pinecone/core-2020-05-10-deduplication huggingface dataset:
Production of indigenous alcoholic beverages in a rural village of Tanzania

In this study, the production techniques of indigenous alcoholic beverages in a rural village in Tanzania were investigated. In the village, three different kinds of alcoholic beverages were produced: a maize turbid beer (komoni), a straw beer (kimpumu) and a hybrid straw beer (kiambule). In the course of the production of these three alcoholic beverages, two different kinds of porridge, a fermented porridge (nyambo) as a source of yeasts and a sweet porridge (kikonde) as a source of saccharides, were produced. These porridges were mixed at the end of the production process. The pH value of fermented porridge was kept below 4 during its preparation. This was effective in preventing contamination of the porridge by harmful bacteria and in stabilizing the growth of the yeasts. Sweet porridge was heated in the range of 50–70 °C and this enhanced the saccharification of the starch in the raw materials. The starting materials of these alcoholic beverages were finger millet and maize. Germinated finger millet, which has a high amylase activity compared with other cereals, was used as an amylase source in each of the alcoholic beverage production processes. Various techniques to enhance and stabilize the quality of the indigenous alcoholic beverages are described
Potential for improvement in yeast nutrition in raw whole grain sorghum and maize lager brewing and bioethanol production through grain genetic modification and phytase treatment

Brewing and bioethanol production with raw grain and exogenous enzymes produces wort with satisfactory hot water extract (HWE). However, the free amino nitrogen (FAN) and mineral content can be too low, owing to low protein digestibility (PD) and phytate–mineral chelation, respectively. This study evaluated the potential for improvement in yeast nutrition in raw whole sorghum and maize brewing and bioethanol production by genetic modification (GM) of sorghum to improve PD and reduce phytate content, and by treatment with exogenous phytase. While phytase addition decreased sorghum spent grain phytate content (88%) and content of minerals (17 to 59%; i.e. increased wort mineral content), it did not affect maize phytate spent grain mineral content or HWE significantly. However, phytase addition did increase maize wort FAN (20%), sorghum HWE (2.8 percentage points) and wort FAN (23%). GM sorghum gave reduced spent grain mineral contents (11–38%), increased HWE (5.5 percentage points) and wort FAN (71%). Hence, genetic modification of sorghum to improve PD and reduce phytate content has considerable potential in raw grain brewing and bioethanol production to improve yeast nutrition.The Bill and Melinda Gates Grand Challenges 9, Africa Biofortified
Sorghum Project through a sub-grant from the Africa Harvest Biotechnology Foundation International, and INTSORMIL.http://onlinelibrary.wiley.com/journal/10.1002/(ISSN)2050-041
High gravity primary continuous beer fermentation using flocculent yeast biomass

The current work assessed a new immobilized cell reactor system throughout a long-term (54 days) continuous primary fermentation of lager-type wort of high specific gravity. The experiment was performed in a 4 L airlift bioreactor and immobilization of biomass was attained solely by flocculation. Despite the constant liquid agitation and washout of biomass, up to 53 g dry wt/L of yeast remained immobilized in the system. Two types of beer were produced without interrupting the reactor, based on two types of wort: a Pilsener type with high specific gravity of 15.6 ± 0.3°P; and a dark lager wort with specific gravity of 14.4 ± 0.03°P. Even during the inlet of high gravity wort, the desired attenuation was achieved without the need for either recirculation or an auxiliary second stage bioreactor. The specific saccharide consumption rate was kept around 7.9 ± 0.4 g/L/h and ethanol productivity oscillated at 3.36 ± 0.2 g/L/h for nearly a month. During this period the volumetric productivity of the current bioreactor reached 1.6 L beer/L/day. The green beers produced from the Pilsener and dark lager worts met the standards of regular finished primary beer fermentation. The productivity of diacetyl through the entire experiment could be correlated to the free amino nitrogen consumption rate. Copyright © 2014 The Institute of Brewing & DistillingEduardo Pires gratefully acknowledges the Fundacao para a Ciencia e a Tecnologia (FCT, Portugal) for PhD fellowship support (SFRH/BD/61777/2009). All materials supplied by UNICER Bebidas de Portugal, S.A. (S. Mamede de Infesta, Portugal) as well as the technical support of company members Sonia Meireles and Helena Cunha are acknowledged. The financial contributions of the Grant Agency of the Czech Republic (project GACR P503/12/1424) are also gratefully acknowledged. The authors thank also the Foundation for Science and Technology (FCT-Portugal) for their support through the Strategic Project PEst-OE/EQB/LA0023/2013, also for the PEst-OE/BIA/UI4050/2014; and the Project 'BioInd-Biotechnology and Bioengineering for improved Industrial and Agro-Food processes', ref. NORTE-07-0124-FEDER-000028 Co-funded by the Programa Operacional Regional do Norte (ON.2 - O Novo Norte), QREN, FEDER
Mead production: Fermentative performance of yeasts entrapped in different concentrations of alginate

