Staniszewski Adam, Staniszewska Patrycja, Komoń-Janczara Elwira, Kordowska-Wiater Monika
Department of Biotechnology, Microbiology and Human Nutrition, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland.
Department of Invertebrate Ecophysiology and Experimental Biology, University of Life Sciences in Lublin, Doświadczalna 50a, 20-280 Lublin, Poland.
Foods. 2025 Aug 21;14(16):2921. doi: 10.3390/foods14162921.
Potentially probiotic yeasts isolated from foodstuffs can be used as components in functional fermented beverages. To date, there have been no reports on the use of var. , , , or isolates in the production of a traditional Polish beverage called underbeer (podpiwek). The aim of the study was to determine the usefulness of six isolates of the above-mentioned species as starter cultures for the fermentation of underbeer. First, the important characteristics of the yeasts, like ethanol tolerance and HS production, were examined. In the next stage, the wort was fermented by the tested yeasts, and cell viability, fermentation vigor, sugar assimilation, and production of metabolites, as well as properties of the beverage (pH, titratable acidity, color, and turbidity), were determined. Saccharomyces yeasts tolerated the addition of ethanol up to 16% (/), while , , and tolerated up to 10% (/) ethanol, and all except produced HS. The yeasts remained viable in the beverages for 1 month at the required level, utilized glucose, fructose and partially complex carbohydrates, and produced ethanol (, , and ) and organic acids such as tartaric, malic, and citric acid. The underbeers became sour and showed varying turbidity and a color corresponding to pale-amber beers. All tested strains produced fermented beverages that were low- or non-alcoholic with different properties. This experiment may be a starting point for research into regional products as probiotic or synbiotic foods; however, further research is required for selection of the best strains for underbeer fermentation.
从食品中分离出的具有潜在益生菌特性的酵母可作为功能性发酵饮料的成分。迄今为止，尚无关于将 变种、、、或 分离株用于生产一种名为低度啤酒（podpiwek）的传统波兰饮料的报道。本研究的目的是确定上述六个分离株作为低度啤酒发酵起始培养物的实用性。首先，检测了酵母的重要特性，如乙醇耐受性和硫化氢产生情况。在下一阶段，用受试酵母发酵麦芽汁，并测定细胞活力、发酵活力、糖同化、代谢产物的产生以及饮料的性质（pH值、可滴定酸度、颜色和浊度）。酿酒酵母能耐受高达16%（/）乙醇的添加，而、和能耐受高达10%（/）的乙醇，除了之外所有菌株都产生硫化氢。酵母在饮料中能在所需水平保持1个月的活力，利用葡萄糖、果糖和部分复合碳水化合物，并产生乙醇（、和）以及酒石酸、苹果酸和柠檬酸等有机酸。低度啤酒变酸，浊度各异，颜色与淡琥珀色啤酒相当。所有受试菌株都生产出了具有不同特性的低酒精或无酒精发酵饮料。本实验可能是将地方产品作为益生菌或合生元食品进行研究的起点；然而，为选择用于低度啤酒发酵的最佳菌株还需要进一步研究。
