scholarly journals Non-Alcoholic Fermentation of Maize (Zea mays) in Sub-Saharan Africa

Fermentation ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 158 ◽  
Author(s):  
Mpho Edward Mashau ◽  
Lucy Lynn Maliwichi ◽  
Afam Israel Obiefuna Jideani
Keyword(s):  
Alcoholic Fermentation ◽  
Animal Feed ◽  
Food Preservation ◽  
Economic Effects ◽  
Sub Saharan Africa ◽  
Alcoholic Beverages ◽  
Bacillus Species ◽  
Spontaneous Fermentation ◽  
Fermented Beverages ◽  
Fermented Products

Maize, together with its fermented products, is fundamental for human nutrition and animal feed globally. Non-alcoholic fermentation of maize using lactic acid bacteria (LAB) is one of the food preservation methods that has been utilised throughout the centuries and has played a vital role in the manufacturing of many fermented beverages consumed these days. However, the coincidence of LAB and yeasts during the spontaneous fermentation of maize-based products is inevitable. The involvement of other microorganisms such as moulds, Bacillus species and acetic acid bacteria in the fermentation of maize is important to the characteristics of the final product. Fermented beverages are affordable, have been produced traditionally and are known for their organoleptic properties, as well as their health-promoting compounds. The consumption of non-alcoholic beverages has the prospect of reducing the detrimental health and economic effects of a poor diet. Different fermented maize-based gruels and beverages such as ogi, mawe, banku and kenkey in West Africa, togwa in East Africa, as well as mahewu in South Africa have been documented. The physical and biochemical properties of most of these maize-based fermented products have been investigated and modified by various researchers. Attempts to enhance the nutritional properties of these products rely on supplementation with legumes to supply the insufficient amino acids. The production technology of these products has evolved from traditional to industrial production in recent years.

scholarly journals Microbial Exopolysaccharides in Traditional Mexican Fermented Beverages

Fermentation ◽  
2021 ◽  
Vol 7 (4) ◽  
pp. 249
Author(s):  
Martha L. Cázares-Vásquez ◽  
Raúl Rodríguez-Herrera ◽  
Cristóbal N. Aguilar-González ◽  
Aidé Sáenz-Galindo ◽  
José Fernando Solanilla-Duque ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Biological Activities ◽  
Dairy Industry ◽  
Technological Properties ◽  
Organoleptic Properties ◽  
Spontaneous Fermentation ◽  
Fermented Beverages ◽  
Functional Activities ◽  
Microbial Exopolysaccharides ◽  
Fermented Products

Exopolysaccharides (EPS) are biopolymers produced by many microorganisms, including some species of the genus Acetobacter, Bacillus, Fructobacillus, Leuconostoc, Lactobacillus, Lactiplantibacillus, Pediococcus, Pichia, Rhodotorula, Saccharomycodes, Schizosaccharomyces, and Sphingomonas, which have been reported in the microbiota of traditional fermented beverages. Dextran, levan, glucan, gellan, and cellulose, among others, are EPS produced by these genera. Extracellular biopolymers are responsible for contributing to specific characteristics to fermented products, such as modifying their organoleptic properties or contributing to biological activities. However, EPS can be easily found in the dairy industry, where they affect rheological properties in products such as yogurt or cheese, among others. Over the years, LAB has been recognized as good starter strains in spontaneous fermentation, as they can contribute beneficial properties to the final product in conjunction with yeasts. To the best our knowledge, several articles have reported that the EPS produced by LAB and yeasts possess many both biological and technological properties that can be influenced by many factors in which fermentation occurs. Therefore, this review presents traditional Mexican fermented beverages (tavern, tuba, sotol, and aguamiel) and relates them to the microbial EPS, which affect biological and techno-functional activities.

scholarly journals Cloning and in silico study of an endoglucanase from a thermophilic bacterium isolated from a hydrothermal vent of West Kawio, Sangihe‐Talaud waters, North Sulawesi, Indonesia

2020 ◽  
Vol 24 (2) ◽  
pp. 105
Author(s):  
Edvan Arifsaputra Suherman ◽  
Maelita Ramdani Moeis ◽  
Elvi Restiawaty
Keyword(s):  
Amino Acids ◽  
High Temperatures ◽  
Hydrothermal Vent ◽  
Animal Feed ◽  
Thermophilic Bacteria ◽  
Glycosyl Hydrolase ◽  
Thermophilic Bacterium ◽  
Lower Percentage ◽  
Bacillus Species ◽  
North Sulawesi

