Microorganisms in Fermented Apple Beverages: Current Knowledge and Future Directions

Cousin, Fabien; Guellec, Rozenn Le; Schlusselhuber, Margot; Dalmasso, Marion; Laplace, Jean-Marie; Cretenet, Marina

doi:10.3390/microorganisms5030039

Cited by 97 publications

(60 citation statements)

References 152 publications

(190 reference statements)

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“…This is not very surprising given that cider and wine are close in terms of production process (AF and MLF), microbial diversity (yeasts and LAB), and composition (low pH, presence of ethanol, phenolic compounds, malic acid, etc.) (Cousin et al 2017). O. oeni is one of the main LAB contributing to MLF in cider.…”

Section: Apple Cider: the Second Homementioning

confidence: 98%

Distribution of Oenococcus oeni populations in natural habitats

Lorentzen

Lucas

2019

Appl Microbiol Biotechnol

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Oenococcus oeni is the lactic acid bacteria species most commonly encountered in wine, where it develops after the alcoholic fermentation and achieves the malolactic fermentation that is needed to improve the quality of most wines. O. oeni is abundant in the oenological environment as well as in apple cider and kombucha, whereas it is a minor species in the natural environment. Numerous studies have shown that there is a great diversity of strains in each wine region and in each product or type of wine. Recently, genomic studies have shed new light on the species diversity, population structure, and environmental distribution. They revealed that O. oeni has unique genomic features that have contributed to its fast evolution and adaptation to the enological environment. They have also unveiled the phylogenetic diversity and genomic properties of strains that develop in different regions or different products. This review explores the distribution of O. oeni and the diversity of strains in natural habitats.

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Section: Apple Cider: the Second Homementioning

confidence: 98%

Distribution of Oenococcus oeni populations in natural habitats

Lorentzen

Lucas

2019

Appl Microbiol Biotechnol

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“…Cider is another alcoholic beverage derived from the apple fruit industry, very popular in different countries in the world, mainly Europe, North America, and Australia [11]. Although traditional ciders are produced from spontaneous fermentation of juice carried out by autochthonous yeasts, selected S. cerevisiae strains are also commonly used to carry out alcoholic fermentation.…”

Section: Cider Fermentationmentioning

confidence: 99%

“…Although the two beverages seem close in terms of microbiome and process (with both alcoholic and malolactic fermentations), the inherent properties of the raw materials and different production and environmental parameters make it worthwhile research on the specificities of apple fermentation. An excellent review of the microbial implications associated with cider production, from ecosystem considerations to associated activities and the influence of process parameters [11].…”

Section: Cider Fermentationmentioning

confidence: 99%

The Role of Yeasts in Fermentation Processes

Maicas

2020

Microorganisms

186

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In recent years, vessels have been discovered that contain the remains of wine with an age close to 7000 years. It is unclear whether, in ancient times, humans accidentally stumbled across fermented beverages like wine or beer, or was it a product intended as such. What is a fact is that since then, alcoholic beverages have been part of the diet and culture of many of the civilizations that have preceded us. The typical examples of beer and wine are an example of many other drinks resulting from the action of yeasts. In addition to these two beverages, various companies have developed other types of fermented foods and non-alcoholic beverages prepared in a traditional or commercial manner. The climatic conditions, the availability of raw material and the preferences of each region have conditioned and favored the maintenance of some of these products. In addition to the aforementioned traditional alcoholic beverages produced from fruits, berries, or grains, humans use yeast in the production of chemical precursors, global food processing such as coffee and chocolate, or even wastewater processing. Yeast fermentation is not only useful in food manufacturing. Its uses extend to other products of high interest such as the generation of fuel from vegetable sources.

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“…S. cerevisiae, a well-known fermenting yeast inhabiting sugar rich environment such as wild fruits, was only isolated from Letlhakane samples. Its rarity and presence in low frequencies on fruits before fermentation commences is not surprising [28][29][30][31][32]. The species eventually dominates fermentation after engineering the ecosystem through its robust make-accumulate-consume fermentative lifestyle irrespective of the presence of oxygen [30][31][32][33].…”

Section: Yeastsmentioning

confidence: 99%

Fermentative Microbes of Khadi, a Traditional Alcoholic Beverage of Botswana

et al. 2020

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Khadi is a popular traditional alcoholic beverage in rural households in Botswana. The product is produced by fermentation of ripened sun-dried Grewia flava (Malvaceae) fruits supplemented with brown table sugar. Despite its popularity, its growing consumer acceptance, its potential nutritional value, and its contribution to the socio-economic lifestyle of Botswana, the production process remains non-standardized. Non-standardized production processes lead to discrepancies in product quality and safety as well as varying shelf life. Identification of unknown fermentative microorganisms of khadi is an important step towards standardization of its brewing process for entrance into commercial markets. The aim of this study was to isolate and identify bacteria and yeasts responsible for fermentation of khadi. Yeasts and bacteria harbored in 18 khadi samples from 18 brewers in central and northern Botswana were investigated using classic culture-dependent techniques and DNA sequencing methods. Additionally, we used the same techniques to investigate the presence of bacteria and yeasts on six batches of ripened-dried G. flava fruits used for production of the sampled brews. Our results revealed that Saccharomyces cerevisiae closely related to a commercial baker’s yeast strain sold locally was the most predominant yeast species in khadi suggesting a possible non-spontaneous brewing process. However, we also detected diverse non-Saccharomyces yeasts, which are not available commercially in retail shops in Botswana. This suggests that spontaneous fermentation is partially responsible for fermentation of khadi. This study, presenting the first microbiological characterization of a prominent traditional alcoholic beverage in Botswana, is vital for development of starter cultures for the production of a consistent product towards the commercialization of khadi.

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Microorganisms in Fermented Apple Beverages: Current Knowledge and Future Directions

Cited by 97 publications

References 152 publications

Distribution of Oenococcus oeni populations in natural habitats

Distribution of Oenococcus oeni populations in natural habitats

The Role of Yeasts in Fermentation Processes

Fermentative Microbes of Khadi, a Traditional Alcoholic Beverage of Botswana

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