The two faces of microorganisms in traditional brewing and the implications for no- and low-alcohol beers.

Design of microbial processes and manufactures based on the specialities and traditions of a region: A Kumamoto case

The article presents a study of the domestic legislation of the XI–XVIII centuries, aimed at criminal law counteraction to illicit trafficking in alcoholic beverages. The relevance of the study is due to the significant number of illegal alcoholic and alcohol-containing products on the modern Russian market. Studying the historical experience of the formation of criminal legislation providing for responsibility for these acts makes it possible to identify patterns in the development of legal norms and identify the most effective criminal law mechanisms for countering such crimes. The purpose of the study is a comprehensive analysis of the formation and development of Russian legislation on combating illegal production and trafficking of alcoholic beverages, as well as identifying patterns and features of this process. The subject of the study is the criminal law norms providing for liability for acts that infringe on the legal turnover of alcoholic beverages. The research methodology is represented by a set of general scientific and private scientific methods of cognition. The following general scientific methods of cognition are used: system-structural analysis, logical analysis of texts and judgments. The historical and legal method was used as a private scientific method, which made it possible to analyze the development of Russian criminal legislation aimed at protecting the legally established procedure for the production and turnover of alcoholic beverages. The scientific novelty of the research is expressed in a comprehensive analysis of the Russian legislation of the XI–XVIII centuries, aimed at countering the illicit trafficking of alcoholic beverages. The article presents a detailed analysis of the development of criminal law norms providing for liability for the illegal production and trafficking of alcoholic beverages in Russia and in Russia from ancient times to the beginning of the XVIII century. The main focus is on the evolution of legislation in the field of combating illicit trafficking in alcoholic beverages, dubbed "korchemstvo". The paper examines in detail the first mentions of punishments for illegal alcohol trafficking in the Pskov judicial charter, the development of standards of responsibility in the era of Ivan III and Ivan IV. A special place in the study is occupied by the analysis of the punishment system for drunkenness. Special attention is paid to the reign of Peter I. The author notes that the issues of criminal law counteraction to illicit trafficking in alcoholic beverages are inextricably linked with the state policy on alcohol trafficking. Excessive restrictions on alcohol turnover imposed by the State have led to an increase in the share of the grey alcohol market and an increase in corruption in this sector.

In the face of growing competition in modern business environment as a result of globalisation and development in information and communication technology, firms are required to gain and sustain competitive advantage. This study therefore investigated the effect of brand awareness, brand association, brand loyalty, perceived quality, and other proprietary brand assets on competitive advantage in alcoholic beverage products and producers in Kabale District Uganda. The study employed descriptive and multiple regression analyses. The estimates from the multiple regression model indicated that brand equity has significant effect on competitive advantage among alcoholic beverages products and producers. This is evident in the statistical significance of the brand awareness, brand loyalty, and perceived quality variables at the 5% significant. We conclude therefore that brand equity has positive and significant predictive effect on competitive advantage. Hence, firms could enhance competitive advantage by paying attention to brand equity variables.

Traditionally, malted barley has served as the primary starch source for brewing, with other grains such as rice serving as adjuncts. However, barley’s susceptibility to climate trend-induced yield decrease raises concerns for the brewing industry’s future supply. In contrast, rice, known for its climate resilience and gluten-free characteristic, emerges as a promising alternative with good malting qualities. To further explore malted rice’s brewing potential, ten malted rice and one malted pale two-row barley were fermented with Saccharomycodes ludwigii to produce non-alcoholic beer (NAB) and low-alcoholic beers (LAB) (NABLAB, 0.26–0.84% alcohol by volume). The beers produced were measured for physicochemical parameters, volatiles, and sensorial attributes. Physicochemical parameters included alcohol content, density, and color. Volatiles were analyzed using headspace solid phase microextraction gas chromatography mass spectrometry (HS-SPME-GC-MS). Sensorial attributes were quantified using descriptive analysis with a trained panel. Results showed that most malted rice self-saccharified and produced worts with higher fermentability using S. ludwigii than malted barley. Malted non-aromatic non-pigmented rice LAB were sensorially similar to malted barley NAB. Malted aromatic rice and malted pigmented rice led to unique flavor profiles, signaling the potential of rice as a novel valuable ingredient in brewing. This study sheds light on rice’s suitability for brewing and underscores the potential of malted rice to diversify beer offerings while addressing long-term sustainability concerns regarding crop yield in the brewing industry.

