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

CASANOVA, Francesco Pio ; BEVILACQUA, Antonio ; PETRUZZI, Leonardo ; SINIGAGLIA, Milena ; CORBO, Maria Rosaria

Czech Journal of Food Sciences, 2015-01, Vol.33 (1), p.8-12 [Periódico revisado por pares]

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Título:
Fermentative activity of promising yeasts for cereal-based beverages using CO2 headspace analysis
Autor: CASANOVA, Francesco Pio ; BEVILACQUA, Antonio ; PETRUZZI, Leonardo ; SINIGAGLIA, Milena ; CORBO, Maria Rosaria
Assuntos: attenuation ; Beverages ; Carbon dioxide ; Glucose ; gompertz equation ; Headspace ; Maltose ; Metabolic response ; Metabolism ; modelling ; Saccharomyces cerevisiae ; Sugar ; Yeast ; Yeasts
É parte de: Czech Journal of Food Sciences, 2015-01, Vol.33 (1), p.8-12
Descrição: 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.
Editor: Prague: Czech Academy of Agricultural Sciences (CAAS)
Idioma: Inglês;Tcheco;Eslovaco

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