Assessment of Tannin Tolerant Non-Saccharomyces Yeasts Isolated from Miang for Production of Health-Targeted Beverage Using Miang Processing Byproducts

Abstract

This research demonstrated an excellent potential approach for utilizing Miang fermentation broth (MF-broth), a liquid residual byproduct from the Miang fermentation process as a health-targeted beverage. One hundred and twenty yeast strains isolated from Miang samples were screened for their potential to ferment MF-broth and four isolates, P2, P3, P7 and P9 were selected, based on the characteristics of low alcoholic production, probiotic properties, and tannin tolerance. Based on a D1/D2 rDNA sequence analysis, P2 and P7 were identified to be Wikerhamomyces anomalus, while P3 and P9 were Cyberlindnera rhodanensis. Based on the production of unique volatile organic compounds (VOCs), W. anomalus P2 and C. rhodanensis P3 were selected for evaluation of MF-broth fermentation via the single culture fermentation (SF) and co-fermentation (CF) in combination with Saccharomyces cerevisiae TISTR 5088. All selected yeasts showed a capability for growth with 6 to 7 log CFU/mL and the average pH value range of 3.91–4.09. The ethanol content of the fermented MF-broth ranged between 11.56 ± 0.00 and 24.91 ± 0.01 g/L after 120 h fermentation, which is categorized as a low alcoholic beverage. Acetic, citric, glucuronic, lactic, succinic, oxalic and gallic acids slightly increased from initial levels in MF-broth, whereas the bioactive compounds and antioxidant activity were retained. The fermented MF-broth showed distinct VOCs profiles between the yeast groups. High titer of isoamyl alcohol was found in all treatments fermented with S. cerevisiae TISTR 5088 and W. anomalus P2. Meanwhile, C. rhodanensis P3 fermented products showed a higher quantity of ester groups, ethyl acetate and isoamyl acetate in both SF and CF. The results of this study confirmed the high possibilities of utilizing MF-broth residual byproduct in for development of health-targeted beverages using the selected non-Saccharomyces yeast.

A Thermotolerant Yeast Cyberlindnera rhodanensis DK Isolated from Laphet-so Capable of Extracellular Thermostable β-Glucosidase Production

“…Similarly, Chuengcharoenphanich et al [59] also noted that C. rhodanensis possesses the capability to produce endoglucanase, exoglucanase and β-glucosidase enzymes. Furthermore, the work of Kodchasee et al [10] supports this, highlighting that C. rhodanensis isolated from Miang has the capacity to produce extracellular β-glucosidase enzymes. Additionally, it is noteworthy that at both 37 and 45 • C during enzyme production, yeast cells presented higher extracellular β-glucosidase and CMCase activities.…”

“…This discovery broadens the potential industrial applications of C. rhodanensis as tannase has various uses in food processing and pharmaceuticals. In addition, the study by Kodchasee et al [10] revealed that C. rhodanensis displays the dual capability of not only synthesizing the β-glucosidase enzyme but also producing esters, which are essential components in the process of wine production. The metagenomics analysis reported by Bo et al [4] revealed that the yeast Cyberlindnera sp.…”

“…The microbial resources in Miang samples showed the unique characteristics such as tannin tolerance, nutritional biotransformation, functional metabolites and thermotolerant properties. Some microbes showed the potential to be used in a variety of applications [7,10,11]. Regarding the typical process of the traditional preparation method for Laphet-so fermentation, the harvested tea shoots have to be processed by steaming or exposing to heat at 95-100 • C for 10-20 min, followed by rolling, packing them into plastic bags or clay pots, then pressing the leaves with heavy weights.…”

“…This newfound capability opens up promising avenues for industrial applications, given the versatile uses of tannase in sectors such as food processing and pharmaceuticals. Expanding the canvas of its industrial importance, Kodchasee et al [10] shed light on an intriguing aspect of C. rhodanensis: its dual proficiency in both synthesizing the β-glucosidase enzyme and demonstrating a unique ability to produce esters. These esters, essential components in the intricate process of wine production, unveil an additional layer of potential applications for C. rhodanensis, especially within the wine industry.…”

Tannin-Tolerant Saccharomyces cerevisiae Isolated from Traditional Fermented Tea Leaf (Miang) and Application in Fruit Wine Fermentation Using Longan Juice Mixed with Seed Extract as Substrate

“…S. cerevisiae ML1-2 showed significant advantages in growth and enhanced contents of ethanol, polyphenols, tannin, and flavonoids compared to a reference strain, S. cerevisiae TISTR 5088 [9]. Additionally, the use of tannin-tolerant non-Saccharomyces yeast isolated from Miang, such as Wikerhamomyces anomalus and Cyberlindnera rhodanensis, from the fermentation of Miang residual broth provided different volatile organic compound profiles, with elevated levels of ester groups like ethyl acetate and isoamyl acetate [10].…”