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AG","issue":"1","license":[{"start":{"date-parts":[[2019,1,11]],"date-time":"2019-01-11T00:00:00Z","timestamp":1547164800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Beverages"],"abstract":"<jats:p>Corn grits are commonly used adjuncts in the brewing industry in the United States, especially for lager beers. The major challenge of using a high amount of adjuncts in the brewing process is reduced levels of nutrients available to yeast during fermentation, which negatively affects the growth and functioning of yeast, and results in sluggish fermentation. The problem is usually addressed by adding external nutrition. The objective of this work was to assess the suitability of corn components other than brewer\u2019s grits to improve the fermentation rates. Water obtained after soaking of corn germ, a vital source of lipids and soluble proteins, was investigated as a source of nutrient during brewing of 40:60 (w\/w) corn grits and malt mixture. Performance of water-soluble nutrients from germ of two corn verities, yellow dent corn and flint corn, was investigated. Germ soak water was added during corn grits slurry formation before mashing. The addition of germ water increased the free amino nitrogen levels by 37% and Zn concentrations by 3.6 times in the wort, which resulted in up to a 28% higher fermentation rate (between 48 to 72 h of fermentation) and shortened the fermentation time from 120 to 96 h. The use of water obtained from the soaking of flint corn germ resulted in a similar shortening of fermentation time. In another approach, nutrient-rich concentrated germ soak water was directly added into the wort, which also resulted in similar improvements in the fermentation rate as those from adding germ soak water during slurry formation. Due to leaching of micronutrients and soluble proteins, the oil concentrations in the germ increased by more than 30%, enhancing its economic value.<\/jats:p>","DOI":"10.3390\/beverages5010005","type":"journal-article","created":{"date-parts":[[2019,1,11]],"date-time":"2019-01-11T04:10:16Z","timestamp":1547179816000},"page":"5","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":6,"title":["Improving Fermentation Rate during Use of Corn Grits in Beverage Alcohol Production"],"prefix":"10.3390","volume":"5","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-1366-3308","authenticated-orcid":false,"given":"Deepak","family":"Kumar","sequence":"first","affiliation":[{"name":"Agricultural and Biological Engineering, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA"}]},{"given":"Anna-Sophie","family":"Hager","sequence":"additional","affiliation":[{"name":"Anheuser-Busch InBev nv\/sa, Brouwerijplein 1, 3000 Leuven, Belgium"}]},{"given":"Alberto","family":"Sun","sequence":"additional","affiliation":[{"name":"Anheuser-Busch InBev nv\/sa, Brouwerijplein 1, 3000 Leuven, Belgium"}]},{"given":"Winok","family":"Debyser","sequence":"additional","affiliation":[{"name":"Anheuser-Busch InBev nv\/sa, Brouwerijplein 1, 3000 Leuven, Belgium"}]},{"given":"Bruno","family":"Javier Guagliano","sequence":"additional","affiliation":[{"name":"Anheuser-Busch InBev nv\/sa, Brouwerijplein 1, 3000 Leuven, Belgium"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4349-8681","authenticated-orcid":false,"given":"Vijay","family":"Singh","sequence":"additional","affiliation":[{"name":"Agricultural and Biological Engineering, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA"}]}],"member":"1968","published-online":{"date-parts":[[2019,1,11]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Li, Q., Wang, J., and Liu, C. 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Soc."}],"container-title":["Beverages"],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2306-5710\/5\/1\/5\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,11]],"date-time":"2025-10-11T12:25:11Z","timestamp":1760185511000},"score":26.80726,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2306-5710\/5\/1\/5"}},"issued":{"date-parts":[[2019,1,11]]},"references-count":26,"journal-issue":{"issue":"1","published-online":{"date-parts":[[2019,3]]}},"alternative-id":["beverages5010005"],"URL":"https:\/\/doi.org\/10.3390\/beverages5010005","ISSN":["2306-5710"],"issn-type":[{"type":"electronic","value":"2306-5710"}],"published":{"date-parts":[[2019,1,11]]}},{"indexed":{"date-parts":[[2025,11,2]],"date-time":"2025-11-02T11:50:53Z","timestamp":1762084253597,"version":"build-2065373602"},"reference-count":60,"publisher":"MDPI AG","issue":"1","license":[{"start":{"date-parts":[[2022,12,29]],"date-time":"2022-12-29T00:00:00Z","timestamp":1672272000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"European Regional Development Fund (ERDF) Operational Programme"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Fermentation"],"abstract":"<jats:p>This work presents the attempt to develop a production technology for grape\u2013plum low-alcohol beverages and enhance their chemical composition and flavor complexity through the non-Saccharomyces species. Saccharomyces cerevisiae (SC) pure cultures were used as reference beverages. Pure cultures of Lachancea thermotolerans (LT) and co-inoculated Lachancea thermotolerans with Saccharomyces cerevisiae (MIX) were included for grape\u2013plum must fermentation at a pilot scale. The process involves two steps: a primary alcoholic fermentation in stainless steel tanks (F1) and a secondary fermentation in a bottle after dextrose syrup addition (F2). The chemical compositions of all beverages obtained in F1 and F2 were studied. Compared to SC, must inoculated with L. thermotolerans (LT and MIX) required four more days to complete the fermentation of sugars during F1. SC fermentation tended to have slightly higher pH and titratable acidity values and lower concentrations of total phenols. Final levels of aromatic precursor nitrogen and sulfur amino nitrogen were obtained more in SC than in LT and MIX. SC treatment had higher final levels of histidine, phenylalanine, isoleucine, lysine, methionine, threonine, valine, and