Mead is an alcoholic drink known since ancient times, produced by yeast fermenting diluted honey. However, the production of mead has suffered in recent years, partially owing to the lack of scientific progress in this field. In this study, two strains of Saccharomyces cerevisiae, QA23 and ICVD47, were immobilized in 2 or 4% (w/v) alginate beads to assess the most effective alginate concentration for yeast immobilization to produce mead. Neither of the alginate concentrations was able to prevent cell leakage from the beads. The fermentation length was 120h for both yeast strains. In all cases, at the end of the fermentation, the number of cells entrapped in the beads was higher than the number of free cells, and the total 4% alginate bead wet weight was significantly higher than the 2% alginate bead wet weight. In addition, the evaluation of mead quality showed that the yeast strain had significantly more influence on the physicochemical characteristics than the alginate concentration. Although the yeasts immobilized in the two alginate concentrations were able to perform the fermentation, further research is needed in order to understand the evolution of the yeast population inside the beads throughout the fermentative process.The research presented in this paper was partially funded by the
Fundação para a Ciência e Tecnologia, and by the PTDC project
(contract PTDC/AGR-ALI/68284/2006). A.P.P. is the recipient of a
PhD grant from FCT (SFRH/BD/45820/2008).info:eu-repo/semantics/publishedVersio
Carrier-free, continuous primary beer fermentation

Developing a sustainable continuous fermentation reactor is one of the most ambitious tasks in brewing science, but it could bring great benefits regarding volumetric productivity to modern breweries. Immobilized cell technology is often applied to reach the large densities of yeast needed in a continuous fermentation process. However, the financial cost associated with the use of carriers for yeast immobilization is one of the major drawbacks in the technology. This work suggests that yeast flocculation could address biomass immobilization in a gas-lift reactor for the continuous primary fermentation of beer. Nearly 25 g dry wt L−1 of yeast was flocculated in the reactor before interruption of the fermentation. Stable sugar consumption and ethanol production (4.5% alcohol by volume) from an 11°P wort was evidenced. The key esters and higher alcohols measured in the young beer met the standards of a finished primary beer fermentation.Eduardo Pires gratefully acknowledges the Fundacao para a Ciencia e a Tecnologia (FCT, Portugal) for the PhD fellowship support (SFRH/BD/61777/2009) and Marcel Karabin from the Department of Biotechnology of the Institute of Chemical Technology (Prague) for technical support. The financial contributions of the EU FP7 project EcoBioCAP - Ecoefficient Biodegradable Composite Advanced Packaging, grant agreement no. 265669 as well as of the Grant Agency of the Czech Republic (project GACR P503/12/1424) are also gratefully acknowledged
Continuous beer fermentation  diacetyl as a villain

