European Food Research and Technology最新文献

{"title":"Diversifying the plant-based substrates in kombucha: bioactive compounds, health-promoting properties, and sensory characteristics","authors":"Nang Htet Hnin Htwe,&nbsp;Sook Wah Chan,&nbsp;Wei Chen Poon,&nbsp;Ziwei Cai,&nbsp;Sze Ying Leong,&nbsp;Zaixiang Lou","doi":"10.1007/s00217-026-05288-1","DOIUrl":"10.1007/s00217-026-05288-1","url":null,"abstract":"<div><p>Kombucha is traditionally produced by fermenting sweetened black or green tea (<i>Camellia sinensis</i>) using a symbiotic culture of bacteria and yeast (SCOBY). With growing consumer interest in functional, plant-based, and caffeine-free beverages, recent studies have expanded kombucha production toward alternative substrates, including fruits, flowers, herbs, and agro-industrial by-products. This review summarizes recent advances in alternative-substrate kombucha, emphasizing the relationship between substrate composition, SCOBY microbial succession, fermentation parameters, and phytochemical biotransformation. Current evidence indicates that alternative substrates can reshape microbial communities and enhance the production and release of bioactive metabolites, including phenolic compounds, flavonoids, organic acids, vitamins, and volatile compounds. These microbial-driven transformations contribute to improved antioxidant, antimicrobial, antidiabetic, and metabolic-related properties, although many findings remain primarily based on in vitro studies. In addition, substrate diversification influences sensory characteristics by modifying flavor, aroma, and overall consumer acceptability. However, challenges related to fermentation standardization, SCOBY adaptability, ethanol regulation, food safety, and batch-to-batch variability remain major barriers for commercial application. Future advances integrating optimized fermentation strategies, defined microbial consortia, real-time monitoring, and multi-omics approaches are essential to improve process control and support the development of sustainable, consistent, and commercially viable kombucha products.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 10","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148986808","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A novel multiplex PCR method for the identification of red snapper (Lutjanus purpureus) and detection of multi-species fraud","authors":"Jefferson Sousa,&nbsp;Andressa Barbosa,&nbsp;Josy Miranda,&nbsp;Charles Ferreira,&nbsp;Ítalo Lutz,&nbsp;Thais Martins,&nbsp;Rodrigo Sousa,&nbsp;Marcelo Vallinoto,&nbsp;Iracilda Sampaio,&nbsp;Grazielle Evangelista-Gomes","doi":"10.1007/s00217-026-05303-5","DOIUrl":"10.1007/s00217-026-05303-5","url":null,"abstract":"<div><p>The red snapper (<i>Lutjanus purpureus</i>) is a highly valued commercial fish species subject to intense global trade and high rates of economic fraud through species substitution. Traditional DNA barcode approaches, while accurate, are costly and time-consuming for routine regulatory enforcement and industrial food control. To address this methodological limitation, we developed and validated a novel, low-cost forensic multiplex PCR screening assay based on the mitochondrial Cytochrome B (Cytb) gene. This high-throughput method simultaneously differentiates four Lutjanidae species from the Western Atlantic coast by generating species-specific diagnostic amplicon sizes: <i>L. purpureus</i> (420 bp), <i>Rhomboplites aurorubens</i> (237 bp), <i>Lutjanus buccanella</i> (237 and 170 bp), and <i>Lutjanus vivanus</i> (420 and 237 bp), alongside a universal internal control (~ 650 bp). To demonstrate the method’s practical applicability in food inspection, the optimized protocol was applied to authenticate commercial fillets labeled as “snapper” (“pargo” in Brazil). The assay, confirmed by DNA sequencing, successfully detected recurrent multi-species fraud, revealing that <i>R. aurorubens</i> remains the primary economic substitute (occurring in 27.9% of the samples), while samples designated for international export showed full authenticity. This novel multiplex PCR assay provides a robust, rapid, and highly sensitive analytical tool that can be easily integrated into routine food laboratories to enforce seafood traceability, combat commercial fraud, and support regulatory compliance.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 10","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-026-05303-5.