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

Abstract

Aims: The growing interest of governments and industry in developing healthy and natural alternative foods and beverages that will fulfil the consumer drive towards a healthy lifestyle and clean-label, natural diet has led to an increase in traditional lactic acid bacteria fermentation research. In particular, this research aims to address the organoleptic modulation of beverages using in situ-produced bacterial polysaccharides. Methods and Results: Weissella cibaria MG1 is capable of producing exopolysaccharides (dextran) and oligosaccharides (glucooligosaccharides) during sucrose-supplemented barley-malt-derived wort fermentation. Up to 36Á4 g l À1 of dextran was produced in an optimized system, which improved the rheological profile of the resulting fermentate. Additionally, small amounts of organic acids were formed, and ethanol remained below 0Á5% (v/v), the threshold volume for a potential health claim designation. Conclusions:The results suggest that the cereal fermentate produced by W. cibaria MG1 could be potentially used for the production of a range of novel, nutritious and functional beverages. Significance and Impact of the Study: Using conventional raw materials and traditional processes, novel LAB-fermented beverages can be produced representing an innovative mechanism towards fulfilling the aim to decrease government and personal costs as well as potentially ameliorating consumer lifestyle regarding dietary-related disease.

Development of novel sourdoughs with in situ formed exopolysaccharides from acetic acid bacteria

“…In addition to the dependency of EPS formation on strain and flour, results show that harvest time and sucrose dosage also play a role in this. EPS production increases with sucrose dosage in all gluten-containing flours fermented with K. baliensis and N. chiangmaiensis, which was similar to W. cibaria fermented in sucrose-enriched barley wort [28]. In opposite to Kaditzky and Vogel [26] who fermented doughs with lactobacilli and stated that at lower pH (4.0 instead of 4.7), no EPS was detected, we found EPS production at pH values lower than 4.0 for AAB.…”

Genomics of Weissella cibaria with an examination of its metabolic traits

“…cibaria MG1 is of particular interest in our group due to its ability to produce a dextran HoPS in large quantities (~36 g l 21 ). This strain and its associated EPSs have been studied in connection with potential bakery, brewing and dairy applications (Galle et al, 2010;Lynch et al, 2014;Wolter et al, 2014;Zannini et al, 2013). Genomic analysis confirmed the EPS-producing phenotype with the identification of a 1447 aa protein (MG1_1773) with 75 % identity to a dextransucrase in W. confusa.…”

“…Our aim was to provide a genomic overview of this lesserknown genus of lactic acid bacteria LAB, with particular emphasis on W. cibaria due to high levels of dextran production by this species, which has been increasingly studied and applied in a number of food-related applications in recent years (Amari et al, 2013;Galle et al, 2010;Katina et al, 2009;Lynch et al, 2014;Zannini et al, 2013).…”

Functional Beverages: The Emerging Side of Functional Foods

“…In Europe, the prevalence of lactose intolerance is about 5% in the British population and has increased to 17% in Finland and northern France (Lomer and others ). The prevalence is above 50% in South America, Africa, and Asia, reaching almost 100% in some Asian countries (Zannini and others ). In the U.S., the prevalence is 15% among whites, 53% in Mexican‐ Americans, and 80% in the African‐American population.…”