Barley malt wort fermentation by exopolysaccharide-forming Weissella cibaria MG1 for the production of a novel beverage

Journal of Applied Microbiology

Volumn 115, Issue 6, 2013, Pages 1379-1387

  Zannini, E ^a   Mauch, A ^a   Galle, S ^a,b   Ganzle M ^b   Coffey, A ^c   Arendt, E K ^a   Taylor, J P ^a   Waters, D M ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b UNIVERSITY OF ALBERTA   (Canada)

^c Department of Chemistry   (Ireland)

Author keywords

Barley malt wort; Exopolysaccharides; Functional beverages; Heterofermentative lactic acid bacteria; Oligosaccharides

Indexed keywords

BACTERIA; BEVERAGES; DEXTRAN; ENZYMES; FERMENTATION; LACTIC ACID; METABOLITES;

BACTERIAL POLYSACCHARIDES; BARLEY MALT WORT; CONSUMER DRIVE; EXOPOLYSACCHARIDES; FUNCTIONAL BEVERAGES; HEALTHY LIFESTYLES; HETEROFERMENTATIVE LACTIC ACID BACTERIA; LACTIC ACID BACTERIA; LACTIC ACID BACTERIA FERMENTATIONS; OPTIMIZED SYSTEM;

OLIGOSACCHARIDES;

EXOPOLYSACCHARIDE; OLIGOSACCHARIDE;

BACTERIUM; BARLEY; CEREAL; DIET; DISEASE; ETHANOL; FERMENTATION; LIFESTYLE; THRESHOLD;

ARTICLE; BARLEY; BEVERAGE; CONTROLLED STUDY; FERMENTATION; HEALTH; IN VITRO STUDY; LACTOBACILLUS; LACTOBACILLUS AMYLOVORUS; LACTOBACILLUS ARGENTINUM; LACTOBACILLUS ARIZONENSIS; LACTOBACILLUS CORYNIFORMIS; LACTOBACILLUS FERMENTUM; LACTOBACILLUS PLANTARUM; MALT; NONHUMAN; PEDIOCOCCUS PENTOSACEUS; WEISSELLA; WEISSELLA CIBARIA;

BACTERIA (MICROORGANISMS); HORDEUM; WEISSELLA CIBARIA;

EID: 84887827125     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/jam.12329     Document Type: Article

References (39)

