1
|
Use of red grape pulp, marc and must in the production of beer. Eur Food Res Technol 2023. [DOI: 10.1007/s00217-022-04195-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Abstract
AbstractThe aim of the paper was to determine the potential of using grape pulp, marc and must in the beer production process. Samples were fermented using non-Saccharomyces yeasts (Dekkera bruxellensis 3429, Metschnikowia pulcherrima MG970690), while Saccharomyces cerevisiae Safale US-05 was used as a control. Grape marc was obtained by pressing grape must. The grape marc, must and pulp were pasteurized and, together with wort, volumetrically introduced into fermentation flasks for fermentation. Mass changes taking place during the process were analyzed. Real extract, alcohol content, free amino nitrogen (FAN) content, titratable acidity, pH, color, organic acid profile and content of sugars were determined in obtained beers. The addition of grape marc, must and pulp increased the value of most of the tested parameters. It did not adversely affect the fermentation process. This offers the possibility of using grape marc, must and pulp in the brewing industry, even with the use of non-Saccharomyces yeast monocultures.
Collapse
|
2
|
Boeck T, Ispiryan L, Hoehnel A, Sahin AW, Coffey A, Zannini E, Arendt EK. Lentil-Based Yogurt Alternatives Fermented with Multifunctional Strains of Lactic Acid Bacteria—Techno-Functional, Microbiological, and Sensory Characteristics. Foods 2022; 11:foods11142013. [PMID: 35885256 PMCID: PMC9317967 DOI: 10.3390/foods11142013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2022] [Revised: 06/30/2022] [Accepted: 07/03/2022] [Indexed: 01/27/2023] Open
Abstract
A milk-alternative produced from lentil protein isolate was fermented with three multifunctional strains of lactic acid bacteria, Leuconostoc citreum TR116, Leuconostoc pseudomesenteroides MP070, and Lacticaseibacillus paracasei FST 6.1. As a control, a commercial starter culture containing Streptococcus thermophilus was used. The metabolic performance of these strains and the techno-functional properties of the resulting yogurt alternatives (YA) were studied. Microbial growth was evaluated by cell counts, acidification, and carbohydrate metabolization. The structure of the YA was investigated by textural and rheological analyses and confocal laser scanning microscopy (CLSM). Production of antifungal compounds, the influence of fermentation on the content of FODMAPs, and typical metabolites were analyzed, and a sensory analysis was performed. The results revealed an exponential microbial growth in the lentil base substrate supported by typical acidification, which indicates a suitable environment for the selected strains. The resulting YA showed a gel-like texture typical for non-stirred yogurts, and high water holding capacity. The tested strains produced much higher levels of antifungal phenolic compounds than the commercial control and are therefore promising candidates as adjunct cultures for shelf-life extension. The Leuconostoc strains produced mannitol from fructose and could thus be applied in sugar-reduced YA. Preliminary sensory analysis showed high acceptance for YA produced with Lacticaseibacillus paracasei FST 6.1, and a yogurt-like flavor not statistically different to that produced by the control. Overall, each tested strain possessed promising functionalities with great potential for application in fermented plant-based dairy-alternatives.
Collapse
Affiliation(s)
- Theresa Boeck
- School of Food and Nutritional Sciences, University College Cork, T12 K8AF Cork, Ireland; (T.B.); (L.I.); (A.H.); (A.W.S.); (E.K.A.)
| | - Lilit Ispiryan
- School of Food and Nutritional Sciences, University College Cork, T12 K8AF Cork, Ireland; (T.B.); (L.I.); (A.H.); (A.W.S.); (E.K.A.)
| | - Andrea Hoehnel
- School of Food and Nutritional Sciences, University College Cork, T12 K8AF Cork, Ireland; (T.B.); (L.I.); (A.H.); (A.W.S.); (E.K.A.)
| | - Aylin W. Sahin
- School of Food and Nutritional Sciences, University College Cork, T12 K8AF Cork, Ireland; (T.B.); (L.I.); (A.H.); (A.W.S.); (E.K.A.)
| | - Aidan Coffey
- Department of Biological Sciences, Munster Technological University, T12 P928 Cork, Ireland;
- APC Microbiome Ireland, University College Cork, T12 K8AF Cork, Ireland
| | - Emanuele Zannini
- School of Food and Nutritional Sciences, University College Cork, T12 K8AF Cork, Ireland; (T.B.); (L.I.); (A.H.); (A.W.S.); (E.K.A.)