cysteine. Related to individual amino acids, SC treatment had higher final levels of histidine, phenylalanine, isoleucine, lysine, methionine, threonine, valine, and cysteine. Analysis of the volatile composition showed that, compared with SC, MIX had the highest percentage of higher alcohols (3-methyl-1-butanol and 2-methyl-1-butanol) and acetates (isoamyl acetate and isobutyl acetate) which are associated with fruity and banana aromas. A decreasing trend in volatile fatty acids was observed in LT and MIX compared to SC. LT application, both in pure and mixed culture, significantly modified the values of the percentage of 5 of the 10 ethyl ester compounds analyzed. Finally, the sensory analysis showed that there were no significant differences, even though the non-Saccharomyces had a higher percentage of volatile metabolites. The results have shown that through this process an innovative and high-quality product was obtained: a low-alcohol beverage made from grapes and plums, which could be developed at an industrial level due to the increasing interest of consumers in this type of product.<\/jats:p>","DOI":"10.3390\/fermentation9010029","type":"journal-article","created":{"date-parts":[[2022,12,30]],"date-time":"2022-12-30T03:18:18Z","timestamp":1672370298000},"page":"29","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":4,"title":["Use of Mixed Cultures for the Production of Grape\u2013Plum Low-Alcohol Fermented Beverages"],"prefix":"10.3390","volume":"9","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-1540-1590","authenticated-orcid":false,"given":"Daniel","family":"Moreno","sequence":"first","affiliation":[{"name":"CICYTEX, Instituto Tecnol\u00f3gico Agroalimentario de Extremadura (INTAEX), (Junta de Extremadura), 06071 Badajoz, Spain"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3952-6993","authenticated-orcid":false,"given":"Patricia","family":"Redondo","sequence":"additional","affiliation":[{"name":"CICYTEX, Instituto Tecnol\u00f3gico Agroalimentario de Extremadura (INTAEX), (Junta de Extremadura), 06071 Badajoz, Spain"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0369-1487","authenticated-orcid":false,"given":"Eduardo","family":"Lozano","sequence":"additional","affiliation":[{"name":"CICYTEX, Instituto Tecnol\u00f3gico Agroalimentario de Extremadura (INTAEX), (Junta de Extremadura), 06071 Badajoz, Spain"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6182-8034","authenticated-orcid":false,"given":"M. Esperanza","family":"Vald\u00e9s","sequence":"additional","affiliation":[{"name":"CICYTEX, Instituto Tecnol\u00f3gico Agroalimentario de Extremadura (INTAEX), (Junta de Extremadura), 06071 Badajoz, Spain"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8248-5504","authenticated-orcid":false,"given":"Francisco","family":"P\u00e9rez-Nevado","sequence":"additional","affiliation":[{"name":"Departamento de Producci\u00f3n Animal Y Ciencia de Los Alimentos, Escuela de Ingenier\u00edas Agrarias, Instituto Universitario de Investigaci\u00f3n de Recursos Agrarios (INURA) Universidad de Extremadura, 06007 Badajoz, Spain"}]}],"member":"1968","published-online":{"date-parts":[[2022,12,29]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"280","DOI":"10.1080\/09687637.2017.1411887","article-title":"Drinking behaviours and alcohol preferences of female and male students at a Polish university in 2000\u20132016","volume":"26","author":"Podstawski","year":"2017","journal-title":"DrugsEduc. 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Though the beverages are novel, the potentiality of such beverages has for some decades been exhibited through local fermented cereal-based beverages. In recent years there has been a paradigm shift towards non-diary probiotic products because of the negative health effects milk and dairy products have on the multitude of people around the world. A quantitative study employing purposeful sampling was carried out in three regions of Mbeya, Morogoro and Kilimanjaro whereby in each of the regions; quadruplicate samples of either of the traditional cereal-based beverages locally known as Kindi, Kimpumu, Togwa or Mbege were collected from a target village and stored at 4 \u00b0C in the laboratory. Identification of probiotic microbes in the local beverages was done and probiotic Kindi, Kimpumu, Mbege and Togwa were developed using pure cultures of the identified probiotic bacteria. Probiotic cultures used were Lactobacillus brevis for Togwa, Lactobacillus plantarum for Kimpumu and Mbege and Pediococcus pentosaceus for Kindi. After 24-48 h of controlled fermentation at 37 \u00b0C; results showed that the prepared cereal-based beverages were probiotic with mean viable cell counts of 1 x 1011 cfu\/mL and mean pH 4.77. During storage the probiotic cereal beverages remained stable for five days at 25 \u00b0C and 28 days (4 weeks) at 4 \u00b0C with viable cell count of 2.0 x 1011 cfu\/mL and pH 3.83 at 25 \u00b0C and viable cell count of 2.0 x 1011 cfu\/mL and pH 4.08 at 4 \u00b0C, respectively. There was no growth of pathogens in the beverages. The four cereal based probiotic beverages were equally accepted by consumers through a sensorial evaluation. This study shows that controlled fermentation of cereals using carefully selected probiotic bacteria results in probiotic cereal based-beverages with good quality attributes and safety and further advance the knowledge on fermented cereal substrates as nutrient-rich and promising delivery vehicles for probiotics by sustaining the growth of a large population of lactic acid bacteria.