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

被引：4

作者：

Kodchasee, Pratthana ^{[1
]}

Pharin, Nattanicha ^{[1
]}

Suwannarach, Nakarin ^{[2
]}

Unban, Kridsada ^{[3
]}

Saenjum, Chalermpong ^{[4
]}

Kanpiengjai, Apinun ^{[5
]}

Sakar, Dipayan ^{[6
]}

Shetty, Kalidas ^{[6
]}

Zarnkow, Martin ^{[7
]}

Khanongnucha, Chartchai ^{[1
,8
]}

机构：

[1] Chiang Mai Univ, Fac Agroind, Sch Agroind, Div Biotechnol, Chiang Mai 50100, Thailand

[2] Chiang Mai Univ, Res Ctr Microbial Divers & Sustainable Utilizat, Chiang Mai 50200, Thailand

[3] Chiang Mai Univ, Fac Agroind, Sch Agroind, Div Food Sci & Technol, Chiang Mai 50100, Thailand

[4] Chiang Mai Univ, Fac Pharm, Dept Pharmaceut Sci, Chiang Mai 50200, Thailand

[5] Chiang Mai Univ, Fac Sci, Dept Chem, Div Biochem & Biochem Innovat, Chiang Mai 50200, Thailand

[6] North Dakota State Univ, Dept Plant Sci, Fargo, ND 58108 USA

[7] Tech Univ Munich, Res Ctr Weihenstephan Brewing & Food Qual, Alte Akad 3, D-85354 Freising Weihenstephan, Germany

[8] Chiang Mai Univ, Res Ctr Multidisciplinary Approaches Miang, Chiang Mai 50200, Thailand

来源：

JOURNAL OF FUNGI | 2023年 / 9卷 / 02期

关键词：

non-Saccharomyces yeast; Miang; byproduct valorization; healthy beverage; fermentation; KOMBUCHA TEA; FERMENTATION; WINE; AROMA; BEER; IMPROVE; JUICE;

D O I：

10.3390/jof9020165

中图分类号：

Q93 [微生物学];

学科分类号：

071005 ; 100705 ;

摘要：

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.

引用

页数：26

共 73 条

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