Molecular Techniques in the Microbial Ecology of Fermented Foods

Cocolin, Luca Simone; Ercolini, Danilo

doi:10.1007/978-0-387-74520-6

Cited by 36 publications

(3 citation statements)

References 662 publications

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“…Average TFC was 59.3% of TPC in case of red wines and 35.3% in case of white wines. Red wines are normally made from whole fruit unlike white wines, which are made from fruit pulps only (Mills, Phister, Neeley, & Johannsen, 2008). High amount of phenolic and flavonoid compounds such as flavonols, anthocyanidins, proanthocyanidins, catechins, tannins, and stilbenoids is abundantly present in skin and seeds of fruits, which may account for higher presence of phenols and flavonoids, with higher percent amount of flavonoids in total phenols in red wines compared to white wines (de Camargo, Regitano‐d'Arce, Biasoto, & Shahidi, 2014).…”

Section: Resultsmentioning

confidence: 99%

Evaluation of secondary metabolites, antioxidant activity, and color parameters of Nepali wines

Pandeya

Rayamajhi

Pokhrel

et al. 2018

Food Science & Nutrition

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We evaluated the quality of wines produced in Nepal in terms of phenolic, flavonoid, anthocyanin and tannin content, antioxidant capacity, and color parameters using spectrophotometric methods. The total phenolic content, total flavonoid content, and total antioxidant activities in Nepali wines ranged from 85.5 to 960.0 (mean = 360.5 ± 268.7) mg/L GAE, 40.9–551.3 (mean = 188.9 ± 161.5) mg/L QE, and 66.6–905.0 (mean = 332.8 ± 296.5) mg/L AAE, respectively. These parameters were significantly higher in red wines compared to white wines. The phenolic and flavonoid content showed strong correlation with each other as well as with antioxidant activities. Additional parameters measured included various color parameters and carbohydrates. The wine color showed strong correlation with phenol, flavonoid, and antioxidant activity, whereas this correlation was not significant with anthocyanin content. Multivariate analysis was carried out to better describe and discriminate the wine samples. Finally, we compared Nepali wines with wines from other countries.

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Section: Resultsmentioning

confidence: 99%

Evaluation of secondary metabolites, antioxidant activity, and color parameters of Nepali wines

Pandeya

Rayamajhi

Pokhrel

et al. 2018

Food Science & Nutrition

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“…Thus, the resulting cheese develops a less intense flavour and ripens more slowly than raw milk cheese (Fox and Mc Sweeney, 2004). One way to intensify the flavour and improve the technological process is by the addition to pasteurized milk of adjunct and starter cultures, composed of selected lactic acid bacteria (LAB) (Coppola et al, 2008). Starter cultures cause rapid acidification of the milk through the production of organic acids, mainly lactic acid (Leroy and De Vuyst, 2004).…”

Section: Introductionmentioning

confidence: 99%

Biochemical and Microbiological Changes Throughout the Ripening of Argentinean Fresh Goat’s Milk Cheeses Made With Native Cultures

Taboada¹,

Medina²,

Nuñez³

et al. 2017

J microb biotech food sci

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“…For these studies, advances in molecular techniques have been exploited, being nowadays the area with most scientific contributions on fermented beverages worldwide. Culture-independent methods are the preferred, since they are neither affected by the viability of the microorganism nor by low populations of less abundant species [46]. Some of the preferred techniques are highthroughput or next generation sequencing (HTS or NGS, respectively), denaturing gradient gel electrophoresis (DGGE), and quantitative PCR (qPCR), as it is summarized in Table 1 [47][48][49].…”

Section: Determination Of Yeast Diversitymentioning

confidence: 99%

Growth Kinetics for the Selection of Yeast Strains for Fermented Beverages

Miranda-Castilleja¹,

Tapia²,

Arvizu-Medrano³

et al. 2017

Yeast - Industrial Applications

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Criteria to select autochthonous yeast strains for their use in fermented beverages include their ability to dominate the media and to enhance desired sensorial characteristics and their inability to produce undesired compounds such as biogenic amines or off-odors. One of the key features in yeast selection is its Implantation, surpassing different stresses, and its fermentation performance, which requires setting up the process and monitoring it, involving important amount of resources. Methods to evaluate the tolerance of yeast strains are usually based in the qualitative measure of the growth of the microorganism in a medium containing the limiting compound after a specific time of incubation. However, studying strain growth through optical density measurements permits to estimate quantitative and comparable parameters providing an insight into the fitness of the cell to certain environment, lag phase duration, growth rate, and maximum population, among others. In the last decades, cultureindependent methods have been used to evaluate the dynamic of microbial populations during fermentative process. In this chapter, a review of recent advances in the selection of fermentative yeasts as well as the utilization of kinetic evaluation and molecular strategies in conditions associated with fermented beverage for selecting yeast strains is presented.

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Molecular Techniques in the Microbial Ecology of Fermented Foods

Cited by 36 publications

References 662 publications

Evaluation of secondary metabolites, antioxidant activity, and color parameters of Nepali wines

Evaluation of secondary metabolites, antioxidant activity, and color parameters of Nepali wines

Biochemical and Microbiological Changes Throughout the Ripening of Argentinean Fresh Goat’s Milk Cheeses Made With Native Cultures

Growth Kinetics for the Selection of Yeast Strains for Fermented Beverages

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