<\/jats:p>","DOI":"10.58694\/20.500.12479\/1362","type":"dissertation","created":{"date-parts":[[2023,10,30]],"date-time":"2023-10-30T08:25:15Z","timestamp":1698654315000},"approved":{"date-parts":[[2021,7]]},"source":"Crossref","is-referenced-by-count":0,"title":["Optimisation of fermentation processes of local cereal-based beverages to produce improved cereal based probiotic beverages."],"prefix":"10.58694","author":[{"sequence":"additional","affiliation":[]},{"given":"Malehe","family":"Setta","sequence":"first","affiliation":[]}],"member":"36487","deposited":{"date-parts":[[2023,10,30]],"date-time":"2023-10-30T08:25:21Z","timestamp":1698654321000},"score":24.05737,"degree":["PhD"],"resource":{"primary":{"URL":"http:\/\/dspace.nm-aist.ac.tz\/handle\/20.500.12479\/1362"}},"issued":{"date-parts":[[null]]},"references-count":0,"URL":"https:\/\/doi.org\/10.58694\/20.500.12479\/1362"},{"indexed":{"date-parts":[[2026,3,11]],"date-time":"2026-03-11T03:40:04Z","timestamp":1773200404205,"version":"3.50.1"},"reference-count":123,"publisher":"MDPI AG","issue":"5","license":[{"start":{"date-parts":[[2023,5,10]],"date-time":"2023-05-10T00:00:00Z","timestamp":1683676800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100000780","name":"European Commission\u2014NextGenerationEU","doi-asserted-by":"publisher","award":["IR0000005"],"award-info":[{"award-number":["IR0000005"]}],"id":[{"id":"10.13039\/501100000780","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Fermentation"],"abstract":"<jats:p>The growing health consciousness among consumers is leading to an increased presence of functional foods and beverages on the market. Red fruits are rich in bioactive compounds such as anthocyanins with high antioxidant activity. In addition, red fruits contain sugars and are rich in phenolic compounds, vitamin C, dietary fibers, and manganese. Due to these characteristics, they are also suitable substrates for fermentation. Indeed, nowadays, microbial transformation of red fruits is based on alcoholic or lactic fermentation, producing alcoholic and non-alcoholic products, respectively. Although products fermented by acetic acid bacteria (AAB) have been thoroughly studied as a model of health benefits for human beings, little evidence is available on the acetic and gluconic fermentation of red fruits for obtaining functional products. Accordingly, this review aims to explore the potential of different red fruits, namely blackberry, raspberry, and blackcurrant, as raw materials for fermentation processes aimed at producing low- and no-alcohol beverages containing bioactive compounds and no added sugars. AAB are treated with a focus on their ability to produce acetic acid, gluconic acid, and bacterial cellulose, which are compounds of interest for developing fruit-based fermented beverages.<\/jats:p>","DOI":"10.3390\/fermentation9050457","type":"journal-article","created":{"date-parts":[[2023,5,11]],"date-time":"2023-05-11T01:37:24Z","timestamp":1683769044000},"page":"457","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":11,"title":["Zero- and Low-Alcohol Fermented Beverages: A Perspective for Non-Conventional Healthy and Sustainable Production from Red Fruits"],"prefix":"10.3390","volume":"9","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-8853-6501","authenticated-orcid":false,"given":"Marcello","family":"Brugnoli","sequence":"first","affiliation":[{"name":"Department of Life Sciences, University of Modena and Reggio Emilia, 42122 Reggio Emilia, Italy"}]},{"given":"Elsa","family":"Cantadori","sequence":"additional","affiliation":[{"name":"Department of Life Sciences, University of Modena and Reggio Emilia, 42122 Reggio Emilia, Italy"},{"name":"Ponti SpA, 28074 Ghemme, Italy"}]},{"given":"Mattia Pia","family":"Arena","sequence":"additional","affiliation":[{"name":"Department of Life Sciences, University of Modena and Reggio Emilia, 42122 Reggio Emilia, Italy"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9887-9994","authenticated-orcid":false,"given":"Luciana","family":"De Vero","sequence":"additional","affiliation":[{"name":"Department of Life Sciences, University of Modena and Reggio Emilia, 42122 Reggio Emilia, Italy"}]},{"given":"Andrea","family":"Colonello","sequence":"additional","affiliation":[{"name":"Ponti SpA, 28074 Ghemme, Italy"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9908-8254","authenticated-orcid":false,"given":"Maria","family":"Gullo","sequence":"additional","affiliation":[{"name":"Department of Life Sciences, University of Modena and Reggio Emilia, 42122 Reggio Emilia, Italy"},{"name":"NBFC, National Biodiversity Future Center, 90133 Palermo, Italy"}]}],"member":"1968","published-online":{"date-parts":[[2023,5,10]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"115","DOI":"10.1016\/j.copbio.2017.08.007","article-title":"Acetic acid bacteria in fermented foods and beverages","volume":"49","year":"2018","journal-title":"Curr. 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Alcohol"},{"key":"ref_119","doi-asserted-by":"crossref","first-page":"539","DOI":"10.1016\/j.jff.2013.01.029","article-title":"Bioactive compounds and health benefits of exotic tropical red\u2013black berries","volume":"5","author":"Costa","year":"2013","journal-title":"J. Funct. Foods"},{"key":"ref_120","doi-asserted-by":"crossref","unstructured":"Ziemlewska, A., Nizio\u0142-\u0141ukaszewska, Z., Zag\u00f3rska-Dziok, M., Bujak, T., W\u00f3jciak, M., and Sowa, I. (2022). Evaluation of Cosmetic and Dermatological Properties of Kombucha-Fermented Berry Leaf Extracts Considered to Be By-Products. Molecules, 27.","DOI":"10.3390\/molecules27072345"},{"key":"ref_121","doi-asserted-by":"crossref","first-page":"897825","DOI":"10.3389\/fmicb.2022.897825","article-title":"Selection of Acetic Acid Bacterial Strains and Vinegar Production from Local Maltese Food Sources","volume":"13","author":"Mizzi","year":"2022","journal-title":"Front. 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(1981). Improved method for the dynamic measurement of mass transfer coefficient for application to solid\u2013 substrate fermentation. Biotechnology and Bioengineering. 