Saccharomyces cerevisiae in the production of fermented beverages

Abstract: Alcoholic beverages are produced following the fermentation of sugars by yeasts, mainly (but not exclusively) strains of the species, Saccharomyces cerevisiae. The sugary starting materials may emanate from cereal starches (which require enzymatic pre‐hydrolysis) in the case of beers and whiskies, sucrose‐rich plants (molasses or sugar juice from sugarcane) in the case of rums, or from fruits (which do not require pre‐hydrolysis) in the case of wines and brandies. In the presence of sugars, together with other essential nutrients such as amino acids, minerals and vitamins, S. cerevisiae will conduct fermentative metabolism to ethanol and carbon dioxide (as the primary fermentation metabolites) as the cells strive to make energy and regenerate the coenzyme NAD+ under anaerobic conditions. Yeasts will also produce numerous secondary metabolites which act as important beverage flavour congeners, including higher alcohols, esters, carbonyls and sulphur compounds. These are very important in dictating the final flavour and aroma characteristics of beverages such as beer and wine, but also in distilled beverages such as whisky, rum and brandy. Therefore, yeasts are of vital importance in providing the alcohol content and the sensory profiles of beverages. This Introductory Chapter reviews, in general, the growth, physiology and metabolism of S. cerevisiae in alcoholic beverage fermentations.

The Quality of Rice Straw by Fermented with Manure As a Feed Ruminant

An experiment was conducted the quality of rice straw by fermented with manure as feed for ruminant. Materials used in this experiment were rice straw , manure and molasses. Four treatments rice straw + 3% molasses, B= rice straw + 3% molasses +30% manure. Parameters observed were  organoleptic character , pH, crude protein, neutral detergent fiber ( NDF) and acid detergent fiber (ADF). The result of this experiment suggested that rice straw treated with manure 20% and 30% increased is crude protein and descreased its NDF and ADF. (Animal Production 3(2): 62-66 (2001)Key word: Rice straw, manure, fermentation, ruminant.

The Prospect of Hydrolyzed Feather Meal as Ruminant Feeds Through Protein Quality Improvement by Microbes

The waste of the broiler processing (feather) is a potential source for animal feed. However the presence of keratins cause limited of feather use. Before using, therefore, feather must be treated to hydrolyze cysteine disulfide bound dominating keratins protein. Enzymatic (biological) treatment using microbes will produce specific feather hydrolyzed and does not have negative impact on environment. The research objected to get the microbes which degradated selected keratins, improve protein quality of feather meal and find out the best ration formulation true in vitro the basic information to formulate in vivo ration. The research has been done in Laboratory of Animal Feedstuff Faculty of Animal Science UNSOED for eight months. Fermentation trial was done on liquid media with bath system. In vitro trial used of Tilley and Terry methods with parameter observe was dry matter digestibility, organic matter digestibility, protein degradation, total VFA and solubility in pepsin. Based on all parameter, on fermentation trial with Bacillus licheniformis decides broiler chicken feather had good prospect to be developed on feed protein source. In vitro trial recommended ration with formulation of fermented feather meal concentrate (15 percent), soybeans meal (5 percent), rice bran (20 percent), molasses (4 percent), mineral mix (1 percent), with forage: concentrate ratio 40 : 60 could be used as in vivo ration. (Animal Production 5(1): 19-24 (2003) Key words : Hydrolyze, Feather, Keratin, Digestibility, Ruminant