Production and investigations of antioxidant rich beverage: utilizing Monascus purpureus IHEM LY2014-0696 and various malts

Kovaleva, Elena G.; Глухарева, Т. В.; Barakova, Nadezhda V.; Adadi, Parise

doi:10.15159/ar.18.028

Cited by 6 publications

(7 citation statements)

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“…Another plausible reason could be attributed to hop creep where long-chain, unfermentable dextrins are enzymatically converted into fermentable sugars, thus initiating fermentation of green BAB during conditioning. The changes in extract during fermentation were similar to previous reports (Adadi et al, 2018;Adadi, Kovaleva, Glukhareva, Shatunova, & Petrov, 2017;Adadi et al, 2021).…”

Section: Apparent Extract and Alcoholsupporting

confidence: 90%

“…In vitro AOA were determined by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) method previously described (Adadi et al, 2018;Adadi , Kovaleva, Glukhareva, Shatunova, & Petrov, 2017;Benkeblia, 2005).…”

Section: In Vitro Dpph Antioxidant Activitymentioning

confidence: 99%

“…The descriptive free sorting technique of sensory analysis was used in the current study (Adadi et al, 2018;Adadi , Kovaleva, Glukhareva, Shatunova, & Petrov, 2017). Before commencing, the panelists (n = 8) made of males and females of different ages (18-32 years) were trained on the evaluation of sensory attributes using industrial beer.…”

Section: Sensory Evaluation Of Hs Beermentioning

confidence: 99%

“…The production of wort was carried out according to the previously described method (Adadi, Kovaleva, Glukhareva, & Barakova , 2018;Adadi, Kovaleva, Glukhareva, Shatunova, & Petrov, 2017;, with slight modifications.…”

Section: Mashing and Wort Productionmentioning

confidence: 99%

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Production and characterization of beer supplemented with Hibiscus sabdariffa (Malvaceae)

2021

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This study evaluated the effect of Hibiscus sabdariffa (HS) (Malvaceae) calyces on fermentation kenetics, phytochemical constituents, volatile organic compounds (VOCs) and sensory profile of beer. Single infusion method of mashing was utilized, and the resulting beers were compared to industrial beers. HS supplementation did not alter the fermentation kenetics as a general decrease in extracts ( o Brix) was observed in treated and the control fermentations. The HS beer (HSB) showed higher polyphenols and antioxidant activities than the control Belgian ale beer (BAB) including the industrial beers. One of the industrial beers, BRB showed slightly higher total flavonoid than HSB but not statistically different (p > .05). The peak response of ethyl acetate in HSB (199.61 ± 2.51 × 10 5 TIC) was significantly (p < .05) higher compared to BAB (22.86 ± 2.01 × 10 5 TIC). Generally, sensory panelists preferred HSB and BAB over the industrial beers. Therefore, we have demonstrated that supplementing wort with HS during brewing will not alter fermentation performance but augment beer with health promoting phytochemicals.

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Section: Apparent Extract and Alcoholsupporting

confidence: 90%

Section: In Vitro Dpph Antioxidant Activitymentioning

confidence: 99%

Section: Sensory Evaluation Of Hs Beermentioning

confidence: 99%

Section: Mashing and Wort Productionmentioning

confidence: 99%

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Production and characterization of beer supplemented with Hibiscus sabdariffa (Malvaceae)

2021

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“…Wort gravity (°P) represents the sugar content of the wort and decreases as fermentation progresses with conversion to metabolites and carbon dioxide (CO 2 ) by the yeast. It is also used as a proxy to assess the fermentation performance of yeast [ 19 , 20 , 21 , 22 ]. It has previously been reported that the rate of sugar utilization by yeast in the presence of low energy ultrasound irradiation (20 kHz, 1 W/L) exposure was higher (98.9%) compared to the control group (92.4%) [ 9 ].…”

Section: Resultsmentioning

confidence: 99%

The Effect of Sound Frequency and Intensity on Yeast Growth, Fermentation Performance and Volatile Composition of Beer

et al. 2021

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This study investigated the impact of varying sound conditions (frequency and intensity) on yeast growth, fermentation performance and production of volatile organic compounds (VOCs) in beer. Fermentations were carried out in plastic bags suspended in large water-filled containers fitted with underwater speakers. Ferments were subjected to either 200–800 or 800–2000 Hz at 124 and 140 dB @ 20 µPa. Headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) was used to identify and measure the relative abundance of the VOCs produced. Sound treatment had significant effects on the number of viable yeast cells in suspension at 10 and 24 h (p < 0.05), with control (silence) samples having the highest cell numbers. For wort gravity, there were significant differences between treatments at 24 and 48 h, with the silence control showing the lowest density before all ferments converged to the same final gravity at 140 h. A total of 33 VOCs were identified in the beer samples, including twelve esters, nine alcohols, three acids, three aldehydes, and six hop-derived compounds. Only the abundance of some alcohols showed any consistent response to the sound treatments. These results show that the application of audible sound via underwater transmission to a beer fermentation elicited limited changes to wort gravity and VOCs during fermentation.

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Taurine-mediated gene transcription and cell membrane permeability reinforced co-production of bioethanol and Monascus azaphilone pigments for a newly isolated Monascus purpureus

Yi,

Han,

et al. 2024

Biotechnol Biofuels

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Background Taurine, a semi-essential micronutrient, could be utilized as a sulfur source for some bacteria; however, little is known about its effect on the accumulation of fermentation products. Here, it investigated the effect of taurine on co-production of bioethanol and Monascus azaphilone pigments (MonAzPs) for a fungus. Results A newly isolated fungus of 98.92% identity with Monascus purpureus co-produced 23.43 g/L bioethanol and 66.12, 78.01 and 62.37 U/mL red, yellow and orange MonAzPs for 3 d in synthetic medium (SM). Taurine enhanced bioethanol titer, ethanol productivity and ethanol yield at the maximum by 1.56, 1.58 and 1.60 times than those of the control in corn stover hydrolysates (CSH), and red, yellow and orange MonAzPs were raised by 1.24, 1.26 and 1.29 times, respectively. Taurine was consumed extremely small quantities for M. purpureus and its promotional effect was not universal for the other two biorefinery fermenting strains. Taurine intensified the gene transcription of glycolysis (glucokinase, phosphoglycerate mutase, enolase and alcohol dehydrogenase) and MonAzPs biosynthesis (serine hydrolases, C-11-ketoreductase, FAD-dependent monooxygenase, 4-O-acyltransferase, deacetylase, NAD(P)H-dependent oxidoredutase, FAD-dependent oxidoredutase, enoyl reductase and fatty acid synthase) through de novo RNA-Seq assays. Furthermore, taurine improved cell membrane permeability through changing cell membrane structure by microscopic imaging assays. Conclusions Taurine reinforced co-production of bioethanol and MonAzPs by increasing gene transcription level and cell membrane permeability for M. purpureus. This work would offer an innovative, efficient and taurine-based co-production system for mass accumulation of the value-added biofuels and biochemicals from lignocellulosic biomass.

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Production and investigations of antioxidant rich beverage: utilizing Monascus purpureus IHEM LY2014-0696 and various malts

Cited by 6 publications

References 0 publications

Production and characterization of beer supplemented with Hibiscus sabdariffa (Malvaceae)

Production and characterization of beer supplemented with Hibiscus sabdariffa (Malvaceae)

The Effect of Sound Frequency and Intensity on Yeast Growth, Fermentation Performance and Volatile Composition of Beer

Taurine-mediated gene transcription and cell membrane permeability reinforced co-production of bioethanol and Monascus azaphilone pigments for a newly isolated Monascus purpureus

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