23(7), 1611\u20131622.","DOI":"10.1002\/bit.260230718"}],"container-title":["Solid State Fermentation for Foods and Beverages"],"language":"en","deposited":{"date-parts":[[2020,7,9]],"date-time":"2020-07-09T15:11:08Z","timestamp":1594307468000},"score":23.78106,"resource":{"primary":{"URL":"https:\/\/www.taylorfrancis.com\/books\/9781439844977\/chapters\/10.1201\/b16054-8"}},"issued":{"date-parts":[[2013,11,23]]},"ISBN":["9780429063794"],"references-count":1,"URL":"https:\/\/doi.org\/10.1201\/b16054-8","published":{"date-parts":[[2013,11,23]]}},{"indexed":{"date-parts":[[2025,10,16]],"date-time":"2025-10-16T00:32:51Z","timestamp":1760574771876,"version":"build-2065373602"},"reference-count":12,"publisher":"MDPI AG","issue":"10","license":[{"start":{"date-parts":[[2025,10,11]],"date-time":"2025-10-11T00:00:00Z","timestamp":1760140800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Fermentation"],"abstract":"<jats:p>The interest in food microbial fermentation has progressively increased in recent decades. This Special Issue collected original research and review articles dealing with the use of microbial cultures aimed at improving the organoleptic and nutritional properties of both traditional and innovative foods, as well as the use of microbial cultures for health purposes. In detail, three research articles investigated specific aspects of fermentation in the production of traditional foods such as kombucha, Chinese Baijiu and sauerkraut, whereas another study suggested pollen and bee bread as a reservoir of functional yeasts. The effect of a symbiotic beverage on body composition and some biochemical parameters of overweight, obese, or type-2 diabetic women has also been evaluated in the remaining research article. The couple of review articles assessed relevant and timely aspects of microbial fermentation: the first one started from the increasing demand of low-alcohol beverages to analyze current and future biotechnological approaches to reduce alcohol content in wine, whereas the second paper focused on how microbial processes can increase both nutritional and functional value of plant-based fermented foods.<\/jats:p>","DOI":"10.3390\/fermentation11100583","type":"journal-article","created":{"date-parts":[[2025,10,15]],"date-time":"2025-10-15T08:34:26Z","timestamp":1760517266000},"page":"583","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Recent Advances in Microbial Fermentation in Foods and Beverages"],"prefix":"10.3390","volume":"11","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-8515-900X","authenticated-orcid":false,"given":"Massimo","family":"Iorizzo","sequence":"first","affiliation":[{"name":"Department of Agricultural, Environmental and Food Sciences, University of Molise, Via De Sanctis, 86100 Campobasso, Italy"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3673-0091","authenticated-orcid":false,"given":"Gianluca","family":"Paventi","sequence":"additional","affiliation":[{"name":"Department of Agricultural, Environmental and Food Sciences, University of Molise, Via De Sanctis, 86100 Campobasso, Italy"}]}],"member":"1968","published-online":{"date-parts":[[2025,10,11]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Paventi, G., Di Martino, C., Crawford, T.W., and Iorizzo, M. (2024). Enzymatic Activities of Lactiplantibacillus plantarum: Technological and Functional Role in Food Processing and Human Nutrition. Food Biosci., 61.","DOI":"10.1016\/j.fbio.2024.104944"},{"key":"ref_2","doi-asserted-by":"crossref","unstructured":"Paventi, G., Di Martino, C., Coppola, F., and Iorizzo, M. (2025). \u03b2-Glucosidase Activity of Lactiplantibacillus plantarum: A Key Player in Food Fermentation and Human Health. Foods, 14.","DOI":"10.20944\/preprints202503.1795.v1"},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"200","DOI":"10.3390\/cimb46010015","article-title":"Biosynthesis of Gamma-Aminobutyric Acid (GABA) by Lactiplantibacillus plantarum in Fermented Food Production","volume":"46","author":"Iorizzo","year":"2023","journal-title":"Curr. Issues Mol. Biol."},{"key":"ref_4","doi-asserted-by":"crossref","unstructured":"Iorizzo, M., Di Martino, C., Letizia, F., Crawford, T.W., and Paventi, G. (2024). Production of Conjugated Linoleic Acid (CLA) by Lactiplantibacillus plantarum: A Review with Emphasis on Fermented Foods. Foods, 13.","DOI":"10.20944\/preprints202402.1135.v1"},{"key":"ref_5","doi-asserted-by":"crossref","unstructured":"Pires-Cabral, P., Pires-Cabral, P., Mira, H., and Quintas, C. (2025). The Effect of Calcium in the Fermentation of White Cabbage with Salicornia. Fermentation, 11.","DOI":"10.3390\/fermentation11020091"},{"key":"ref_6","doi-asserted-by":"crossref","unstructured":"Yuan, H., Zhang, Z., Ding, L., Jiang, Q., Li, Q., Huang, J., Wang, S., Li, L., Nan, G., and Lou, K. (2025). Artificial vs. Mechanical Daqu: Comparative Analysis of Physicochemical, Flavor, and Microbial Profiles in Chinese Baijiu Starter Cultures. Fermentation, 11.","DOI":"10.3390\/fermentation11030135"},{"key":"ref_7","doi-asserted-by":"crossref","unstructured":"Karpova, A., Adesina, D., Tian, F., and Naik, A.S. (2025). Seaweed (Laminaria digitata) and Honey Kombucha: A Fermented Antioxidant-Rich Beverage. Fermentation, 11.","DOI":"10.20944\/preprints202506.1730.v1"},{"key":"ref_8","doi-asserted-by":"crossref","unstructured":"Testa, B., Coppola, F., Succi, M., and Iorizzo, M. (2025). Biotechnological Strategies for Ethanol Reduction in Wine. Fermentation, 11.","DOI":"10.3390\/fermentation11030159"},{"key":"ref_9","doi-asserted-by":"crossref","unstructured":"Dhiman, S., Kaur, S., Thakur, B., Singh, P., and Tripathi, M. (2025). Nutritional Enhancement of Plant-Based Fermented Foods: Microbial Innovations for a Sustainable Future. Fermentation, 11.","DOI":"10.3390\/fermentation11060346"},{"key":"ref_10","doi-asserted-by":"crossref","unstructured":"Rodr\u00edguez-Rugarc\u00eda, P., Cuamatzin-Garc\u00eda, L., Meza-Jim\u00e9nez, M.d.L., Ba\u00f1os-Lara, M.d.R., Zaragoza-Maldonado, D.S., Rodr\u00edguez-Espinosa, J.C., Lozada-P\u00e9rezmitre, E., and P\u00e9rez-Armend\u00e1riz, B. (2025). The Effects of a Dietary Intervention with a Synbiotic Beverage on Women with Type 2 Diabetes, Overweight, or Obesity. Fermentation, 11.","DOI":"10.20944\/preprints202502.1134.v1"},{"key":"ref_11","doi-asserted-by":"crossref","unstructured":"Agarbati, A., Canonico, L., Gattucci, S., Ciani, M., and Comitini, F. (2025). From Pollen to Bee Bread: A Reservoir of Functional Yeasts. Fermentation, 