Chemical and sensorial characterization of Tejate, a Mexican traditional maize-cocoa beverage, and improvement of its nutritional value by protein addition.

Tejate is a Mexican traditional beverage elaborated with nixtamalized maize (Zea mays L.), cocoa (Theobroma cacao L.) beans, cacao flowers (Quararibea funebris), and mamey sapota fruit seeds (Pouteria sapota) that is considered a refreshing drink with satiety properties. Local formulations show a high content of minerals, but a relatively low protein content. The aim of this study was to identify a standardarized formulation but conserving physicochemical and sensorial ethnic identity of traditional Tejate, and to improve its nutritional value with the addition of protein without modifying its sensorial profile. A 24-1 fractional factorial design with central point was used to vary ingredients concentration and the amount of ash used for maize nixtamalization instead of lime (calcium hydroxide) was 75 g/100 g (w/w) of wood ashes in 2 L water. The standardized traditional formulation (TF) was selected through a sensory analysis with an expert panel: 20 g of cacao flowers, 30 g of mamey sapota fruit seeds, and 100 g of cocoa beans per kg of maize nixtamalized with 6% of ash. Whey protein concentrate (80% of protein) or soy protein isolate (88% of protein) were added to the TF at 1, 2, and 2.5%. The addition of 1% soy protein isolate increased TF protein content without modifying its physicochemical parameters, and improved the beverage stability during cold storage. The protein-rich Tejate formulation could be used as a functional beverage maintaining its ethnic identity. SUPPLEMENTARY INFORMATION: The online version contains supplementary material available at 10.1007/s13197-021-05073-w.

Lactobacillus pentosus ABHEAU-05: An in vitro digestion resistant lactic acid bacterium isolated from a traditional fermented Mexican beverage.

The health benefits attributed to probiotics generate interest in the search of competent strains adapted to several ecological niches, especially those related to traditional beverages and foods of each country. Pineapple tepache, a traditional Mexican fermented beverage, was used for the isolation of lactic acid bacteria with probiotic potential, one of which withstood the in vitro tests. The isolated strain AB-05, which exhibited the tested probiotic functional properties, was designated as Lactobacillus pentosus ABHEAU-05. The sequence was registered in GenBank under access code MK587617. This study is the first report of a lactic acid bacterium with in vitro digestion resistance isolated from pineapple tepache. The survival of L. pentosus ABHEAU-05 in a symbiotic medium was proven using fermented milk enriched with inulin. The in vitro digestion-resistant probiotic activity of lactobacilli was measured through analysis of pH and proteolysis. Results showed that L. pentosus grew properly in fermented milk; therefore, this microorganism could be used in the manufacture of this kind of products. The concentration of L. pentosus reached up to 8.5logCFU/ml after 40h of fermentation. In addition, the production of peptides and the decrease in pH indicated the vigorous and active metabolic state of the lactic acid bacterium tested. The activity and the concentration of this microorganism were maintained during refrigeration. The results of this research conclude that L. plantarum ABHEAU-05 is an in vitro digestion-resistant microorganism that can be used as a starter culture for the production of functional foods of dairy origin.

Physicochemical and microbiological changes during two-stage fermentation production of umqombothi.

Umqombothi is a traditional South African fermented beverage. The brewing process limits its consumption to a day or two after production due to the constant production of carbon dioxide. In this study the physicochemical and microbial changes in Umqombothi produced at two-stage fermentation temperatures [U1 (30-30 °C), U2 (30-25 °C), U3 (25-30 °C)] were studied over 52 h. Samples were collected before first fermentation (BFF), after first fermentation (AFF), before second fermentation (BSF), after second fermentation (ASF) and after final product (FP). For all three fermentation temperatures, there was a significant increase (p < 0.05) in microbial counts and a significant drop in pH following fermentation stages (AFF and ASF), with a considerable decrease in total soluble solids (TSS) after ASF. The total viable count (TVC), lactic acid bacteria (LAB), yeast, and mould were not detected in the BSF samples for all three fermentation temperatures. The LAB count was significantly (p < 0.05) different at 5.18, 5.36 and 5.25 log CFU/mL for U1, U2 and U3, respectively. The pH was 3.96, 4.12 and 4.34 for U1, U2 and U3, respectively, and was significantly (p < 0.05) different. Total soluble solids significantly (p < 0.05) increased at the BSF at all temperatures. There was no significant (p > 0.05) difference in specific gravity and ethanol content of Umqombothi at all fermentation temperatures. At all fermentation temperatures, Umqombothi was characterised by redness and yellowness, with that collected from U1 being the lightest in colour (L* = 71.24). Colour difference (ΔE) in the between of 4-8 was perceivable but acceptable as they had a ΔE value of 3.58, 2.07 and 2.02 for U1-U2, U1-U3 and U2-U3 respectively. Umqombothi produced at 30 °C for first and second fermentation (U1) was the most preferred by the consumer panellist and consequently, the best fermentation temperature to produce Umqombothi.