- Correspondence:
| | - Elke K. Arendt
- School of Food and Nutritional Sciences, University College Cork, T12 K8AF Cork, Ireland; (T.B.); (L.I.); (A.H.); (A.W.S.); (E.K.A.)
- APC Microbiome Ireland, University College Cork, T12 K8AF Cork, Ireland
| |
Collapse
|
3
|
Ribeiro‐Filho N, Ayed C, Akepach P. The buffering capacity of single amino acids in brewing wort. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15924] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Normando Ribeiro‐Filho
- DSER/Centre for Agrarian Science Campus II Federal University of Paraiba Areia Paraiba Brazil
| | - Charfedinne Ayed
- Division of Food, Nutrition and Dietetics, School of Biosciences University of Nottingham Loughborough Leicestershire UK
| | - Patchaniya Akepach
- Department of Thai and International Culinary Art, International School of Tourism Suratthani Rajabhat University Tambon Bo Put, Amphoe Ko Samui Chang Wat Surat Thani 84320 Thailand
| |
Collapse
|
4
|
The effects and mechanisms of acids on the health of piglets and weaners – a review. ANNALS OF ANIMAL SCIENCE 2021. [DOI: 10.2478/aoas-2020-0088] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
Abstract
The rearing of piglets is the most difficult period in the pigs’ production because of their poorly developed digestive system and the low activity of digestive enzymes. Problems in nutrition and stress cause some disorders in the functioning of the digestive system leading to diarrhea and the mortality of piglets. Starting in 2006 in the EU, a total ban on antibiotics in their use as growth promoters was introduced. Since then, new and safe feed additives have been sought in order to replace antibiotics. Organic and inorganic acids as well as their salts were recognized as effective and safe additives. Due to their properties, they can improve feed palatability and digestibility, reduce the buffer capacity of feed, impact the development and functioning of the pig’s digestive system and improve the health and growth parameters. However, the effectiveness of acids is related to their qualitative and quantitative share in the feed additive. In this review, some strategies for using organic acids, their mixtures and also some new multi-component products will be discussed.
Collapse
|
5
|
Rice T, Sahin AW, Heitmann M, Lynch KM, Jacob F, Arendt EK, Coffey A. Application of mannitol producing Leuconostoc citreum TR116 to reduce sugar content of barley, oat and wheat malt-based worts. Food Microbiol 2020; 90:103464. [DOI: 10.1016/j.fm.2020.103464] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2019] [Revised: 01/01/2020] [Accepted: 02/18/2020] [Indexed: 11/28/2022]
|
6
|
Longtin M, Price RE, Mishra R, Breidt F. Modeling the buffer capacity of ingredients in salad dressing products. J Food Sci 2020; 85:910-917. [PMID: 32198767 DOI: 10.1111/1750-3841.15018] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2019] [Revised: 11/21/2019] [Accepted: 11/25/2019] [Indexed: 11/30/2022]
Abstract
The pH of most acid food products depends on undefined and complex buffering of ingredients but is critically important for regulatory purposes and food safety. Our objective was to define the buffer capacity (BC) of ingredients in salad dressing products. Ingredients of salad dressings were titrated individually and in combination using concentrations typical of dressing products. Titration curves from pH 2 to 12 were generated with sodium hydroxide and hydrochloric acid, which were then used to generate BC curves. A matrix of concentration and pK values for a series of monoprotic buffers approximated the pH of each ingredient. Some buffer series required anion or cation corrections for accurate pH prediction, possibly due to the presence of salts of acid or bases. Most buffers had BC values less than 10-fold the BC of acetic acid (0.25 β) typically in dressing formulations and had little influence on the final product pH of the dressings tested. Unexpectedly, we found that sugars in dressing formulations, including sucrose or corn syrup, exhibited buffering at pH values greater than 11 (0.035 β and 0.059 β, respectively), which was likely due to weakly acidic hydroxyl groups on the sugar molecules. However, the concentration and pK for buffers above pH 11 or below pH 2 were difficult to quantify due to the BC of water. The BC data may help to quantify the effects of salad dressing ingredients on the final product pH and benefit regulatory agencies and manufacturers in assessing product pH and safety. PRACTICAL APPLICATION: Buffer capacity data for salad dressing ingredients may help determine the influence ingredient addition will have on the final pH of a salad dressing product. The addition of low acid ingredients with little or no buffering may not significantly alter pH. The modeling method may be useful for regulatory purposes to estimate the effects of low acid ingredients on pH changes for food safety and may also be useful for product development of acid and acidified foods.
