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
DOI：10.19026/ajfst.9.1910
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 (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.
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