Academic Journal
Impact of the Physicochemical Composition and Microbial Diversity in Apple Juice Fermentation Process: A Review
| العنوان: | Impact of the Physicochemical Composition and Microbial Diversity in Apple Juice Fermentation Process: A Review |
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| المؤلفون: | Marina Al Daccache, Mohamed Koubaa, Richard G. Maroun, Dominique Salameh, Nicolas Louka, Eugène Vorobiev |
| المصدر: | Molecules, Vol 25, Iss 16, p 3698 (2020) |
| بيانات النشر: | MDPI AG, 2020. |
| سنة النشر: | 2020 |
| المجموعة: | LCC:Organic chemistry |
| مصطلحات موضوعية: | apples, cider, fermentation, physicochemical composition, microorganisms, Organic chemistry, QD241-441 |
| الوصف: | Fermented apple beverages are produced all over the world with diverse characteristics associated with each country. Despite the diversifications, cider producers are confronted with similar issues and risks. The nature of the raw material, also known as the fermentation medium, plays a key role in fermentation. A well-defined composition of apples is, therefore, required to produce cider with good quality. In addition, ferment and its metabolism are important factors in the fermentation process. The producers of cider and other alcoholic beverages are looking in general for novel yeast strains or for the use of native strains to produce “authentic” and diversified beverages that are distinct from each other, and that attract more and more consumers. Research articles on cider production are infrequent compared to wine production, especially on the impact of the chemical composition and microbial diversity of apples on fermentation. Even though the processing of fermented beverages is close in terms of microbial interactions and production, the study of the specific properties of apples and the production challenges of cider production is advantageous and meaningful for cider producers. This review summarizes the current knowledge on apple composition and the impact of the must composition on fermentation and yeast growth. In addition, the microbial diversity of cider, activities, and its influence on fermentation are reviewed. |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English |
| تدمد: | 25163698 1420-3049 |
| Relation: | https://www.mdpi.com/1420-3049/25/16/3698; https://doaj.org/toc/1420-3049 |
| DOI: | 10.3390/molecules25163698 |
| URL الوصول: | https://doaj.org/article/df9fda24dc3741ab8f78d69a8d0b212c |
| رقم الانضمام: | edsdoj.f9fda24dc3741ab8f78d69a8d0b212c |
| قاعدة البيانات: | Directory of Open Access Journals |
Full Text Finder | تدمد: | 25163698 14203049 |
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| DOI: | 10.3390/molecules25163698 |