This work tested the viability of producing beer of good quality after maturation of green beer obtained by primary continuous fermentation of high-gravity wort using an airlift bioreactor with flocculated biomass. Fermentation performance of the tested setup was unique as it reached a maximum saccharide consumption rate of 9.43 g L1 h1 and an ethanol productivity of 3.75 g L1 h1. Despite the high levels of diacetyl present in the green beer, a regular maturation was able to reduce it to below threshold values in up to 15 days. It was observed that diacetyl production was strongly correlated with wort composition injected into the system, rather than with the large amount of biomass immobilized in the bioreactor (up to 727 × 106 cell mL1). Organoleptic tests showed that the maturated beer had no major defects.Eduardo Pires gratefully acknowledges the Fundacao para a Ciencia e a Tecnologia (FCT, Portugal) for PhD fellowship support (SFRH/BD/61777/2009). All material supplied by UNICER Bebidas de Portugal, S.A. (S. Mamede de Infesta, Portugal) as well as the technical support of company members Sonia Meireles and Helena Cunha is gratefully acknowledged. The financial contributions of the EU FP7 project EcoBioCAP - Ecoefficient Biodegradable Composite Advanced Packaging, grant agreement no. 265669 as well as of the Ministry of Education, Youth and Sports of the Czech Republic (MSM 6046137305) are gratefully acknowledged
Improvement of mead fermentation by honey-must supplementation

Through honey's fermentation, diverse beverages can be obtained, among which is mead, an alcoholic drink with 8 to 18% of ethanol (v/v). Since honey is a matrix with a low nutrient concentration and other unfavourable growth conditions, several problems are usually encountered, namely delayed or arrested fermentations, unsatisfactory quality parameters and lack of uniformity of the final product, as well as unpleasant sensory properties. In this context, the aim of this work was to optimize mead production through honey-must supplementation with (a) salts, (b) vitamins or (c) salts+vitamins. The effects of the honey-must formulation on the fermentation kinetics, growth profile and physicochemical characteristics of final meads were evaluated. The results showed minor differences in the fermentation profile and time between fermentations with the different formulations. The growth profile was influenced more by the yeast strain than by the supplements added to the honey-must. In general, the honey-must composition did not influence meads' final characteristics, except regarding the SO < inf > 2 < /inf > concentration of the meads produced using the strain QA23. In summary, the addition of salts and/or vitamins to honey-must had no positive effects on the fermentation, growth profile or characteristics of the final products.The research presented in this paper was partially funded by the
Fundação para a Ciência e Tecnologia (FCT) and by PTDC projects
(contracts PTDC/AGR-ALI/68284/2006). A. P. Pereira is a recipient of
a PhD grant from the FCT (SFRH/BD/45820/2008).info:eu-repo/semantics/publishedVersio
Production of white wine by Saccharomyces cerevisiae immobilized on grape pomace

White wine was produced with Saccharomyces cerevisiae cells immobilized on grape pomace, by natural adsorption. The support, the main solid waste from the wine industry, consisted of the skins, seeds and stems. Immobilization was tested using different media, namely complex culture medium, raw grape must and diluted grape must. Grape pomace was revealed
to be an appropriate support for yeast cell immobilization. Moreover, grape must was shown to be the most suitable medium as immobilized cells became adapted to the conditions in the subsequent alcoholic fermentation in the wine-making process.
The wines produced, either with immobilized cells or with free cells, were subjected to chemical analysis by HPLC (ethanol,glycerol, sugars and organic acids) and by gas chromatography (major and minor volatile compounds); additionally, colour (CIELab) and sensory analysis were performed. The use of immobilized systems to conduct alcoholic fermentation in white wine production proved to be a more rapid and a more efficient process, especially when large amounts of SO2 were present
in the must. Furthermore, the final wines obtained with immobilized cells demonstrated improved sensory properties related to the larger amounts of ethanol and volatile compounds produced. The more intense colour of these wines could be a drawback, which could be hindered by the reutilization of the biocatalyst in successive fermentations.Zlatina Genisheva gratefully acknowledges FCT (contract/grant number: SFRH/BD/48186/2009) for financial support of this work. The authors would like to thank Divisao de Vitivinicultura Direccao Regional de Agricultura e Pescas do Norte for providing the grape pomace for yeast immobilization and the must to conduct alcoholic fermentations. The authors thank also Professor Joao Linhares for help in computing the CIELab coordinates
Influence of fining agents on the sensorial characteristics and volatile composition of mead

