Beverage fermentation

Secondary kemochromatosis can occur after repeated transfusions (eg, for treatment of sickle cell anemia), excessive oral intake of iron (eg, by African Banm peoples who consume alcoholic beverages fermented in containers made of iron), or a number of other condi-... 

Countries that have plenty of oil reserves, and are relatively rich, use the hydration method to produce ethanol, whereas those with a warm climate (where sugar can easily grow) and that are relatively poor, with no oil reserves, are more likely to use the fermentation method. In addition to its use in alcoholic beverages (fermentation method), ethanol is used industrially both as a fuel and as a solvent. 

CO2 can be easily removed from the purified product by decreasing the pressure of the collected fractions (the products are not soluble in the then gaseous CO2). This reduces or, in some cases, eliminates the problem of organic solvent removal encountered with liquid eluents. It must be stressed that the use of CO2 does not increase the greenhouse effect because it either comes from the chemical industry as a by-product or from natural processes like beverage fermentation. CO2, being... 

Fermented milks are cultured dairy products manufactured from whole, partly skimmed, skim, or slightly concentrated milk. Specific lactic acid bacteria or food-grade acids are required to develop the characteristic flavor and texture of these beverages. Fermented milks are either fluid or semifluid in consistency, with various proportions of lactic acid. Fermented products are regulated by federal standards in the United States, as stated in Table 2.2. Other fermented milks without established federal standards are regulated by state standards. Compositional standards for fermented milks have been proposed by the International Dairy Federation (Hargrove and Alford 1974). Typical analyses of various fermented milks, as well as of their condensed and dried counterparts, are given in Table 2.4. 

Ethanol Alcohol oxidase, alcohol Alcoholic beverages Fermentation process control, tax regulations... 

There is evidence that carcinogenic N-nitrosamines can be formed during the production of alcoholic beverages, fermented foods and cured meats (Steering Group on Chemical Aspects of Food Surveillance, 1992b). 

People in Scandinavia love fermented milk and enjoy it frequently as a beverage. Fermented milk is sold in several European countries. Good for them, because that fermented milk appears to... 

Liu, S.Q. 2003. Practical implications of lactate and pyruvate metabolism by lactic acid bacteria in food and beverage fermentations. International Journal of Food... 

The enzymatic production of sugars from starch is one of the oldest processes practiced by mankind. The saccharification of starchy materials by malt in occidental countries and by fungal koji in the Orient for beverage fermentations was conducted as early as there are written records. These saccharification processes were a basis for the earliest recognition during the nineteenth century of the biological catalysts we now know as enzymes. 

BCC Research EEC http //www. bccresearch.com/market-research/food -and-beverage/fermentation-ingredients-fod020c.html (accessed 27 January 2016). 

Products and Uses Commonly indicated as a preservative and sequestrant (binds constituents that affect the final product s appearance, flavor or texture). In beverages (distilled alcoholic), beverages (fermented malt), cabbage (pickled). 

Products and Uses An additive in beer, beverages (fermented malt), fruit drinks (noncarbonated), wine, and soft drinks (noncarbonated). Used as an antioxidant (maintains freshness) or preservative. 

Figure 5.7 Differentiation on the strain level of S. pastorianus ssp. carlsbergensis and S. cerevisiae brewing yeasts and S. cerevisiae strains from other beverage fermentations using polymerase chain reaction systems IGS2 314 and Interdelta 612-621.

Hui, Y. H., et al., eds. Flandbook of Food and Beverage Fermentation Technology. New York Marcel Dekker, 2004. A good overview of the basic principles of fermentation processes as they are applied to the production of various food and beverage products. Also examines various traditional ethnic foodstuffs from around the world, such as sauerkraut, breads, yogurt, cheese, and kimchi. 

Hui YH, Meunier-Goddik L, Josephsen J, Nip WK, Stanfield PS (eds) (2004) Handbook of food and beverage fermentation technology, vol 134. CRC Press, Boca Raton Katenil N (2014) Bottled Beverage Market in Thailand. Thailand Food Market Report, May 2014, Food Intelligence Center, Food Institute... 

Since ancient times, knowingly or unknowingly, humans have used microorganisms to supply products like beverages, fermented foods, or breads. During World... 

Hiataiy Some nf the earbest writings describe the fermentation of grapes and other fruits. Most cultures dei d some type of fermented beverage. Fermentation of milk has been known for ages it is menboned in the Old Testament. Nomadic tribes fermented milk. Sauerkraut is fermented cabbage-e product of ancient China. 

Table 3.1 Documented metabolic activities of acetic acid bacteria (AAB) in different food and beverage fermentation ecosystems...

MTCC has been isolated and identified from Allium macrostemon 71). Also, MTCC has been reported to be contained in various types of foods, such as alcoholic beverages, fermented products, flour, milk, fruit products and chocolate (72,73,74). MTCdiC has been also reported from seasoning sauces, soy sauces, yeast extracts, wine, vinegar, beer and fruit syrup (75). There are several reports on the biological activity of tetrahydro-P-carbolines. It was demonstrated that these compounds have strong antioxidant activity in several... 

Handbook of Food and Beverage Fermentation Technology, edited by Y. H. Hui, Lisbeth M. Goddik, Aase Solvejg Hansen, Jytte Josephsen, Wai-Kit Nip, Peggy S. Stanfield, and Fidel Toldra... 

One of the oldest methods, solid-state fermentation or the koji process, uses solid substrates, such as steam sterilized fibers or wheat bran, to cultivate the mold inoculum. This technique has been central to traditional food and beverage fermentations throughout Asia for thousands of years. Today solid-state fermentation is the cultivation method of choice for the commercial production of many enzymes and is gaining popularity in areas including bioremediation, detoxification of agro-industrial waste and biotransformation of crop residues for nutritional enrichment (Pandey et al., 2000 Singhania et al., 2009). 

The first known utilization of filamentons fnngi for beneficial purposes is the traditional food and beverage fermentations used in many Asian cultures. 

Mahewu is a maize-based sour beverage fermented with acid-producing bacteria, which is traditionally consumed in South Africa. Maize kernels are milled into a meal that is diluted with water to obtain a slurry with 8% to 10% solids. The suspension is cooked to gelatinize the starch and mixed with approximately 5% wheat flour based on the original maize weight. The resulting mix is naturally fermented for 36 h or nntil the pH drops to 3.7 (Steinkraus 1983,1989). 

Bokulich, N.A. and Mills, D.A. (2012) Differentiation of mixed lactic acid bacteria communities in beverage fermentations using targeted terminal restriction fragment length polymorphism. Food Microbiol 31, 126-132. 

---