Physiological and genetic characterization of indigenous Saccharomyces cerevisiae for potential use in productions of fermented maize-based-beverages

Abstract

The Saccharomyces cerevisiae has been used for many years in the elaboration of food and beverage products, mainly associated with fermentation processes. The objective of this study was to characterize different indigenous S. cerevisiae strains and guide the notable strains for potential use in productions of fermented maize-based beverages. Initially, 81 strains isolated from different spontaneous food fermentations were evaluated. About 31% of strains showed phytase activity, an important characteristic for their application in cereals beverages production. All strains were able to grow in pH values 2.0, 3.0, and 5.0 and the presence of 5, 15, and 30% of glucose, but none could grow at 42°C. Only 29.6% of the evaluated strains were able to efficiently grow in up to 1.0 mol L −1 of NaCl. The Rep-PCR and RAPD-PCR tools showed that the strains were differently grouped by the two techniques, and the grouping was not completely correlated with isolation source. A total of 65 volatile compounds were identified from the maize beverage produced. The profiles of volatile compounds produced by the strains were strain specific. S. cerevisiae strains isolated from the same source showed different chemical and genetic profiles, emphasize the importance to characterize the performance of each strain when searching for starter culture to develop or improve fermented beverages.

Tejuino, a Traditional Fermented Beverage: Composition, Safety Quality, and Microbial Identification

“…On the other hand, the content of ethanol was associated with Saccharomyces cerevisiae, which is the most commonly employed yeast for ethanol production [51,52], and this was identified for the artisanal samples of our study. Moreover, yeast produces longchain and complex alcohols that, together with esters, have an interesting flavor, such as phenylethanol, which possesses a rose-like aroma [53,54], as well as sweet alcohol, rough, and fruity aromas [55].…”

The synergistic effect of titanium dioxide nanoparticles and yeast isolated from fermented foods in reduction of aflatoxin B1

“…Thus, in the present study, we tried to isolate new strains from fermented food products including whey, pickles, yogurt, raisins, and sweet fruits including apples, white and red grapes, persimmons, plums, and peaches, where the selected strain was studied in terms of probiotic activities. There are several diagnostic tests to isolate S. cerevisiae from other yeasts (Vilela et al, 2020 ). One of the most important characteristics of Saccharomyces is the ability to produce ascospores from sexual reproduction.…”

Effect of solid state fermentation on proximate composition, antinutritional factors and in vitro protein digestibility of maize flour

“…Inoculum development of Saccharomyces cerevisiae (Sc) was performed according to Vilela et al. ( 2020 ) with slight modification. A stock culture of S. cerevisiae was activated by inoculating the cells into a freshly prepared yeast extract peptone dextrose (YPD) broth containing 2% glucose, 2% peptone and 1% yeast extract.…”

“…It is recognized as a natural way to preserve and safeguard foods and beverages, enhancing the nutritional value, improving the digestibility and reducing antinutritional factors. A number of researches have been carried out with regard to fermentation to get fermented maize-based products in the past couple of years (Amankwah et al, 2009;Anaemene & Fadupin, 2020;Asiedu et al, 1993;Cui et al, 2012;Ejigui et al, 2005;Forsido et al, 2020;Irtwange & Achimba, 2009;Ogodo et al, 2017Ogodo et al, , 2018. However, most of these studies are merely focused on spontaneous fermentation processes even though microbial fermentation such as use of lactic acid bacteria is more efficient in improving the nutritional profile of foods and promoting human health beneficial properties.…”