1. Almeida, E.G., Rachid, C.C.T.C. and Schwan, R.F. (2007) Microbial population present in fermented beverage 'cauim' produced by Brazilian Amerindians. Int J Food Microbiol 120, 146-151.
2. Aloys, N. and Angeline, N. (2009) Traditional fermented foods and beverages in Burundi. Food Res Int 42, 588-594.
3. Bengmark, S. (2012) Integrative medicine and human health - the role of pre-, pro- and synbiotics. Clin Transl Med 1, 1-13.
4. Blandino, A., Al-Aseeri, M.E., Pandiella, S.S., Cantero, D. and Webb, C. (2003) Cereal-based fermented foods and beverages. Food Res Int 36, 527-543.
5. Boulton, C. and Quain, D. (2001) Brewing Yeast and Fermentation. Oxford: Blackwell Science.
6. Brandt, H.J. and Gaenzle, M.G. (2006) Handbuch Sauerteig. Hamburg: Behr's Verlag.
7. Dlusskaya, E., Jansch, A., Schwab, C. and Ganzle, M.G. (2008) Microbial and chemical analysis of a kvass fermentation. Eur Food Res Technol 227, 261-266.
8. EFSA. (2010) What's New on Novel Foods?. Amsterdam, The Netherlands: EFSA.
9. FAO. (2008) FAO Technical Meeting on PREBIOTICS. Rome, Italy: Food Quality and Standards Service, Food and Agriculture Organization of the United Nations.
10. Gadaga, T.H., Mutukumira, A.N., Narvhus, J.A. and Feresu, S.B. (1999) A review of traditional fermented foods and beverages of Zimbabwe. Int J Food Microbiol 53, 1-11.
11. Galle, S., Schwab, C., Arendt, E. and Gänzle, M. (2010) Exopolysaccharide-forming Weissella strains as starter cultures for sorghum and wheat sourdoughs. J Agric Food Chem 58, 5834-5841.
12. Galle, S., Schwab, C., Arendt, E.K. and Ganzle, M.G. (2011) Structural and rheological characterisation of heteropolysaccharides produced by lactic acid bacteria in wheat and sorghum sourdough. Food Microbiol 28, 547-553.
13. Ganzle, M.G., Zhang, C.G., Monang, B.S., Lee, V. and Schwab, C. (2009) Novel metabolites from cereal-associated lactobacilli - novel functionalities for cereal products? Food Microbiol 26, 712-719.
14. Gibson, G.R., Probert, H.M., Loo, J.V., Rastall, R.A. and Roberfroid, M.B. (2004) Dietary modulation of the human colonic microbiota: updating the concept of prebiotics. Nutr Res Rev 17, 259-275.
15. Gotcheva, V., Pandiella, S.S., Angelov, A., Roshkova, Z.G. and Webb, C. (2000) Microflora identification of the Bulgarian cereal-based fermented beverage boza. Process Biochem 36, 127-130.
16. Grimoud, J., Durand, H., Courtin, C., Monsan, P., Ouarné, F., Theodorou, V. and Roques, C. (2010) In vitro screening of probiotic lactic acid bacteria and prebiotic glucooligosaccharides to select effective synbiotics. Anaerobe 16, 493-500.
17. Grootaert, C., Delcour, J.A., Courtin, C.M., Broekaert, W.F., Verstraete, W. and Van de Wiele, T. (2007) Microbial metabolism and prebiotic potency of arabinoxylan oligosaccharides in the human intestine. Trends Food Sci Technol 18, 64-71.
18. Heincke, K., Demuth, B., Jordening, H.J. and Buchholz, K. (1999) Kinetics of the dextransucrase acceptor reaction with maltose - experimental results and modeling. Enzyme Microb Technol 24, 523-534.
19. Killey, M., Dimler, R.J. and Cluskey, J.E. (1955) Preparation of panose by the action of Nrrl-B-512 dextransucrase on a sucrose-maltose mixture. J Am Chem Soc 77, 3315-3318.
20. Kondepudi, K.K., Ambalam, P., Nilsson, I., Wadström, T. and Ljungh, Å. (2012) Prebiotic-non-digestible oligosaccharides preference of probiotic bifidobacteria and antimicrobial activity against Clostridium difficile. Anaerobe 18, 489-497.
21. Korakli, M. and Vogel, R.F. (2006) Structure/function relationship of homopolysaccharide producing glycansucrases and therapeutic potential of their synthesised glycans. Appl Microbiol Biotechnol 71, 790-803.
22. Kreisz, S., Arendt, E.K., Hübner, F. and Zarnkow, M. (2008) Cereal-based gluten-free functional drinks. In Gluten Free Cereal Products and Beverages eds Arendt, E.K. and Dal Bello, F. pp. 373-392. Amsterdam: Academic Press Elsevier.
23. Kukkonen, K., Savilahti, E., Haahtela, T., Juntunen-Backman, K., Korpela, R., Poussa, T., Tuure, T. and Kuitunen, M. (2007) Probiotics and prebiotic galacto-oligosaccharides in the prevention of allergic diseases: a randomized, double-blind, placebo-controlled trial. J Allergy Clin Immunol 119, 192-198.
24. Macfarlane, S., Steed, H. and Macfarlane, G.T. (2009) Intestinal bacteria and inflammatory bowel disease. Crit Rev Clin Lab Sci 46, 25-54.
25. Mauch, A., Wunderlich, S., Zarnkow, M., Becker, T., Jacob, F. and Arendt, E.K. (2011) Part II. The Use of Malt Produced with 70% Less Malting Loss for Beer Production: Impact on Processability and Final Quality. St. Paul, MN: American Society of Brewing Chemists.
26. Meroth, C.B., Walter, J., Hertel, C., Brandt, M.J. and Hammes, W.P. (2003) Monitoring the bacterial population dynamics in sourdough fermentation processes by using PCR-denaturing gradient gel electrophoresis. Appl Environ Microbiol 69, 475-482.
27. Muyanja, C.M.B.K., Narvhus, J.A., Treimo, J. and Langsrud, T. (2003) Isolation, characterisation and identification of lactic acid bacteria from bushera: a Ugandan traditional fermented beverage. Int J Food Microbiol 80, 201-210.
28. Narziß, L. (2004) Abriss der Bierbrauerei. Weinheim: Wiley-VCH.
29. Nicklas, T.A., Qu, H., Hughes, S.O., Wagner, S.E., Foushee, H.R. and Shewchuk, R.M. (2009) Prevalence of self-reported lactose intolerance in a multiethnic sample of adults. Nutr Today 44, 222-227 210.1097/NT.1090b1013e3181b1099caa1096.
30. Okafor, N., Umeh, C., Ibenegbu, C., Obizoba, I. and Nnam, N. (1998) Improvement of garri quality by the inoculation of microorganisms into cassava mash. Int J Food Microbiol 40, 43-49.
31. Paul, F., Oriol, E., Auriol, D. and Monsan, P. (1986) Acceptor reaction of a highly purified dextransucrase with maltose and oligosaccharides - application to the synthesis of controlled-molecular-weight dextrans. Carbohydr Res 149, 433-441.
32. Prado, F.C., Parada, J.L., Pandey, A. and Soccol, C.R. (2008) Trends in non-dairy probiotic beverages. Food Res Int 41, 111-123.
33. Roberfroid, M. (2007) Prebiotics: the concept revisited. J Nutr 137, 830S-837S.
34. Rycroft, C.E., Jones, M.R., Gibson, G.R. and Rastall, R.A. (2001) A comparative in vitro evaluation of the fermentation properties of prebiotic oligosaccharides. J Appl Microbiol 91, 878-887.
35. Swagerty, D.L. Jr, Walling, A.D. and Klein, R.M. (2002) Lactose intolerance. Am Fam Physician 65, 1845-1850.
36. Tieking, M. and Ganzle, M.G. (2005) Exopolysaccharides from cereal-associated lactobacilli. Trends Food Sci Technol 16, 79-84.
37. Vesa, T.H., Marteau, P. and Korpela, R. (2000) Lactose intolerance. J Am Coll Nutr 19, 165s-175s.
38. Waters, D.M., Mauch, A., Coffey, A., Arendt, E. and Zannini, E. (in press) Lactic acid bacteria as a cell factory for the delivery of functional biomolecules and ingredients in cereal based beverages: a review. Crit Rev Food Sci Nutr.
39. Zorba, M., Hancioglu, O., Genc, M., Karapinar, M. and Ova, G. (2003) The use of starter cultures in the fermentation of boza, a traditional Turkish beverage. Process Biochem 38, 1405-1411.