Collapse
Affiliation(s)
- Madyson Longtin
- U.S. Dept. of Agriculture, Agricultural Research Service, SEA, Food Science Research Unit, NC State Univ., 322 Schaub Hall, Box 7624, Raleigh, NC, 27695-7624, USA
| | - Robert E Price
- U.S. Dept. of Agriculture, Agricultural Research Service, SEA, Food Science Research Unit, NC State Univ., 322 Schaub Hall, Box 7624, Raleigh, NC, 27695-7624, USA
| | - Ritu Mishra
- Clorox Company, 4900 Johnson Drive, Pleasanton, CA, 94588, USA
| | - Fred Breidt
- U.S. Dept. of Agriculture, Agricultural Research Service, SEA, Food Science Research Unit, NC State Univ., 322 Schaub Hall, Box 7624, Raleigh, NC, 27695-7624, USA
| |
Collapse
|
7
|
Price RE, Longtin M, Conley-Payton S, Osborne JA, Johanningsmeier SD, Bitzer D, Breidt F. Modeling buffer capacity and pH in acid and acidified foods. J Food Sci 2020; 85:918-925. [PMID: 32199038 DOI: 10.1111/1750-3841.15091] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2019] [Revised: 01/24/2020] [Accepted: 01/31/2020] [Indexed: 11/28/2022]
Abstract
Standard ionic equilibria equations may be used for calculating pH of weak acid and base solutions. These calculations are difficult or impossible to solve analytically for foods that include many unknown buffering components, making pH prediction in these systems impractical. We combined buffer capacity (BC) models with a pH prediction algorithm to allow pH prediction in complex food matrices from BC data. Numerical models were developed using Matlab software to estimate the pH and buffering components for mixtures of weak acid and base solutions. The pH model was validated with laboratory solutions of acetic or citric acids with ammonia, in combinations with varying salts using Latin hypercube designs. Linear regressions of observed versus predicted pH values based on the concentration and pK values of the solution components resulted in estimated slopes between 0.96 and 1.01 with and without added salts. BC models were generated from titration curves for 0.6 M acetic acid or 12.4 mM citric acid resulting in acid concentration and pK estimates. Predicted pH values from these estimates were within 0.11 pH units of the measured pH. Acetic acid concentration measurements based on the model were within 6% accuracy compared to high-performance liquid chromatography measurements for concentrations less than 400 mM, although they were underestimated above that. The models may have application for use in determining the BC of food ingredients with unknown buffering components. Predicting pH changes for food ingredients using these models may be useful for regulatory purposes with acid or acidified foods and for product development. PRACTICAL APPLICATION: Buffer capacity models may benefit regulatory agencies and manufacturers of acid and acidified foods to determine pH stability (below pH 4.6) and how low-acid food ingredients may affect the safety of these foods. Predicting pH for solutions with known or unknown buffering components was based on titration data and models that use only monoprotic weak acids and bases. These models may be useful for product development and food safety by estimating pH and buffering capacity.