Microbial Diversity and Functional Potential of Keem: A Traditional Starter Culture for Alcoholic Beverage-Application of Next-Generation Amplicon and Shotgun Metagenome Sequences.

"Pakhoi" is an ethnic drink of the Tons valley, Uttarakhand, India produced by fermenting jaggery and barley with the help of a starter culture called "keem". In the present study, we investigated the microbial diversity and associated functional potential of "keem" using shotgun metagenome sequencing and amplicon sequencing. We also compared the taxonomic data obtained using these two sequencing techniques. The results showed that shotgun sequencing revealed a higher resolution of taxonomic profiling as compared to the amplicon sequencing. Furthermore, it was found that the genera detected by shotgun sequencing were valuable for facilitating the fermentation process. Additionally, to understand the functional profiling of the genera, different databases were used for annotation, resulting in a total of 13 metabolic pathways. The five most abundant KEGG functions were genetic information processing, metabolism, translation, cofactor and vitamin metabolism and xenobiotic degradation. In contrast, the top five COG were in order of highest frequency sequences belonging to transcription, followed by general function prediction, carbohydrate transport metabolism, amino acid transport and metabolism and translation and biogenesis. Gene ontology revealed many pathways, biochemical processes and molecular functions associated with the organisms forming the starter culture. Overall, the present study can help to understand the microbial diversity and its role in fermentation of traditional alcoholic beverages using "Keem".

Effect of Giving Traditional Drinks Kameko and Pongasih from Southeast Sulawesi on Sperm Quality of Mice (Mus musculus).

<b>Background and Objective:</b> The traditional beverage of Southeast Sulawesi is Kameko and Pongasih, which is a traditional alcoholic beverage. One of the bad effects of alcohol on reproductive health is the occurrence of infertility. This research aimed to determine the effect of consuming traditional beverages of Kameko and Pongasih on the quality of sperm of mice (<i>Mus musculus</i>). <b>Materials and Methods:</b> This research used a true experiment. The samples were some healthy mice (<i>Mus musculus</i>) aged 6-8 weeks as much 24 tails and divided into 4 groups. On the 36th day after the treatment was completed, the mice were terminated and prepared for microscopic sperm quality analysis. The quality of sperm includes motility, viability, concentration and morphology. The data test uses the Shapiro-Wilk Test, One-way ANOVA and <i>post hoc</i> LSD Test. <b>Results:</b> Kameko traditional beverage had a significant influence on sperm quality with motility, morphology, sperm concentration (p = 0.000) and viability (p = 0.001). Pongasih traditional beverage has a significant influence on sperm quality with motility parameter, morphology, sperm concentration (p = 0.000) and viability (p = 0.001). Kameko and Pongasih traditional beverages did not have a significant difference in sperm quality with motility parameter (p = 0.463), viability (p = 1.000), morphology (p = 0.553) and amount of concentration (p = 0.714). <b>Conclusion:</b> South East Sulawesi traditional beverages Kameko and Pongasih have effects on mice's (<i>Mus musculus</i>) sperm quality, but there was no difference in the group of mice which have been given Kameko and Pongasih.

Characterization of lactic acid bacteria isolated from a traditional Ivoirian beer process to develop starter cultures for safe sorghum-based beverages.

