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Ethanol Production and Alcoholic Beverages
Published in Debabrata Das, Soumya Pandit, Industrial Biotechnology, 2021
Lagering: This beer, also called ‘green’ beer, is rough and bitter at the end of the primary fermentation. It has a yeasty flavour that presumably originates from higher alcohols and aldehydes. Green beer is kept in closed containers at low-temperature levels (around 0 °C) and stored for six months, to mature and prepare for consumption. The secondary fermentation saturates the beer with CO2, and depends on a particular rate of CO2 release from a safety valve. Often actively fermenting the wort or krausen is included. In many cases, CO2 is artificially mixed into the lagering beer. During secondary fermentation, materials that can unpleasantly impact the taste and are present in green beer such as diacetyl, hydrogen sulfide, mercaptans, and acetaldehyde are reduced by evaporation. An increase is observed in the desirable elements of beer including esters. Throughout the lagering phase, any tannins, proteins, and hop resins remaining are precipitated out (Lea and Piggott, 2012).
Recent Advances in Enzyme Immobilization Using Nanomaterials and its Applications for the Production of Biofuels
Published in Madan L. Verma, Nanobiotechnology for Sustainable Bioenergy and Biofuel Production, 2020
Sujit Sadashiv Jagtap, Ashwini Ashok Bedekar
2,3-Butanediol (2,3-BDO) is a high-value chemical with a heating value of 27.2 kJ g−1. It can be used to produce cosmetics, fumigants, antifreeze agents, transport fuels, polymers, acetoin, diacetyl and solvents such as 1,3-butadiene, methyl ethyl ketone and gamma-butyrolactone (Celinska and Grajek 2009, Ji et al. 2011, Syu 2001). 2-butanol is a stereoisomer of butanol. It has a higher energy density and hygroscopicity as compared to bioethanol. It is used with gasoline without any change to the vehicle system (Nigam and Singh 2011). It is also used as a paint thinner, base for perfumes and component of brake fluids (Nigam and Singh, 2011). Acetoin is used in the food industry as a flavor enhancer and as a building block for the synthesis of chemicals such as pyrazines, diacetyl and acetylbutanediol (Yang et al. 2017).
Alcoholic Beverages: Genetic improvement of Yeasts
Published in Yoshikatsu Murooka, Tadayuki Imanaka, Recombinant Microbes for Industrial and Agricultural Applications, 2020
Kenichi Shimizu, Yoichi Yokomori, Kazuyoshi Kitano
In brewer’s yeast, introduction of an α-acetolactate decarboxylase gene obtained from Enterobacter aerogenes into a industrial brewer’s strain has been carried out to produce low-diacetyl beer by converting α-acetolactate, precursor of diacetyl, to acetoin [16]. Moreover, the STA1 gene from S. cerevisiae (diastaticus) [17] and β-glucanase (liquenase) gene from Bacillus subtilis [18] have been separately introduced into brewer’s strains for production of low-dextrin beer and improvement of filterability, respectively. In the latter instance, however, the secretion of liquenase was barely observed, although the secretion of liquenase with the aid of a signal peptide of the α-factor has been recently described by another group.
Pulmonary effects of e-liquid flavors: a systematic review
Published in Journal of Toxicology and Environmental Health, Part B, 2022
Felix Effah, Benjamin Taiwo, Deborah Baines, Alexis Bailey, Tim Marczylo
Flavor additives in food may undergo enzymatic metabolism, which might produce fewer toxic metabolites due to phase I and II metabolism (Del Olmo, Calzada, and Nuñez 2017). In contrast, exposure to GRAS-like substances by inhalation after thermal degradation may produce pharmacologically active compounds that produce severe adverse health effects (Fedan et al. 2006). Rose (2017) reported that occupational diacetyl inhalation exposure might lead to bronchiolitis obliterans (BO), more commonly referred to as “popcorn lung.” Bronchiolitis obliterans induced severe coughing, wheezing, and shortness of breath, symptoms resembling chronic obstructive pulmonary disease (COPD) (Aguilar, Michelson, and Isakow 2016). van Rooy et al. (2007) conducted an epidemiological study in the Netherlands suggesting a causal link between BO and chemical workers producing diacetyl for food flavorings. The British Medical Association (BMA) believes flavors’ safety should be closely monitored as evidence for potential adverse effects are emerging after heating and inhalation of e-liquid aerosol (Sassano et al. 2018). The medicines and healthcare products regulatory agency (MHRA) collects UK reports of EC’s harmful effects and safety concerns through their yellow-card scheme (https://yellowcard.mhra.gov.uk/).
In vitro and in vivo acute toxicity of an artificial butter flavoring
Published in Journal of Toxicology and Environmental Health, Part A, 2023
Nárcia Mariana Fonseca NUNES, Jurandy do Nascimento SILVA, Micaely Lorrana Pereira CONCEIÇÃO, Joaquim Soares da COSTA JÚNIOR, Edymilais da Silva SOUSA, Maria das Dores Alves de OLIVEIRA, Antonia Maria das Graças Lopes CITÓ, Dalton DITTZ, Ana Paula PERON, Paulo Michel Pinheiro FERREIRA
In Brazil, the National Health Surveillance Agency (ANVISA) regulates use of flavorings based upon the Technical Regulation on Flavouring Additives. Diacetyl (2,3-butanedione) was removed from many products and substituted with 2,3-pentadione because (i) it induces bronchiolitis obliterans in diacetyl-exposed workers, (ii) enhances systemic and lung proinflammatory biochemical and tissue markers (Effah et al. 2022; Kelly et al. 2014; Kreiss et al. 2002; Morgan et al. 2008), (iii) activates hyperreactivity of the respiratory mucosa (Zaccone et al. 2013) and (iv) produces disruption and edema of the epithelial barrier function (Fedan et al. 2006; Hubbs et al. 2008). Indeed, diacetyl promotes oxidative stress and upregulates inflammatory pulmonary markers, including IL-8 secretion, cilia loss, and in vitro de-differentiation of the epithelial layer, because vapor exposure damages cilia from the respiratory epithelium and enhance host susceptibility to Severe Acute Respiratory Syndrome Coronavirus 2 (SARS-CoV-2) (Langel et al. 2022). However, the diacetyl substitute flavoring 2,3-pentadione also exhibits respiratory hazard properties (Holden and Hines 2016; Hubbs et al. 2012) and produces in vitro and in vivo inhibition of Na+ transport in airway epithelial cells at low concentrations similar to diacetyl (Zaccone et al. 2015) and the effects of 2,3-pentanedione on airway reactivity are greater than those of diacetyl (Zaccone et al. 2013). Inhalation of up to 200 ppm of 2,3-pentanedione for up to 5 days/week for 6 h/day reduced survival of mice (from 67 to 100%) (Morgan et al. 2012) in a similar way found in the present study. Further, Morgan et al. (2012) suggested that death was attributed to induction of an acute alveolar inflammatory process similar to the diacetyl-induced bronchiolitis obliterans, whose toxic assessments displayed variable survival rates in two independent experiments, and importantly gender differences were not found. Based upon these findings and institutional availability, it was decided to conduct further experiments with only one sex to reduce the use of animals.