Collapse
Affiliation(s)
- Robert E Price
- U.S. Department of Agriculture, Agricultural Research Service, SEA, Food Science Research Unit, NC State University, 322 Schaub Hall, Box 7624, Raleigh, NC, 27695, U.S.A
| | - Madyson Longtin
- U.S. Department of Agriculture, Agricultural Research Service, SEA, Food Science Research Unit, NC State University, 322 Schaub Hall, Box 7624, Raleigh, NC, 27695, U.S.A.,Department of Food, Bioprocessing and Nutrition Sciences, NC State University, 400 Dan Allen Drive, Raleigh, NC, 27695, U.S.A
| | - Summer Conley-Payton
- U.S. Department of Agriculture, Agricultural Research Service, SEA, Food Science Research Unit, NC State University, 322 Schaub Hall, Box 7624, Raleigh, NC, 27695, U.S.A
| | - Jason A Osborne
- Department of Statistics, NC State University, 2311 Stinson Drive, 5109 SAS Hall, Campus Box 8203, Raleigh, NC, 27695, U.S.A
| | - Suzanne D Johanningsmeier
- U.S. Department of Agriculture, Agricultural Research Service, SEA, Food Science Research Unit, NC State University, 322 Schaub Hall, Box 7624, Raleigh, NC, 27695, U.S.A
| | - Donald Bitzer
- Department of Computer Science, College of Engineering, NC State University, 890 Oval Drive, Campus Box 8206, Raleigh, NC, 27695, U.S.A
| | - Fred Breidt
- U.S. Department of Agriculture, Agricultural Research Service, SEA, Food Science Research Unit, NC State University, 322 Schaub Hall, Box 7624, Raleigh, NC, 27695, U.S.A
| |
Collapse
|
8
|
Rice T, Sahin AW, Lynch KM, Arendt EK, Coffey A. Isolation, characterisation and exploitation of lactic acid bacteria capable of efficient conversion of sugars to mannitol. Int J Food Microbiol 2020; 321:108546. [PMID: 32087410 DOI: 10.1016/j.ijfoodmicro.2020.108546] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2019] [Revised: 12/19/2019] [Accepted: 01/31/2020] [Indexed: 01/02/2023]
Abstract
The demand for sugar reduction in products across the food and beverage industries has evoked the development of novel processes including the application of fermentation with lactic acid bacteria. Heterofermentative lactic acid bacteria (LAB) are diverse in their ability to utilise fermentable sugars and can also convert fructose into the sweet tasting polyol, mannitol. The sourdough microbiota has long been recognised as an ecological niche for a range of homofermentative and heterofermentative lactic acid bacteria. A leading determinant in the biodiversity of sourdough microbial populations is the type of flour used. Ten non-wheat flours were used and back-slopped for 7 days resulting in the isolation of 52 mannitol producing isolates which spanned six heterofermentative species of the genera Lactobacillus, Leuconostoc and Weissella. Assessment of mannitol productivity in fructose concentrations up to 100 g/L found Leuconostoc citreum TR116, to have the best mannitol producing characteristics, consuming 95% of available fructose and yielding 0.68 g of mannitol per gram of fructose consumed which equates to the maximal theoretical yield. Investigation of the effects of initial pH on mannitol production and other fermentation parameters in the isolates found pH 7 to be best for isolates Lactobacillus brevis TR052, Leuconostoc fallax TR111, Leuconostoc citreum TR116, Leuconostoc mesenteroides TR154 and Weissella paramesenteroides TR212, while pH 6 was optimal for Leuconostoc pseudomesenteroides TR080. The fermentation of apple juice with each isolate resulted in sugar reduction ranging from 30.3-74.0 g/L (34-72%). When apple juice fermentation with Leuconostoc citreum TR116 was scaled up to 1 L bioreactor a reduction in sugar of 98.6 g/L (83%) was achieved along with the production of 61.6 g/L mannitol. This demonstrates a fermentative process for sugar reduction in fruit juice with concomitant production of the sweet metabolite mannitol to create a fermentate that is suitable for further development as a low sugar fruit juice alternative.
Collapse
Affiliation(s)
- Tom Rice
- Department of Biological Science, Cork Institute of Technology, Bishopstown, Cork, Ireland
| | - Aylin W Sahin
- School of Nutrition and Health, University College Cork, Cork, Ireland
| | - Kieran M Lynch
- School of Nutrition and Health, University College Cork, Cork, Ireland
| | - Elke K Arendt
- School of Nutrition and Health, University College Cork, Cork, Ireland
| | - Aidan Coffey
- Department of Biological Science, Cork Institute of Technology, Bishopstown, Cork, Ireland.
