Investigations into metabolic properties and selected nutritional metabolic byproducts of different non-Saccharomyces yeast strains when producing nonalcoholic beer.
Investigations into metabolic properties and selected nutritional metabolic byproducts of different non-Saccharomyces yeast strains when producing nonalcoholic beer.
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DOI：
10.1093/femsyr/foac042
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发表时间：
2022-11-02
影响因子：
3.2
通讯作者：
中科院分区：
文献类型：
--
作者：
不含酒精的啤酒越来越受欢迎，部分原因是消费者意识到更健康的生活方式。此外，消费者要求产品范围多样化，这可以通过使用非酵母菌发酵生产非酒精啤酒来提供，以产生各种各样的风味。到目前为止，对这些酵母在麦芽汁发酵过程中释放的营养相关副产物以及这些酵母是否可以被认为对食品发酵安全知之甚少。为了深入了解这一点，四种不同的非酒精啤酒发酵的B族维生素的酵母菌种ludwikidae，Cyberlindnera saturnus（两个菌株），和Kluyveromyces marxianus进行了分析。此外，共16个啤酒发酵不同的非酵母菌株进行了生物胺分析。此外，在37°C和体外合成人胃液中进行应激耐受性测试。在四种不含酒精的啤酒中发现了营养相关量的B族维生素，因此它们可以作为均衡饮食的补充。在所有16种啤酒中，生物胺仍然低于测定限，因此可能没有影响，而压力耐受性试验首次表明，7种酵母菌株可能耐受人类胃液环境。总共16种研究的适合生产非酒精啤酒的非酵母菌属酵母菌株没有合成显著量的生物胺，而7种酵母菌株在37°C下在合成胃液环境中存活，并且用选择的非酵母菌属酵母菌株发酵的4种非酒精啤酒含有营养相关浓度的B族维生素。
Nonalcoholic beers are becoming increasingly popular, in part due to consumers’ awareness of a healthier lifestyle. Additionally, consumers are demanding diversification in the product range, which can be offered by producing nonalcoholic beers using non-Saccharomyces yeasts for fermentation to create a wide variety of flavors. So far, little is known about the nutritionally relevant byproducts that these yeasts release during wort fermentation and whether these yeasts can be considered safe for food fermentations. To gain insights into this, the B vitamins of four different nonalcoholic beers fermented with the yeast species Saccharomycodes ludwigii, Cyberlindnera saturnus (two strains), and Kluyveromyces marxianus were analyzed. Furthermore, a total of 16 beers fermented with different non-Saccharomyces yeast strains were analyzed for biogenic amines. Additionally, stress tolerance tests were performed at 37°C and in synthetic human gastric juice in vitro. B vitamins were found in the four nonalcoholic beers in nutritionally relevant amounts so they could serve as a supplement for a balanced diet. Biogenic amines remained below the limit of determination in all 16 beers, and thus likely had no influence, while the stress tolerance tests gave a first indication that seven yeast strains could possibly tolerate the human gastric juice milieu. A total of 16 investigated non-Saccharomyces yeast strains suitable for producing nonalcoholic beers did not synthesize significant amounts of biogenic amines, while seven yeast strains were viable at 37°C in synthetic gastric juice milieu and four nonalcoholic beers fermented with selected non-Saccharomyces yeast strains contained nutritionally relevant concentrations of B vitamins.
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影响因子：
3.3
作者：
Barlow, Sue;Chesson, Andrew;Vannier, Philippe
通讯作者：
Vannier, Philippe
影响因子：
4.5
作者：
Delgado-Ospina J;Acquaticci L;Molina-Hernandez JB;Rantsiou K;Martuscelli M;Kamgang-Nzekoue AF;Vittori S;Paparella A;Chaves-López C
通讯作者：
Chaves-López C
DOI：
10.3390/molecules20069510
发表时间：
2015-05-26
期刊：
Molecules (Basel, Switzerland)
影响因子：
--
作者：
Benito Á;Calderón F;Palomero F;Benito S
通讯作者：
Benito S
影响因子：
8.1
作者：
Andrade, Rafaela Pereira;Oliveira, Daelen Resende;Duarte, Whasley Ferreira
通讯作者：
Duarte, Whasley Ferreira
影响因子：
2.9
作者：
Cisse, Hama;Kagambega, Boureima;Savadogo, Aly
通讯作者：
Savadogo, Aly