Copyright © 2017 The Institute of Brewing & Distilling Mead, one of the oldest fermented drinks, is derived from the fermentation of diluted honey by yeasts. In the context of wine production, several procedures are applied to stabilize the beverage and to improve its organoleptic properties. This study aims to evaluate the impact of adding fining agents on the production of mead. In general, the best results were obtained for the samples containing just one fining agent instead of two combined. However, the best performance was obtained for the combined fining agents (bentonite + gelatine + egg albumin). Tannins decreased significantly the content of volatile compounds. On the other hand, silica appears to be the best fining agent, resulting in the lowest loss of volatile compounds. Thirty-six volatile compounds were determined by gas chromatograph–flame ionization detector and gas chromatography–mass spectrometry, including alcohols (42.5%), carbonyl compounds (40.4%), acetates (14.4%) and esters (1.8%). Eleven volatile compounds had odour activity values > 1, representing those with a major impact on the aroma of mead. Significant differences (p  <  0.05) were found in 10 volatile compounds independently to the type of treatment used and no differences (p  >  0.05) were observed for remaining compounds. Copyright © 2017 The Institute of Brewing & Distilling.A. Pascoal would like to thank Fundação para a Ciência e
Tecnologia (FCT), Programa Operacional Pontencial Humano and
European Union for his postdoctoral grant (SFRH/BPD/91380/
2012). The authors are grateful to FCT, Portugal and Fundo
Europeu de Desenvolvimento Regional (FEDER) under Programme
PT2020 for financial support to Centro de Investigação
de Montanha (CIMO) (UID/AGR/00690/2013). This work was
supported by the strategic programme UID/BIA/04050/2013
(POCI-01-0145-FEDER-007569) funded by national funds through
the FCT I.P. and by the European Regional Development Fund
(ERDF) through the COMPETE2020 – Programa Operacional
Competitividade e Internacionalização.info:eu-repo/semantics/publishedVersio
The science of the tropical cereals sorghum, maize and rice in relation to lager beer brewing

Mainstream lager beer brewing using the tropical cereals sorghum, maize and rice, either as malt or as raw grain plus commercial enzymes, is becoming widespread. This review examines the differences in composition between these tropical cereals and barley and their impact on brewing processes and beer quality. All of these cereals have a starch gelatinization temperature some 10 °C higher than barley. The sorghum prolamin proteins are particularly resistant to proteolysis owing to disulphide cross-linking involving γ-kafirin. Unlike barley, the major endosperm cell wall components in sorghum and maize are arabinoxylans, which persist during malting. The rice cell walls also seem to contain pectic substances. Notably, certain sorghum varieties, the tannin-type sorghums, contain considerable levels of condensed tannins (proanthocyanidins), which can substantially inhibit amylases, and probably also other brewing enzymes. Tropical cereal malts exhibit a similar complement of enzymic activities to barley malt, with the notable exception of β-amylase, which is much lower and essentially is absent in their raw grain. Concerning beer flavour, it is probable that condensed tannins, where present in sorghum, could contribute to bitterness and astringency. The compound 2-acetyl-1-pyrroline, responsible for the popcorn aroma of maize and also the major aroma compound in rice, presumably affects beer flavour. However, much more research is needed into tropical cereals and beer flavour. Other future directions should include improving hydrolysis of prolamins into free amino nitrogen, possibly using prolyl carboxypeptidases and investigating tropical cereal lines with useful novel traits such as high amylopectin, high protein digestibility and low phytatehttp://onlinelibrary.wiley.com/journal/10.1002/(ISSN)2050-0416hb201
Influence of sorghum grain type on wort physico-chemical and sensory quality in a whole-grain and commercial enzyme mashing process

To determine the most suitable types of sorghum for whole grain adjunct in lager beer brewing, 14 cultivars of five different types: white tan-plant, white not tan-plant, red non-tannin, white tannin (Type II), and red tannin (Type III) were evaluated. The effects of grain type on wort physico-chemical and sensory quality with raw grain and malt plus commercial enzyme mashing were assessed. Tannin content correlated significantly and negatively with wort extract and fermentable sugars (p<0.001) and free amino nitrogen (FAN) (p<0.1). This is attributable to inactivation of the exogenous enzymes by the tannins during the mashing process. However, the Type II tannin sorghums had wort quality attributes closer to the non-tannin sorghum types, probably due to their relatively low tannin content (≤1%). Malting gave a great improvement in wort extract, fermentable sugars and FAN but substantially influenced wort sensory properties in terms of higher sourness, bitterness and astringency as well as the expected more malty flavour. Worts from raw red non-tannin sorghums were similar to those of white tan-plant sorghums in both physico-chemical and sensory quality. Thus, red non-tannin sorghums, in view of their better agronomic quality, have considerable potential as whole grain adjunct in lager brewing.The International Sorghum, Millet and Other Grains Collaborative Research Support Program (INTSORMIL)http://onlinelibrary.wiley.com/journal/10.1002/(ISSN)2050-0416hb201
Achieving education for all: How much does money matter?

