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J Fungi (Basel)

Title:		Assessment of Tannin Tolerant Non-Saccharomyces Yeasts Isolated from Miang for Production of Health-Targeted Beverage Using Miang Processing Byproducts
Author(s):		Kodchasee P; Pharin N; Suwannarach N; Unban K; Saenjum C; Kanpiengjai A; Sakar D; Shetty K; Zarnkow M; Khanongnucha C;
Address:		"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. Division of Food Science and Technology, School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand. Department of Pharmaceutical Science, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand. Division of Biochemistry and Biochemical Innovation, Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand. Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA. Research Center Weihenstephan for Brewing and Food Quality, Technische Universitat Munchen, Alte Akademie 3, 85354 Freising, Germany. Research Center for Multidisciplinary Approaches to Miang, Chiang Mai University, Mueang, Chiang Mai 50200, Thailand"
Journal Title:		J Fungi (Basel)
Year:		2023
Volume:		20230127
Issue:		2
Page Number:		-
DOI:		10.3390/jof9020165
ISSN/ISBN:		2309-608X (Electronic) 2309-608X (Linking)
Abstract:		"This research demonstrated an excellent potential approach for utilizing Miang fermentation broth (MF-broth), a liquid residual byproduct from the Miang fermentation process as a health-targeted beverage. One hundred and twenty yeast strains isolated from Miang 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 Wikerhamomyces anomalus, while P3 and P9 were Cyberlindnera rhodanensis. Based on the production of unique volatile organic compounds (VOCs), W. anomalus P2 and C. rhodanensis P3 were selected for evaluation of MF-broth fermentation via the single culture fermentation (SF) and co-fermentation (CF) in combination with Saccharomyces cerevisiae 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 S. cerevisiae TISTR 5088 and W. anomalus P2. Meanwhile, C. rhodanensis 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-Saccharomyces yeast"
Keywords:		Miang byproduct valorization fermentation healthy beverage non-Saccharomyces yeast;
Notes:		"PubMed-not-MEDLINEKodchasee, Pratthana Pharin, Nattanicha Suwannarach, Nakarin Unban, Kridsada Saenjum, Chalermpong Kanpiengjai, Apinun Sakar, Dipayan Shetty, Kalidas Zarnkow, Martin Khanongnucha, Chartchai eng Switzerland 2023/02/26 J Fungi (Basel). 2023 Jan 27; 9(2):165. doi: 10.3390/jof9020165"