Isolation and identification of Starmerella davenportii strain Do18 and its application in black tea beverage fermentation
The objective of this study was to isolate and identify a yeast strain from the kombucha beverage and evaluate in-vitro its potential as a novel starter in beverage fermentation. Starmerella davenportii Do18 was characterized for its cholesterol reduction; growth at different conditions such as temp...
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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2020-12-01
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| Series: | Food Science and Human Wellness |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453020301403 |
| _version_ | 1797700829354917888 |
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| author | Chuanhai Tu Wenxiu Hu Sijie Tang Ling Meng Zhihai Huang Xiao Xu Xiudong Xia Fidelis Azi Mingsheng Dong |
| author_facet | Chuanhai Tu Wenxiu Hu Sijie Tang Ling Meng Zhihai Huang Xiao Xu Xiudong Xia Fidelis Azi Mingsheng Dong |
| author_sort | Chuanhai Tu |
| collection | DOAJ |
| description | The objective of this study was to isolate and identify a yeast strain from the kombucha beverage and evaluate in-vitro its potential as a novel starter in beverage fermentation. Starmerella davenportii Do18 was characterized for its cholesterol reduction; growth at different conditions such as temperatures (25, 30, 37 and 42 °C), low pH (1.2, 1.5, 2.0 3.0, and 7.0), bile salts (0%, 0.25%, 0.5%, 1% and 2%) high-sucrose stress (2%, 10%, 20%, 40% and 60%); and in-vitro survival in gastric and intestinal environments. Results showed that the yeast strain has a cholesterol-lowering capacity of 45% ± 2%, grew at temperature of 37 °C and is resistant to pH 1.5, 2% bile and 40% sucrose solution, could survive in simulated gastric and intestinal environments. The physicochemical characteristics of the fermented beverages were also evaluated, which indicated that the yeast has pH reduction capacity and can produce organic acids and volatile compound such as 2-phenylethanol. Furthermore, the fermented beverage also has high total phenolics and flavonoids content and showed great antioxidant and antimicrobial activities. Therefore, the findings of this research provide strong evidence that S. davenportii Do18 has good fermentation properties, can be a potential starter in food and beverage fermentation. |
| first_indexed | 2024-03-12T04:27:12Z |
| format | Article |
| id | doaj.art-c435f6dd844443d8aa05d7dd627bf9a8 |
| institution | Directory Open Access Journal |
| issn | 2213-4530 |
| language | English |
| last_indexed | 2024-03-12T04:27:12Z |
| publishDate | 2020-12-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj.art-c435f6dd844443d8aa05d7dd627bf9a82023-09-03T10:17:56ZengTsinghua University PressFood Science and Human Wellness2213-45302020-12-0194355362Isolation and identification of Starmerella davenportii strain Do18 and its application in black tea beverage fermentationChuanhai Tu0Wenxiu Hu1Sijie Tang2Ling Meng3Zhihai Huang4Xiao Xu5Xiudong Xia6Fidelis Azi7Mingsheng Dong8College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu Province 210095, PR ChinaCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu Province 210095, PR ChinaNanjing Institute for Food and Drug Control, Nanjing, Jiangsu Province 211198, PR ChinaCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu Province 210095, PR ChinaCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu Province 210095, PR ChinaCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu Province 210095, PR ChinaInstitute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu Province 210014, PR ChinaCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu Province 210095, PR ChinaCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu Province 210095, PR China; Corresponding author.The objective of this study was to isolate and identify a yeast strain from the kombucha beverage and evaluate in-vitro its potential as a novel starter in beverage fermentation. Starmerella davenportii Do18 was characterized for its cholesterol reduction; growth at different conditions such as temperatures (25, 30, 37 and 42 °C), low pH (1.2, 1.5, 2.0 3.0, and 7.0), bile salts (0%, 0.25%, 0.5%, 1% and 2%) high-sucrose stress (2%, 10%, 20%, 40% and 60%); and in-vitro survival in gastric and intestinal environments. Results showed that the yeast strain has a cholesterol-lowering capacity of 45% ± 2%, grew at temperature of 37 °C and is resistant to pH 1.5, 2% bile and 40% sucrose solution, could survive in simulated gastric and intestinal environments. The physicochemical characteristics of the fermented beverages were also evaluated, which indicated that the yeast has pH reduction capacity and can produce organic acids and volatile compound such as 2-phenylethanol. Furthermore, the fermented beverage also has high total phenolics and flavonoids content and showed great antioxidant and antimicrobial activities. Therefore, the findings of this research provide strong evidence that S. davenportii Do18 has good fermentation properties, can be a potential starter in food and beverage fermentation.http://www.sciencedirect.com/science/article/pii/S2213453020301403Starmerella davenportiiYeast fermentationTea beverageAroma2-Phenylethanol |
| spellingShingle | Chuanhai Tu Wenxiu Hu Sijie Tang Ling Meng Zhihai Huang Xiao Xu Xiudong Xia Fidelis Azi Mingsheng Dong Isolation and identification of Starmerella davenportii strain Do18 and its application in black tea beverage fermentation Food Science and Human Wellness Starmerella davenportii Yeast fermentation Tea beverage Aroma 2-Phenylethanol |
| title | Isolation and identification of Starmerella davenportii strain Do18 and its application in black tea beverage fermentation |
| title_full | Isolation and identification of Starmerella davenportii strain Do18 and its application in black tea beverage fermentation |
| title_fullStr | Isolation and identification of Starmerella davenportii strain Do18 and its application in black tea beverage fermentation |
| title_full_unstemmed | Isolation and identification of Starmerella davenportii strain Do18 and its application in black tea beverage fermentation |
| title_short | Isolation and identification of Starmerella davenportii strain Do18 and its application in black tea beverage fermentation |
| title_sort | isolation and identification of starmerella davenportii strain do18 and its application in black tea beverage fermentation |
| topic | Starmerella davenportii Yeast fermentation Tea beverage Aroma 2-Phenylethanol |
| url | http://www.sciencedirect.com/science/article/pii/S2213453020301403 |
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