Production of folate in oat bran fermentation by yeasts isolated from barley and diverse foods

Journal of Applied Microbiology

Volumn 117, Issue 3, 2014, Pages 679-689

  Korhola, M ^a   Hakonen, R ^a   Juuti, K ^a   Edelmann, M ^a   Kariluoto, S ^a   Nystrom L ^a,b   Sontag Strohm, T ^a   Piironen, V ^a  

^a UNIVERSITY OF HELSINKI   (Finland)

^b ETH ZURICH   (Switzerland)

Author keywords

Barley; Folates; Lactic acid bacteria; Oat bran; Yeast

Indexed keywords

BACTERIA; DNA SEQUENCES; ENZYME ACTIVITY; FERMENTATION; FIBERS; GENE ENCODING; LABORATORIES; LACTIC ACID; VISCOSITY;

BARLEY; EXTRACELLULAR ENZYME ACTIVITY; FOLATE CONTENT; FOLATES; HIGH VISCOSITIES; LACTIC ACID BACTERIA; OAT BRAN; PRODUCTION CAPABILITIES; S.CEREVISIAE; SOLUBLE FIBRES;

YEAST;

AMYLASE; BETA GLUCAN HYDROLASE; CARBOHYDRATE; CELLULASE; FOLIC ACID; HYDROLASE; PROTEINASE; RIBOSOME DNA; TRIACYLGLYCEROL LIPASE; XYLAN ENDO 1,3 BETA XYLOSIDASE;

BACTERIUM; BARLEY; BIOASSAY; CARBOHYDRATE; ENZYME ACTIVITY; FERMENTATION; FOOD INDUSTRY; SOLUBILIZATION; VISCOSITY; YEAST;

ARTICLE; AUREOBASIDIUM; AUREOBASIDIUM PULLULANS; BARLEY; CANDIDA; CANDIDA MILLERI; CELL STRUCTURE; CLAVISPORA; CONTROLLED STUDY; CRYPTOCOCCUS; CRYPTOCOCCUS LAURENTII; DNA EXTRACTION; DNA SEQUENCE; ENZYME ACTIVITY; ENZYME ASSAY; FERMENTATION; FUNGUS ISOLATION; GALACTOMYCES; GALACTOMYCES GEOTRICHUM; HYDROLYSIS; KLUYVEROMYCES; KLUYVEROMYCES MARXIANUS; LACTIC ACID BACTERIUM; LACTOBACILLUS RHAMNOSUS; NONHUMAN; OAT BRAN; PICHIA; POLYMERASE CHAIN REACTION; RHODOTORULA; RHODOTORULA GLUTINIS; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; STREPTOCOCCUS THERMOPHILUS; VISCOSITY; YEAST; BIOSYNTHESIS; DIETARY FIBER; ENZYMOLOGY; FOOD CONTROL; HORDEUM; ISOLATION AND PURIFICATION; METABOLISM; MICROBIOLOGY; OAT;

AUREOBASIDIUM; CANDIDA MILLERI; GALACTOMYCES GEOTRICHUM; HORDEUM; KLUYVEROMYCES MARXIANUS; LACTOBACILLUS RHAMNOSUS; PSEUDOZYMA; RHODOTORULA GLUTINIS; SACCHAROMYCES CEREVISIAE; STREPTOCOCCUS THERMOPHILUS;

AVENA SATIVA; DIETARY FIBER; FERMENTATION; FOLIC ACID; FOOD MICROBIOLOGY; HORDEUM; LACTOBACILLUS RHAMNOSUS; STREPTOCOCCUS THERMOPHILUS; YEASTS;

EID: 85027929430     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/jam.12564     Document Type: Article

References (50)

