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This research project focuses on the study and development of a functional drink based on 
sobacha. This cereal matrix is an infusion of roasted buckwheat seeds widely consumed in Asian 
countries for its health benefits. Resulting from a Japanese know-how of buckwheat roasting, the matrix 
presents important anti-inflammatory and anti-oxidant properties. 
Fermentation is envisaged by inoculating a symbiotic culture of bacteria and yeast (SCOBY) into the 
cereal matrix. The experimental design aims at fermenting the cereal matrix in two buckwheat content 
modalities (50 and 10g/L). In addition, the fermentation duration of 25 days and the successive 
fermentations over seven weeks allow the study of the stability of the beverage over time. The pH is 
the marker of acidification of the environment and safety of the drink. The kinetics of organic 
compounds (sugars, ethanol and organic acids) by spectrophotometry conduct to the study of the 
microbial community’s development during the fermentation. The study of the volatile organic 
compounds of the beverage by GC-MS SBSE chromatography (stir bar sorptive extraction) allows the 
analysis of aromas and metabolites synthesized by the microbiome; sensory analyses highlight the 
appreciation and preferences of the consumer towards the beverages. The study of the kinetics of 
antioxidant and anti-inflammatory activities allows the evaluation of the technological properties of the 
beverage, as well as the evaluation of the color of the samples. 
The acidification of the medium permits to highlight the synthesis of organic compounds by the 
microorganisms during the fermentation. The differences in fermentative yield observed between the 
two buckwheat concentration modalities (10 and 50g/L) are mainly due to the amount of sugars 
available for fermentation but also to the nutrients available from the complex sugars of the starch 
matrix. The successive fermentations of the beverages show a slower acidification of the medium, 
inducing a slowdown of some metabolic pathways (cellulose production for instance). The study of 
volatile organic compounds shows the analysis of production kinetics of potentially aromatic 
compounds such as esters, aldehydes, ketones, terpenes, ... from carboxylic acids and alcohols in 
particular. The synthesis of these aromas evolves during fermentation, reflecting the activity of 
microorganisms to use multiple fermentative pathways in search of an optimal environment for their 
development. 
Consumers appreciate the beverage with the highest buckwheat concentration for its fruity (citrus), 
green, fatty/waxy/creamy, spicy/woody (mainly esters, ketones and phenols) aromas, as well as for its 
acidity, predominant roasted hazelnut aroma (pyrazines of sobacha), acidity intensity and taste. 
Opposite consumers appreciate rather the drink less concentrated in buckwheat for its sour, floral, 
sulphurous/grilled, fruity (melon), green notes (carboxylic acids, esters and alcohols mainly) but also 
for its color, freshness and sparkle.
The colorimetric analyses allow to underline that the color of the drinks darkens with the acidification 
of the environment. Indeed, although the color is mainly linked to the color of the starting substrate, the 
activity of synthesis of compounds by the microbiome seems to bring turbid to the drinks.
The antioxidant and anti-inflammatory powers present in the starting cereal matrix are maintained by 
the fermentation. The latter also exhibits these activities through the synthesis of natural bioactive 
compounds during the acidification of the medium. On the other hand, the coexistence of several forms 
of biological activities during successive fermentations is not certified; related to the adaptation and 
specification of the microbiome of the beverage over time. Ce projet de recherche est axé sur l’étude et le développement d’une boisson fonctionnelle à 
base de sobacha. Cette matrice céréalière est une infusion de graines de sarrasin torréfiées largement 
consommée dans les pays asiatiques pour ses vertus sur la santé. Issue d’un savoir-faire japonais de 
torréfaction du sarrasin, la matrice présente des propriétés anti-inflammatoires et anti-oxydantes 
importantes. 
La fermentation est envisagée par l’inoculation d’une culture symbiotique de bactéries et de levures 
(SCOBY) dans la matrice céréalière. Le plan expérimental vise à fermenter la matrice céréalière selon 
deux modalités de teneur en sarrasin (50 et 10g/L). De plus, la durée de fermentation d’une part de 25 
jours et d’autre part étalée en fermentations successives sur sept semaines permet l’étude de la stabilité 
de la boisson dans le temps. Le pH est le marqueur d’acidification du milieu et de sécurité de la boisson. 
Les cinétiques des dosages en composés organiques (sucres, éthanol et acides organiques) par 
spectrophotométrie permettent l’étude du développement de la communauté microbienne au cours de 
la fermentation. L’étude des composés organiques volatils de la boisson par chromatographie GC-MS 
SBSE (extraction par sorption sur barreau magnétique) permettent l’analyse des arômes et des 
métabolites synthétisés par le microbiome ; des analyses sensorielles mettent en lumière l’appréciation 
et les préférences du consommateur vis-à-vis des boissons. L’étude des cinétiques des pouvoirs 
antioxydants et anti-inflammatoires permettent l’évaluation des propriétés technologiques de la boisson, 
tout comme l’évaluation de la couleur des échantillons. 
L’acidification du milieu permet de mettre en lumière la synthèse de composés organiques par les 
microorganismes au cours de la fermentation. Les différences de rendement fermentaire observées entre 
les deux modalités de concentration en sarrasin proviennent principalement de la quantité de sucres 
disponibles pour la fermentation mais également des nutriments disponibles provenant des sucres 
complexes de la matrice amidonnée. Les fermentations successives des boissons démontrent une 
acidification plus lente du milieu, induisant un ralentissement de certaines voies métaboliques 
(production de cellulose par exemple). L’étude des composés organiques volatils démontre l’analyse 
de cinétiques de production de composés potentiellement aromatiques tels que les esters, aldéhydes, 
cétones, terpènes, … au départ d’acides carboxyliques et alcools notamment. La synthèse de ces arômes 
évolue au cours de la fermentation, traduisant de l’activité des microorganismes à utiliser des voies 
fermentaires multiples dans la recherche d’un milieu optimal pour leur développement. 
Les consommateurs apprécient la boisson la plus concentrée en sarrasin pour ses arômes fruités 
(agrumes), notes vertes, gras/cireux/crémeux, épicé/boisé (esters, cétones et phénols principalement) 
ainsi que pour son acidité, arôme de noisette torréfié prédominant (pyrazines du sobacha), intensité de 
l’acidité et gout. Les consommateurs opposés apprécient plutôt la boisson la moins concentrée en 
sarrasin pour ses arômes sûr/aigre, floral, sulfureux/grillé, fruités (melon), notes vertes (acides 
carboxyliques, esters et alcools principalement) mais également pour sa couleur, fraicheur et pétillance.
Les analyses colorimétriques permettent de souligner que la couleur des boissons se fonce avec 
l’acidification du milieu. En effet, bien que la couleur soit majoritairement liée à celle du substrat de 
départ, l’activité de synthèse de composés par le microbiome semble apporter un trouble aux boissons.
Les pouvoirs antioxydants et anti-inflammatoires présents dans la matrice céréale de départ sont 
maintenus par la fermentation. Cette dernière présente également ces activités par la synthèse de 
composés naturels bioactifs au cours de l’acidification du milieu. En revanche, la coexistence de 
plusieurs formes d’activités biologiques au cours de fermentations successives n’est pas certifiée ; liée
à l’adaptation et spécification du microbiome de la boisson au cours du temps.