This paper explores the extent to which differences in the resources allocated to education explain differences in educational access and performance across countries. Cross-country regression analysis shows that the link between educational access and performance and public education expenditure is weak.. The paper suggests that levels of household spending, the effectiveness of the public expenditure management system and the composition of public education spending are important factors explaining this weak link. The results imply that the achievement of the education millennium development goals will require more than just increases in expenditure on primary education. This does not imply that resources are unnecessary, but that increasing resources alone is unlikely to be sufficient. The composition of resources and institutions that govern the use of these resources play a central role in translating resources into better schooling outcomes. A stronger focus on these aspects of education systems will be required if the Millennium Development Goals in education are to be achieved.
Compensating Lost Revenue in Regional Trade Agreements

For countries that have weak domestic tax administrations and rely heavily on trade taxes for government finances, lowering or eliminating tariffs on trade with regional partners can pose a significant fiscal risk.  To pursue regional integration despite that risk, provisions on revenue sharing have been added to several RIIs, although not all are operational.  Analysis of existing arrangements suggests several desirable design features for RLCAs-among them the use of domestic tax revenues instead of economically more costly trade taxes as the preferred means of raising revenues for compensation.  Moreover, simple payout criteria, possibly historically based, facilitate the monitoring and administration of the mechanism.  And finally, limited periods of duration and a reduction of compensation payments over time are consistent with the revenue-enhancing effect of trade-induced growth and preserve the incentive for governments to pursue fiscal reforms.
Cities, terrorism and development

This article interrogates the relationship between terrorism and development through the lens of cities, arguing that despite the post 9/11 hype in relation to cities of the global North, the impact of terrorism on cities of the global South should not be ignored. Defining terrorism in terms of acts of terror, it is suggested that cities are more susceptible to this form of political violence than rural areas because of the likelihood of greater impact and visibility and the incidence and impact of urban terror is greatest in cities of less developed countries. Eschewing a ‘developing’/’developed’ dichotomy it is nevertheless demonstrated that while terrorism has levelled risk across cities of the North and South, vulnerabilities in developing country cities are far greater. It is here that the link between terrorism and development can be most tightly drawn, providing a clear rationale for destabilising the vicious cycle of terrorism and counter-terrorism that destroys past and undermines future development
Gender equity and globalization: Macroeconomic policy for developing countries

This paper reviews the evidence of gender effects of globalization in developing
economies. It then outlines a set of macroeconomic and trade policies to promote gender equity in the distribution of resources. The evidence suggests that while liberalization has expanded women’s access to employment, the long-term goal of transforming gender inequalities remains unmet and appears unattainable without regulation of capital, and a reorientation and expansion of the state’s role in funding public goods and providing s a social safety net. This paper sets forth some general principles that can produce greater gender equality, premised on shifting economies from profit-led, export-oriented to wage-led, full-employment economies. The framework is Kaleckian in its focus on the relationship between the gender distribution of income and macroeconomic outcomes.
Development management as reflective practice

Article first published online: 15 DEC 2006\ud
\ud
DOI: 10.1002/jid.1323This paper examines development management through the reflections of development managers themselves. They are seen to grapple with the global and local contexts that frame their actions; with operationalising their individual values and ethics about development; and with issues concerning inter-personal and inter-organisational relationships. The paper argues that such reflections potentially form the basis of transformations in learning and development practice. However, for this to happen development managers have to embed their reflections within their work, and conceptualise their relations with other stakeholders beyond operational management challenges towards joint learning opportunities. Copyright © 2006 John Wiley & Sons, Ltd