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

Francesco Pio Casanova, Antonio Bevilacqua, Leonardo Petruzzi, Milena Sinigaglia and Maria Rosaria Corbo
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Francesco Pio Casanova: Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Foggia, Italy
Antonio Bevilacqua: Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Foggia, Italy
Leonardo Petruzzi: Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Foggia, Italy
Milena Sinigaglia: Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Foggia, Italy
Maria Rosaria Corbo: Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Foggia, Italy

Czech Journal of Food Sciences, 2015, vol. 33, issue 1, 8-12

Abstract: 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; attenuation (search for similar items in EconPapers)
Date: 2015
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:33:y:2015:i:1:id:258-2014-cjfs

DOI: 10.17221/258/2014-CJFS

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