11.","DOI":"10.3390\/fermentation11050290"},{"key":"ref_12","doi-asserted-by":"crossref","unstructured":"Coppola, F., Testa, B., Succi, M., Paventi, G., Di Martino, C., and Iorizzo, M. (2025). Viticultural and Pre-Fermentation Strategies to Reduce Alcohol Levels in Wines. Foods, 14.","DOI":"10.20944\/preprints202506.2270.v1"}],"container-title":["Fermentation"],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2311-5637\/11\/10\/583\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,15]],"date-time":"2025-10-15T09:20:29Z","timestamp":1760520029000},"score":23.774801,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2311-5637\/11\/10\/583"}},"issued":{"date-parts":[[2025,10,11]]},"references-count":12,"journal-issue":{"issue":"10","published-online":{"date-parts":[[2025,10]]}},"alternative-id":["fermentation11100583"],"URL":"https:\/\/doi.org\/10.3390\/fermentation11100583","ISSN":["2311-5637"],"issn-type":[{"value":"2311-5637","type":"electronic"}],"published":{"date-parts":[[2025,10,11]]}},{"indexed":{"date-parts":[[2026,2,1]],"date-time":"2026-02-01T11:42:14Z","timestamp":1769946134388,"version":"3.49.0"},"reference-count":54,"publisher":"MDPI AG","issue":"3","license":[{"start":{"date-parts":[[2022,8,19]],"date-time":"2022-08-19T00:00:00Z","timestamp":1660867200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Beverages"],"abstract":"<jats:p>The use of non-Saccharomyces yeasts in sequential fermentation is a suitable biotechnological process to provide specific oenological characteristics and to increase the complexity of wines. In this work, selected strains of Lachancea thermotolerans and Starmerella bombicola were used in sequential fermentations with Saccharomyces cerevisiae and compared with spontaneous and pure S. cerevisiae fermentation trials in Verdicchio grape juice. Torulaspora delbrueckii together with the other two non-Saccharomyces strains (L. thermotolerans, S. bombicola) in multi-sequential fermentations was also evaluated. Wines, obtained under winery vinification conditions, were evaluated for their analytical and sensorial profile. The results indicated that each fermentation gave peculiar analytical and aromatic features of the final wine. L. thermotolerans trials are characterized by an increase of total acidity, higher alcohols and monoterpenes as well as citric and herbal notes. S. bombicola trials showed a general significantly high concentration of phenylethyl acetate and hexyl acetate and a softness sensation while multi-sequential fermentations showed a balanced profile. Spontaneous fermentation was characterized by the production of acetate esters (ethyl acetate and isoamyl acetate), citrus and herbal notes, and tannicity. The overall results indicate that multi-starter fermentations could be a promising tool tailored to the desired features of different Verdicchio wine styles.<\/jats:p>","DOI":"10.3390\/beverages8030049","type":"journal-article","created":{"date-parts":[[2022,8,21]],"date-time":"2022-08-21T21:05:51Z","timestamp":1661115951000},"page":"49","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":8,"title":["Assessment of Spontaneous Fermentation and Non-Saccharomyces Sequential Fermentation in Verdicchio Wine at Winery Scale"],"prefix":"10.3390","volume":"8","author":[{"given":"Laura","family":"Canonico","sequence":"first","affiliation":[{"name":"Dipartimento Scienze della Vita e dell\u2019Ambiente, Universit\u00e0 Politecnica delle Marche, 60131 Ancona, Italy"}]},{"given":"Alice","family":"Agarbati","sequence":"additional","affiliation":[{"name":"Dipartimento Scienze della Vita e dell\u2019Ambiente, Universit\u00e0 Politecnica delle Marche, 60131 Ancona, Italy"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2394-2925","authenticated-orcid":false,"given":"Francesca","family":"Comitini","sequence":"additional","affiliation":[{"name":"Dipartimento Scienze della Vita e dell\u2019Ambiente, Universit\u00e0 Politecnica delle Marche, 60131 Ancona, Italy"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3778-1835","authenticated-orcid":false,"given":"Maurizio","family":"Ciani","sequence":"additional","affiliation":[{"name":"Dipartimento Scienze della Vita e dell\u2019Ambiente, Universit\u00e0 Politecnica delle Marche, 60131 Ancona, Italy"}]}],"member":"1968","published-online":{"date-parts":[[2022,8,19]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Bisson, L.F., Joseph, C.L., and Domizio, P. 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Beverages, 6.","DOI":"10.3390\/beverages6030047"}],"container-title":["Beverages"],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2306-5710\/8\/3\/49\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,11]],"date-time":"2025-10-11T00:12:15Z","timestamp":1760141535000},"score":23.729862,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2306-5710\/8\/3\/49"}},"issued":{"date-parts":[[2022,8,19]]},"references-count":54,"journal-issue":{"issue":"3","published-online":{"date-parts":[[2022,9]]}},"alternative-id":["beverages8030049"],"URL":"https:\/\/doi.org\/10.3390\/beverages8030049","ISSN":["2306-5710"],"issn-type":[{"value":"2306-5710","type":"electronic"}],"published":{"date-parts":[[2022,8,19]]}},{"indexed":{"date-parts":[[2026,3,2]],"date-time":"2026-03-02T12:47:32Z","timestamp":1772455652355,"version":"3.50.1"},"reference-count":111,"publisher":"MDPI AG","issue":"1","license":[{"start":{"date-parts":[[2020,3,9]],"date-time":"2020-03-09T00:00:00Z","timestamp":1583712000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Beverages"],"abstract":"<jats:p>Biogenic amines are ubiquitous bioactive compounds that are synthesized by living organisms and perform essential functions for their metabolism. In the human diet, their excessive intake can cause food poisoning. In food, especially in alcohol-free beverages, biogenic amines can be synthesized by enzymes, naturally present in raw materials, or by microorganisms, which may be naturally present in the matrix or be added during beverage transformation processes. For this reason, in alcohol-free beverages, biogenic amine amount can be considered, above a certain level, as undesired microorganism activity. Therefore, it is important to evaluate the biogenic amine profile of non-alcoholic beverages in order to monitor food quality and safety. Moreover, biogenic amines can be taken into account by industries in order to monitor production processes and products. This review article provides an overview on the biogenic amine profile of alcohol-free beverages (plant milk, nervine drinks, soft drinks, and fruit juices). Furthermore, the clinical and toxicological effects, the biogenic amines legislation, and biogenic amine synthesis have been evaluated in non-alcoholic beverages.