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

Author

Listed:
  • 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)

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.

Suggested Citation

  • Francesco Pio CASANOVA & Antonio BEVILACQUA & Leonardo PETRUZZI & Milena SINIGAGLIA & Maria Rosaria CORBO, 2015. "Fermentative activity of promising yeasts for cereal-based beverages using CO2 headspace analysis," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 33(1), pages 8-12.
    • Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:1:id:258-2014-cjfs
    DOI: 10.17221/258/2014-CJFS
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