Fermentative activity of promising yeasts for cereal-based beverages using CO2 headspace analysis

https://doi.org/10.17221/258/2014-CJFSCitation:Casanova F.P., Bevilacqua A., Petruzzi L., Sinigaglia M., Corbo M.R. (2015): Fermentative activity of promising yeasts for cereal-based beverages using CO2 headspace analysis. Czech J. Food Sci., 33: 8-12.
download PDF
This article proposes an approach based on the evaluation of CO2 produced by Saccharomyces cerevisiae var. boulardii, Kluyveromyces lactis × Saccharomyces cerevisiae, Saccharomyces pastorianus var. pastorianus, Kazachstania exigua, as a function of different media (laboratory media with glucose and maltose) and sugars to screen promising yeasts for cereal-based beverages. Data were modelled by the Gompertz equation to estimate the time of metabolic adaptation (λ), the rate of CO2 production (kmax), and the maximum concentration of CO2 [(CO2)max]. Kl. lactis showed the lowest value of (CO2)max, which suggests an “attenuated” metabolic response in the medium containing glucose. K. exigua showed a reduced production of CO2 in the presence of maltose; however, the decrease of (CO2)max was not related to an increase of λ.
References:
Altisent R., Plaza L., Alegre I., Viñas I., Abadias M. (2014): Comparative study of improved vs. traditional apple cultivars and their aptitude to be minimally processed as ‘ready to eat’ apple wedges. Food Science and Technology, 58: 541–549.
 
Bevilacqua A., Sinigaglia M. (2010): Food shelf life and safety: challenge tests, prediction and mathematical tools. In: Bevilacqua A., Corbo M.R., Sinigaglia M. (eds): Application of Alternative Food-Preservation Technologies to Enhance Food Safety and Stability. Sharjah (UAE), Bentham Publisher: 161–187.
 
Bevilacqua Antonio, Corbo Maria Rosaria, Martino Giuseppe, Sinigaglia Milena (2013): Evaluation of Pseudomonas spp. through O 2 and CO 2 headspace analysis. International Journal of Food Science & Technology, 48, 1618-1625  https://doi.org/10.1111/ijfs.12132
 
Blandino A., Al-Aseeri M.E., Pandiella S.S., Cantero D., Webb C. (2003): Cereal-based fermented foods and beverages. Food Research International, 36, 527-543  https://doi.org/10.1016/S0963-9969(03)00009-7
 
Borchert Nicolas, Hempel Andreas, Walsh Helena, Kerry Joe P., Papkovsky Dmitri B. (2012): High throughput quality and safety assessment of packaged green produce using two optical oxygen sensor based systems. Food Control, 28, 87-93  https://doi.org/10.1016/j.foodcont.2012.04.044
 
Borchert Nicolas B., Cruz-Romero Malco C., Mahajan Pramod V., Ren Menghui, Papkovsky Dmitri B., Kerry Joe P. (2014): Application of gas sensing technologies for non-destructive monitoring of headspace gases (O2 and CO2) during chilled storage of packaged mushrooms (Agaricus bisporus) and their correlation with product quality parameters. Food Packaging and Shelf Life, 2, 17-29  https://doi.org/10.1016/j.fpsl.2014.05.001
 
Charalampopoulos D, Wang R, Pandiella S.S, Webb C (2002): Application of cereals and cereal components in functional foods: a review. International Journal of Food Microbiology, 79, 131-141  https://doi.org/10.1016/S0168-1605(02)00187-3
 
Fontana A., Bidenne C., Ghommidh C., Guiraud J. P., Vezinhet F. (1992): STUDY OF THE FLOCCULATION OF SACCHAROMYCES DIASTATICUS NCYC 625. Journal of the Institute of Brewing, 98, 401-407  https://doi.org/10.1002/j.2050-0416.1992.tb01123.x
 
Gardini F, Lanciotti R, Sinigaglia M, Guerzoni M.E (1997): A head space gas chromatographic approach for the monitoring of the microbial cell activity and the cell viability evaluation. Journal of Microbiological Methods, 29, 103-114  https://doi.org/10.1016/S0167-7012(97)00028-6
 
Gobbetti M., Cagno R. Di, De Angelis M. (2010): Functional Microorganisms for Functional Food Quality. Critical Reviews in Food Science and Nutrition, 50, 716-727  https://doi.org/10.1080/10408398.2010.499770
 
Gøtterup Jacob, Olsen Karsten, Knøchel Susanne, Tjener Karsten, Stahnke Louise H., Møller Jens K.S. (2008): Colour formation in fermented sausages by meat-associated staphylococci with different nitrite- and nitrate-reductase activities. Meat Science, 78, 492-501  https://doi.org/10.1016/j.meatsci.2007.07.023
 
Hesseltine C. W. (1979): Some important fermented foods of Mid-Asia, the Middle East, and Africa. Journal of the American Oil Chemists’ Society, 56, 367-374  https://doi.org/10.1007/BF02671501
 
Morcos Sabry R., Hegazi S. M., El-Damhougy Soraya T. (1973): Fermented foods of common use in Egypt. II. The chemical composition ofbouza and its ingredients. Journal of the Science of Food and Agriculture, 24, 1157-1161  https://doi.org/10.1002/jsfa.2740241003
 
Moslehi-Jenabian Saloomeh, Lindegaard Line, Jespersen Lene (2010): Beneficial Effects of Probiotic and Food Borne Yeasts on Human Health. Nutrients, 2, 449-473  https://doi.org/10.3390/nu2040449
 
Nicholson G. Edward (1960): Chicha maize types and chicha manufacture in Peru. Economic Botany, 14, 290-299  https://doi.org/10.1007/BF02908039
 
Oyedeji Olaoluwa, Ogunbanwo Samuel Temitope, Onilude Anthony Abiodun (2013): Predominant Lactic Acid Bacteria Involved in the Traditional Fermentation of <i>Fufu</i> and <i>Ogi</i>, Two Nigerian Fermented Food Products. Food and Nutrition Sciences, 04, 40-46  https://doi.org/10.4236/fns.2013.411A006
 
Romano P., Capece A., Jespersen L. (2006): Taxonomic and ecological diversity of food and beverage yeasts. In: Querol A., Fleet G.H. (eds): Yeasts in Food and Beverages. New-York, Springer: 13–53.
 
Wood B.J.B., Hodge M.M. (1985): Yeast-lactic acid bacteria interactions and their contribution to fermented foodstuffs. In Wood B.J.B. (ed.): Microbiology of Fermented Foods. Vol. 1. London, Elsevier Applied Science Publication: 263–293.
 
Zannini E., Mauch A., Galle S., Gänzle M., Coffey A., Arendt E.K., Taylor J.P., Waters D.M. (2013): Barley malt wort fermentation by exopolysaccharide-forming Weissella cibaria MG1 for the production of a novel beverage. Journal of Applied Microbiology, 115, 1379-1387  https://doi.org/10.1111/jam.12329
 
Zwietering M.H., Jongenburger I., Rombouts F.M., van’t Riet K. (1990): Modeling the bacterial growth curve. Applied and Environmental Microbiology, 56: 1875–1881.
 
download PDF

© 2020 Czech Academy of Agricultural Sciences | Prohlášení o přístupnosti