<\/jats:p>","DOI":"10.3390\/beverages6010017","type":"journal-article","created":{"date-parts":[[2020,3,9]],"date-time":"2020-03-09T05:37:34Z","timestamp":1583732254000},"page":"17","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":24,"title":["Biogenic Amines in Alcohol-Free Beverages"],"prefix":"10.3390","volume":"6","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-3025-1831","authenticated-orcid":false,"given":"Giuliana","family":"Vinci","sequence":"first","affiliation":[{"name":"Department of Management, Sapienza University of Rome, Via del Castro Laurenziano 9, 00161 Rome, Italy"}]},{"given":"Lucia","family":"Maddaloni","sequence":"additional","affiliation":[{"name":"Department of Management, Sapienza University of Rome, Via del Castro Laurenziano 9, 00161 Rome, Italy"}]}],"member":"1968","published-online":{"date-parts":[[2020,3,9]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"213","DOI":"10.1016\/0168-1605(95)00032-1","article-title":"Biogenic amines: Their importance in foods","volume":"29","year":"1996","journal-title":"Int. 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\u043f\u0438\u0449\u0435\u0432\u044b\u0445 \u043f\u0440\u043e\u0438\u0437\u0432\u043e\u0434\u0441\u0442\u0432. \u0418\u0441\u0441\u043b\u0435\u0434\u043e\u0432\u0430\u043d\u0430 \u0432\u043e\u0437\u043c\u043e\u0436\u043d\u043e\u0441\u0442\u044c \u0438\u0441\u043f\u043e\u043b\u044c\u0437\u043e\u0432\u0430\u043d\u0438\u044f \u0442\u0432\u043e\u0440\u043e\u0436\u043d\u043e\u0439 \u0441\u044b\u0432\u043e\u0440\u043e\u0442\u043a\u0438, \u043a\u0432\u0430\u0441\u043d\u043e\u0433\u043e \u0441\u0443\u0441\u043b\u0430 \u0438 \u044f\u0433\u043e\u0434\u043d\u044b\u0445 \u0441\u0438\u0440\u043e\u043f\u043e\u0432 \u0432 \u0442\u0435\u0445\u043d\u043e\u043b\u043e\u0433\u0438\u0438 \u0441\u043b\u0430\u0431\u043e\u0430\u043b\u043a\u043e\u0433\u043e\u043b\u044c\u043d\u044b\u0445 \u043d\u0430\u043f\u0438\u0442\u043a\u043e\u0432 \u0431\u0440\u043e\u0436\u0435\u043d\u0438\u044f. \u0422\u0432\u043e\u0440\u043e\u0436\u043d\u0430\u044f \u0441\u044b\u0432\u043e\u0440\u043e\u0442\u043a\u0430 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\u043f\u043e\u043b\u0443\u0447\u0435\u043d\u043d\u043e\u0439 \u0442\u0432\u043e\u0440\u043e\u0436\u043d\u043e\u0439 \u0441\u044b\u0432\u043e\u0440\u043e\u0442\u043a\u0438 \u043f\u043e\u043a\u0430\u0437\u0430\u043b, \u0447\u0442\u043e \u043e\u043d\u0430 \u0441\u043e\u0434\u0435\u0440\u0436\u0438\u0442 2,13 % \u0431\u0435\u043b\u043a\u0430, 4,78 % \u043b\u0430\u043a\u0442\u043e\u0437\u044b. \u041e\u0442\u0434\u0435\u043b\u0435\u043d\u043d\u0443\u044e \u0441\u044b\u0432\u043e\u0440\u043e\u0442\u043a\u0443 \u043f\u043e\u0434\u0432\u0435\u0440\u0433\u0430\u043b\u0438 \u0442\u0435\u0440\u043c\u0438\u0447\u0435\u0441\u043a\u043e\u0439 \u043e\u0431\u0440\u0430\u0431\u043e\u0442\u043a\u0435 \u043f\u0440\u0438 75 \u0438 95 \u00b0\u0421 \u0432 \u0442\u0435\u0447\u0435\u043d\u0438\u0435 30 \u043c\u0438\u043d. \u0420\u0430\u0437\u0440\u0430\u0431\u043e\u0442\u0430\u043d\u0430 \u0440\u0435\u0446\u0435\u043f\u0442\u0443\u0440\u0430 \u043d\u0430\u043f\u0438\u0442\u043a\u0430 \u043d\u0430 \u043e\u0441\u043d\u043e\u0432\u0435 \u043a\u0432\u0430\u0441\u043d\u043e\u0433\u043e \u0441\u0443\u0441\u043b\u0430 \u0438 \u0442\u0432\u043e\u0440\u043e\u0436\u043d\u043e\u0439 \u0441\u044b\u0432\u043e\u0440\u043e\u0442\u043a\u0438 \u0432 \u0441\u043e\u043e\u0442\u043d\u043e\u0448\u0435\u043d\u0438\u044f\u0445 1:1, 1:2 \u0438 2:1 \u0441\u043e\u043e\u0442\u0432\u0435\u0442\u0441\u0442\u0432\u0435\u043d\u043d\u043e; \u043f\u0440\u043e\u0432\u0435\u0434\u0435\u043d\u043e \u0435\u0433\u043e \u0441\u0431\u0440\u0430\u0436\u0438\u0432\u0430\u043d\u0438\u0435 \u0434\u0440\u043e\u0436\u0436\u0430\u043c\u0438 Saccharomyces cerevisiae. \u0412 \u0445\u043e\u0434\u0435 \u0431\u0440\u043e\u0436\u0435\u043d\u0438\u044f \u043e\u0446\u0435\u043d\u0438\u0432\u0430\u043b\u0438 \u0438\u043d\u0442\u0435\u043d\u0441\u0438\u0432\u043d\u043e\u0441\u0442\u044c \u043e\u0431\u0440\u0430\u0437\u043e\u0432\u0430\u043d\u0438\u044f \u0443\u0433\u043b\u0435\u043a\u0438\u0441\u043b\u043e\u0442\u044b, \u043a\u043e\u043b\u0438\u0447\u0435\u0441\u0442\u0432\u043e \u0441\u043f\u0438\u0440\u0442\u0430. \u0414\u043b\u044f \u043a\u043e\u0440\u0440\u0435\u043a\u0442\u0438\u0440\u043e\u0432\u043a\u0438 \u0432\u043a\u0443\u0441\u043e-\u0430\u0440\u043e\u043c\u0430\u0442\u0438\u0447\u0435\u0441\u043a\u0438\u0445 \u043f\u043e\u043a\u0430\u0437\u0430\u0442\u0435\u043b\u0435\u0439 \u043f\u043e\u043b\u0443\u0447\u0435\u043d\u043d\u044b\u0445 \u0432\u0430\u0440\u0438\u0430\u043d\u0442\u043e\u0432 \u0441\u043b\u0430\u0431\u043e\u0430\u043b\u043a\u043e\u0433\u043e\u043b\u044c\u043d\u044b\u0445 \u043d\u0430\u043f\u0438\u0442\u043a\u043e\u0432 \u0438\u0441\u043f\u043e\u043b\u044c\u0437\u043e\u0432\u0430\u043b\u0438 \u0442\u0435\u0445\u043d\u043e\u043b\u043e\u0433\u0438\u044e \u0441\u0431\u0440\u0430\u0436\u0438\u0432\u0430\u043d\u0438\u044f \u0441\u044b\u0432\u043e\u0440\u043e\u0442\u043a\u0438 \u0441\u043e\u0432\u043c\u0435\u0441\u0442\u043d\u044b\u043c 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\u043f\u043e\u043a\u0430\u0437\u0430\u0442\u0435\u043b\u0438 \u043f\u043e\u043b\u0443\u0447\u0435\u043d\u044b \u0443 \u043d\u0430\u043f\u0438\u0442\u043a\u0430 \u00ab\u0412\u0438\u0448\u043d\u0435\u0432\u044b\u0439\u00bb \u0441 \u0434\u043e\u0437\u043e\u0439 \u0441\u0438\u0440\u043e\u043f\u0430 7 %.