On Earth there are several organisms that share close relationship with humankind and Saccharomyces cerevisiae is one of them. Saccharomyces cerevisiae is also known as the brewer´s or baker´s yeast and has been used for fermentation and production of bread and alcoholic beverages since long time. The purpose of this study was to evaluate the fermentation capability of Saccharomyces cerevisiae local isolates. For this purpose 100 fruit samples (mango, sugarcane, orange, honey melon, grapes) were collected from local fruit markets and subjected to identification by standard microbiology tests and advance molecular techniques like Polymerase reaction test (PCR). The results revealed the typical growth, shape and color of S. cerevisiae on YPD media. The growth culture subjected to microscopy showed the budding characteristic of S. cerevisiae. The initial identified strains by virtue of YPD selective media and microscopy were subjected to PCR. The PCR results revealed the presence of S. cerevisiae in 28 samples among all analyzed samples. Importantly, the presence of S. cerevisiae was detected 30% in oranges, in mango 27.77%, in sugarcane 35% while in honey melon and grapes it was 13.63%, 31.81% respectively. This study concludes that S. cerevisiae was more abundant in sugarcane and grapes analyzed samples. The collected strains of present study may be further used in future studies like ethanol production from raw materials and also used as reference strain when working with samples of unknown nature

Low-alcohol light beer enriched with olive leaves extract: Cold mashing technique associated with interrupted fermentation in the brewing process

British Journal of AddictionVolume 77, Issue 4 p. 349-356 Public Health Aspects of International Production, Marketing and Distribution of Alcoholic Beverages. Report of an‘informal consultation’held by the World Health Organization (WHO Geneva) 10-12 June 1981.* First published: December 1982 https://doi.org/10.1111/j.1360-0443.1982.tb02468.xCitations: 3 * We are grateful to WHO for allowing the Journal to publish this shortened version of the original report on this meeting. AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Citing Literature Volume77, Issue4December 1982Pages 349-356 RelatedInformation

Yeasts are involved in the production of a variety of foods and beverages (Read & Peppier 1973, Wood 1985). In addition to the production of carbon dioxide and ethanol by fermentation, which is important in the production of both bakery products and alcoholic beverages, yeast also imparts a flavour to many of these products as a result of the production of a wide variety of organoleptic compounds. The production of these organoleptic compounds has been most extensively studied in the context of alcoholic beverages, especially beer. Most of this chapter is concerned with these processes; however, the role of yeast as a source of flavour compounds in the food industry should not be ignored.

Purple sweet potato (PSP) is a special type of sweet potato with high concentration of anthocyanin pigment in the root. It is rich in starch, sugar, minerals, vitamins and antioxidants like phenolics, β-carotene, and has a strong prospect as substrate for alcoholic fermentation. The low cost of sweet potato and its prospective usage in the production of alcoholic beverages make it viable for commercialization. The book reviews the use of the roots of PSP for the production of three novel products, i.e. anthocyanin rich wine (red wine), herbal/medicinal sweet potato wine, and anthocyanin rich beer which have higher health benefit than other wines and beers. The book elucidates the use of novel technologies in the preparation of this non-conventional wine and beer, processing, biochemical and organoleptic quality of the finished products and health implications. It will be of interest to innovators, researchers and students. The novel technologies in wine and beer making described in the book will set a precedence for production of other alcoholic beverages from starchy sources.

In light of the recent controversy concerning the applicability of the household economy model to early American history, this study examines the case of alcoholic beverages produced in the households of early-eighteenth-century Connecticut. All probate inventories from Hartford, New London and Fairfield counties for 1700, 1710, 1720, 1730 and 1740 (a total of 274 inventories) were examined with a checklist of items (e.g., hops, malt, cider presses and stills) crucial to the production of alcoholic beverages during that period. The presence of these beverages themselves was also noted. Of the inventories read, 133 (49%) suggested that beverage making took place in the household. The three counties sampled showed surprisingly little deviation in the percentages of inventories suggesting alcohol production and in the preferences for specific types of drinks. Of all inventories bearing references to alcohol production, beer brewing was indicated in 83% and cider in only 55%--despite the traditional opinion of cider's predominance. The independence of cider entries from the seasonal bias of the inventories was also demonstrated. These findings, insofar as they show the pervasiveness of alcohol production within the households inventoried, thus argue strongly for the validity of the household economy model. Some implications of this model for alcohol studies are also discussed.

