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Primates show large interindividual variability in the character and quantity of interactions between mothers and their immature offspring. Multiple studies have documented associations between maternal behavior and the occurrence or frequency of certain behaviors among offspring, but it remains unclear whether and how early maternal interactions generally affect behavioral development in offspring. We followed two wild groups of Japanese macaques on Yakushima island and investigated the relationship between maternal behavior and several types of behavior performed by 35 juvenile offspring. We further asked if the impact of maternal behavior on juvenile behavior persists regardless of the distance between mother and offspring, testing whether the influence extends beyond cases when the mother is nearby. We found that juveniles whose mothers frequently rejected them approached and played with others more often, independent of their mother's presence. Juveniles of more protective mothers were in proximity to fewer other individuals and played less, but only if their mothers were nearby. Maternal rejection appears to exert a generalized effect on offspring behavior that endures when mothers are absent. In contrast, effects of maternal protectiveness may be temporary and/or reflect direct maternal influences, such as active intervention in offspring interactions, or effects of the mother's own social relationships on offspring interactions. Our results suggest that understanding how maternal behavior affects offspring development requires paying attention to the context of juvenile behavior, including the mother's distance from her offspring. Research Highlights: Maternal rejection and protectiveness are associated with a decrease in the time juveniles spent in proximity with adults, but only in maternal presence.The more rejective their mother is, the more juveniles approach others regardless of maternal presence, and the more they play when the mother is not around.The more protective their mother is, the more juveniles scratch themselves when she is not around, and the less they play in maternal presence. [ABSTRACT FROM AUTHOR]

Simple Summary: Mosquito vector research and population control strategies are supported by the rearing of species like Aedes aegypti, commonly known for propagating yellow fever. Colonies of Ae. aegypti are typically reared on fresh animal bloods to supply nutrients including iron, sodium chloride, and albumin necessary for reproduction. However, fresh animal blood is difficult to handle, store, and transport, and its use in rearing is limited to two weeks post-collection. The present study reports on the identification of an inexpensive, shelf-stable spray-dried porcine blood (SDPB) product containing accessible hemoglobin that demonstrated usefulness in a simple mosquito alternative meal (AM) formulation. Quantitative evidence that the phagostimulant in SDPB is hemoglobin was obtained through chromatography assays and the elimination of other feeding stimulants as potential candidates. Ae. aegypti observably engorged upon and produced eggs when fed the AM, which was also shown to sustain multiple colony generations with offspring viable through the larval and pupal stages. SDPB-based AMs may develop into platforms for studying the rearing of hematophagous insects with the potential to expand the capabilities of resource-intensive population control strategies. Research into mosquito-borne illnesses faces hurdles because feeding fresh animal blood to rear female mosquitoes presents logistical, economic, and safety challenges. In this study, a shelf-stable additive (spray-dried porcine blood; SDPB) hypothesized to supply accessible hemoglobin was evaluated within an alternative meal (AM) containing whey powder and PBS for rearing the yellow fever mosquito Aedes aegypti. LC–MS/MS proteomics, microbial assays, and particle reduction techniques confirmed and characterized the functionality of hemoglobin in SDPB, while engorgement, fecundity, egg viability, and meal stability bioassays assessed AM performance. Chemical assays supported hemoglobin as the phagostimulant in SDPB with aggregates partially solubilized in the AM that can be more accessible via particle reduction. Unpaired two-tailed t-tests indicate that the AM stimulates oogenesis (t11 = 13.6, p = 0.003) and is stable under ambient (1+ y; t12 = 0.576, p = 0.575) and aqueous (14 d; t12 = 0.515, p = 0.639) conditions without decreasing fecundity. Egg hatch rates for the ninth generation of AM-reared Ae. aegypti were 50–70+%. With further development, this meal may serve as a platform for mass rearing or studying effects of nutritional additives on mosquito fitness due to its low cost and stability. Future work may examine tuning spray drying parameters and resulting impacts on hemoglobin agglomeration and feeding. [ABSTRACT FROM AUTHOR]

Spirulina is a highly nutritious microalgae commonly used as a food additive. During fermentation, different adjuncts are incorporated to act as a nutrient source for yeast and fortify or modify the sensory attributes of the final product. In this study, the effect of Spirulina on the characteristics of controlled yeast fermentation and the production of volatile organic compounds (VOCs) was analyzed. Spirulina was added to malted barley during mashing and fermented under standard conditions. An unaltered mash (negative control) and yeast extract (positive control) were also fermented. The addition of Spirulina resulted in an increased fermentation rate (~14% faster) and bigger yeast cells (~34% larger) in comparison to the negative control. There were differences in color (determined as SRM) between treatments; however, there were only minor differences in VOCs, with no statistical differences observed between chemical compound groups. No differences were observed in the pH, total number of yeast cells, or final attenuation between treatments. The primary mechanism for the observed differences is believed to be an increase in amino acids available to yeast that were contributed by the Spirulina. This shows both that Spirulina has a high potential as a fermentation adjunct and that the amino acid profile of an adjunct can significantly impact fermentation. [ABSTRACT FROM AUTHOR]

