A rapid method of brewing malt beverages having 0.00-0.49% alcohol by volume, with the use of yeast in aerobic or anaerobic conditions. The yeast is inactivated by boiling after undergoing fermentative (minimal yeast contact time) growth, during either aerobic or anaerobic conditions. Aspects of the beverage such as sweetness, aldehyde content, flavor-positive components, pH, mouthfeel and heat are controlled to emulate popular styles of beer. The beverage may be fortified with alcohol or rapidly fully fermented to create alcoholic malt beverages with greater than 0.49% alcohol by volume. The beverage may also be fortified with substances such as cannabis, terpenes, cannabinoids, cannabidiols (CBDs), synthetic cannabinoids, mushrooms or peyote to change the psychoactive or physiological properties. Kombucha, hard seltzer, wine or spirits can also be produced using this method in a rapid time frame.

Provided is a composite black tea fermentation liquor containing ceramide and D-amino acid. The composite black tea fermentation liquor is prepared by a preparation method including steps as follows. S1, a strain producing ceramide is constructed. S2, a strain producing D-amino acid is constructed. S3, a seed liquid of the strain producing ceramide is cultured. S4, a seed liquid of the strain producing D-amino acid is cultured. S5, a black tea extracting solution is prepared. S6, the seed liquids prepared in step S3 and step S4 are centrifuged and re-suspended, and then added into the black tea extracting solution prepared in step S5 for fermentation. S7, the obtained black tea fermentation liquor is separated to obtain a final composite black tea fermentation liquor.

Provided is a composite black tea fermentation liquor containing ceramide and D-amino acid. The composite black tea fermentation liquor is prepared by a preparation method including steps as follows. S1, a strain producing ceramide is constructed. S2, a strain producing D-amino acid is constructed. S3, a seed liquid of the strain producing ceramide is cultured. S4, a seed liquid of the strain producing D-amino acid is cultured. S5, a black tea extracting solution is prepared. S6, the seed liquids prepared in step S3 and step S4 are centrifuged and re-suspended, and then added into the black tea extracting solution prepared in step S5 for fermentation. S7, the obtained black tea fermentation liquor is separated to obtain a final composite black tea fermentation liquor.

The present invention relates to a food composition for enhancing immune function, which includes a fermented noni polysaccharide extract, and a method of preparing the same. The present invention may provide a polysaccharide extract prepared from a fermented noni extract. The present invention may provide a fermented noni polysaccharide extract, in which when the polysaccharide extract aqueous solution is provided at a concentration of 200 g/mL to RAW264.7 macrophages, an NO production value is 200% to 500% relative to RAW264.7 macrophages to which the polysaccharide extract solution is not provided.

The present invention relates to a food composition for enhancing immune function, which includes a fermented noni polysaccharide extract, and a method of preparing the same. The present invention may provide a polysaccharide extract prepared from a fermented noni extract. The present invention may provide a fermented noni polysaccharide extract, in which when the polysaccharide extract aqueous solution is provided at a concentration of 200 g/mL to RAW264.7 macrophages, an NO production value is 200% to 500% relative to RAW264.7 macrophages to which the polysaccharide extract solution is not provided.

Methods for reducing branched-chain metabolites in fruits and vegetables by applying acetohydroxyacid synthase (AHAS) inhibitors are disclosed. The treated fruits and vegetables have reduced levels of branched-chain metabolites, resulting in altered flavor profiles. Also disclosed are treatment compositions containing AHAS inhibitors for altering flavor.

Methods for reducing branched-chain metabolites in fruits and vegetables by applying acetohydroxyacid synthase (AHAS) inhibitors are disclosed. The treated fruits and vegetables have reduced levels of branched-chain metabolites, resulting in altered flavor profiles. Also disclosed are treatment compositions containing AHAS inhibitors for altering flavor.