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148986927","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"High-resolution melting analysis of chloroplast markers for species authentication and mislabeling detection in commercial açaí and juçara products","authors":"Magda Delorence Lugon,&nbsp;Francine Alves Nogueira de Almeida,&nbsp;Pablo Viana Oliveira,&nbsp;Karolinni Bianchi Britto,&nbsp;Pedro Henrique Dias dos Santos,&nbsp;Rafaela Campostrini Forzza,&nbsp;Mário Augusto Gonçalves Jardim,&nbsp;Greiciane Gaburro Paneto","doi":"10.1007/s00217-026-05277-4","DOIUrl":"10.1007/s00217-026-05277-4","url":null,"abstract":"<div><p>Authentication of açaí products is increasingly important due to the risk of species substitution among morphologically similar <i>Euterpe</i> taxa, with implications for food quality, labeling accuracy, and consumer trust. Despite advances in molecular methods, rapid and cost-effective tools for species authentication of closely related <i>Euterpe</i> taxa in processed commercial matrices remain limited. This study evaluated High-Resolution Melting (HRM) analysis targeting two complementary chloroplast markers—psbK-I and ycf1b—as a practical approach for species-level authentication of açaí (<i>Euterpe oleracea</i> and <i>E. precatoria</i>) and juçara (<i>E. edulis</i>) products. In silico analysis predicted amplification of the ycf1b region to be confined to the Arecaceae family, with no amplification of non-palm species commonly present in commercial formulations; species discrimination in both markers relies on differential melting profiles rather than primer exclusivity. Applied sequentially, the two markers enabled reliable differentiation of all target species, including closely related taxa, with a detection limit of at least 10% in binary DNA admixtures. When applied to 50 commercial products, HRM successfully authenticated 46 samples, providing a higher authentication success rate for this particular set of processed samples than DNA sequencing, which was limited by amplification failure and mixed chromatograms. Mislabeling was detected in one açaí sorbet and three frozen açaí pulps marketed as açaí but molecularly identified as <i>E. edulis</i>. These findings indicate that HRM analysis represents a promising approach for species authentication in processed plant-based matrices, with potential future integration into food quality control workflows pending broader validation.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 10","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-026-05277-4.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148986193","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Machine learning-based prediction of antioxidant capacity in red wines during storage using phenolic compounds, color, and physicochemical profiles","authors":"Hadi Esmeray,&nbsp;Esma Nur Geçer","doi":"10.1007/s00217-026-05306-2","DOIUrl":"10.1007/s00217-026-05306-2","url":null,"abstract":"<div><p>The aim of this study was to predict the antioxidant capacity of red wines produced from three grape varieties using machine learning models based on phenolic compounds, color characteristics, and key physicochemical parameters throughout aging, as determined by the DPPH method. The dataset consists of a total of 297 observations, with three replicates each for 99 samples obtained under different storage conditions. To evaluate model performance more realistically, a group-based cross-validation (GroupKFold) approach was used to prevent data leakage resulting from repeated measurements. Random Forest (RF), Extreme Gradient Boosting (XGBoost), and Support Vector Regression (SVR) were compared as machine learning models. According to cross-validation results, the XGBoost and RF models showed similar levels of prediction performance. XGBoost was selected as the final model due to its marginal advantage in terms of the coefficient of determination and its suitability for SHAP-based interpretability analysis. The SVR model, however, exhibited lower and less consistent performance. The SHAP analysis revealed that color intensity, pH, epicatechin, gallocatechin, and certain anthocyanin derivatives were the most significant predictors of DPPH activity. SHAP dependence analyses indicated that the effects of these variables on antioxidant capacity were nonlinear and interactive. The findings indicate that antioxidant capacity during storage should be evaluated not only in terms of time and temperature, but also in relation to changes in the phenolic profile and color characteristics. The models should currently be regarded as exploratory tools for preliminary estimation and decision support rather than as replacements for direct DPPH measurement. Future studies should evaluate their validity using larger, more diverse, and independent wine datasets and investigate whether additional biochemical and process-related predictors improve predictive performance and generalizability.