Zinc Tolerance of Special Yeasts and Lactic Acid Bacteria for Use in the Food Industry

dc.contributor.authorRossi, Samantha
dc.contributor.authorMaares, Maria
dc.contributor.authorKieserling, Helena
dc.contributor.authorRohn, Sascha
dc.contributor.authorSchlüter, Oliver
dc.contributor.authorPatrignani, Francesca
dc.contributor.authorLanciotti, Rosalba
dc.contributor.authorHaase, Hajo
dc.contributor.authorKeil, Claudia
dc.date.accessioned2023-06-28T14:08:00Z
dc.date.available2023-06-28T14:08:00Z
dc.date.issued2023-05-27
dc.date.updated2023-06-15T12:19:21Z
dc.description.abstractIn order to address human zinc deficiency, fortifying staple foods with zinc is a safe and cost-effective solution. To ensure the nutritional properties and quality of a final product, zinc tolerance of the microorganisms involved in the fermentation is necessary. Bread, which is widely consumed, occupies a substantial place in many people’s diets, and is often based on a sourdough making process; thus, it might be an important headlining product. This study investigated the zinc tolerance of yeasts and lactic acid bacteria that are specifically suited to produce sourdough bread made with cricket powder hydrolysate and wheat flour. Amongst the yeasts, Kazachstania servazzii KAZ2 and Kazachstania unispora FM2 were only slightly affected in regard to cell growth and colony-forming ability when cultured in YPD broth spiked with 0.5 or 1 mM ZnSO4, respectively. Yarrowia lipolytica RO25 showed a higher tolerance for up to 2.5 mM zinc (ZnSO4). All the yeast strains were capable of accumulating zinc in the range between 200 and 400 fg/cell. The heterofermentative lactic acid bacterium Fructilactobacillus sanfranciscensis DG1 appeared to have a moderate zinc requirement and was homeostatically balanced, even under a high 20 mM extracellular ZnSO4 load. A better understanding of zinc homeostasis in yeast and lactic acid bacteria for food industry applications may lead to improvements in zinc fortification, which might contribute to diminishing Zn deficiencies, especially in vulnerable population groups.
dc.description.sponsorshipDFG, 512550082, Open-Access-Publikationskosten / 2023-2025 / Technische Universität Berlin
dc.identifier.eissn2311-5637
dc.identifier.urihttps://depositonce.tu-berlin.de/handle/11303/19185
dc.identifier.urihttps://doi.org/10.14279/depositonce-17981
dc.language.isoen
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subject.ddc500 Naturwissenschaften und Mathematik::570 Biowissenschaften; Biologie::570 Biowissenschaften; Biologie
dc.subject.otherzinc
dc.subject.othernutrition
dc.subject.otherfortification
dc.subject.othermicronutrient deficiencies
dc.subject.otherglobal health
dc.subject.otheryeasts
dc.subject.otherlactic acid bacteria
dc.titleZinc Tolerance of Special Yeasts and Lactic Acid Bacteria for Use in the Food Industry
dc.typeArticle
dc.type.versionpublishedVersion
dcterms.bibliographicCitation.articlenumber521
dcterms.bibliographicCitation.doi10.3390/fermentation9060521
dcterms.bibliographicCitation.issue6
dcterms.bibliographicCitation.journaltitleFermentation
dcterms.bibliographicCitation.originalpublishernameMDPI
dcterms.bibliographicCitation.originalpublisherplaceBasel
dcterms.bibliographicCitation.volume9
dcterms.rightsHolder.referenceCreative-Commons-Lizenz
tub.accessrights.dnbfree
tub.affiliationFak. 3 Prozesswissenschaften::Inst. Lebensmitteltechnologie und Lebensmittelchemie::FG Lebensmittelchemie und Analytik
tub.publisher.universityorinstitutionTechnische Universität Berlin

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