The yeast Saccharomyces cerevisiae is widely used for ethanol production. In the production of alcoholic beverages, flavours are affected mainly by yeast metabolism in the fermentation process. To increase the contents of initial scented fruity flavours, such as isoamyl alcohol and isoamyl acetate, leucine accumulation in yeast cells is induced by a decrease of leucine feedback inhibition in the l-leucine synthetic pathway using conventional mutagenesis. Diploid strains are commonly used in sake brewingbecause of better fermentation performance, such as vitality and endurance, compared with those of haploid strains. Heterozygous mutations are mostly detected in target genes of brewing yeasts generated through mutation breeding. Here we describe that an allele of theLEU4 gene, LEU4G516S , dominantly induced leucine accumulation even in triploid and tetraploid yeasts as with in diploid yeasts. Importantly, we demonstrated that there is no difference in the intracellular amount of branched-chain amino acids between LEU4G516S /LEU4 heterozygous diploids and LEU4G516S /LEU4G516S homozygous diploids. The approach to increase isoamyl alcohol and isoamyl acetate by intracellular leucine accumulation can potentially be applied to a variety of yeast strains, including aneuploid and polyploid yeasts.

Introduction Plate Heat Exchangers (PHEs) play a crucial role in industrial thermal processes, particularly in the brewing industry, where precise temperature regulation influences fermentation efficiency and product quality. In Uganda, PHE performance is constrained by fouling, variable thermal loads, and resource limitations. These challenges highlight the need for advanced optimization approaches tailored to tropical climates and resource-limited settings. Methods A systematic review was conducted to evaluate the use of thermodynamic modeling and machine learning (ML) for optimizing PHE operation in industrial applications. A total of 199 studies were screened, of which 112 met predefined methodological and quality criteria. Extracted data were synthesized to compare traditional approaches with hybrid physical-ML models, including Artificial Neural Networks (ANN), Particle Swarm Optimization (PSO), and Genetic Algorithms (GA). Performance indicators assessed included predictive accuracy, energy efficiency, fouling behavior, and operational responsiveness. Results Hybrid models integrating thermodynamic principles with ML techniques consistently outperformed conventional modeling approaches. Significant gains were observed in predictive accuracy across included studies, although effect sizes varied due to dataset diversity and differing evaluation metrics. Real-time fouling prediction using ML contributed to a 22% reduction in maintenance costs and a 15% decrease in operational downtime. Implementations of digital twin architectures and adaptive control algorithms achieved an 18% improvement in energy efficiency and enhanced system responsiveness by up to 30% under dynamic thermal load conditions. Discussion Findings demonstrate the strong potential of combining thermodynamic modeling with AI-driven methodologies to enhance PHE performance in the brewing sector and related industries. While substantial technological improvements have been reported, context-specific barriers persist, particularly the adaptation of advanced models to tropical environmental conditions and the cost-effective integration of renewable energy sources. Addressing these challenges will be essential for unlocking the full potential of self-optimizing PHE systems that promote energy efficiency, product quality, and sustainable industrial growth in regions such as Uganda.

Bioflavoring by non-conventional yeasts in sequential beer fermentations

We have recently demonstrated that heterologous expression of a bacterial xylose isomerase gene (xylA) of Burkholderia cenocepacia enabled a laboratorial Saccharomyces cerevisiae strain to ferment xylose anaerobically, without xylitol accumulation. However, the recombinant yeast fermented xylose slowly. In this study, an evolutionary engineering strategy was applied to improve xylose fermentation by the xylA-expressing yeast strain, which involved sequential batch cultivation on xylose. The resulting yeast strain co-fermented glucose and xylose rapidly and almost simultaneously, exhibiting improved ethanol production and productivity. It was also observed that when cells were grown in a medium containing higher glucose concentrations before being transferred to fermentation medium, higher rates of xylose consumption and ethanol production were obtained, demonstrating that xylose utilization was not regulated by catabolic repression. Results obtained by qPCR demonstrate that the efficiency in xylose fermentation showed by the evolved strain is associated, to the increase in the expression of genes HXT2 and TAL1, which code for a low-affinity hexose transporter and transaldolase, respectively. The ethanol productivity obtained after the introduction of only one genetic modification and the submission to a one-stage process of evolutionary engineering was equivalent to those of strains submitted to extensive metabolic and evolutionary engineering, providing solid basis for future applications of this strategy in industrial strains.Electronic supplementary materialThe online version of this article (doi:10.1186/s13568-015-0102-y) contains supplementary material, which is available to authorized users.

Meta-omics insights in the microbial community profiling and functional characterization of fermented foods