Organic Acid Metabolism and the Impact of Fermentation Practices on Wine Acidity: A Review

Chidi, Boredi Silas; Bauer, Florian F.; Rossouw, Debra

doi:10.21548/39-2-3172

Cited by 85 publications

(85 citation statements)

References 148 publications

(158 reference statements)

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“…Kombucha G had the lowest levels of organic acids, corresponding to the absence of B. bruxellensis (Andrade et al, 2007). Succinic acid is a dicarboxylic acid produced mainly as an intermediate of the tricarboxylic acid cycle during aerobic respiration and is also one of the fermentation end products of anaerobic metabolism (Chidi et al, 2018). The formation of organic acids, such as succinic acid, is reported to vary significantly with different fermentation conditions (Lamikanra, 1997).…”

Section: Gas Chromatography-mass Spectrometry Analysis Of Kombucha Mementioning

confidence: 99%

Metabolome-microbiome signatures in the fermented beverage, Kombucha

Villarreal-Soto

Bouajila

Pace

et al. 2020

International Journal of Food Microbiology

107

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Section: Gas Chromatography-mass Spectrometry Analysis Of Kombucha Mementioning

confidence: 99%

Metabolome-microbiome signatures in the fermented beverage, Kombucha

Villarreal-Soto

Bouajila

Pace

et al. 2020

International Journal of Food Microbiology

107

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“…Common organic acids found in the indigenous fruits are citric, malic, tartaric, oxalic, lactic, acetic and iso-citric acid (Table 3). These constituents are known to play a main function in the sugar to acid ratio of the human blood (Chidi, Bauer, & Rossouw, 2018). In addition, dietary fibers such as pectin, beta-glucans, hemicellulose, cellulose, lignin, and fructans which are known to improve body immune function and reduce the chances of acquiring many non-communicable diseases (NCDs; Matallana-González & Morales, 2019; Ötles & Ozgoz, 2014).…”

Section: Phytochemical Poolsmentioning

confidence: 99%

Underutilized African indigenous fruit trees and food–nutrition security: Opportunities, challenges, and prospects

Omotayo

Aremu

2020

Food and Energy Security

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The diverse range of indigenous fruit trees in Africa is a source of untapped potential for food and nutrition security. Here, we review information on 10 indigenous fruit trees that are considered to be underutilized and explore their occurrence, distribution, nutritional components, phytochemicals, and medicinal potentials, as well as their associated challenges and prospects. The indigenous fruit trees, which occur across different ecological zones in Africa, are rich sources of vitamins, minerals, protein, and valuable phytochemicals. They also have recognized medicinal value and used as diverse therapeutic remedies by many ethnic groups in Africa. The key challenges to fruit tree sustainability include indiscriminate and illegal logging, low accessibility, and low acceptability, as well as inadequate research on their cultivation. We proposed a scheme to increase the value chain of underutilized fruit trees, which can contribute to the livelihoods of smallholder farmers and other stakeholders mainly through income generation. In addition to the concerted efforts of multidisciplinary research teams encompassing plant breeders, botanists, molecular biologists, food scientists, and horticulturists, there is an urgent need for governments and other international stakeholders to provide incentives and encourage the domestication, commercialization, and agro‐processing of underutilized fruit trees for future economic prosperity of Africa.

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“…Moreover, the gradual decrease of malic acid in brines observed during the fermentation of green olives is attributed to its microbial degradation to lactic acid and CO 2 [9,31]. Finally, for tartaric acid, it has been reported that yeast and other microorganisms are unable to metabolize it [48]. Sugars diffused from fruits into the brine are the main nutritional elements for microbial growth and fermentation.…”

Section: Physicochemical Analysesmentioning

confidence: 99%

Benefits of the Use of Lactic Acid Bacteria Starter in Green Cracked Cypriot Table Olives Fermentation

Anagnostopoulos

Goulas

Xenofontos

et al. 2019

Foods

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Table olives are one of the most established Mediterranean vegetables, having an exponential increase consumption year by year. In the natural-style processing, olives are produced by spontaneous fermentation, without any chemical debittering. This natural fermentation process remains empirical and variable since it is strongly influenced by physicochemical parameters and microorganism presence in olive drupes. In the present work, Cypriot green cracked table olives were processed directly in brine (natural olives), using three distinct methods: spontaneous fermentation, inoculation with lactic acid bacteria at a 7% or a 10% NaCl concentration. Sensory, physicochemical, and microbiological alterations were monitored at intervals, and major differences were detected across treatments. Results indicated that the predominant microorganisms in the inoculated treatments were lactic acid bacteria, while yeasts predominated in control. As a consequence, starter culture contributed to a crucial effect on olives fermentation, leading to faster acidification and lower pH. This was attributed to a successful lactic acid fermentation, contrasting the acetic and alcoholic fermentation observed in control. Furthermore, it was established that inhibition of enterobacteria growth was achieved in a shorter period and at a significantly lower salt concentration, compared to the spontaneous fermentation. Even though no significant variances were detected in terms of the total phenolic content and antioxidant capacity, the degradation of oleuropein was achieved faster in inoculated treatments, thus, producing higher levels of hydroxytyrosol. Notably, the reduction of salt concentration, in combination with the use of starter, accented novel organoleptic characteristics in the final product, as confirmed from a sensory panel; hence, it becomes obvious that the production of Cypriot table olives at reduced NaCl levels is feasible.

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Organic Acid Metabolism and the Impact of Fermentation Practices on Wine Acidity: A Review

Cited by 85 publications

References 148 publications

Metabolome-microbiome signatures in the fermented beverage, Kombucha

Metabolome-microbiome signatures in the fermented beverage, Kombucha

Underutilized African indigenous fruit trees and food–nutrition security: Opportunities, challenges, and prospects

Benefits of the Use of Lactic Acid Bacteria Starter in Green Cracked Cypriot Table Olives Fermentation

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