Fermentation,
Journal Year:
2025,
Volume and Issue:
11(5), P. 234 - 234
Published: April 22, 2025
In
recent
years,
consumer
demand
has
been
increasingly
oriented
to
fermented
foods
and/or
beverages
with
functional
properties.
The
beverage
industry
focused
on
producing
a
product
that
combines
peculiar
aromatic
taste
healthy
Today’s
consumers
are
trying
reduce
alcohol,
gluten,
sugar,
and
carbohydrates
in
beer
wine
without
reducing
their
native
taste.
Wine
among
the
world’s
most
consumed
beverages,
several
studies
confirm
could
be
associated
beneficial
properties
for
human
health.
All
derive
both
from
fermentation
process
also
characteristics
of
raw
materials
used
two
beverages.
This
review
was
conducted
highlight
importance
fermentative
microorganisms
relationship
foods,
underlining
involvement
Frontiers in Microbiology,
Journal Year:
2022,
Volume and Issue:
13
Published: July 28, 2022
In
industrial
settings
and
processes,
yeasts
may
face
multiple
adverse
environmental
conditions.
These
include
exposure
to
non-optimal
temperatures
or
pH,
osmotic
stress,
deleterious
concentrations
of
diverse
inhibitory
compounds.
toxic
chemicals
result
from
the
desired
accumulation
added-value
bio-products,
yeast
metabolism,
be
present
derive
pre-treatment
feedstocks,
as
in
lignocellulosic
biomass
hydrolysates.
Adaptation
tolerance
industrially
relevant
stress
factors
involve
highly
complex
coordinated
molecular
mechanisms
occurring
cell
with
repercussions
on
performance
economy
bioprocesses,
microbiological
stability
conservation
foods,
beverages,
other
goods.
To
sense,
survive,
adapt
different
stresses,
rely
a
network
signaling
pathways
modulate
global
transcriptional
response
elicit
changes
cell.
cooperate
tightly
regulate
composition,
organization
biophysical
properties
wall.
The
intricacy
underlying
regulatory
networks
reflects
major
role
wall
first
line
defense
against
wide
range
stresses.
However,
involvement
adaptation
stresses
biotechnological
relevance
has
not
received
deserved
attention.
This
article
provides
an
overview
involved
fine-tuning
physicochemical
during
Saccharomyces
cerevisiae
their
implication
tolerance.
available
information
for
non-conventional
species
is
also
included.
non-
have
recently
been
focus
very
active
research
better
explore
control
potential
envisaging
transition
sustainable
circular
bioeconomy.
Food Chemistry,
Journal Year:
2024,
Volume and Issue:
452, P. 139480 - 139480
Published: April 25, 2024
This
study
aimed
to
investigate
the
correlation
between
composition
of
volatile
compounds,
consumer
acceptance,
and
drivers
(dis)liking
Protaetia
brevitarsis
larvae
fermented
using
lactic
acid
bacteria
yeast.
Volatile
compounds
were
analyzed
HS-SPME-Arrow-GC-MS,
a
sensory
evaluation
was
conducted
with
72
consumers.
A
total
113
detected,
principal
component
analysis
indicated
that
samples
could
be
divided
into
three
groups.
The
calculated
relative
odor
activity
values
(ROAV)
revealed
presence
27
(ROAV
>1).
high
ROAV
predominantly
found
during
yeast
fermentation.
results
strong
low
levels
off-odor
intensity
liking,
emphasizing
profile
had
more
direct
association
acceptance
than
intensity.
These
findings
suggest
fermentation
which
positively
influences
is
appropriate
for
larvae.
Macromol—A Journal of Macromolecular Research,
Journal Year:
2025,
Volume and Issue:
5(1), P. 7 - 7
Published: Feb. 6, 2025
The
present
study
examines
the
effect
of
low-temperature
thermal
treatment
before
drying,
through
storage
at
−10
°C
and
4
for
72
h,
respectively,
on
physicochemical
microbiological
properties
spray-dried
kefir
powder.
Furthermore,
with
intention
improving
rheological
behavior
reconstituted
product,
texture
modifiers
were
employed
including
milk
proteins
(milk
proteins,
sodium
caseinates,
whey
protein
concentrates)
carrageenan.