<\/jats:p>","DOI":"10.36718\/1819-4036-2019-12-152-159","type":"journal-article","created":{"date-parts":[[2019,12,24]],"date-time":"2019-12-24T22:38:24Z","timestamp":1577227104000},"page":"152-159","source":"Crossref","is-referenced-by-count":0,"title":["\u0418\u0421\u041f\u041e\u041b\u042c\u0417\u041e\u0412\u0410\u041d\u0418\u0415 \u0422\u0412\u041e\u0420\u041e\u0416\u041d\u041e\u0419 \u0421\u042b\u0412\u041e\u0420\u041e\u0422\u041a\u0418 \u0412 \u0422\u0415\u0425\u041d\u041e\u041b\u041e\u0413\u0418\u0418 \u0421\u041b\u0410\u0411\u041e\u0410\u041b\u041a\u041e\u0413\u041e\u041b\u042c\u041d\u042b\u0425 \u041d\u0410\u041f\u0418\u0422\u041a\u041e\u0412 \u0411\u0420\u041e\u0416\u0415\u041d\u0418\u042f"],"prefix":"10.36718","author":[{"given":"\u041a\u0443\u0437\u043d\u0435\u0446\u043e\u0432\u0430","family":"\u0422.\u0410.","sequence":"first","affiliation":[]},{"given":"\u0418\u0432\u0430\u043d\u0447\u0435\u043d\u043a\u043e","family":"\u041e.\u0411.","sequence":"additional","affiliation":[]}],"member":"22728","published-online":{"date-parts":[[2019,12,23]]},"reference":[{"key":"ref0","unstructured":"\u0415\u0432\u0434\u043e\u043a\u0438\u043c\u043e\u0432 \u0418.\u0410., \u0425\u0440\u0430\u043c\u0446\u043e\u0432 \u0410.\u0413., \u041d\u0435\u0441\u0442\u0435\u0440\u0435\u043d-\u043a\u043e \u041f.\u0413. \u0421\u043e\u0432\u0440\u0435\u043c\u0435\u043d\u043d\u043e\u0435 \u0441\u043e\u0441\u0442\u043e\u044f\u043d\u0438\u0435 \u0438 \u043f\u0435\u0440\u0441\u043f\u0435\u043a-\u0442\u0438\u0432\u044b \u043f\u0435\u0440\u0435\u0440\u0430\u0431\u043e\u0442\u043a\u0438 \u043c\u043e\u043b\u043e\u0447\u043d\u043e\u0439 \u0441\u044b\u0432\u043e\u0440\u043e\u0442\u043a\u0438 \/\/ \u041c\u043e\u043b\u043e\u0447\u043d\u0430\u044f \u043f\u0440\u043e\u043c\u044b\u0448\u043b\u0435\u043d\u043d\u043e\u0441\u0442\u044c. \u2212 2008. \u2212 \u2116 11. \u2212 \u0421. 36\u201343."},{"key":"ref1","unstructured":"\u0429\u0435\u0442\u0438\u043d\u0438\u043d \u041c.\u041f., \u0414\u043e\u0440\u043e\u0445\u043e\u0432\u0430 \u0410.\u0421. \u041f\u0440\u043e\u0438\u0437-\u0432\u043e\u0434\u0441\u0442\u0432\u043e \u0438 \u043f\u0435\u0440\u0435\u0440\u0430\u0431\u043e\u0442\u043a\u0430 \u043c\u043e\u043b\u043e\u0447\u043d\u043e\u0439 \u0441\u044b\u0432\u043e-\u0440\u043e\u0442\u043a\u0438 \u0432 \u0420\u043e\u0441\u0441\u0438\u0438 \u0438 \u0410\u043b\u0442\u0430\u0439\u0441\u043a\u043e\u043c \u043a\u0440\u0430\u0435 \/\/ \u041f\u043e\u043b\u0437\u0443-\u043d\u043e\u0432\u0441\u043a\u0438\u0439 \u0432\u0435\u0441\u0442\u043d\u0438\u043a. \u2212 2013. \u2212 \u2116 4. \u2212 \u0421. 80\u201384."},{"key":"ref2","unstructured":"\u041c\u0430\u0440\u043a\u0435\u043b\u043e\u0432\u0430 \u0412.\u0412. \u0420\u0430\u0437\u0440\u0430\u0431\u043e\u0442\u043a\u0430 \u0442\u0435\u0445\u043d\u043e\u043b\u043e\u0433\u0438\u0439 \u043f\u0440\u043e\u0431\u0438\u043e\u0442\u0438\u0447\u0435\u0441\u043a\u0438\u0445 \u043f\u0440\u043e\u0434\u0443\u043a\u0442\u043e\u0432 \u0438\u0437 \u043c\u043e\u043b\u043e\u0447\u043d\u043e\u0439 \u0441\u044b\u0432\u043e\u0440\u043e\u0442\u043a\u0438, \u0444\u0435\u0440\u043c\u0435\u043d\u0442\u0438\u0440\u043e\u0432\u0430\u043d\u043d\u043e\u0439 \u044d\u043a\u0437\u043e\u043f\u043e\u043b\u0438\u0441\u0430\u0445\u0430\u0440\u0438\u0434\u043f\u0440\u043e\u0434\u0443\u0446\u0438\u0440\u0443\u044e\u0449\u0438\u043c\u0438 \u0448\u0442\u0430\u043c\u043c\u0430\u043c\u0438 L. acidophilus: \u0430\u0432\u0442\u043e\u0440\u0435\u0444. \u0434\u0438\u0441. ... \u043a\u0430\u043d\u0434. \u0442\u0435\u0445\u043d. \u043d\u0430\u0443\u043a. \u2013 \u0421\u041f\u0431., 2013. \u2013 17 \u0441."},{"key":"ref3","unstructured":"\u0422\u0435\u0445\u043d\u043e\u043b\u043e\u0433\u0438\u044f \u043f\u0440\u043e\u0438\u0437\u0432\u043e\u0434\u0441\u0442\u0432\u0430 \u043c\u043e\u043b\u043e\u0447\u043d\u044b\u0445 \u043f\u0440\u043e-\u0434\u0443\u043a\u0442\u043e\u0432 \u2212 \u0437\u0430\u043a\u0432\u0430\u0441\u043e\u0447\u043d\u044b\u0435 \u043a\u0443\u043b\u044c\u0442\u0443\u0440\u044b \u0438 \u0438\u0445 \u043f\u0440\u043e\u0438\u0437-\u0432\u043e\u0434\u0441\u0442\u0432\u043e: \u0441\u043f\u0440\u0430\u0432\u043e\u0447\u043d\u0438\u043a \/ \u0441\u043e\u0441\u0442. \u0413. \u0411\u0430\u0439\u043b\u0430\u043d\u0434. \u2013 \u0421\u041f\u0431.: \u0422\u0435\u0442\u0440\u0430\u043f\u0430\u043a, 2009. \u2212 440 \u0441."},{"key":"ref4","unstructured":"\u0425\u0440\u0430\u043c\u0446\u043e\u0432 \u0410.\u0413. \u0424\u0435\u043d\u043e\u043c\u0435\u043d \u043c\u043e\u043b\u043e\u0447\u043d\u043e\u0439 \u0441\u044b\u0432\u043e\u0440\u043e\u0442\u043a\u0438. \u2212 \u0421\u041f\u0431.: \u041f\u0440\u043e\u0444\u0435\u0441\u0441\u0438\u044f, 2011. \u2212 804 \u0441."},{"key":"ref5","unstructured":"\u0427\u0435\u0440\u043d\u0438\u043a\u043e\u0432 \u0415.\u041c., \u0411\u0430\u0437\u0430\u0440\u043d\u043e\u0432\u0430 \u042e.\u0413. \u0421\u043e\u0441\u0442\u0430\u0432 \u0438 \u0444\u0443\u043d\u043a\u0446\u0438\u043e\u043d\u0430\u043b\u044c\u043d\u044b\u0435 \u0441\u0432\u043e\u0439\u0441\u0442\u0432\u0430 \u0442\u0432\u043e\u0440\u043e\u0436\u043d\u043e\u0439 \u0441\u044b\u0432\u043e\u0440\u043e\u0442\u043a\u0438 \u0432 \u0442\u0435\u0445\u043d\u043e\u043b\u043e\u0433\u0438\u0438 \u0444\u0430\u0440\u0448\u0435\u0432\u044b\u0445 \u0438\u0437\u0434\u0435\u043b\u0438\u0439 \/\/ \u041d\u0430\u0443\u0447\u043d\u044b\u0439 \u0436\u0443\u0440\u043d\u0430\u043b \u041d\u0418\u0423 \u0418\u0422\u041c\u041e. \u0421\u0435\u0440\u0438\u044f: \u041f\u0440\u043e\u0446\u0435\u0441\u0441\u044b \u0438 \u0430\u043f\u043f\u0430\u0440\u0430\u0442\u044b \u043f\u0438\u0449\u0435\u0432\u044b\u0445 \u043f\u0440\u043e\u0438\u0437\u0432\u043e\u0434\u0441\u0442\u0432. \u2212 2014. \u2212 \u21161(19). \u2212 \u0421. 260\u2013264."},{"key":"ref6","unstructured":"\u0410\u0441\u043f\u0435\u043a\u0442\u044b \u0441\u043e\u0432\u0435\u0440\u0448\u0435\u043d\u0441\u0442\u0432\u043e\u0432\u0430\u043d\u0438\u044f \u0442\u0435\u0445\u043d\u043e\u043b\u043e\u0433\u0438\u0438 \u0432\u0430\u0440\u0435\u043d\u044b\u0445 \u043a\u043e\u043b\u0431\u0430\u0441 \u0441 \u0438\u0441\u043f\u043e\u043b\u044c\u0437\u043e\u0432\u0430\u043d\u0438\u0435\u043c \u043c\u043e\u043b\u043e\u0447\u043d\u043e\u0439 \u0441\u044b\u0432\u043e\u0440\u043e\u0442\u043a\u0438 \/ \u0412.