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

Abstract

Casanova F.P., Bevilacqua A., Petruzzi L., Sinigaglia M., Corbo M.R. (2015): Fermentative activity of promising yeasts for cereal-based beverages using CO 2 headspace analysis. Czech J. Food Sci., 33: 8-12.This article proposes an approach based on the evaluation of CO 2 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 cerealbased beverages. Data were modelled by the Gompertz equation to estimate the time of metabolic adaptation (λ), the rate of CO 2 production (k max ), and the maximum concentration of CO 2 [(CO 2 ) max ]. Kl. lactis showed the lowest value of (CO 2 ) max , which suggests an "attenuated" metabolic response in the medium containing glucose. K. exigua showed a reduced production of CO 2 in the presence of maltose; however, the decrease of (CO 2 ) max was not related to an increase of λ.

Application ofSaccharomyces cerevisiae var. boulardiiin food processing: a review

“…Casanova et al . () concluded that S. boulardii (ATCC MAY‐796) generates higher CO 2 when cultured on YPG (Yeast Peptone Glucose) broth and malt extract as compared to other health‐promoting yeasts such as Saccharomyces pastorianus , Kazachstania exigua and Kl. lactis .…”

“…In this way, the fermentative activity of S. boulardii has been proposed for the elaboration of cereal-based fermented beverages mainly due to its ability to generate high amounts of CO 2 . Casanova et al (2014) concluded that S. boulardii (ATCC MAY-796) generates higher CO 2 when cultured on YPG (Yeast Peptone Glucose) broth and malt extract as compared to other health-promoting yeasts such as Saccharomyces pastorianus, Kazachstania exigua and Kl. lactis.…”