According
to
results,
kefir,
prior
resulted
an
increased
moisture
content
yellowness
powder
samples,
a
simultaneous
drop
whiteness
index
increase
particle
size
in
both
samples.
sample
exhibited
decreased
pH
values
acidity
while
it
also
improved
post
drying
population
survival
lactobacilli
yeasts.
evident
pseudoplastic
behavior,
which,
low
shear
rates,
yielded
viscosity
very
close
those
fresh
control
kefir.
Addition
absence
and/or
presence
carrageenan,
highest
products.
Milk
combined
carrageenan
similar
apparent
control.
Fermentation,
Journal Year:
2023,
Volume and Issue:
9(5), P. 477 - 477
Published: May 16, 2023
Fermentation
technology
has
a
long
history
and
low-temperature
fermentation
now
become
the
focus
of
research.
This
paper
reviews
mechanism
application
optimization
relevant
strains.
Low-temperature
leads
to
differential
expression
growth
in
metabolism
genes
(PSD1,
OPI3,
ERG3,
LCB3
NTH1).
can
be
applied
foods
various
advantages,
such
as
increasing
changes
volatile
flavor
compounds
other
corresponding
metabolic
substances
strain,
inhibited
spurious
bacteria.
The
run
lies
strain
optimization,
which
is
protect
optimize
strains
through
variety
methods.
greatly
improve
product
quality.
At
present,
most
effective
methods
promote
are
gene
knockout
probiotic
microencapsulation.
Grain & Oil Science and Technology,
Journal Year:
2024,
Volume and Issue:
7(2), P. 124 - 132
Published: March 11, 2024
Sourdough
is
often
considered
a
healthy
choice
and
quality
improver
for
use
in
cereal
production
due
to
its
unique
microbial
composition
fermentation
properties.
During
sourdough
of
cereals,
biotransformation
nutrients
occurs,
resulting
notable
changes
proteins,
carbohydrates,
fats,
vitamins,
minerals.
Each
nutrient
undergoes
specific
transformations,
providing
various
advantages
human
health.
Proteins
undergo
hydrolysis
produce
small
molecular
weight
peptides
amino
acids
that
are
more
easily
digested
absorbed
by
the
body.
Carbohydrates
break
down
improve
digestibility
absorption
cereals
lower
glycemic
index.
Fatty
experience
oxidation
new
substances
with
health
benefits.
Additionally,
application
can
enhance
texture,
flavor,
nutritional
value
foods
while
also
extending
their
shelf
life
improving
food
safety.
In
conclusion,
has
broad
range
applications
processing.
Further
research
encouraged
investigate
mechanisms
processes
develop
even
nutritious,
healthy,
flavorful
cereal-based
foods.
Sourdough,
capabilities,
enhances
qualities
benefits
Nutrients
transformed
during
fermentation,
increasing
absorption.
improves
flavor
The
versatile
process
widely
used
foods,
inspiring
further
into
innovative,
nutritious
delicious
Heliyon,
Journal Year:
2024,
Volume and Issue:
10(2), P. e24505 - e24505
Published: Jan. 1, 2024
The
last
decade
has
seen
increased
consumer
demand
for
zero
and
low-alcohol
beverages.
Cold-contact
fermentation
(CCF)
in
combination
with
non-Saccharomyces
can
be
an
effective
method
producing
fruit
beverages
desirable
qualities.
Thus,
the
aim
of
this
study
was
to
develop
a
CCF
process
produce
marula
beer
using
selected
yeasts.
effect
temperature
(°C),
time
(h)
on
alcohol
(%
v/v),
pH,
total
titratable
acidity
(LAE/mL)
specific
gravity
(SG)
evaluated
response
surface
methodology.
Sterile
juice
inoculated
Metschnikowia
pulcherrima,
Pichia
fermentans,
or
kluyveri
respectively.
Higher
final
SG
values
were
observed
temperatures
between
8
°C
15
°C.
Above
°C,
decreased
increase
time.
Fermentation
at
below
10
produced
(0.00–0.20
%
v/v)
attenuation
rate
above
80
%.
This
confirmed
by
significance
quadratic
models
(p
≤
0.01),
=
0.00)
three
Overall,
P.
lowest
levels,
followed
M.
pulcherrima
that
cold-contact
yeasts
biological
line
emerging
