: Feb. 25, 2025

This study aimed to isolate, identify, and characterize kombucha yeasts for beer production. Nineteen were isolated, the species Brettanomyces bruxellensis, Galactomyces candidum, sp., Pichia kluyveri, Saccharomycodes ludwigii identified. The strains B. bruxellensis L652, P. kluyveri L472, L231, L431, L131, S. L331 present desired physiological properties production, including tolerance 6% ethanol, 100 mg/L of iso-α-acid flocculation capacity. It was selected wort fermentation at 10 °C 20 °C. Beers with different chemical characteristics produced when evaluated all strains. Minor carbohydrate residuals higher ethanol concentrations observed in beers fermented All non-Saccharomyces alcohol-free (<0.5%) At °C, only yeast L431 non-alcoholic (0.24%). L472 L652 reduced alcoholic content (0.6-1.4%), (2.45%). Relating acetic acid, presented (0.226 g/L 0.264 g/L, respectively) while showed highest concentration (0.936 g/L) demonstrating potential produce sour beers. These results indicate that evaluating strain according style is crucial.

Language: Английский

Citations

0
From Clay Pots to Commercial Crowns: Marula Beer as a Promising Exotic Beverage for the 21st Century DOI
Edwin Hlangwani, Bhekisisa C. Dlamini

Food and Humanity, Journal Year: 2025, Volume and Issue: unknown, P. 100535 - 100535

Published: Feb. 1, 2025

Language: Английский

Citations

0
Bioprospecting of Metschnikowia pulcherrima Strains, Isolated from a Vineyard Ecosystem, as Novel Starter Cultures for Craft Beer Production DOI Creative Commons

Julian Karaulli,

Nertil Xhaferaj,

Francesca Coppola

et al.

Fermentation, Journal Year: 2024, Volume and Issue: 10(10), P. 513 - 513

Published: Oct. 8, 2024

Several studies in recent years have shown that the use of non-Saccharomyces yeasts, used both single and mixed fermentations with Saccharomyces cerevisiae, can help produce craft beers distinctive compositional characteristics. The aim this study was to evaluate suitability three Metschnikowia pulcherrima strains, isolated from Albanian vineyards, for as starters brewing process. Because its specific enzymatic activities (protease, β-glucosidase, β-lyase) low production hydrogen sulfide, M. 62 selected a starter culture beer. Specifically, yeast sequential inoculation S. cerevisiae S0-4 an American IPA-style beer main volatile compounds produced during fermentation were evaluated. results show significant differences glycerol, isoamyl alcohol, acetate contents obtained by inoculum compared using starter. Therefore, these preliminary data support candidacy new

Language: Английский

Citations

1
Enhancing Flavor Complexity in Craft Beer: Sequential Inoculation with Indigenous Non-Saccharomyces and Commercial Saccharomyces Yeasts DOI Creative Commons
María Victoria Mestre,

Mercedes Fabiana Vargas Perucca,

Diego Bernardo Petrignani

et al.

Fermentation, Journal Year: 2024, Volume and Issue: 10(12), P. 657 - 657

Published: Dec. 19, 2024

The pursuit of unique flavors in craft beer has led to the exploration non-Saccharomyces (NS) yeasts. While Saccharomyces species dominate fermentation, NS yeasts offer flavor diversification. However, their lower fermentation efficiency and ethanol sensitivity limit use. This study evaluated 50 yeast strains from Argentina’s Cuyo wine region. Torulaspora delbrueckii was selected for sequential fermentations with cerevisiae due its promising fermentative physiological characteristics. Sequential inoculation resulted a significant increase fruity spicy aromas, particularly esters like isoamyl acetate, ethyl hexanoate, octanoate, as well terpenes limonene linalool. Sensory analysis revealed that beers produced T. were characterized by more complex aroma profile, increases fruity, floral, herbaceous notes. Additionally, strategy higher apparent attenuation compared pure indicating improved sugar utilization. These findings highlight potential enhance sensory Combining traditional creates distinctive flavors, expanding brewing possibilities. strategies viable approach harnessing benefits while ensuring fermentation. research demonstrates enrich experience drinking beer, paving way further innovation industry.

Language: Английский

Citations

1
THE BIOLOGICAL VALUE OF FERMENTED PLANT-BASED FOOD PRODUCTS DOI Open Access

Irina Aleksandrovna Machneva

Fruit growing and viticulture of South Russia, Journal Year: 2024, Volume and Issue: 3(87), P. 154 - 192

Published: March 24, 2024

Currently, the consumption of fermented foods has turned from a relic previous years into massive trend, due to new reliable data on their value for health, primarily, growing role in improving functioning digestive organs. The article provides an overview modern assortment plant-based food products, process which fermentation is used biochemical effects processed substrate with participation microorganisms. It noted that quality finished product undergoing depends type plant raw materials, origin and nature microorganisms, as well application possible technological modes affect fermentable medium. In close connection numerical factors, scientific research being developed order increase or preserve biological products. main part reflects global experience production soft beverages based have become effective substitute dairy drinks – source strong allergen, phenomena increased current post-pandemic period life lactose. Regarding review range alcoholic beverages, large was reducing content ethyl alcohol, negatively affects human when manufacturing technology enzymatic agent non-accharomycetes. An assessment given properties group products obtained by vegetables, fruits berries, been consumed since ancient times gained popularity renewed vigor its naturalness ease preparation. latter, high polyphenols, are inhibitors growth metabolism less technologically advanced enzyme substrate. solution lies, all types discussed article, selection microflora. Attention paid promising bio-technological direction use preparations processing berries split complex biocomplexes easily digestible forms. work this area scientists NCFSCHVW reflected. Key words: FERMENTATION, PLANT RAW MATERIALS, PROBIOTICS, PREBIOTICS, HUMAN HEALTH

Language: Английский

Citations

0