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 10","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148986541","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Harnessing microbial proteases with gliadin degrading potential for gluten hydrolysis","authors":"Anita Srivastava,&nbsp;Sheetal Bandhu,&nbsp;Jatindra K. Sahu","doi":"10.1007/s00217-026-05272-9","DOIUrl":"10.1007/s00217-026-05272-9","url":null,"abstract":"<div><p>Gluten ingestion triggers coeliac disease (CD) in individuals with genetic susceptibility, for which a gluten-free diet is the only treatment. The current study, exploits the screening and selection of suitable microorganisms for protease activity specifically degradation of gliadin, the major component of gluten that causes CD. Sixteen strains efficiently produced protease among total selected strains, high activity was expressed by <i>Saccharomyces boulardii</i>,<i> Lactiplantibacillus plantarum</i>,<i> Lactobacillus acidophilus</i>,<i> Limosilactobacillus fermentum</i>, and <i>Bacillus subtilis</i> as compared to other cultures. Further, the fermentation was carried out on a specific acid treated gliadin (ATG) containing medium. Among all the gliadin hydrolyzing microorganisms <i>Bacillus clausii</i> NCIM 5448, <i>Bacillus licheniformis</i> NCIM 2042, and <i>Bacillus subtilis</i> NCIM 2724 were capable of producing gliadinase activity of 12, 12 and 49 U/ml respectively and showing halo zone of lysis of 21, 22 and 31 mm, respectively, using gliadin as substrate. SDS–PAGE analysis showed degradation of gliadin into lower-molecular-weight peptides, while native PAGE zymography confirmed the gliadin-degrading activity of extracellular enzymes produced by the selected strains. The strains were found to be safe on the basis of their haemolytic, antibiotic susceptibility and resistance to bile juices at lower pH.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 10","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148986108","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"From flour to function: impact of glucono-δ-lactone (GDL) and fermentation on the functional and sensory quality of pea flour gels for plant-based cheese analogue","authors":"Farhan Ali,&nbsp;James A. O’Mahony,&nbsp;Maurice G. O’Sullivan,&nbsp;Joseph P Kerry","doi":"10.1007/s00217-026-05275-6","DOIUrl":"10.1007/s00217-026-05275-6","url":null,"abstract":"<div><p>The growing demand for plant-based cheese analogues (PBCA) is hindered by low consumer acceptance, due to poor flavour, texture, and meltability. In this study, pea flour, a less refined alternative to pea protein isolates, was investigated as a substrate for PBCA development. However, its application is challenged by associated beany flavours, starch retrogradation and poor gelation properties. To circumvent these limitations, pea flour gels were prepared using two acidification approaches: (i) chemical acidification with glucono-δ-lactone (GDL), and (ii) fermentation using four commercial vegan starter cultures (Vega™ Harmony, Classic, Premium, and Vibe). All PBCA samples were evaluated for acidification kinetics, physicochemical properties, colour, rheological behaviour, gel firmness and microbiological quality, in comparison with an untreated control. Sensory evaluation was also performed to compare acidified pea flour gels with control and commercially available PBCA in terms of flavour, texture, and overall acceptability. Fermented samples, particularly Harmony and Classic, showed faster acidification and highest elastic moduli (319.7 and 313.6 Pa) compared to control (108.8 Pa) and GDL-treated sample (99.4 Pa), indicating greater viscoelastic development and resistance to deformation. Premium and Vibe acidified more gradually but produced higher gel firmness (56.8 and 55.5 g, respectively) compared with control (25.4 g) and GDL treatment (49.9 g). While poor acceptability of pea flour based gels (scores &lt;3.1/10) were determined when compared with the commercial analogue (7.5–8.6/10), suggesting that fermentation of pea flour may produce a range of astringent flavours more suitable for other products, possibly beverages. Overall, acidification improved rheological properties, but failed to overcome sensory limitations.