Barley malt wort fermentation by exopolysaccharide-forming Weissella cibaria MG1 for the production of a novel beverage
Article first published online: 5 SEP 2013
© 2013 The Society for Applied Microbiology
Journal of Applied Microbiology
Volume 115, Issue 6, pages 1379–1387, December 2013
How to Cite
Zannini, E., Mauch, A., Galle, S., Gänzle, M., Coffey, A., Arendt, E.K., Taylor, J.P. and Waters, D.M. (2013), Barley malt wort fermentation by exopolysaccharide-forming Weissella cibaria MG1 for the production of a novel beverage. Journal of Applied Microbiology, 115: 1379–1387. doi: 10.1111/jam.12329
- Issue published online: 15 NOV 2013
- Article first published online: 5 SEP 2013
- Accepted manuscript online: 20 AUG 2013 12:30AM EST
- Manuscript Accepted: 13 AUG 2013
- Manuscript Revised: 3 JUL 2013
- Manuscript Received: 22 FEB 2013
- Irish National Development Plan
- Food Institutional Research Measure
- barley malt wort;
- functional beverages;
- heterofermentative lactic acid bacteria;
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.
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.