The present study aimed to characterize lactic acid bacteria involved in the different processing steps of tchapalo, a traditional Ivoirian beverage, for their potential application as starter cultures in food and beverages. Lactic acid bacteria (LAB) were therefore isolated and enumerated at different steps of the process on MRS and BEA agars. Of the 465 isolates, 27 produced bacteriocins that inhibit Lactobacillus delbrueckii F/31 strain. Of those, two also inhibited Listeria innocua ATCC 33090, while two others displayed inhibitory activity against L.innocua ATCC 33090, E. faecalis CIP 105042, E. faecalis ATCC 29212, Streptococcus sp. clinical LNSP, E. faecalis CIP 105042 and E. faecium ATCC 51558. The dominant species involved in tchapalo LAB fermentation, as determined by 16S rRNA gene sequencing, were Lactobacillus fermentum (64%), followed by Pediococcus acidilactici (14%). Two strains representing the two dominant species, L. fermentum S6 and P. acidilactici S7, and two potential bacteriocin producers, Weissella confusa AB3E41 and Enterococcus faecium AT1E22, were selected for further characterization. First, genome analysis showed that these strains do not display potential harmful genes such as pathogenic factors or transmissible antibiotic resistance genes. Furthermore, phylogenetic analyses were performed to assess evidence of eventual links to groups of strains with particular properties. They revealed that (i) L. fermentum S6 and P. acidilactici S7 are closely related to strains that ferment plants, (ii) E. faecium AT1E22 belongs to the environmental clade B of E. faecium, while W. confusa is quite similar to other strains also isolated from plant fermentations. Further genome analysis showed that E. faecium AT1E22 contains the Enterocin P gene probably carried by a megaplasmid, whereas no evidence of a bacteriocin gene was found in W. confusa AB3E41. The metabolic and the first step of the probiotic potentials of the different strains were analyzed. Lactobacillus fermentum S6 and P. acidilactici S7 are good candidates to develop starter cultures, and E. faecium AT1E22 should be further tested to confirm its potential as a probiotic strain in the production of sorghum wort.

Genetic diversity and population structure of Saccharomyces cerevisiae strains isolated from traditional alcoholic beverages of Côte d'Ivoire.

In order to assess the genetic diversity and population structure of indigenous S. cerevisiae from Côte d'Ivoire, a total of 170 strains were isolated from four traditional alcoholic beverages through nine regions. Microsatellite analysis performed at 12 loci revealed that strains of palm oil and raffia wine were genetically related, unlike those of tchapalo and ron wine which formed two s from palm oil wine and raffia wine were clearly inbred. In comparison with the European, North American, Asian and others West African populations, Ivorian population was well defined, although most of these strains were admixed. Among these strains, only isolates from raffia wine appeared to have alleles in common to all populations.

Analysis of potential anti-aging beverage Pru, a traditional Cuban refreshment, by desorption electrospray ionization-mass spectrometry and FTICR tandem mass spectrometry.

Aging has been established as a major risk factor for prevalent diseases and hence, the development of anti-aging medicines is of great importance. Recently, herbal fermented beverages have emerged as a promising source of potential anti-aging drug. Pru, a traditional Cuban refreshment produced by decoction and fermentation of multispecies plants with sugar, has been consumed for many years and is claimed to have multiple medicinal properties. Besides the traditional method, Pru is also manufactured industrially. The present study analyzed the major components of both traditional Pru (TP) and industrial Pru (IP) to reveal their potential application in promoting the health span. We performed desorption electrospray ionization-mass spectrometry (DESI-MS) and acquired mass spectra by scanning over the 50-1200 m/z range in both positive and negative ion modes. Fourier transform ion cyclotron resonance (FTICR) tandem mass spectrometry (MS/MS) was performed for validating the compound assignments. Three important compounds were identified by comparing the MS and MS/MS spectra with reported literature and the online database. One of the identified compounds, gluconic acid, was found to be the most abundant shared metabolite between TP and IP whereas the other two compounds, magnoflorine and levan were exclusively detected in TP. The present study is the first report of component profiling in Cuban traditional and industrial Pru using DESI-MS and FTICR MS/MS, and reveals the potential application of Pru as a health-promoting agent.

Nutritional and alcoholic contents of cheka: A traditional fermented beverage in Southwestern Ethiopia.