The state of Florida ranks third in the United States in beer production by volume, yet does not boast a commercially viable barley crop. This presents a potential market for Florida-grown barley. Despite similarities between the USDA Plant Hardiness Zones of Florida and traditional barley-growing regions, there persists a lack of best management practices for the successful cultivation and establishment of a barley crop in Florida. The purpose of this study was to investigate the potential viability of eight spring-type barley varieties grown in Florida by comparing crop yields, extract, fermentability, and volatile compounds. Barley is not a typical crop grown in Florida, however, the inclusion would provide welcome diversification options for Florida farmers to grow over winter. This study is an initial investigation into the use of Florida barley as an ingredient in beer production. The average yields of the eight varieties ranged from 31.5 ± 6.8 to 42.9 ± 11.8 bushels per acre (1,695–2,308 kg/ha) for the optimal planting dates, which are comparable to similar growing regions. Fine Grind (f.g.) extract concentrations were highest in Copeland, Esma, Pinnacle, and Opera barley varieties, ranging from 68.4 to 73.6% dry basis (d.b.). Concerning fermentability, Copeland and Esma had the lowest final attenuation among the Florida-grown barleys (1.51 and 1.92°P, respectively). There were minor differences in volatile compounds between the control and experimental barleys. The results of this study support the possible viability of Florida-grown barley for brewing applications that prioritize using local ingredients. [ABSTRACT FROM AUTHOR]

The exploration of space is becoming more feasible, and with this comes the possibility of performing fermentations in microgravity. Our study explores the potential effects of microgravity on a standard brewing model fermentation. As the fermentation of barley wort has been studied for centuries, there is an established foundation of knowledge with which to compare any changes that occur under microgravity. A modified ASBC miniature fermentation protocol (Yeast-14) was conducted within a Yuri 2.0 microgravity chamber to examine the response of Saccharomyces pastorianus to simulated microgravity conditions. Our findings reveal that yeast exhibited accelerated growth rates under microgravity compared to standard conditions. Additionally, the microgravity environment led to significantly lower levels of volatile compounds such as isoamyl acetate and 2-phenethyl acetate in the final product. Further genetic analysis showed significant downregulation of the ATF2 gene in the control group, potentially the mechanism behind the observed decrease in volatile compounds. These results show that while fermentation under microgravity is likely to eventually be commonplace, there may be changes in rate and gene expression that are beneficial or detrimental to the final product depending upon the desired characteristics. [ABSTRACT FROM AUTHOR]

Berries and their products can enhance the antioxidant profile, color, and sensory characteristics of beverages, resulting in competitive, value-added products. However, a complete overview of how fermentation affects these compounds is lacking. The American black elderberry, Sambucus canadensis, is an excellent candidate for studying how berry juices are affected during fermentation due to high concentrations of color compounds, anthocyanins, and volatile compounds. Gravity, pH, titratable acidity, total anthocyanins, color, and GC-MS analyses were performed on two varieties of elderberries to examine the physical and chemical qualities of elderberry juice before and after wine fermentation. A commercial product with elderberry adjuncts added post fermentation was also analyzed. The concentration of anthocyanins degraded by ~40% as the color of the elderberry wine shifted from blue to red after fermentation. Products that added elderberries post fermentation did not see the same degradation, however, also did not incorporate the same changes to volatile compounds as observed in the fermented wine. The fermentation industry can use this study's findings to decide how best to use fruits to improve commercial products. [ABSTRACT FROM AUTHOR]

Why was the work done: Diastatic variants of Saccharomyces cerevisiae are unusual in producing an extracellular glucoamylase which enables the breakdown of starch to fermentable sugars. Diastatic S. cerevisiae has long been viewed negatively as a contaminant of especially beer packaged in cans or bottles. However, this view is being reconsidered due to the opportunities that diastatic strains present for niche fermented products and distillation applications. What are the main findings: This review highlights the utilisation of diastatic S. cerevisiae for its flavour potential, and processing applications in the brewing, distilling, and biofuel industries. Further, genetic differences are compared with non-diastatic strains of S. cerevisiae, together with commonly employed and emerging methods of detection. Why is the work important: Diastatic yeast strains can be used to create flavour profiles that resemble traditional beverages and can be used to achieve fermentation with higher attenuation. This offers greater fermentation efficiency in, for example, the development of low-calorie beers. Additionally, the ability of diastatic strains of S. cerevisiae to convert non-fermentable oligosaccharides to fermentable sugars enables applications that range from novel beverages using unusual raw materials to more efficient distillation and biofuel production. The negative attributes that are associated with diastatic S. cerevisiae yeasts can be managed through co-inoculation or hybridisation with standard strains. [ABSTRACT FROM AUTHOR]