Endoglucanase is used in industries that apply high temperatures, such as bioethanol, detergent, paper, and animal feed industries. Most available endoglucanases have very low stability at high temperatures. Therefore, this study aimed to identfy a new thermostable endoglucanase that is able to maintain its actvity at high temperatures. Five isolates of thermophilic bacteria were previously isolated from the hydrothermal vent of West Kawio, Indonesia. Among them, the DSI2 isolate showed the highest endoglucanase actvity, and was identfed and named as Bacillus safensis DSI2. The EgDSI2 gene was cloned from B. safensis DSI2. EgDSI2 is 1851 bp long encoding a protein of 616 amino acids. The encoded protein, EgDSI2, has high sequence identty to other B. safensis endoglucanases and was predicted with the Compute pI/Mw tool to be 69.41 kDa. EgDSI2 was high in hydrophobic amino acids. The enzyme had higher percentage of Ala andPro, and lower percentage of Gly compared to thermolabile endoglucanases from two Bacillus species. EgDSI2 harbored a catalytc domain belonging to glycosyl hydrolase family 9 (GH9) and a type 3 cellulose‐binding domain (CBM3). Propertes of endoglucanases with GH9‐CBM3 modular organizaton include actvity over a wide pH range, high optmum temperature, and thermostablity. Therefore, EgDSI2 has potental applicatons in the industries.

scholarly journals ENDOGENOUS PROCESSES OF COLONIAL SETTLEMENT. THE SUCCESS AND FAILURE OF EUROPEAN SETTLER FARMING IN SUB-SAHARAN AFRICA

2016 ◽  
Vol 34 (2) ◽  
pp. 237-265 ◽  
Author(s):  
Ewout Frankema ◽  
Erik Green ◽  
Ellen Hillbom
Keyword(s):  
Economic Effects ◽  
Sub Saharan Africa ◽  
Endogenous Development ◽  
European Settlement ◽  
Local Labour ◽  
Comparative Case Studies ◽  
Sub Saharan ◽  
Colonial Government ◽  
Colonial Settlement

ABSTRACTThis paper comments on studies that aim to quantify the long-term economic effects of historical European settlement across the globe. We argue for the need to properly conceptualise «colonial settlement» as an endogenous development process shaped by the interaction between prospective settlers and indigenous peoples. We conduct three comparative case studies in West, East and Southern Africa, showing that the «success» or «failure» of colonial settlement critically depended on colonial government policies arranging European farmer’s access to local land, but above all, local labour resources. These policies were shaped by the clashing interests of African farmers and European planters, in which colonial governments did not necessarily, and certainly not consistently, abide to settler demands, as is often assumed.

scholarly journals “The Drug Will Help Protect My Tomorrow”: Perceptions of Integrating PrEP into HIV Prevention Behaviors Among Female Sex Workers in Lilongwe, Malawi

2019 ◽  
Vol 31 (5) ◽  
pp. 421-432
Author(s):  
Jaclyn Shea ◽  
Agatha Bula ◽  
Wezzie Dunda ◽  
Mina C. Hosseinipour ◽  
Carol E. Golin ◽  
...  
Keyword(s):  
Hiv Prevention ◽  
Sexual Behaviors ◽  
Sex Workers ◽  
Female Sex Workers ◽  
Economic Effects ◽  
Sub Saharan Africa ◽  
Prevention Strategies ◽  
Female Sex ◽  
Hiv Prevention Strategies ◽  
Hiv Acquisition

Female sex workers (FSW) are disproportionately at risk for HIV. Pre-exposure prophylaxis (PrEP) is an effective HIV prevention method, yet approaches for incorporating PrEP within prevention strategies used by FSW are lacking. Semistructured focus group discussions were conducted with 44 HIV-negative FSW in Lilongwe, Malawi to explore perceptions of PrEP: acceptability, integration within HIV prevention behaviors, and barriers to use. Acceptability of PrEP was high. Motivation to use PrEP was rooted in love for one's life, anticipated negative economic effects associated with HIV acquisition. PrEP was viewed as complementary to existing norms for engaging in healthy sexual behaviors. Many felt PrEP may provide extra protection from HIV, along with condoms and frequent STI testing. Unpredictable daily lives, stigma, and side effects were barriers that could affect PrEP use. Leveraging existing HIV prevention strategies and social norms surrounding HIV prevention behaviors may positively impact PrEP uptake among FSW in Malawi and sub-Saharan Africa.

scholarly journals Comparison of the Glycolytic and Alcoholic Fermentation Pathways of Hanseniaspora vineae with Saccharomyces cerevisiae Wine Yeasts

Fermentation ◽  
2020 ◽  
Vol 6 (3) ◽  
pp. 78 ◽  
Author(s):  
María José Valera ◽  
Eduardo Boido ◽  
Eduardo Dellacassa ◽  
Francisco Carrau
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Alcoholic Fermentation ◽  
Invertase Activity ◽  
Wine Industry ◽  
Wine Yeasts ◽  
Spontaneous Fermentation ◽  
Fermentative Capacity ◽  
Definition Of ◽  
Concept Framework ◽  
Fast Evolution

