Fermentative activity of promising yeasts for cereal-based beverages using CO2 headspace analysis
F.P. Casanova, A. Bevilacqua, L. Petruzzi, M. Sinigaglia, M.R. Corbohttps://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.
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.Keywords:carbon dioxide; modelling; metabolic response; Gompertz equation; attenuationReferences:
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