Belgian Saisons and Lambics are two well‐known examples in the brewing industry of mixed fermentations, combination of two or more yeast and/or bacteria strains. The purpose of this study was to determine the impact different pitch rates of Saccharomyces cerevisiae (traditional brewing yeast) and S. cerevisiae var. diastaticus (a variant associated with Belgian styles) had on the fermentation kinetics and concentration of the volatile compounds in the finished beers. A series of brews were performed utilizing ratios of S. cerevisiae and diastaticus. The fermentations were heavily monitored, and a model was used to fit fermentation variables. It was found that mixed fermentations produced behaviors that were predictable and proportional to the mixture ratios. As expected, the pure cultural fermentations of diastaticus had a slower fermentation midpoint (M) at 45.45 h versus 28.28 h for S. cerevisiae with the mixed ones falling in between the two. Flavor and aroma play a key role in the acceptability of beer. The mixed fermentations showed a combination of the two different yeast strains aromatic profiles. When combined, there was a strong linearity between alcohols (R2 = 0.94), esters (R2 = 0.89), and the overall total (R2 = 0.91) volatile compounds. Practical Application: Modeling is a widely utilized tool in several different fields. The purpose of this research is to apply modeling techniques to describe the fermentation speed and flavor profile of a mixed fermentation between S. cerevisiae and diastaticus. The equations from this data can be used by brewers for product development purposes to make beers with certain flavor profiles within a desired timeframe. [ABSTRACT FROM AUTHOR]

This research aimed to assess how the partial removal of carbon dioxide affects fermentations to provide a better understanding of how the manipulation of carbon dioxide concentration can be used to optimize industrial fermentations. To achieve this, fermentation kinetics, fermentation metabolic products, and yeast stress indicators were analyzed throughout ongoing brewing fermentations conducted under partial vacuum with atmospheric pressure controls. The partial vacuum reduced the solubility of carbon dioxide in the media and decreased the time necessary to reach carbon dioxide saturation. The effect was an increased rate of fermentation, and significantly more viable cells produced under vacuum pressure compared to controls. Ethanol, glycerol, and volatile organic compound concentrations were all significantly increased under partial vacuum, while indicators of yeast stress (trehalose) were reduced. Additionally, as the number of yeast cells was higher under partial vacuum, less sugar was consumed per volume of yeast cell. This study measured fermentation kinetics, metabolic products, and yeast health to holistically assess the effect of partial vacuum during a batch fermentation and found significant differences in each that can be individually exploited by researchers and industry. Summary An exploration of batch yeast fermentation in a low-pressure environment, with a focus on the health and productivity of the yeast cells. [ABSTRACT FROM AUTHOR]

Female primates represent the most important social partner for their developing offspring. However, mothers may strongly differ in the way they relate to their offspring (e.g., in terms of two different dimensions: protectiveness and rejection). In this study, we aimed to assess how dominance style predicts (i) changes in maternal behavior through offspring development, and (ii) the link between maternal behavior and offspring behavior. We conducted behavioral observations on 34 free‐ranging immatures of two species of macaques with different dominance styles: less tolerant Japanese macaques (JM; Macaca fuscata) and more tolerant moor macaques (MM; Macaca maura). Our results showed that maternal behavior differed between JM and MM: maternal proximity and grooming decreased through offspring development more quickly in MM than in JM, whereas maternal rejection and aggression, which were generally more frequent in JM, decreased with offspring age similarly in both species. In contrast, maternal restraint of offspring decreased similarly with offspring age in both species. Furthermore, dominance style was differentially associated with the link between maternal and offspring behavior: in MM only, maternal grooming predicted an increase of the probability that offspring interacted with partners other than their mothers and engaged in solitary play, whereas maternal rejection predicted a decrease in the occurrence of solitary play. Overall, these results suggest interspecific variation in maternal behavior during offspring's first years of life, and point to the possibility that these differences may have an important role in shaping their behavioral development. Highlights: Maternal protectiveness decreased with offspring age generally more quickly in moor macaques (MM) than in Japanese macaques (JM).Maternal rejection was more frequent in JM than in MM.In MM, higher maternal grooming and lower rejection were linked to more social and playful offspring.In JM, maternal grooming was linked to less social and playful offspring. [ABSTRACT FROM AUTHOR]