Functional beverage --- sobacha --- buckwheat --- antioxidant --- anti-inflammatory --- fermentation --- physicochemical characteristics --- volatile organic compounds --- sensory analysis --- Boisson fonctionnelle --- sobacha --- sarrasin --- antioxydant --- anti-inflammatoire --- fermentation --- caractéristiques physico-chimiques --- composés organiques volatils --- analyse sensorielle --- Sciences du vivant > Sciences des denrées alimentaires

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"Brewing, namely fermenting starch into alcohol with the help of yeast, is probably the oldest biotechnological production process known to mankind. It is also at the heart of a multi-billion-dollar industry that has refined and standardized brewing methods with scientific precision. Drawing on the expertise gained in the world's most competitive beer market, this comprehensive reference covers the entire product cycle, from raw material selection to waste disposal, and from product development to distribution. The editor and authors combine the technological know-how from five centuries of industrial-scale brewing to meet the needs of a global economy. Following a look at the history of beer brewing, the book goes on to discuss raw materials, fermentation, maturation and storage, filtration and stabilization, special production methods and beermix beverages. Further chapters investigate the properties and quality of beer, flavor stability, analysis and quality control, microbiology and certification, as well as physiology and toxicology. Such modern aspects as automation, energy and environmental protection are also considered. Regional processes and specialities are addressed throughout, making this a truly global resource on brewing."--Jacket.

Brewing industry. --- Brewing. --- Beers. --- Hops. --- Cereals. --- Brewers' yeast. --- Malt. --- Wort. --- Fermentation. --- Quality. --- Quality controls. --- Stability. --- Analytical methods. --- Automation. --- Packaging. --- Cleaning. --- Disinfection. --- History. --- Sensory analysis. --- Øl. --- Brygning. --- Humle. --- Korn. --- Ølgær. --- Ølurt. --- Fermentering, gæring. --- Kvalitet. --- Kvalitetskontrol. --- Stabilitet. --- Analysemetoder. --- Automatisering. --- Emballering. --- Rensning, rengøring. --- Desinfektion. --- Historie. --- Sensorisk analyse. --- Brewing --- Brewing industry --- Brassage --- Brasserie --- Beer --- Beer. --- Bierherstellung. --- Bière --- Guides pratiques et mémentos.

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There is a worldwide growing interest toward the nutritional and antioxidant values of fruits and vegetables, especially because phytochemicals in natural products are perceived as necessary for a healthier diet due to their high antioxidant capacity. This book provides readers with novel insights into how quality, in terms of nutritional and antioxidant values, is influenced and/or controlled genetically, environmentally, and by different postharvest treatments. This book is a collection of important pieces of research covering different aspects related to the nutritional and antioxidant values of some horticultural species, including edible flowers, Italian green tea, and stinging nettle, along with potato and sweet potato. Today’s food products are all the more appreciated for their content of phytonutriceuticals, and, therefore, horticulture has to turn to the supply of products with a variety of valuable metabolites and aromas. It is the task of researchers to study these compounds and enable the enhancement of horticultural products.

