A model study for contributing factors of the fermentation of qvevri wine

Takahashi, Soichiro; Hudagula, Hu; Minami, Noriko; Maeno, Naoko; Yoshida, Kuniko; Onodera, Shuichi; Takeda, Yasuharu; Tobiyama, Tsuyoshi; Nakamura, Tsuguya; Hanai, Junshi; Tanaka, Toshihiro; Uramoto, Tadayuki; Kondo, Ryosuke; Yamaguchi, Akihiro

doi:10.1016/j.foodcont.2023.109668

Cited by 4 publications

(2 citation statements)

References 22 publications

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“…The PCR-DGGE method is a commonly used molecular method for testing microbial biodiversity [2]. The ARISA method has only recently been applied to the study of the microbial biodiversity of cheese [20][21][22][23], as well as for testing the microbial biodiversity of other media such as dough [24], wine [25], biofilm [26], etc.…”

Section: Introductionmentioning

confidence: 99%

Microbial Diversity of Traditional Livno Cheese from Bosnia and Herzegovina

Dizdarević,

Sakić-Dizdarević,

Porcellato

et al. 2023

Fermentation

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Traditional dairy products, especially cheeses, represent part of the cultural food heritage of many countries. In addition, these cheeses constitute microbiological “reservoirs”, of which many have been lost due to the introduction of the pasteurization of milk in the dairy industry. Increased awareness of the importance of microorganisms that make up the biodiversity of traditional cheeses, as well as the development of molecular methods in recent decades, have enabled efforts to identify and preserve them. Traditional Livno cheese is a full-fat hard cheese, considered one of the most famous traditional cheeses of Bosnia and Herzegovina and is seasonally produced from a mixture of raw sheep’s milk supplemented with cow’s milk. Often, Livno cheese has variable quality, due to microbial contamination and poor milk quality. In this study, traditional Livno cheese was studied during the ripening of cheeses produced by different producers during two seasons. Culture-dependent analyses were made during ripening using microbiological plating on suitable media. Likewise, culture-independent methods Denaturing Gradient Gel Electrophoresis (DGGE) and Automated Ribosomal Intergenic Spacer Analysis (ARISA) were used to elucidate the cheese microbiota. Results of analysis showed Lactococcus spp., Streptococcus spp., Lactobacillus spp., Pediococcus spp. and Leuconostoc spp. to be dominant species in traditional Livno cheese. However, when comparing the use of culture-dependent and culture-independent methods in the evaluation of Livno cheese microbiota, Enterococcus was not detected by culture-independent DGGE methods. The microbial population of both the milk and the environment determines the fermentation processes during cheese production and ripening, and thereby defines the quality of this cheese. The numbers of bacteria in the cheese were shown to be dependent on the manufacturer, the degree of ripening and the production season.

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Section: Introductionmentioning

confidence: 99%

Microbial Diversity of Traditional Livno Cheese from Bosnia and Herzegovina

Dizdarević,

Sakić-Dizdarević,

Porcellato

et al. 2023

Fermentation

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“…Recent studies revealed the effects of environmental factors on fermentation by exploring the microbial metabolism within micro-ecology (delimited by fermented vessels) [9]. For example, the accumulations and transmissions of bio-heat are correlated with the alcoholic fermentations in the specific fermentation vessels (like Digang, a cylinder for light-aroma baijiu fermentation) [10][11][12]. Meanwhile, previous studies indicate the dynamics of microbial communities, enzymes, and metabolites under the fermentations within age-gradient vessels [13][14][15].…”

Section: Introductionmentioning

confidence: 99%

Unravelling Metabolic Heterogeneity of Chinese Baijiu Fermentation in Age-Gradient Vessels

Miao,

Bai,

Wang

et al. 2023

Foods

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Fermentation vessels affect the characteristics of food fermentation; however, we lack an approach to identify the biomarkers indicating fermentation. In this study, we applied metabolomics and high-throughput sequencing analysis to reveal the dynamic of metabolites and microbial communities in age-gradient fermentation vessels for baijiu production. Furthermore, we identified 64 metabolites during fermentation, and 19 metabolites significantly varied among the three vessels (p < 0.05). Moreover, the formation of these 19 metabolites were positively correlated with the core microbiota (including Aspergillus, Saccharomyces, Lactobacillus, and Bacillus). In addition, ethyl lactate or ethyl acetate were identified as the biomarkers for indicating the metabolism among age-gradient fermentation vessels by BP-ANN (R2 > 0.40). Therefore, this study combined the biological analysis and predictive model to identify the biomarkers indicating metabolism in different fermentation vessels, and it also provides a potential approach to assess the profiling of food fermentations.

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Temperature Control in Wine Fermentation Using Programming in LabVIEW

Pacco

2024

Studies in Systems, Decision and Control

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A model study for contributing factors of the fermentation of qvevri wine

Cited by 4 publications

References 22 publications

Microbial Diversity of Traditional Livno Cheese from Bosnia and Herzegovina

Microbial Diversity of Traditional Livno Cheese from Bosnia and Herzegovina

Unravelling Metabolic Heterogeneity of Chinese Baijiu Fermentation in Age-Gradient Vessels

Temperature Control in Wine Fermentation Using Programming in LabVIEW

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