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

Authors

  • E. Zannini,

    1. Department of Food Science, Food Technology and Nutrition, National University of Ireland, Cork, Ireland
    2. National Food Biotechnology Centre, National University of Ireland, Cork, Ireland
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  • A. Mauch,

    1. Department of Food Science, Food Technology and Nutrition, National University of Ireland, Cork, Ireland
    2. National Food Biotechnology Centre, National University of Ireland, Cork, Ireland
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  • S. Galle,

    1. Department of Food Science, Food Technology and Nutrition, National University of Ireland, Cork, Ireland
    2. Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, Canada
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  • M. Gänzle,

    1. Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, Canada
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  • A. Coffey,

    1. Department of Biological Sciences, Cork Institute of Technology, Bishopstown, Cork, Ireland
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  • E.K. Arendt,

    Corresponding author
    1. Department of Food Science, Food Technology and Nutrition, National University of Ireland, Cork, Ireland
    • Correspondence

      Elke K. Arendt, Department of Food Science, Food Technology and Nutrition, National University of Ireland, Cork 021, Ireland. E-mail: e.arendt@ucc.ie

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  • J.P. Taylor,

    1. Department of Food Science, Food Technology and Nutrition, National University of Ireland, Cork, Ireland
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  • D.M. Waters

    1. Department of Food Science, Food Technology and Nutrition, National University of Ireland, Cork, Ireland
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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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