Czech J. Food Sci., 2015, 33(1):8-12 | DOI: 10.17221/258/2014-CJFS

Fermentative activity of promising yeasts for cereal-based beverages using CO2 headspace analysisFood Microbiology and Safety

Francesco Pio CASANOVA, Antonio BEVILACQUA, Leonardo PETRUZZI, Milena SINIGAGLIA, Maria Rosaria CORBO
Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Foggia, Italy

This article proposes an approach based on the evaluation of CO2 produced by Saccharomyces cerevisiae var. boulardii, Kluyveromyces lactis × Saccharomyces cerevisiae, Saccharomyces pastorianus var. pastorianus, Kazachstania exigua, as a function of different media (laboratory media with glucose and maltose) and sugars to screen promising yeasts for cereal-based beverages. Data were modelled by the Gompertz equation to estimate the time of metabolic adaptation (λ), the rate of CO2 production (kmax), and the maximum concentration of CO2 [(CO2)max]. Kl. lactis showed the lowest value of (CO2)max, which suggests an "attenuated" metabolic response in the medium containing glucose. K. exigua showed a reduced production of CO2 in the presence of maltose; however, the decrease of (CO2)max was not related to an increase of λ.

Keywords: carbon dioxide; modelling; metabolic response; Gompertz equation; attenuation

Published: February 28, 2015  Show citation

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CASANOVA FP, BEVILACQUA A, PETRUZZI L, SINIGAGLIA M, CORBO MR. Fermentative activity of promising yeasts for cereal-based beverages using CO2 headspace analysis. Czech J. Food Sci. 2015;33(1):8-12. doi: 10.17221/258/2014-CJFS.
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