期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2015
卷号：9
期号：5
页码：326-331
出版社：MAXWELL Science Publication
摘要：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 (experienced a relatively fast acidification within 24 h. After 40 d the yeasts showed similar cell counts (ca. 7 log cfu/mL) and acidification (ΔpH 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.
