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Related Concept Videos

Fermentation01:29

Fermentation

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Most eukaryotic organisms require oxygen to survive and function adequately. Such organisms produce large amounts of energy during aerobic respiration by metabolizing glucose and oxygen into carbon dioxide and water. However, most eukaryotes can generate some energy in the absence of oxygen by anaerobic metabolism.
Fermentation is a type of metabolic process that occurs in the absence of oxygen, where organic molecules such as glucose are broken down to produce energy. During this process, the...
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Microbial Fermentation01:23

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Fermentation is a crucial anaerobic metabolic process that enables microbes to derive energy from sugar without relying on oxygen or an electron transport chain. This process is fundamental to various biological and industrial applications and is classified based on the metabolic products generated.Role of Pyruvate in FermentationPyruvate and its derivatives serve as key electron acceptors in fermentative pathways. The oxidation of NADH to regenerate NAD+ is essential for the continuation of...
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Green Algae01:21

Green Algae

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Green algae, also referred to as chlorophytes, are different from red algae in having the chloroplasts containing chlorophylls a and b, which give them their distinct green hue. However, they lack phycobiliproteins, preventing them from developing the red or blue-green pigmentation seen in red algae. In terms of photosynthetic pigment composition, green algae closely resemble plants and share a close evolutionary relationship with them. Taxonomically Green algae belong to Phylum Chlorophyta in...
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Fates of Pyruvate01:20

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Pyruvate is the end product of glycolysis, where glucose is oxidized to pyruvate, simultaneously reducing NAD+ to NADH. Two molecules of ATP are also produced by substrate-level phosphorylation.
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Products of the Citric Acid Cycle00:53

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The cells of most organisms—including plants and animals—obtain usable energy through aerobic respiration, the oxygen-requiring version of cellular respiration. Aerobic respiration consists of four major stages: glycolysis, pyruvate oxidation, the citric acid cycle, and oxidative phosphorylation. The third major stage, the citric acid cycle, is also known as the Krebs cycle or tricarboxylic acid (TCA) cycle.
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Pinocytosis00:43

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Cells use energy-requiring bulk transport mechanisms to transfer large particles, or large amounts of small particles, into or out of the cell. The cells envelop the particles in spherical membranes called vesicles or vacuoles. Vesicles that transport material into the cell are built from the cell membrane. These vesicles encapsulate external molecules and transport them into the cell in a process called endocytosis.
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Fermented beverage obtained from hydroSOStainable pistachios.

Paola Sánchez-Bravo1, Luis Noguera-Artiaga1, Ángel A Carbonell-Barrachina1

  • 1Universidad Miguel Hernández de Elche, Escuela Politécnica Superior de Orihuela (EPSO), Departamento de Tecnología Agroalimentaria, Grupo Calidad y Seguridad Alimentaria (CSA), Carretera de Beniel, km 3.2. 03312-Orihuela, Alicante, 03312, Spain.

Journal of Food Science
|September 4, 2020
PubMed
Summary

This study explores creating fermented pistachio beverages, finding they support beneficial bacteria growth. HydroSOStainable irrigation and specific cultures enhance flavor and quality, expanding healthy drink options.

Keywords:
Pistacia veralactic acid bacteriaregulated deficit irrigationsensory analysisvolatile compounds

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Area of Science:

  • Food Science
  • Fermentation Technology
  • Sustainable Agriculture

Background:

  • Growing consumer demand for healthy, plant-based beverages.
  • Need for sustainable and diverse non-dairy drink options.
  • Pistachios as a potential base for novel fermented products.

Purpose of the Study:

  • Evaluate pistachios from conventional and hydroSOStainable (regulated deficit irrigation) sources for fermented beverage production.
  • Assess the impact of different lactic acid bacteria cultures and sugars on beverage quality.
  • Investigate water savings, non-commercial product utilization, and market expansion potential.

Main Methods:

  • Fermentation of pistachio bases using two lactic acid bacteria cultures (MA400, MY800) and two sugars (glucose, fructose).
  • Analysis of microbial counts, pH, titratable acidity, CIE color, total fatty acids, volatile compounds, and sensory profiles.
  • Evaluation of samples at 1, 15, and 30 days under cold storage (4 °C).

Main Results:

  • Pistachio bases effectively supported lactic acid bacteria growth and survival.
  • Fatty acid profiles remained consistent across treatments.
  • Volatile profiles varied, with specific combinations yielding complex aroma profiles.
  • HydroSOStainable (hydroSOS) beverages with MA400 culture exhibited reduced sourness and enhanced umami/pistachio flavors.
  • HydroSOStainable pistachios with MY800 culture showed reduced pistachio odor intensity.

Conclusions:

  • Pistachio-based fermented beverages are technologically feasible and offer desirable quality attributes.
  • HydroSOStainable irrigation presents a viable method for producing quality pistachio ingredients for beverages.
  • The choice of lactic acid bacteria culture significantly influences the sensory profile of the final product.
  • This research supports the expansion of plant-based fermented drink offerings with a focus on sustainability.