Zinc Tolerance of Special Yeasts and Lactic Acid Bacteria for Use in the Food Industry
نویسندگان
چکیده
In order to address human zinc deficiency, fortifying staple foods with is a safe and cost-effective solution. To ensure the nutritional properties quality of final product, tolerance microorganisms involved in fermentation necessary. Bread, which widely consumed, occupies substantial place many people’s diets, often based on sourdough making process; thus, it might be an important headlining product. This study investigated yeasts lactic acid bacteria that are specifically suited produce bread made cricket powder hydrolysate wheat flour. Amongst yeasts, Kazachstania servazzii KAZ2 unispora FM2 were only slightly affected regard cell growth colony-forming ability when cultured YPD broth spiked 0.5 or 1 mM ZnSO4, respectively. Yarrowia lipolytica RO25 showed higher for up 2.5 (ZnSO4). All yeast strains capable accumulating range between 200 400 fg/cell. The heterofermentative bacterium Fructilactobacillus sanfranciscensis DG1 appeared have moderate requirement was homeostatically balanced, even under high 20 extracellular ZnSO4 load. A better understanding homeostasis food industry applications may lead improvements fortification, contribute diminishing Zn deficiencies, especially vulnerable population groups.
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ژورنال
عنوان ژورنال: Fermentation
سال: 2023
ISSN: ['2311-5637']
DOI: https://doi.org/10.3390/fermentation9060521