Cheka is a cereal and vegetable-based beverage which is consumed in Southwestern parts of Ethiopia particularly in Dirashe and Konso. In this study, nine cheka samples were collected from vending houses in Konso and Dirashe districts for the laboratory analysis of the nutritional profile and chemical properties of cheka. The pH and titratable acidity of the samples ranged from 3.53-3.99 and 0.80%-1.11%, respectively. The total solids, crude protein, crude fat, crude fiber, total ash, carbohydrate, and gross energy contents of the samples ranged from 21.05%-26.87%, 3.12-4.44 g/100 g, 1.17-1.81 g/100 g, 0.94-1.27, 0.65-0.93 g/100 g, 14.16-19.03 g/100 g, and 82.04-107.17 Kcal, respectively. The dietary Ca, Fe, and Zn content of the samples were ranged from 8.31-19.60 mg/100 g, 13.94-27.59 mg/100 g and 0.82-1.07 mg/100 g, respectively. The methanol and ethanol contents of the cheka samples ranged from 163.1-2,380 ppm and 3.04%-8.96% v/v, respectively. The findings of this study indicated that cheka has low nutrient content and thus, suggests that people in Konso and Dirashe should not rely on it without eating solid foods as it is almost always diluted with a significant amount of water. In conclusion, the longer fermentation time of cheka resulted in high methanol levels that can present adverse health effects to consumers.

Lactobacillus pentosus ABHEAU-05: An in vitro digestión resistant lactic acid bacterium isolated from a traditional fermented Mexican beverage / Lactobacillus pentosus ABHEAU-05: una bacteria ácido láctica resistente a la digestión in vitro aislada de una bebida fermentada tradicional mexicana

Abstract The health benefits attributed to probiotics generate interest in the search of competent strains adapted to several ecological niches, especially those related to traditional beverages and foods of each country. Pineapple tepache, a traditional Mexican fermented beverage, was used for the isolation of lactic acid bacteria with probiotic potential, one of which withstood the in vitro tests. The isolated strain AB-05, which exhibited the tested probiotic functional properties, was designated as Lactobacillus pentosus ABHEAU-05. The sequence was registered in GenBank under access code MK587617. This study is the first report of a lactic acid bacterium with in vitro digestion resistance isolated from pineapple tepache. The survival of L. pentosus ABHEAU-05 in a symbiotic medium was proven using fermented milk enriched with inulin. The in vitro digestion-resistant probiotic activity of lactobacilli was measured through analysis of pH and proteolysis. Results showed that L. pentosus grew properly in fermented milk; therefore, this microorganism could be used in the manufacture of this kind of products. The concentration of L. pentosus reached up to 8.5 logCFU/ml after 40 h of fermentation. In addition, the production of peptides and the decrease in pH indicated the vigorous and active metabolic state of the lactic acid bacterium tested. The activity and the concentration of this microorganism were maintained during refrigeration. The results of this research conclude that L. plantarum ABHEAU-05 is an in vitro digestion-resistant microorganism that can be used as a starter culture for the production of functional foods of dairy origin.

Resumen Los beneficios a la salud atribuidos a los probióticos generan interés en la búsqueda de cepas competentes adaptadas a varios nichos ecológicos, especialmente los relacionados con bebidas y alimentos tradicionales de cada país. En este estudio, se aisló del tepache de pina, una bebida fermentada tradicional mexicana, una bacteria láctica resistente a la digestión in vitro. Entre 5 bacterias aisladas, una de ellas soportó las pruebas simuladas de digestión gastrointestinal. Se analizó la resistencia a sales biliares, a condiciones ácidas y al ataque enz-imático con pepsina. La bacteria aislada, que exhibió las propiedades funcionales probióticas referidas, fue identificada como Lactobacillus pentosus y designada como L. pentosus ABHEAU-05. La secuencia fue depositada en GenBank (acceso MK587617). Se comprobó la supervivencia de L. pentosus ABHEAU-05 en una leche fermentada adicionada con inulina y su resistencia a la digestión in vitro mediante el análisis del pH y la proteólisis. Los resultados muestran que la leche fermentada es una matriz adecuada, donde L. pentosus ABHEAU-05 se desarrolla sin inconvenientes, alcanzando un título de 8,5 logufc/ml después de 40 h de fermentación. Además, la producción de péptidos y el descenso del pH indicaron el estado metabólico vigoroso y activo del microorganismo probiótico. Se concluye que L. pentosus ABHEAU-05 es un microorganismo resistente a la digestión in vitro, que puede servir como cultivo iniciador para la producción de alimentos de origen lácteo. Este es el primer informe acerca del aislamiento de una bacteria ácido láctica resistente a la digestión in vitro a partir del tepache de piña.