Zymomonas mobilis ferments only glucose, fructose and sucrose via the Entner-Doudoroff pathway, providing an equimolar mixture of ethanol and CO2 and theoretically, as for Saccharomyces cerevisiae, the gas evolved can be used to leaven a dough. However, the capability of Z. mobilis to produce CO2 has rarely been exploited. In the present study we first evaluated the growing performance of two Z. mobilis strains (DSMZ 424 and 3580) in a culture medium lacking yeast extract, with added glucose or fructose (20 and 50 g/L) comparatively; the results demonstrated that biomass yield is 50 % higher with glucose. The best conditions were up-scaled, obtaining a biomass yield of 1.3–1.4 g dcw/L in a 14-L fermenter. Leavening trials performed in a model system with the biomass collected from fermenters after 9 or 16 h incubation evidenced that Z. mobilis can leaven a model dough as S. cerevisiae does, and showing a CO2 production rate (9–11 mL g dcw−1 min−1) statistically higher than that of S. cerevisiae (6–7 mL g dcw−1 min−1), especially when using 9-h-grown biomass. Bakery products leavened with Z. mobilis could thus be available to people with adverse responses to the ingestion of bakery food, providing innovation in the area of yeast-free leavened baked goods.

Zymomonas mobilis: biomass production and use as a dough leavening agent

SAMBUSITI, CECILIA;
2015-01-01

Abstract

Zymomonas mobilis ferments only glucose, fructose and sucrose via the Entner-Doudoroff pathway, providing an equimolar mixture of ethanol and CO2 and theoretically, as for Saccharomyces cerevisiae, the gas evolved can be used to leaven a dough. However, the capability of Z. mobilis to produce CO2 has rarely been exploited. In the present study we first evaluated the growing performance of two Z. mobilis strains (DSMZ 424 and 3580) in a culture medium lacking yeast extract, with added glucose or fructose (20 and 50 g/L) comparatively; the results demonstrated that biomass yield is 50 % higher with glucose. The best conditions were up-scaled, obtaining a biomass yield of 1.3–1.4 g dcw/L in a 14-L fermenter. Leavening trials performed in a model system with the biomass collected from fermenters after 9 or 16 h incubation evidenced that Z. mobilis can leaven a model dough as S. cerevisiae does, and showing a CO2 production rate (9–11 mL g dcw−1 min−1) statistically higher than that of S. cerevisiae (6–7 mL g dcw−1 min−1), especially when using 9-h-grown biomass. Bakery products leavened with Z. mobilis could thus be available to people with adverse responses to the ingestion of bakery food, providing innovation in the area of yeast-free leavened baked goods.
CO2 production rate; Dough-model system; Leavening performance; Yeast intolerance; Yeast-free products; Zymomonas mobilis
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11311/939158
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