1. Cabranes, C., Moreno, J. and Mangas, J.J. (1990) Dynamics of yeast populations during cider fermentation in the Asturia region of Spain. Appl Environm Microbiol 56, 3881-3884.
2. Codón, A.C., Benitez, T. and Korhola, M. (1998) Chromosomal polymorphism and adaptation to specific industrial environments of Saccharomyces strains. Appl Microbiol Biotechnol 49, 154-163.
3. Crittenden, R.G., Martinez, N.R. and Playne, M.J. (2003) Synthesis and utilisation of folate by yoghurt starter cultures and probiotic bacteria. Int J Food Microbiol 80, 217-222.
4. De Mot, R. (1990). Conversion of starch by yeasts. In Yeast Biotechnology and Biocatalysis ed. Verachtert, H. and De Mot, R. pp. 163-222. New York: Marcel Dekker.
5. EFSA Panel on Dietetic Products, Nutrition and Allergies (2009) Scientific opinion on the substantiation of health claims related to beta-glucans and maintenance of normal blood cholesterol concentrations (ID 754, 755, 757, 801, 1465, 2934) and maintenance or achievement of a normal body weight (ID 820, 823) pursuant to Article 13(1) of Regulation (EC) No 1924/2006. EFSA J 7, 1254-1272.
6. EFSA Panel on Dietetic Products, Nutrition and Allergies (2010) Scientific opinion on the substantiation of a health claim related to oat beta-glucan and lowering blood cholesterol and reduced risk of (coronary) heart disease pursuant to Article 14 of Regulation (EC) No 1924/2006. EFSA J 8, 1885-1900.
7. El-Sharoud, W.M., Belloch, C., Peris, D. and Querol, A. (2009) Molecular identification of yeasts associated with traditional Egyptian dairy products. J Food Sci 74, 341-346.
8. Escalante-Minakata, P., Blaschek, H.P., Barba de la Rosa, A.P., Santos, L. and De Leon-Rodriguez, A. (2008) Identification of yeast and bacteria involved in the mezcal fermentation of Agave salmiana. Lett Appl Microbiol 46, 626-630.
9. Gullo, M., Romano, A.D., Pulvirenti, A. and Giudici, P. (2002) Candida humilis-dominant species in sourdoughs for the production of durum wheat bran flour bread. Int J Food Microbiol 80, 55-59.
10. Herranen, M., Kariluoto, S., Edelmann, M., Piironen, V., Ahvenniemi, K., Iivonen, V., Salovaara, H. and Korhola, M. (2010) Isolation and characterization of folate-producing bacteria from oat bran and rye flakes. Int J Food Microbiol 142, 277-285.
11. Hjortmo, S., Patring, J., Jastrebova, J. and Andlid, T. (2005) Inherent biodiversity of folate content and composition in yeasts. Food Sci Technol 16, 311-316.
12. Hjortmo, S., Patring, J. and Andlid, T. (2007) Growth rate and medium composition strongly affect folate content in Saccharomyces cerevisiae. Int J Food Microbiol 123, 93-100.
13. Hjortmo, S., Hellström, A.M. and Andlid, T.A. (2008) Production of folates by yeasts in Tanzanian fermented togwa. FEMS Yeast Res 8, 781-787.
14. Jägerstad, M., Piironen, V., Walker, C., Ros, G., Carnovale, E., Holasova, M. and Nau, H. (2005) Increasing natural food folates through bioprocessing and biotechnology. Trends Food Sci Technol 16, 298-306.
15. Kaminarides, S.E. and Anifantakis, E.M. (1989) Evolution of the microflora of Kopanisti cheese during ripening. Study of the yeast flora. Lait 69, 537-546.
16. Kariluoto, S., Vahteristo, L., Salovaara, H., Katina, K., Liukkonen, K.H. and Piironen, V. (2004) Effect of baking method and fermentation on folate content of rye and heat breads. Cereal Chem 81, 139-143.
17. Kariluoto, S., Aittamaa, M., Korhola, M., Salovaara, H., Vahteristo, L. and Piironen, V. (2006) Effects of yeasts and bacteria on the levels of folates in rye sour doughs. Int J Food Microbiol 106, 137-143.
18. Kariluoto, S., Edelmann, M., Herranen, M., Lampi, A.-M., Shmelev, A., Salovaara, H., Korhola, M. and Piironen, V. (2010) Production of folate by bacteria isolated from oat bran. Int J Food Microbiol 143, 41-47.
19. Kariluoto, S., Edelmann, M., Nyström, L., Sontag-Strohm, T., Salovaara, H., Kivelä, R., Herranen, M., Korhola, M. et al. (2014) In situ enrichment of folate by microorganisms in beta-glucan rich oat and barley matrices. Int J Food Microbiol 176, 38-48.
20. Kurtzman, C.P., Fell, J.W. and Boekhout, T.I. (ed.) (2011) The Yeasts-A Taxonomic Study, 5th edn, pp. 2080. Amsterdam, The Netherlands: Elsevier Science.
21. Kurtzman, C.P. and Robnett, C.J. (2003) Phylogenetic relationships among yeasts of the 'Saccharomyces complex' determined from multigene sequence analyses. FEMS Yeast Res 3, 417-432.
22. Laca, A., Mousia, Z., Diaz, M., Webb, C. and Pandiella, S.S. (2006) Distribution of microbial contamination within cereal grains. J Food Eng 72, 332-338.
23. Lachance, M.A. (1994) Yeast communities in a natural tequila fermentation. Ant Leeuwenhoek 68, 151-160.
24. Lachance, M.A. and Phaff, H.J. (1998) Clavispora Rodrigues de Miranda. In The Yeasts-A Taxonomic Study ed. Kurtzman, C.P. and Fell, J.W. 4th edn, pp. 148-152. Amsterdam, Holland: Elsevier Science.