Hanseniaspora species can be isolated from grapes and grape musts, but after the initiation of spontaneous fermentation, they are displaced by Saccharomyces cerevisiae. Hanseniaspora vineae is particularly valuable since this species improves the flavour of wines and has an increased capacity to ferment relative to other apiculate yeasts. Genomic, transcriptomic, and metabolomic studies in H. vineae have enhanced our understanding of its potential utility within the wine industry. Here, we compared gene sequences of 12 glycolytic and fermentation pathway enzymes from five sequenced Hanseniaspora species and S. cerevisiae with the corresponding enzymes encoded within the two sequenced H. vineae genomes. Increased levels of protein similarity were observed for enzymes of H. vineae and S. cerevisiae, relative to the remaining Hanseniaspora species. Key differences between H. vineae and H. uvarum pyruvate kinase enzymes might explain observed differences in fermentative capacity. Further, the presence of eight putative alcohol dehydrogenases, invertase activity, and sulfite tolerance are distinctive characteristics of H. vineae, compared to other Hanseniaspora species. The definition of two clear technological groups within the Hanseniaspora genus is discussed within the slow and fast evolution concept framework previously discovered in these apiculate yeasts.

Biofuels

Ecology ◽  
2019 ◽  
Author(s):  
Barry D. Solomon
Keyword(s):  
Land Use ◽  
Land Use Change ◽  
Industrial Revolution ◽  
Corn Oil ◽  
Animal Feed ◽  
Forest Biomass ◽  
Biomass Energy ◽  
Sub Saharan Africa ◽  
Food Sources ◽  
Energy Sources

Biofuels were humanity’s earliest energy carrier in the form of firewood. Forest biomass energy was the dominant energy form used in the United Kingdom, United States, and other industrialized countries before the Industrial Revolution when coal took over. Traditional biomass energy resources such as firewood and straw still dominate energy consumption today in sub-Saharan Africa, Myanmar, Nepal, Cambodia, Guatemala, and Haiti, and it is the largest renewable energy source used worldwide. However, biomass energy sources are not always used sustainably. Since these energy sources are used for heating and cooking, they can be considered biofuel, though most 21st-century analysts more commonly think of biofuel as alternative transportation fuels such as ethanol, biodiesel, methanol, and biobutanol. These modern, “advanced” forms of biofuel are divided into “first generation”—based on food sources such as starch, sugar, animal fats, and vegetable oils (especially corn oil, soy oil, and sugarcane); “second generation”—based on non-food feedstocks such as lignocellulosic biomass (e.g., agricultural and forestry residues, short rotation woody crops, Miscanthus and switchgrass); and “third generation”—based on algae and synthetic biology. This bibliography will address the considerable scholarship and special concerns raised by ecologists over biofuel feedstock production and use. To accurately analyze the ecological effects of biofuel crop growth, baseline land use, and indirect land-use change caused by their production must be considered. It should also be noted that biofuel crops produce multiple products that are used in multiple markets, such as human food, animal feed, specialty chemicals, electricity, among others. Since biofuels and ecology is a somewhat interdisciplinary and transdisciplinary subject, however, not all works listed herein have been authored by ecologists. Readers may also want to see the separate Oxford Bibliographies article “Geography of Biofuels.” The next section of this article will cover some broad overviews written by ecologists on the topic. Following that, we will list some of the major journals that have published much of the leading scholarship on biofuels and ecology. The rest of this review is divided into four main sections, though these are not mutually exclusive: Land Use and Land-Use Change, Ecosystem Services, Biodiversity, and Alternative Ecologies. In each section, relevant subthemes of importance to ecologists will be identified and discussed.

Barley in Archaeology and Early History

2019 ◽  
Author(s):  
Simone Riehl
Keyword(s):  
Stress Tolerance ◽  
Bronze Age ◽  
Cardiovascular Health ◽  
Animal Feed ◽  
Global Climate ◽  
Alcoholic Beverages ◽  
Blood Cholesterol ◽  
Crop Species ◽  
Glucose Levels ◽  
Cereal Production

