Kodchasee Pratthana, Pharin Nattanicha, Suwannarach Nakarin, Unban Kridsada, Saenjum Chalermpong, Kanpiengjai Apinun, Sakar Dipayan, Shetty Kalidas, Zarnkow Martin, Khanongnucha Chartchai
Division of Biotechnology, School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand.
Research Center of Microbial Diversity and Sustainable Utilization, Chiang Mai University, Chiang Mai 50200, Thailand.
J Fungi (Basel). 2023 Jan 27;9(2):165. doi: 10.3390/jof9020165.
This research demonstrated an excellent potential approach for utilizing fermentation broth (MF-broth), a liquid residual byproduct from the fermentation process as a health-targeted beverage. One hundred and twenty yeast strains isolated from samples were screened for their potential to ferment MF-broth and four isolates, P2, P3, P7 and P9 were selected, based on the characteristics of low alcoholic production, probiotic properties, and tannin tolerance. Based on a D1/D2 rDNA sequence analysis, P2 and P7 were identified to be , while P3 and P9 were . Based on the production of unique volatile organic compounds (VOCs), P2 and P3 were selected for evaluation of MF-broth fermentation via the single culture fermentation (SF) and co-fermentation (CF) in combination with TISTR 5088. All selected yeasts showed a capability for growth with 6 to 7 log CFU/mL and the average pH value range of 3.91-4.09. The ethanol content of the fermented MF-broth ranged between 11.56 ± 0.00 and 24.91 ± 0.01 g/L after 120 h fermentation, which is categorized as a low alcoholic beverage. Acetic, citric, glucuronic, lactic, succinic, oxalic and gallic acids slightly increased from initial levels in MF-broth, whereas the bioactive compounds and antioxidant activity were retained. The fermented MF-broth showed distinct VOCs profiles between the yeast groups. High titer of isoamyl alcohol was found in all treatments fermented with TISTR 5088 and P2. Meanwhile, P3 fermented products showed a higher quantity of ester groups, ethyl acetate and isoamyl acetate in both SF and CF. The results of this study confirmed the high possibilities of utilizing MF-broth residual byproduct in for development of health-targeted beverages using the selected non- yeast.
本研究展示了一种极具潜力的方法，即将发酵过程中的液体残余副产物发酵液（MF-发酵液）用作具有健康功效的饮品。从样品中分离出的120株酵母菌株被筛选其发酵MF-发酵液的潜力，基于低酒精产量、益生菌特性和单宁耐受性等特征，选择了四株分离株P2、P3、P7和P9。基于D1/D2 rDNA序列分析，鉴定出P2和P7为[具体菌种1]，而P3和P9为[具体菌种2]。基于独特挥发性有机化合物（VOCs）的产生，选择P2和P3通过单培养发酵（SF）和与泰国科学技术研究院5088菌株的共发酵（CF）来评估MF-发酵液的发酵情况。所有选定的酵母都具有在6至7 log CFU/mL的水平生长的能力，平均pH值范围为3.91 - 4.09。发酵120小时后，发酵MF-发酵液的乙醇含量在11.56±0.00至24.91±0.01 g/L之间，属于低酒精饮品。乙酸、柠檬酸、葡萄糖醛酸、乳酸、琥珀酸、草酸和没食子酸在MF-发酵液中的含量较初始水平略有增加，而生物活性化合物和抗氧化活性得以保留。不同酵母组发酵的MF-发酵液呈现出不同的VOCs谱。在用泰国科学技术研究院5088菌株和P2发酵的所有处理中均发现了高含量的异戊醇。同时，P3发酵产物在SF和CF中均显示出较高含量的酯类、乙酸乙酯和乙酸异戊酯。本研究结果证实了利用MF-发酵液残余副产物，通过选定的非[具体酵母菌种]开发具有健康功效饮品的高度可能性。
