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Microbes in Beverage Production01:25

Microbes in Beverage Production

Alcoholic beverages such as wine, beer, and spirits are the products of microbial fermentation processes that transform simple sugars into ethanol and a wide array of complex flavor compounds. These transformations rely on the metabolic activities of specific yeasts and bacteria, which are selected and controlled to yield the desired beverage characteristics.Wine Fermentation and MaturationWine production begins with the crushing of grapes to release juice and pulp, forming a must that is...
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Microbes in the Production of Fermented Foods

Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
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Continuous fermentation is a key strategy in industrial ethanol production, particularly when efficiency, scalability, and high yields are essential. This approach allows for uninterrupted operation and optimized resource utilization. The primary feedstock, corn starch, undergoes enzymatic hydrolysis facilitated by α-amylase and glucoamylase. These enzymes break down the starch into fermentable sugars such as glucose, which are readily assimilated by fermentative microorganisms.Fermentation...

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Updated: Jun 25, 2026

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Screening Wild Yeast Isolated from Cocoa Bean Fermentation Using Volatile Compounds Profile.

Claudia Johanna Sandoval-Lozano1, David Caballero-Torres1, Luis Javier López-Giraldo1

  • 1Grupo de Investigación en Ciencia y Tecnología de Alimentos (CICTA), Universidad Industrial de Santander (UIS), Bucaramanga 680002, Colombia.

Molecules (Basel, Switzerland)
|February 15, 2022
PubMed
Summary
This summary is machine-generated.

Wild yeasts isolated from cocoa fermentation produce volatile compounds crucial for chocolate flavor. This study identified specific yeast strains, like Y110MRS, that generate desirable floral and fruity flavor precursors, paving the way for new starter cultures.

Keywords:
GC-FIDPCAVCsaromacocoa beansyeasts

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Area of Science:

  • Food Microbiology
  • Fermentation Science
  • Flavor Chemistry

Background:

  • Yeasts are key contributors to chocolate flavor through the production of flavor precursors.
  • Wild yeasts from cocoa fermentation are a promising source for developing starter cultures.
  • The specific volatile compounds (VCs) produced by these yeasts remain largely uncharacterized.

Purpose of the Study:

  • To identify wild yeast strains from cocoa fermentation capable of producing VCs linked to desirable flavor attributes.
  • To characterize the VCs produced by selected wild yeast strains.
  • To evaluate the potential of these yeasts for use in starter culture development for chocolate production.

Main Methods:

  • Isolation and identification of 150 wild yeast strains from spontaneous cocoa fermentation.
  • Identification and quantification of VCs using Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry (SPME-GC-MS) and Gas Chromatography-Flame Ionization Detection (GC-FID).
  • Statistical analysis including Principal Component Analysis (PCA) and cluster analysis to evaluate VC profiles.

Main Results:

  • Thirty-six VCs were identified, belonging to six main chemical families: esters, alcohols, acids, aldehydes, ketones, and pyrazines.
  • PCA separated yeasts into two clusters: one producing floral-associated alcohols (strains Y195, Y246) and another producing esters.
  • Strain Y110MRS was highlighted for producing fruity-associated esters like 2-phenyl ethyl acetate and isoamyl acetate.

Conclusions:

  • Wild yeasts possess significant potential for producing VCs that enhance chocolate flavor.
  • Specific strains, such as Y110MRS, Y195, and Y246, can be selected for their ability to produce desirable flavor compounds.
  • These findings support the development of novel yeast starter cultures for improved chocolate flavor profiles.