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 10","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148986110","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Hybrid grey-box digital twin and the Bees Algorithm optimization for batch chocolate conching: industrial-scale calibration and validation under hold-window robustness","authors":"Mete Kalyoncu,&nbsp;Ahmet Adsız,&nbsp;Muhammed Arif Şen,&nbsp;Mehmet Sefa Gümüş,&nbsp;Mert Eren Ayğahoğlu,&nbsp;Abdullah Çakan,&nbsp;Ömer Kaan Baykan,&nbsp;Mustafa ER","doi":"10.1007/s00217-026-05297-0","DOIUrl":"10.1007/s00217-026-05297-0","url":null,"abstract":"<div><p>This paper develops a digital-twin workflow for batch chocolate conching by integrating a hybrid grey-box dynamic model with the Bees Algorithm (BA) to synthesize constraint-satisfying operating policies and additive schedules. The modelling contribution is a compact, equation-driven representation that couples (i) event-driven phase progression (dry–plastic–liquid), (ii) temperature–mixing–aeration accelerated moisture and volatile stripping, and (iii) structure-governed Herschel–Bulkley rheology via an interpretable closure linking a latent coating/dispersion index to yield stress and consistency evolution. The optimization contribution is a band-constrained formulation that enforces industrial rheology bands together with strict limits on residual moisture/volatiles and caps on maximum temperature and specific energy, while enabling early-stop termination once feasibility is sustained over a discharge-relevant hold window. Industrial-scale experiments were conducted on an instrumented 2.5-t conche at MEMAK using three batches, with two batches used for parameter calibration and one batch retained for independent cross-validation. Measured temperature and power/energy trajectories, together with discrete rheology, moisture, and volatile-marker measurements, were used to estimate uncertain model parameters and to provide a preliminary assessment of predictive performance under the investigated formulation and operating conditions. Simulation–experiment agreement was quantified using trajectory-level error metrics and discharge-relevant hold-window comparisons. The optimized policy achieved η_ref = 3.229 Pa·s within the prescribed 3–5 Pa·s range and τ_y = 7.165 Pa within the 7–9 Pa range, while satisfying moisture, volatile, temperature, and specific-energy constraints and enabling early termination at 451.7 min. Given the limited three-batch dataset, these results should be interpreted as preliminary industrial-scale calibration and cross-validation rather than definitive evidence of plant-wide robustness.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 10","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148986487","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Edible clay minerals and related layered materials for food bioactive delivery: structure–function relationships, interaction mechanisms and applications","authors":"Oscar Danilo Guerra Ceballos,&nbsp;Diego Alejandro Rueda Cadavid,&nbsp;Germán Ayala Valencia,&nbsp;Wilson Daniel Caicedo Chacon","doi":"10.1007/s00217-026-05283-6","DOIUrl":"10.1007/s00217-026-05283-6","url":null,"abstract":"<div><p>Edible clay minerals and related layered materials are emerging as food-relevant platforms for stabilizing and delivering sensitive bioactive compounds, including polyphenols, vitamins, peptides, anthocyanins, curcumin, and essential oils. This systematic review integrates PRISMA-based evidence mapping with a mechanistic narrative synthesis of adsorption, intercalation, confinement, and release processes reported across 56 selected studies. The review shows that carrier performance is governed by the match between bioactive chemistry and clay architecture: smectites support ion exchange and interlayer adsorption; halloysite nanotubes enable lumen confinement and co-loading; fibrous clays provide silanol-rich channels for molecular sieving and volatile retention; laponite® supports colloidal assembly with biopolymers; and layered double hydroxides promote anion exchange and pH-responsive release. Reported encapsulation efficiencies ranged from approximately 37% to 99.7%, while loading capacities varied according to charge density, accessible surface area, interlayer or lumen accessibility, pH, ionic strength, and loading route. Dominant interaction mechanisms include electrostatic attraction, hydrogen bonding, van der Waals and dispersion forces, π–π interactions, cation bridging, anion exchange, and pH-triggered desorption. Applications in yogurt, juices, hydrogels, aerogels, nutraceutical microspheres, and active films demonstrate practical relevance, but translation requires stronger evidence on oral bioaccessibility, long-term safety, migration/exposure, purity specifications, and scalable food-grade modification.