Cited by 83Probiotics and Fermented FoodsPolysaccharides Composition and ApplicationsFermentation and Sensory Analysis

Barley malt wort fermentation by exopolysaccharide-forming Weissella cibaria MG1 for the production of a novel beverage

Zannini, E., Mauch, A., Galle, S., Gänzle, M., Coffey, A., Arendt, E.K., Taylor, J.P., Waters, D.M.·2013·Journal of Applied Microbiology

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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Crossref · 10.1111/jam.12329

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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
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
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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