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Barley malt wort fermentation by exopolysaccharide‐forming W eissella cibaria MG 1 for the production of a novel beverage
Author(s) -
Zannini E.,
Mauch A.,
Galle S.,
Gänzle M.,
Coffey A.,
Arendt E.K.,
Taylor J.P.,
Waters D.M.
Publication year - 2013
Publication title -
journal of applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 1364-5072
DOI - 10.1111/jam.12329
Subject(s) - food science , weissella , fermentation , raw material , chemistry , microbiology and biotechnology , business , biology , leuconostoc , organic chemistry , lactobacillus
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 MG 1 is capable of producing exopolysaccharides (dextran) and oligosaccharides (glucooligosaccharides) during sucrose‐supplemented barley‐malt‐derived wort fermentation. Up to 36·4 g l −1 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 0·5% (v/v), the threshold volume for a potential health claim designation. Conclusions The results suggest that the cereal fermentate produced by W. cibaria MG 1 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.