Fermentation has been used for ages as a safe technique for food preservation, and it uses minimal resources. Fermentation is related to a wide range of catabolic biochemical procedures in both eukaryotes and prokaryotes. Yeasts are eukaryotes; they can use oxygen while also having the ability to live without oxygen. The lactate fermentation process consists of glycolysis and some alternative steps. A review of the literature was done using keywords in main indexing systems, including PubMed/MEDLINE, Scopus, the search engine of the Institute for Scientific Web of Science and Google Scholar. The keywords reviewed were fermentation technologies, protein mass expression, health benefits of functional foods, microbial fermentation technology, anaerobic respiration, fermentation in eukaryotes, fermentation in prokaryotes, solid state fermentation and submerged fermentation. This research was carried out to highlight the importance of fermentation technology and to introduce and survey the technology and its relationship with functional foods. Research progress in the area of protein factory-microbial fermentation technology was also investigated and inspected.

/pdf/research-progress-of-fermented-functional-foods-and-protein-2jpr3ymf.pdf

Research Progress of Fermented Functional Foods and Protein Factory-Microbial Fermentation Technology

Wine microbiota is a dense and diverse ecosystem that is directly involved in the production and synthesis of many metabolites of oenological interest thereby directly affecting wine composition. The biodiversity and successional evolution of yeast and lactic acid bacteria (LAB) species and strains within species during alcoholic (AF) and malolactic fermentation (MLF) is greatly influenced by the complexity of the wine environment. Consequently, the successful prediction of wine characteristics is limited. The use of starter cultures has allowed better control of the fermentation process and the production of wines with desired characteristics. Mixed culture fermentations with selected non-Saccharomyces and Saccharomyces yeasts has regained attention in recent years due to their potential to modulate a wide range of metabolites of oenological interest. In this context, interactions among yeast species and LAB throughout the AF and MLF are known to influence the main enological parameters and aromatic profile of the wines. Studies have been conducted to uncover the nature of these interactions, with the aim to better control the AF and MLF. This review provides an overview of microorganism interactions during the different steps of the winemaking process. This gives wine producers the ability to control and fine-tune microorganism population dynamics and therefore the fermentation process and finally wine quality. 

Microbial interactions in winemaking: Ecological aspects and effect on wine quality

Drinking wine is a processed beverage that offers high nutritional and health benefits. It is produced from grape must, which undergoes fermentation by yeasts (and sometimes lactic acid bacteria) to create a product that is highly appreciated by consumers worldwide. However, if only one type of yeast, specifically Saccharomyces cerevisiae, was used in the fermentation process, the resulting wine would lack aroma and flavor and may be rejected by consumers. To produce wine with a desirable taste and aroma, non-Saccharomyces yeasts are necessary. These yeasts contribute volatile aromatic compounds that significantly impact the wine’s final taste. They promote the release of primary aromatic compounds through a sequential hydrolysis mechanism involving several glycosidases unique to these yeasts. This review will discuss the unique characteristics of these yeasts (Schizosaccharomyces pombe, Pichia kluyveri, Torulaspora delbrueckii, Wickerhamomyces anomalus, Metschnikowia pulcherrima, Hanseniaspora vineae, Lachancea thermotolerans, Candida stellata, and others) and their impact on wine fermentations and co-fermentations. Their existence and the metabolites they produce enhance the complexity of wine flavor, resulting in a more enjoyable drinking experience.

https://www.mdpi.com/2076-2607/11/5/1178/pdf?version=1683271072

The Life of Saccharomyces and Non-Saccharomyces Yeasts in Drinking Wine

Microorganisms, particularly yeasts, play key roles in the complex process of grape wine fermentation. Saccharomyces cerevisiae is the yeast species primarily utilized in alcoholic fermentation and it has, thus, been the subject of extensive research. However, it is difficult to enhance the aroma type (such as varietal, fermentation and aging aromas) or complexity of wine when it is fermented using Saccharomyces cerevisiae and, hence, the alternative use of non-Saccharomyces yeasts has increased in wine production. Moreover, in the quest to further control the physicochemical characteristics and sensory qualities of wine, the different influences of non-Saccharomyces yeasts and Saccharomyces cerevisiae on the types and contents of wine flavoring substances, such as esters, terpenes, higher alcohols and phenolic acids, has become a hot topic of research. In this study, the effects of commonly used non-Saccharomyces yeasts on the flavor- and aroma-producing compounds active during and after wine fermentation, the mechanisms involved therein, and the interactions between different yeasts during mixed fermentation were examined. Moreover, the potential of non-Saccharomyces yeasts as a specialized inoculant was highlighted to guide the development of wines with improved aromas. 

Mechanisms and Effects of Non-Saccharomyces Yeast Fermentation on the Aromatic Profile of Wine

https://doi.org/10.1016/j.fochx.2023.100685

Adjustment of impact phenolic compounds, antioxidant activity and aroma profile in Cabernet Sauvignon wine by mixed fermentation of Pichia kudriavzevii and Saccharomyces cerevisiae

Effects of inoculation timing and mixed fermentation with Pichia fermentans on Oenococcus oeni viability, fermentation duration and aroma production during wine malolactic fermentation.

The effects of cell-cell contact between Pichia kluyveri and Saccharomyces cerevisiae on amino acids and volatiles in mixed culture alcoholic fermentations.

Species-dependent effects of Hanseniaspora wine yeasts on amino acids and flavor metabolites during mixed fermentation with Saccharomyces cerevisiae

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Papers

Effects of inoculation timing and mixed fermentation with Pichia fermentans on Oenococcus oeni viability, fermentation duration and aroma production during wine malolactic fermentation.

The effects of cell-cell contact between Pichia kluyveri and Saccharomyces cerevisiae on amino acids and volatiles in mixed culture alcoholic fermentations.

Species-dependent effects of Hanseniaspora wine yeasts on amino acids and flavor metabolites during mixed fermentation with Saccharomyces cerevisiae