Barley malt wort fermentation by exopolysaccharide-forming Weissella cibaria MG1 for the production of a novel beverage
Abstract
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 MG1 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 MG1 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.
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Different strains of W. cibaria showed about 2.8-fold variance in EPS production in sucrose-MRS broth.
“Similarly, Zannini et al. [74] demonstrated that different strains of W. cibaria showed about 2.8-fold variance in EPS production in sucrose-MRS broth.”
From Lactic Acid Bacteria Exopolysaccharides Producers: A Sustainable Tool for Functional Foods (2021) · cites this paper as [74]
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- Authors
- Zannini, E., Mauch, A., Galle, S., Gänzle, M., Coffey, A., Arendt, E. K., Taylor, J. P., & Waters, D. M.
- Affiliations
- National University of Ireland (IE)
- University of Alberta (CA)
- Munster Technological University (IE)
- Corresponding author
- Arendt, E.K.
- Venue
- Journal of Applied Microbiology
- Publisher
- Oxford University Press (OUP)
- Published
- 2013-09-05
- Volume
- 115
- Issue
- 6
- Pages
- 1379-1387
- ISSN
- 1364-5072 (ISSN-L)
- OpenAlex
- W2028986665
- Cited by
- 83
- References
- 37
- Citations by year
- 2026: 2 · 2025: 3 · 2024: 3 · 2023: 12 · 2022: 9 · 2021: 7 · 2020: 5 · 2019: 13 · 2018: 4 · 2017: 10 · 2016: 3 · 2015: 10 · 2014: 2
- FWCI
- 7.46
- Type
- journal article
- Language
- en
- Open access
- closed
- Licence
- Locations
- Journal of Applied Microbiology (publishedVersion)
- PubMed (publishedVersion)
- IRIS Research product catalog (Sapienza University of Rome) (submittedVersion)
- Funders
- Irish National Development Plan
- Food Institutional Research Measure
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Keywords
- Weissella cibaria, exopolysaccharide production, dextran, lactic acid bacteria fermentation, functional beverages, gluco-oligosaccharides, rheological properties, organic acids, ethanol, clean-label food
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