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 10","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148986109","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Whole-matrix effects of blackcurrant and raspberry materials: linking compositional diversity with microbiota-supporting potential","authors":"Martyna Szydłowska,&nbsp;Ludwika Tomaszewska-Hetman,&nbsp;Piotr Juszczyk,&nbsp;Igor P. Turkiewicz,&nbsp;Karolina Tkacz,&nbsp;Aneta Wojdyło,&nbsp;Paulina Nowicka","doi":"10.1007/s00217-026-05284-5","DOIUrl":"10.1007/s00217-026-05284-5","url":null,"abstract":"<div><p>While blackcurrant and raspberry fruits and juices are well-known and valued raw materials in the food industry, other plant parts of these species remain largely unexplored. Therefore, this study compared the contents of polyphenols, carotenoids, chlorophylls, minerals, vitamins, amino acids, sugars, and organic acids and the energy values of the fruits, juices, seeds, seed oils, and leaves of blackcurrants and raspberries. Additionally, the potential of solid substances from the analyzed fruits, juices, seed oils, and leaves to stimulate the growth of <i>Lactobacillus plantarum</i> and <i>Lactobacillus rhamnosus</i> was assessed. Interestingly, fruits rarely contained the highest levels of a given ingredients compared to other plant materials. In 81% of cases, the tested samples stimulated microorganisms to grow more effectively when compared to the control culture cultivated without plant material addition. The highest cell densities of <i>L. plantarum</i> and <i>L. rhamnosus</i> were achieved with the addition of blackcurrant juice and raspberry leaves, which increased their growth by 49- and 32-fold, respectively. The results suggest that microbial growth stimulation may be mostly influenced by the high total organic acid content, sugar levels, and flavan-3-ols in the tested materials. Future research should focus on comparing the health-promoting potential of these materials.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 10","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-09-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-026-05284-5.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148986279","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Selection of indigenous Saccharomyces cerevisiae strains isolated from different spontaneous fermentations for Catharina Sour beer production","authors":"Ana Paula Pereira Bressani,&nbsp;Ádrian Rodrigues Oliveira,&nbsp;Cíntia Lacerda Ramos,&nbsp;Disney Ribeiro Dias,&nbsp;Rosane Freitas Schwan","doi":"10.1007/s00217-026-05296-1","DOIUrl":"10.1007/s00217-026-05296-1","url":null,"abstract":"<div><p>The expansion of the craft beer market has intensified the search for microbial strains that can enhance sensory complexity and fermentation efficiency. Catharina Sour beer requires yeasts that tolerate low pH, exhibit good attenuation, produce moderate ethanol, and have a balanced aromatic profile. In this study, 11 <i>Saccharomyces cerevisiae</i> strains isolated from different substrates were compared with the commercial strain SafAle™ S-04 to assess their potential to produce Catharina Sour. The strains were evaluated for carbohydrate assimilation and fermentation ability, ethanol tolerance (5.5%), hop resistance, tolerance to acidic pH (3.1), and flocculation. The selected strains were then subjected to sequential microfermentation with <i>Lactiplantibacillus plantarum</i> CCMA 0743. HPLC analyzed physicochemical parameters, organic acids, glycerol, and ethanol, while GC–MS evaluated volatile compounds. The <i>S. cerevisiae</i> strains CCMA 0200 and CCMA 0233 demonstrated superior performance, exhibiting robust carbohydrate fermentation, tolerance to fermentation stress, and flocculation. After lactic acid fermentation, the pH decreased from 5.68 to 3.39, yielding 5.90 g/L of lactic acid. During alcoholic fermentation, the strains produced 3.9–5.0% (v/v) ethanol and approximately 7 g/L of glycerol. Both strains exhibited greater diversity of volatile compounds than the commercial strain, including higher alcohols of sensory relevance. Principal component analysis (PCA) revealed that strains CCMA 0200 and CCMA 0233 formed a distinct cluster from SafAle S-04. These results highlight the biotechnological potential of strains CCMA 0200 and CCMA 0233 to produce Catharina Sour, reinforcing the importance of Brazilian microbial biodiversity as a source of innovation in craft beer development.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 10","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-026-05296-1.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148927303","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}