| |
Collapse
|
9
|
Technological properties of indigenous Lactococcus lactis strains isolated from Lait caillé, a spontaneous fermented milk from Burkina Faso. J DAIRY RES 2020; 87:110-116. [PMID: 31948493 DOI: 10.1017/s0022029919000888] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
The experiments reported in this research paper aimed to determine the technological properties of indigenous Lactococcus lactis strains isolated from Lait caillé, a spontaneous fermented milk, from the perspective of starter culture development. Fermentations were conducted to determine the acidification patterns. The ropy character, growth in 0.04 g/ml NaCl and citrate metabolism were additionally tested. Furthermore, the rheological properties of samples from selected strains and the impact of cold storage were evaluated. Based on the rate of acidification, the indigenous strains were divided into 2 groups depending on their fermentation time, i.e. 10-13 h (fast acidifier), and up to 72 h (slow acidifier), respectively. The physiological tests suggested that most of these strains produced exopolysaccharides but none could ferment citrate. The flow properties of the samples inoculated by the fast acidifier strains showed a time-dependent shear thinning behaviour, while their viscoelastic properties corresponded structurally to those of weak gels. Cold storage decreased the viscosity and CFU counts for most of the indigenous strains tested. This study is a step towards the definition of starter cultures for African spontaneous fermented milks such as Lait caillé.
Collapse
|
10
|
Experimentally modelling cocoa bean fermentation reveals key factors and their influences. Food Chem 2020; 302:125335. [DOI: 10.1016/j.foodchem.2019.125335] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2019] [Revised: 07/11/2019] [Accepted: 08/07/2019] [Indexed: 11/21/2022]
|
11
|
Nsogning SD, Fischer S, Becker T. Investigating on the fermentation behavior of six lactic acid bacteria strains in barley malt wort reveals limitation in key amino acids and buffer capacity. Food Microbiol 2018. [PMID: 29526209 DOI: 10.1016/j.fm.2018.01.010] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
Understanding lactic acid bacteria (LAB) fermentation behavior in malt wort is a milestone towards flavor improvement of lactic acid fermented malt beverages. Therefore, this study aims to outline deficiencies that may exist in malt wort fermentation. First, based on six LAB strains, cell viability and vitality were evaluated. Second, sugars, organic acids, amino acids, pH value and buffering capacity (BC) were monitored. Finally, the implication of key amino acids, fructose and wort BC on LAB growth was determined. Short growth phase coupled with prompt cell death and a decrease in metabolic activity was observed. Low wort BC caused rapid pH drop with lactic acid accumulation, which conversely increased the BC leading to less pH change at late-stage fermentation. Lactic acid content (≤3.9 g/L) was higher than the reported inhibitory concentration (1.8 g/L). Furthermore, sugars were still available but fructose and key amino acids lysine, arginine and glutamic acid were considerably exhausted (≤98%). Wort supplementations improved cell growth and viability leading to conclude that key amino acid depletion coupled with low BC limits LAB growth in malt wort. Then, a further increase in organic acid reduces LAB viability. This knowledge opens doors for LAB fermentation process optimization in malt wort.
Collapse
Affiliation(s)
- Sorelle Dongmo Nsogning
- Institute of Brewing and Beverage Technology, Technische Universität München, Weihenstephaner Steig 20, 85354 Freising, Germany.
| | - Susann Fischer
- Institute of Brewing and Beverage Technology, Technische Universität München, Weihenstephaner Steig 20, 85354 Freising, Germany.
| | - Thomas Becker
- Institute of Brewing and Beverage Technology, Technische Universität München, Weihenstephaner Steig 20, 85354 Freising, Germany.
| |
Collapse
|
12
|
Peyer LC, Bellut K, Lynch KM, Zarnkow M, Jacob F, De Schutter DP, Arendt EK. Impact of buffering capacity on the acidification of wort by brewing-relevant lactic acid bacteria. JOURNAL OF THE INSTITUTE OF BREWING 2017. [DOI: 10.1002/jib.447] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Lorenzo C. Peyer
- School of Food and Nutritional Sciences; National University of Ireland, University College Cork; College Road Cork Ireland
| | - Konstantin Bellut
- School of Food and Nutritional Sciences; National University of Ireland, University College Cork; College Road Cork Ireland
| | - Kieran M. Lynch
- School of Food and Nutritional Sciences; National University of Ireland, University College Cork; College Road Cork Ireland
| | - Martin Zarnkow
- Forschungszentrum Weihenstephan für Brau- und Lebensmittelqualität; Technische Universität München, Alte Akademie 3; 85354 Freising-Weihenstephan Germany
| | - Fritz Jacob
- Fund Baillet Latour, Brouwerijplein 1; 3000 Leuven Belgium
| | | | - Elke K. Arendt
- School of Food and Nutritional Sciences; National University of Ireland, University College Cork; College Road Cork Ireland
| |
Collapse
|