Malolactic Fermentation—Theoretical Advances and Practical Considerations

Paramithiotis, Spiros; Stasinou, Vasiliki; Tzamourani, Aikaterini; Kotseridis, Yorgos; Dimopoulou, Maria

doi:10.3390/fermentation8100521

Cited by 15 publications

(4 citation statements)

References 164 publications

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“…Even though lactic and alcoholic are the most studied and employed form of food fermentation, a number of other fermentation types exist, for example, the malolactic and the alkaline fermentations. The former is relevant in wine ageing and consists of the conversion of malic acid (present in grapes) into lactic acid and carbon dioxide, with considerable consequences on sensory profile and long‐term stability of wines (Paramithiotis et al., 2022), whereas the latter involves protein hydrolysis with the release of ammonia, typically occurring in traditional high‐pH FFs from Africa and Asia such as nattō (Owusu‐Kwarteng et al., 2022). A plethora of microorganisms can be involved in food fermentation.…”

Section: Fermentation As a Sustainable Tool To Ensure Quality And Saf...mentioning

confidence: 99%

Fermented foods, their microbiome and its potential in boosting human health

Valentino,

Magliulo,

Farsi

et al. 2024

Microbial Biotechnology

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Fermented foods (FFs) are part of the cultural heritage of several populations, and their production dates back 8000 years. Over the last ~150 years, the microbial consortia of many of the most widespread FFs have been characterised, leading in some instances to the standardisation of their production. Nevertheless, limited knowledge exists about the microbial communities of local and traditional FFs and their possible effects on human health. Recent findings suggest they might be a valuable source of novel probiotic strains, enriched in nutrients and highly sustainable for the environment. Despite the increasing number of observational studies and randomised controlled trials, it still remains unclear whether and how regular FF consumption is linked with health outcomes and enrichment of the gut microbiome in health‐associated species. This review aims to sum up the knowledge about traditional FFs and their associated microbiomes, outlining the role of fermentation with respect to boosting nutritional profiles and attempting to establish a link between FF consumption and health‐beneficial outcomes.

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Section: Fermentation As a Sustainable Tool To Ensure Quality And Saf...mentioning

confidence: 99%

Fermented foods, their microbiome and its potential in boosting human health

Valentino,

Magliulo,

Farsi

et al. 2024

Microbial Biotechnology

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“…4.1.1.101-Malolactic Fermentation (MLF) is defined as the bioconversion of L-malic acid to L-lactic acid and carbon dioxide by the malolactic enzyme that exists in all wine LAB strains of (formerly Lactobacillus, Pediococcus, Leuconostoc, and predominantly Oenococcus) isolated from www.videleaf.com grapes, must, and wine samples. This secondary fermentation, typically after alcoholic fermentation, results in significant physicochemical and sensory modifications necessary in red or other specific wines [21,22]. Beyond deacidification (the immediate effect of a decrease in acidity by the transformation of a dicarboxylic acid (L-malic acid), which is characterized by a rough taste, into a monocarboxylic acid (L-lactic acid) with a milder taste) of the wine, with simultaneous change of its olfactory and gustatory perception, MLF contributes significantly to microbial stability (by the removal of L-malic acid, a potential carbon source for some spoilage microorganisms [23,24]) and often to the improvement of the sensory profile of wines.…”

Section: Enzymes Produced By Lactic Acid Bacteria In the Beverage Ind...mentioning

confidence: 99%

Incorporating Microbial and Commercial Enzymes into Beverage Manufacturing Procedures

Cosme,

Ines,

Vilela

2022

Advances in Food Science

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Enzymes are highly effective biocatalysts used in various industrial processes, particularly in winemaking and other fermented beverages. These enzymes can be found naturally in fruits and the microbiota present during the beverage-making process. Commercial preparations containing a blend of enzymes (such as glucosidases, glucanases, pectinases, and proteases) are also commonly used. The performance of these enzymes has been significantly improved over the years, resulting in increased production levels and the introduction of new technological innovations to enhance efficiency and wine quality. While enzymes have been traditionally used in the beverage industry, recent studies have focused on optimizing their performance under processing conditions, including the use of immobilized enzymes. This review aims to provide a detailed overview of the potential of endogenous enzymes in wine microorganisms, as well as enzymes obtained from grapes or commercial preparations already in use in the beverage industry. Additionally, future trends in enzyme production and application will be presented.

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“…Kefir milk has been consumed by humans for several thousand years in the mountainous region between Europe and Asia, particularly in areas surrounding the Caucasus Mountains (Saleem et al., 2023). It is abundant in vitamins, amino acids, prebiotics, and other nutrients (da Silva Araújo et al., 2023; Paramithiotis et al., 2024). In addition, small amounts of acetic acid, ethanol, and CO 2 contribute to the refreshing and enjoyable taste of kefir milk (Farag et al., 2020; Liu, Zhang, et al., 2022).…”

Section: Introductionmentioning

confidence: 99%

The complex world of kefir: Structural insights and symbiotic relationships

Cheng,

Zhang,

Zhang

et al. 2024

Comp Rev Food Sci Food Safe

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Kefir milk, known for its high nutritional value and health benefits, is traditionally produced by fermenting milk with kefir grains. These grains are a complex symbiotic community of lactic acid bacteria, acetic acid bacteria, yeasts, and other microorganisms. However, the intricate coexistence mechanisms within these microbial colonies remain a mystery, posing challenges in predicting their biological and functional traits. This uncertainty often leads to variability in kefir milk's quality and safety. This review delves into the unique structural characteristics of kefir grains, particularly their distinctive hollow structure. We propose hypotheses on their formation, which appears to be influenced by the aggregation behaviors of the community members and their alliances. In kefir milk, a systematic colonization process is driven by metabolite release, orchestrating the spatiotemporal rearrangement of ecological niches. We place special emphasis on the dynamic spatiotemporal changes within the kefir microbial community. Spatially, we observe variations in species morphology and distribution across different locations within the grain structure. Temporally, the review highlights the succession patterns of the microbial community, shedding light on their evolving interactions.Furthermore, we explore the ecological mechanisms underpinning the formation of a stable community composition. The interplay of cooperative and competitive species within these microorganisms ensures a dynamic balance, contributing to the community's richness and stability. In kefir community, competitive species foster diversity and stability, whereas cooperative species bolster mutualistic symbiosis. By deepening our understanding of the behaviors of these complex microbial communities, we can pave the way for future advancements in the development and diversification of starter cultures for food fermentation processes.

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Malolactic Fermentation—Theoretical Advances and Practical Considerations

Cited by 15 publications

References 164 publications

Fermented foods, their microbiome and its potential in boosting human health

Fermented foods, their microbiome and its potential in boosting human health

Incorporating Microbial and Commercial Enzymes into Beverage Manufacturing Procedures

The complex world of kefir: Structural insights and symbiotic relationships

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