Abstract

Over the last years, some innovative cereal-based beverages were designed using beneficial lactic acid bacteria; however, few data are available on the potential role of yeasts. The main topic of this research was to investigate the suitability of four promising yeast strains (Saccharomyces cerevisiae var. boulardii, Kluyveromyces lactis, Saccharomyces pastorianus and Kazachstania exigua) as potential starter cultures for rice-based beverages. This aim was achieved through some intermediate scientific aims, i.e., by assessing cell viability and acidification in different cereal substrates (malt extract, soft wheat, rice and kamut flours); thereafter by studying acidification and persistence in an organic rice drink during a prolonged storage at 25 and 4°C. Rice flour provided appropriate growth for all the strains. K. exigua and S. pastorianus experienced a relatively fast acidification within 24 h. After 40 d the yeasts showed similar cell counts (ca. 7 log cfu/mL) and acidification (∆pH of ca. 2.7 at 25°C and ca. 1.2-1.4 at 4°C) in the organic rice drink. The evaluation of viability and acidification by promising candidates should be a simple procedure to screen yeast strains for potential use as starter cultures to design new rice-fermented functional beverages.

Keywords:

Cereals, functional beverages, health, rice, starter, yeasts,

References

1. Coda, R., A. Lanera, A. Trani, M. Gobbetti and R. Di Cagno, 2012. Yogurt-like beverages made of a mixture of cereals, soy and grape must: Microbiology, texture, nutritional and sensory properties. Int. J. Food Microbiol., 155(3): 120-127.
   CrossRef    PMid:22341935    Direct Link
2. Corbo, M.R., A. Bevilacqua, L. Petruzzi, F.P. Casanova and M. Sinigaglia, 2014. Functional beverages: The emerging side of functional foods. Commercial trends, research and health implications. Compr. Rev. Food Sci. F., 13(6): 1192-1206.
   CrossRef    
3. Dallagnol, A.M., M. Pescuma, G.F. De Valdez and G. Rollán, 2013. Fermentation of quinoa and wheat slurries by Lactobacillus plantarum CRL 778: Proteolytic activity. Appl. Microbiol. Biot., 97(7): 3129-3140.
   CrossRef    PMid:23129182    
4. De Vuyst, L., S. Van Kerrebroeck, H. Harth, G. Hys, D.M. Daniel and S. Weckx, 2014. Microbial ecology of sourdough fermentations: Diverse or uniform? Food Microbiol., 37: 11-29.
   CrossRef    PMid:24230469    
5. Ghosh, K., M. Ray, A. Adak, P. Dey, S.K. Halder, A. Das, A. Jana, S. Parua, P.K. Das Mohapatra, B.R. Pati and K.C. Mondal, 2015. Microbial, saccharifying and antioxidant properties of an Indian rice based fermented beverage. Food Chem., 168: 196-202.
   CrossRef    PMid:25172700    Direct Link
6. Kreisz, S., E.K. Arendt, F. Hübner and M. Zarnkov, 2008. Cereal-Based Gluten-Free Functional Drinks. In: Arendt, E.K. and F. Dal Bello (Eds.), Gluten Free Cereal Products and Beverages. 1st Edn., Elsevier, Academic Press, Amsterdam, pp: 373-389.
   CrossRef    Direct Link
7. Luangkhlaypho, A., K. Pattaragulwanit, N. Leepipatpiboon and C. Yompakdee, 2014. Development of a de?ned starter culture mixture for the fermentation of sato, a Thai rice-based alcoholic beverage. Sci. Asia, 40(2): 125-134.
   CrossRef    Direct Link
8. Marsh, A.J., C. Hill, R.P. Ross and P.D. Cotter, 2014. Fermented beverages with health-promoting potential: Past and future perspectives. Trends Food Sci. Tech., 38(2): 113-124.
   CrossRef    Direct Link
9. Moslehi-Jenabian, S., L.L. Pedersen and L. Jespersen, 2010. Beneficial effects of probiotic and food borne yeasts on human health. Nutrients, 2(4): 449-473.
   CrossRef    PMid:22254033 PMCid:PMC3257658    
10. Nuobariene, L., A.S. Hansen, L. Jespersen and N. Arnerborg, 2011. Phytase-active yeasts from grain-based food and beer. J. Appl. Microbiol., 110(6): 1370-1380.
    CrossRef    PMid:21352423    
11. Pontonio, E., L. Nionelli, J.A. Curiel, A. Sadeghi, R. Di Cagno, M. Gobbetti and C.G. Rizzello, 2014. Iranian wheat flours from rural and industrial mills: Exploitation of the chemical and technology features and selection of autochthonous sourdough starters for making breads. Food Microbiol., 47: 99-110.
    CrossRef    PMid:25583343    
12. Ronda, F., M. Villanueva and C. Collan, 2014. In?uence of acidi?cation on dough viscoelasticity of gluten-free rice starch-based dough matrices enriched with exogenous protein. LWT-Food Sci. Technol., 59(1): 12-20.
    Direct Link
13. Subhasree, R.S., R. Bhakyaraj and P. Dinesh Babu, 2013. Evaluation of brown rice and germinated brown rice as an alternative substrate for probiotic food formulation using Lactobacillus spp. isolated from goat milk. Int. Food Res. J., 20(5): 2967-2971.
    Direct Link
14. Tripathi, M.K. and S.K. Giri, 2014. Probiotic functional foods: Survival of probiotics during processing and storage. J. Funct. Foods, 9: 225-241.
    CrossRef    
15. Zhang, L., S. Huang, V.K. Ananingsih, W. Zhou and X.D. Chen, 2014. A study on Bifidobacterium lactis Bb12 viability in bread during baking. J. Food Eng., 122: 33-37.
    CrossRef    Direct Link

Competing interests

The authors have no competing interests.

Open Access Policy

This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

Copyright

The authors have no competing interests.