\u0418. \u0428\u0438\u043f\u0443\u043b\u0438\u043d, \u0410.\u0413. \u0425\u0440\u0430\u043c\u0446\u043e\u0432, \u041d.\u0414.  \u041b\u0443\u043f\u0430\u043d\u0434\u0438\u043d\u0430 [\u0438 \u0434\u0440.] \/\/ \u041c\u044f\u0441\u043d\u0430\u044f \u0438\u043d\u0434\u0443\u0441\u0442\u0440\u0438\u044f. \u2212 2014. \u2212 \u2116 10. \u2212 \u0421. 39\u201341."},{"key":"ref7","unstructured":"\u0428\u0442\u0430\u043d\u044c\u043a\u043e \u0422.\u0418. \u0422\u0435\u0445\u043d\u043e\u043b\u043e\u0433\u0438\u044f \u043b\u043e\u0441\u043e\u0441\u0435\u0432\u043e\u0439 \u0438\u043a\u0440\u044b \u0441 \u0438\u0441\u043f\u043e\u043b\u044c\u0437\u043e\u0432\u0430\u043d\u0438\u0435\u043c \u043c\u043e\u043b\u043e\u0447\u043d\u043e\u0439 \u0441\u044b\u0432\u043e\u0440\u043e\u0442\u043a\u0438 \/\/ \u0420\u044b\u0431\u043e\u0432\u043e\u0434\u0441\u0442\u0432\u043e \u0438 \u0440\u044b\u0431\u043d\u043e\u0435 \u0445\u043e\u0437\u044f\u0439\u0441\u0442\u0432\u043e. \u2212 2011. \u2212 \u2116 11. \u2212 \u0421. 61\u201366."},{"key":"ref8","doi-asserted-by":"publisher","unstructured":"Kruni\u0107 T.\u017d., Obradovi\u0107 N.S., Rakin M.B. Application of whey protein and whey protein hydrolysate as protein based carrier for probiotic starter culture \/\/ Food Chemistry. \u2013 30 September 2019. \u2013 Vol. 293. \u2013 P. 74\u201382.","DOI":"10.1016\/j.foodchem.2019.04.062"},{"key":"ref9","unstructured":"\u041d\u043e\u0432\u043e\u043a\u0448\u0430\u043d\u043e\u0432\u0430 \u0410.\u041b., \u041e\u0436\u0438\u0433\u0430\u043d\u043e\u0432\u0430 \u0415.\u0412. \u041c\u0435\u0434\u0438\u043a\u043e-\u0431\u0438\u043e\u043b\u043e\u0433\u0438\u0447\u0435\u0441\u043a\u043e\u0435 \u043e\u0431\u043e\u0441\u043d\u043e\u0432\u0430\u043d\u0438\u0435 \u0440\u0435\u0446\u0435\u043f\u0442\u0443\u0440\u044b \u0440\u0435\u0433\u0438\u0434\u0440\u0430\u0446\u0438\u043e\u043d\u043d\u043e\u0433\u043e \u043d\u0430\u043f\u0438\u0442\u043a\u0430 \u0441 \u0438\u0441\u043f\u043e\u043b\u044c\u0437\u043e\u0432\u0430\u043d\u0438\u0435\u043c \u043c\u043e\u043b\u043e\u0447\u043d\u043e\u0439 \u0441\u044b\u0432\u043e\u0440\u043e\u0442\u043a\u0438 \u0434\u043b\u044f \u0441\u043f\u043e\u0440\u0442\u0441\u043c\u0435\u043d\u043e\u0432 \/\/ \u0412\u043e\u043f\u0440\u043e\u0441\u044b \u043f\u0438\u0442\u0430\u043d\u0438\u044f. \u2212 2013. \u2212 \u0422. 82, \u2116 6. \u2212 \u0421. 71\u201374."},{"key":"ref10","unstructured":"\u041f\u0440\u0438\u0431\u044b\u043b\u044c\u0441\u043a\u0438\u0439 \u0412.\u041b., \u0420\u043e\u043c\u0430\u043d\u043e\u0432\u0430 \u0417.\u041d. \u0418\u0441\u043f\u043e\u043b\u044c\u0437\u043e\u0432\u0430\u043d\u0438\u0435 \u043c\u043e\u043b\u043e\u0447\u043d\u043e\u0439 \u0441\u044b\u0432\u043e\u0440\u043e\u0442\u043a\u0438 \u0432 \u0442\u0435\u0445\u043d\u043e\u043b\u043e\u0433\u0438\u0438 \u0445\u043b\u0435\u0431\u043d\u043e\u0433\u043e \u043a\u0432\u0430\u0441\u0430 \/\/ \u041f\u0438\u0449\u0435\u0432\u0430\u044f \u043d\u0430\u0443\u043a\u0430 \u0438 \u0442\u0435\u0445\u043d\u043e\u043b\u043e\u0433\u0438\u044f. \u2212 2013. \u2212 \u0422. 24, \u2116 3. \u2212 \u0421. 29\u201331."},{"key":"ref11","unstructured":"\u0428\u0430\u0432\u044b\u0440\u043a\u0438\u043d\u0430 \u041d.\u0410., \u041e\u0431\u0440\u0435\u0437\u043a\u043e\u0432\u0430 \u041c.\u0412., \u0428\u043a\u043e\u043b\u044c\u043d\u0438\u043a\u043e\u0432\u0430 \u041c.\u041d. \u0425\u0430\u0440\u0430\u043a\u0442\u0435\u0440\u0438\u0441\u0442\u0438\u043a\u0430 \u0444\u0435\u0440\u043c\u0435\u043d\u0442\u0438\u0440\u043e\u0432\u0430\u043d\u043d\u044b\u0445 \u043d\u0430\u043f\u0438\u0442\u043a\u043e\u0432 \u043d\u0430 \u043e\u0441\u043d\u043e\u0432\u0435 \u043c\u043e\u043b\u043e\u0447\u043d\u043e\u0439 \u0441\u044b\u0432\u043e\u0440\u043e\u0442\u043a\u0438 \u0438 \u0444\u0440\u0443\u043a\u0442\u043e\u0432\u043e\u0433\u043e \u0441\u043e\u043a\u0430 \/\/ \u0412\u0435\u0441\u0442\u043d\u0438\u043a \u041a\u0440\u0430\u0441\u0413\u0410\u0423. \u2013 2018. \u2212 \u2116 2 (137). \u2212 \u0421. 112\u2013117."},{"key":"ref12","unstructured":"\u0410\u0440\u0441\u0435\u043d\u044c\u0435\u0432\u0430 \u0422.\u041f., \u0411\u043e\u0440\u0437\u0434\u0430\u044f \u0415.\u0412., \u0421\u0442\u0440\u0438\u0436\u043d\u0435-\u0432\u0430 \u041e.\u041d. \u0420\u0430\u0437\u0440\u0430\u0431\u043e\u0442\u043a\u0430 \u043f\u0438\u0432\u043e\u043f\u043e\u0434\u043e\u0431\u043d\u043e\u0433\u043e \u043d\u0430\u043f\u0438\u0442\u043a\u0430 \u043d\u0430 \u043e\u0441\u043d\u043e\u0432\u0435 \u043f\u0435\u0440\u043c\u0435\u0430\u0442\u0430 \u043c\u043e\u043b\u043e\u0447\u043d\u043e\u0439 \u0441\u044b\u0432\u043e\u0440\u043e\u0442\u043a\u0438 \/\/ \u041d\u0430\u0443\u0447\u043d\u044b\u0439 \u0436\u0443\u0440\u043d\u0430\u043b \u041d\u0418\u0423 \u0418\u0422\u041c\u041e. \u0421\u0435\u0440\u0438\u044f: \u041f\u0440\u043e\u0446\u0435\u0441\u0441\u044b \u0438 \u0430\u043f\u043f\u0430\u0440\u0430\u0442\u044b \u043f\u0438\u0449\u0435\u0432\u044b\u0445 \u043f\u0440\u043e\u0438\u0437\u0432\u043e\u0434\u0441\u0442\u0432. \u2013 2015. \u2212 \u2116 3. \u2013 \u0421. 136\u2013141."},{"key":"ref13","unstructured":"\u041d\u043e\u0432\u044b\u0435 \u0442\u0435\u0445\u043d\u043e\u043b\u043e\u0433\u0438\u0438 \u043f\u0440\u043e\u0438\u0437\u0432\u043e\u0434\u0441\u0442\u0432\u0430 \u0444\u0443\u043d\u043a\u0446\u0438\u043e\u043d\u0430\u043b\u044c\u043d\u044b\u0445 \u043d\u0430\u043f\u0438\u0442\u043a\u043e\u0432 \u043d\u0430 \u043e\u0441\u043d\u043e\u0432\u0435 \u043c\u043e\u043b\u043e\u0447\u043d\u043e\u0439 \u0441\u044b\u0432\u043e\u0440\u043e\u0442\u043a\u0438 \/ \u0421.\u0412. \u0414\u0435\u043c\u0447\u0435\u043d\u043a\u043e, \u0415.\u0412. \u0411\u0430\u0440\u0430\u0448\u043a\u0438\u043d\u0430, \u041e.\u041b. \u041c\u0430\u043b\u0435\u0435\u0432\u0430 [\u0438 \u0434\u0440.] \/\/ \u0418\u0437\u0432\u0435\u0441\u0442\u0438\u044f \u0432\u0443\u0437\u043e\u0432. \u041f\u0438\u0449\u0435\u0432\u0430\u044f \u0442\u0435\u0445\u043d\u043e\u043b\u043e\u0433\u0438\u044f. \u2013 2008. \u2212 \u2116 2\u20133. \u2013 \u0421. 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