α-solanine --- α-chaconine --- color variables --- chlorophyll contents --- color index --- stinging nettle --- freeze-drying --- oven-drying --- heat pump drying --- total phenolic compounds --- antioxidant activity --- Ipomoea batatas --- nutrients requirement --- β-carotene --- vitamin A --- minerals --- carotenoids --- phenolic compounds --- VOCs --- aroma --- air-drying --- preservation --- tea --- Camellia sinensis --- DPPH --- ABTS --- FRAP --- HPLC --- anthocyanins --- flavor --- polyphenols --- sensory analysis --- postharvest --- shelf life --- n/a

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Written by experts in the field of table olives, this book is a source of recent research advances on the characterization and processing of table olives. Research papers are provided relating to the characterization of their composition of volatiles and the sensory profile; mineral composition and bioavailability; changes in bioactive components (chlorophylls) by processing; and new strategies to reduce sodium and additives for stabilizing the organoleptic properties and avoiding defects in table olives. Other research papers are included in relation to microbiological and chemical changes in table olives during spontaneous or controlled fermentation employing different cultivars, and the optimized use of starter cultures for the improvement of the different fermentative processes. In addition, this book includes an overview of the main technologies used for olive fermentation, including the role of lactic acid bacteria and yeasts characterizing this process, and of the processing and storage effects on the nutritional and sensory properties of table olives.

Technology: general issues --- table olives --- starter cultures --- GC-MC analysis --- volatile composition --- bitterness --- consumer willingness to pay --- descriptive sensory analysis --- green-olive flavor --- “Manzanilla” cultivar --- pit hardening --- regulated deficit irrigation --- panel performance --- panelist --- black ripe table olives --- sensory descriptors --- sensory profile --- fermentation --- microbiological changes --- organoleptic --- physicochemical --- Clostridium --- logistic regression --- acid-adapted strains --- predictive models --- fermented vegetables --- undefined biodiverse starters --- autochtonous cultures --- lactic acid bacteria --- Lactobacillus pentosus --- Tonda di Cagliari --- table olive --- phenolic compounds --- oleuropein --- LAB --- yeasts --- fermented food --- probiotic table olives --- non-dairy probiotics --- sodium --- potassium --- calcium --- magnesium --- iron --- phosphorus --- darkened by oxidation olives --- Miller’s protocol --- Crews’ protocol --- post-digest re-extraction --- minerals --- sea salt --- PGI --- iodized salt --- functional food --- composition --- nutritional properties --- polyphenols --- sensory analysis --- chlorophyll --- pigments --- allomerization --- alkaline treatment --- phytyl-chlorin --- phytyl-rhodin --- Bella di Cerignola --- brines --- microbiological quality --- user-friendly spreadsheet --- producers --- bioaccessibility --- mineral nutrients --- pigment composition

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There is a worldwide growing interest toward the nutritional and antioxidant values of fruits and vegetables, especially because phytochemicals in natural products are perceived as necessary for a healthier diet due to their high antioxidant capacity. This book provides readers with novel insights into how quality, in terms of nutritional and antioxidant values, is influenced and/or controlled genetically, environmentally, and by different postharvest treatments. This book is a collection of important pieces of research covering different aspects related to the nutritional and antioxidant values of some horticultural species, including edible flowers, Italian green tea, and stinging nettle, along with potato and sweet potato. Today’s food products are all the more appreciated for their content of phytonutriceuticals, and, therefore, horticulture has to turn to the supply of products with a variety of valuable metabolites and aromas. It is the task of researchers to study these compounds and enable the enhancement of horticultural products.

Research & information: general --- α-solanine --- α-chaconine --- color variables --- chlorophyll contents --- color index --- stinging nettle --- freeze-drying --- oven-drying --- heat pump drying --- total phenolic compounds --- antioxidant activity --- Ipomoea batatas --- nutrients requirement --- β-carotene --- vitamin A --- minerals --- carotenoids --- phenolic compounds --- VOCs --- aroma --- air-drying --- preservation --- tea --- Camellia sinensis --- DPPH --- ABTS --- FRAP --- HPLC --- anthocyanins --- flavor --- polyphenols --- sensory analysis --- postharvest --- shelf life --- α-solanine --- α-chaconine --- color variables --- chlorophyll contents --- color index --- stinging nettle --- freeze-drying --- oven-drying --- heat pump drying --- total phenolic compounds --- antioxidant activity --- Ipomoea batatas --- nutrients requirement --- β-carotene --- vitamin A --- minerals --- carotenoids --- phenolic compounds --- VOCs --- aroma --- air-drying --- preservation --- tea --- Camellia sinensis --- DPPH --- ABTS --- FRAP --- HPLC --- anthocyanins --- flavor --- polyphenols --- sensory analysis --- postharvest --- shelf life