25. Laitila, A., Wilhelmson, A., Kotaviita, E., Olkku, J., Home, S. and Juvonen, R. (2006) Yeasts in an industrial malting ecosystem. J Ind Microbiol Biotechnol 33, 953-966.
26. Latorre-Garcia, L., Castillo-Agudo, L. and Polaina, J. (2007) Taxonomical classification of yeasts isolated from kefir based on the sequence of their ribosomal RNA genes. World J Microbiol Biotechnol 23, 785-791.
27. Li, X.-L., Zhang, Z.-Q., Dean, J.F.D., Eriksson, K.-E.L. and Ljungdahl, L.G. (1993) Purification and characterization of a new xylanase (APX-II) from the fungus Aureobasidium pullulans Y-2311-1. Appl Environm Microbiol 59, 3212-3218.
28. Li, H., Li, Z., Wang, X., Duan, X., Ma, L. and Gao, L. (2007) Purification and characterization of extracellular amylase from the marine yeast Aureobasidium pullulans N13d and its raw starch digestion. Enzyme Microb Technol 40, 1006-1012.
29. Liu, Z., Chi, Z., Wang, L. and Li, J. (2008) Production and characterization of an extracellular lipase from Aureobasidium pullulans HN2.3 with potential application for the hydrolysis of edible oils. Biochem Eng J 40, 445-451.
30. Ma, C., Ni, X., Chi, Z., Ma, L. and Gao, L. (2007) Purification and characterization of an alkaline protease from marine yeast Aureobasidium pullulans for bioactive peptide production from different sources. Mar Biotechnol 9, 343-351.
31. Mäntynen, V.H., Korhola, M., Gudmundsson, H., Turakainen, H., Alfredsson, G.A., Salovaara, H. and Lindström, K. (1999) A polyphasic study on the taxonomic position of industrial sour dough yeasts. Syst Appl Microbiol 22, 87-96.
32. Merilainen, V.T. (1984) Microorganisms in fermented milks: other microorganisms. Bull Int Dairy Fed 179, 89-93.
33. Noots, I., Delcour, J.A. and Michiels, C.W. (1998) From field barley to malt: detection and specification of microbial activity for quality aspects. Crit Rev Microbiol 25, 121-153.
34. Oikawa, T., Tsukagawa, Y. and Soda, K. (1998) Endo-β-glucanase secreted by a psychrotrophic yeast: purification and characterization. Biosci Biotechnol Biochem 62, 1751-1756.
35. Patring, J.D., Hjortmo, S.B., Jastrebova, J.A., Svensson, U.K., Andlid, T.A. and Jägerstad, I.M. (2006) Characterization and quantification of folates produced by yeast strains isolated from kefir granules. Eur Food Res Technol 223, 633-637.
36. Petters, H.I., Flannigan, B. and Austin, B. (1988) Quantitative and qualitative studies of the microflora of barley malt production. J Appl Bacteriol 65, 279-297.
37. Rossi, M., Amaretti, A. and Raimondi, S. (2011) Folate production by probiotic bacteria. Nutrients 3, 118-134.
38. Sahota, P., Pandove, G., Jairath, S. and Dhillon, T.S. (2010) Technology for the production of low alcoholic self carbonated fermented beverage. Int Food Res J 17, 969-976.
39. Scorzetti, G., Petrescu, I., Yarrow, D. and Fell, J.W. (2000) Cryptococcus adeliensis sp. nov., a xylanase producing basidiomycetous yeast from Antarctica. Ant Leeuwenhoek 77, 153-157.
40. Simova, E., Beshkova, D., Angelov, A., Hristozova, T., Frengova, G. and Spasov, Z. (2002) Lactic acid bacteria and yeasts in kefir grains and kefir made from them. J Ind Microbiol Biotechnol 28, 1-6.
41. Strauss, M.L.A., Jolly, N.P., Lambrechts, M.G. and van Rensburg, P. (2001) Screening for the production of extracellular hydrolytic enzymes by non-Saccharomyces wine yeasts. J Appl Microbiol 91, 182-190.
42. Sybesma, W., Starrenburg, M., Tijsseling, L., Hoefnagel, M.H.N. and Hugenholtz, J. (2003) Effects of cultivation conditions on folate production by lactic acid bacteria. Appl Environm Microbiol 69, 4542-4548.
43. Tuomi, T., Laakso, S. and Rosenqvist, H. (1995) Plant hormones in fungi and bacteria from malting barley. J Inst Brew 101, 351-357.
44. Visti, A., Viljakainen, S. and Laakso, S. (2003) Preparation of fermentable lingonberry juice through removal of benzoic acid by Saccharomyces cerevisiae yeast. Food Res Int 36, 597-602.
45. Wang, S.Y., Chen, H.C., Liu, J.R., Lin, Y.C. and Chen, M.J. (2008) Identification of yeasts and evaluation of their distribution in Taiwanese kefir and viili starters. J Dairy Sci 91, 3798-3805.
46. Warth, A.D. (1988) Effect of benzoic acid on growth yield of yeasts differing in their resistance to preservatives. Appl Environm Microbiol 54, 2091-2095.
47. Witthuhn, R.C., Schoeman, T. and Britz, T.J. (2004) Isolation and characterization of the microbial population of different South-African kefir grains. Int J Dairy Technol 57, 33-37.
48. Witthuhn, R.C., Schoeman, T. and Britz, T.J. (2005) Characterisation of the microbial population at different stages of kefir production and kefir grain mass cultivation. Int Dairy J 15, 383-389.
49. Wyder, M.-T., Spillmann, H. and Puhan, Z. (1997) Investigation of the yeast flora in dairy products: a case study of kefyr. Food Technol Biotechnol 35, 299-304.
50. Wyder, M.-T., Meille, L. and Teuber, M. (1999) Description of Saccharomyces turicensis sp. nov., a new species from kefyr. Syst Appl Microbiol 22, 420-425.