In 2018 barley accounts for only 5% of the cereal production worldwide, and regionally for up to 40% of cereal production. The cereal represents the oldest crop species and is one of the best adapted crop plants to a broad diversity of climates and environments. Originating from the wild progenitor species Hordeum vulgare ssp. spontaneum, biogeographically located in the Fertile Crescent of the Near East, the domesticated form developed as a founder crop in aceramic Neolithic societies 11,000 years ago, was cultivated in monocultures in Bronze Age Mesopotamia, entered the New World after 1492 ce, reached a state of global distribution in the 1950s and had reached approximately 200 accepted botanical varieties by the year 2000. Its stress tolerance in response to increased aridity and salinity on one hand and adaptability to cool climates on the other, partially explains its broad range of applications for subsistence and economy across different cultures, such as for baking, cooking, beer brewing and as an animal feed. Although the use of fermented starch for producing alcoholic beverages and foods is globally documented in archaeological contexts dating from at least the beginning of the Holocene era, it becomes concrete only in societies with a written culture, such as Bronze Age Mesopotamia and Egypt, where beer played a considerable role in everyday diet and its production represented an important sector of productivity. In 2004 approximately 85% of barley production was destined for feeding animals. However, as a component of the human diet, studies on the health benefits of the micronutrients in barley have found that it has a positive effect on blood cholesterol and glucose levels, and in turn impacts cardiovascular health and diabetes control. The increasing number of barley-breeding programs worldwide focus on improving the processing characteristics, nutritional value, and stress tolerance of barley within the context of global climate change.

Note: Influence of the Packaging Material on the Major Volatile Compounds of Tsipouro, A Traditional Greek Distillate

2003 ◽  
Vol 9 (5) ◽  
pp. 371-378 ◽  
Author(s):  
A. I. Flouros ◽  
A. A. Apostolopoulou ◽  
P. G. Demertzis ◽  
K. Akrida-Demertzi
Keyword(s):  
Volatile Compounds ◽  
Alcoholic Fermentation ◽  
Alcoholic Beverage ◽  
Grape Pomace ◽  
Alcoholic Beverages ◽  
Plastic Containers ◽  
Container Material ◽  
By Products

Tsipouro is a traditional Greek alcoholic beverage, produced by distillation of fermented grape pomace. Some of the by-products of the alcoholic fermentation such as acetaldehyde, ethylacetate and amyl alcohols are mainly responsible for the aroma of alcoholic beverages and their amounts specify the quality of the distillate. Several tsipouro samples were stored for 12 months in three types of containers (PET, PVC and glass bottles) to determine the effect of thepackaging material on changes in aroma of the distillate. Determination of volatile compounds was performed by gas chromatography and identification by mass spectrometry. The results revealed that the major volatile constituents of tsipouro were not significantly affected by the container material. Changes in concentrations could be attributed to the natural evolution of the distillate. However, migration of plasticisers from plastic containers into the distillate has been detected, an issue that requires further investigation.

Traditional low-alcoholic and non-alcoholic fermented beverages consumed in European countries: a neglected food group

2017 ◽  
Vol 30 (1) ◽  
pp. 1-24 ◽  
Author(s):  
Aristea Baschali ◽  
Effie Tsakalidou ◽  
Adamantini Kyriacou ◽  
Nena Karavasiloglou ◽  
Antonia-Leda Matalas
Keyword(s):  
Nutritional Value ◽  
Health Benefits ◽  
Food Group ◽  
Food Composition ◽  
Food Preservation ◽  
European Countries ◽  
Future Research ◽  
Potential Health ◽  
Fermented Beverages ◽  
Food Composition Tables

AbstractFermented beverages hold a long tradition and contribution to the nutrition of many societies and cultures worldwide. Traditional fermentation has been empirically developed in ancient times as a process of raw food preservation and at the same time production of new foods with different sensorial characteristics, such as texture, flavour and aroma, as well as nutritional value. Low-alcoholic fermented beverages (LAFB) and non-alcoholic fermented beverages (NAFB) represent a subgroup of fermented beverages that have received rather little attention by consumers and scientists alike, especially with regard to their types and traditional uses in European societies. A literature review was undertaken and research articles, review papers and textbooks were searched in order to retrieve data regarding the dietary role, nutrient composition, health benefits and other relevant aspects of diverse ethnic LAFB and NAFB consumed by European populations. A variety of traditional LAFB and NAFB consumed in European regions, such askefir,kvass,kombuchaandhardaliye, are presented. Milk-based LAFB and NAFB are also available on the market, often characterised as ‘functional’ foods on the basis of their probiotic culture content. Future research should focus on elucidating the dietary role and nutritional value of traditional and ‘functional’ LAFB and NAFB, their potential health benefits and consumption trends in European countries. Such data will allow for LAFB and NAFB to be included in national food composition tables.

scholarly journals Alcoholic beverages produced by alcoholic fermentation but not by distillation are powerful stimulants of gastric acid secretion in humans.

Gut ◽  
1997 ◽  
Vol 40 (1) ◽  
pp. 49-56 ◽  
Author(s):  
S Teyssen ◽  
T Lenzing ◽  
G Gonzalez-Calero ◽  
A Korn ◽  
R L Riepl ◽  
...  
Keyword(s):  
Acid Secretion ◽  
Gastric Acid Secretion ◽  
Gastric Acid ◽  
Alcoholic Fermentation ◽  
Alcoholic Beverages
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