Electrospray Ionization-Mass Spectrometric Measurement of Sake, a Traditional Japanese Alcohol Beverage, for Characterization

Hydrogen sulfide toxicity in the gut environment: Meta-analysis of sulfate-reducing and lactic acid bacteria in inflammatory processes

“…Rice wine, called sake, is also produced by microorganismal cooperation. Aspergillus oryzae , lactic acid bacteria ( Lactobacillus sakei and Leuconostoc mesenteroides ) and Saccharomyces cerevisiae are the main microorganisms in sake production [124] . Sour cabbage is produced by Leuconostoc mesenteroides , Lactobacillus plantarum , Lactobacillus brevis , Pediococcus and Enterococcus [125] , [126] .…”

Electrospray Ionization Mass Spectrometry Characterization of Musts and Alembic Brazilian Cachaças Using Selected Yeast Strains

“…The ion of m/z 191 was identified in the majority of must samples, regardless of the type of inoculum used (see Figure A ; Table ). This ion was previously identified as citric acid in wine and sake (Biasoto and others ; Moriwaki and others ). The ion of m/z 129 was also detected in great amounts in the must samples (Figure B) and corresponds to heptanoic acid (Rincón and others ), an organic acid identified in alembic and column cachaças (Serafim and others ).…”

“…Ions of m/z 133, and 135 refer to the deprotonated form of malic acid and succinic acid monohydrate, respectively. These acids have been found in alcoholic beverages such as wine, cachaça, and sake (Biasoto and others ; Moriwaki and others ; Serafim and others ). The greater number of ions shared by the beverages produced using these strains UFMG‐R03 and UFMG‐R18 is likely because these fermentations were conducted in the same producing area (distillery 1), and the strain UFMG‐P07 was tested in a distillery approximately 14 km away (distillery 2).…”

“…This result differed from the observed for the selected strains UFMG‐R03 and UFMG‐R18, which the major ion detected was of m/z 117 (Table ). This ion refers to the deprotonated form of the succinic acid as the ion of m/z 113 corresponds to oxaloacetic acid monohydrate (Biasoto and others ; Moriwaki and others ).…”

The Use of a Gas Chromatography/Milli-whistle Technique for the On-line Monitoring of Ethanol Production Using Microtube Array Membrane Immobilized Yeast Cells

“…Although the current techniques available for the immobilization of yeast cells have some drawbacks, we were able to use a highly porous hollow MTAM to immobilize Saccharomyces cerevisiae to form yeast-MTAMs for bioethanol fermentation. [7][8][9][10][11] The porous hollow yeastMTAMs were developed by using a coaxial electrospinning technique. They were functionalized by creating nanopores on the surface using a pore-forming agent, followed by a leachingout process, as described previously.…”