Scientific Publications - Work Done by Microbiology Reader Bioscreen C

Julie Barrette, Claude P Champagne, Jacques Goulet, Growth-promoting properties of yeast extracts produced at different pH values, with different autolysis promoters and bacterial populations, Journal of Chemical Technology & Biotechnology, 2001, Volume 76, Issue 2 , Pages 203-209

ABSTRACT

The effect of the autolysis conditions of bakers' yeast on the growth-promoting properties of the resulting yeast extracts (YE) were examined on cultures of Lactococcus lactis ssp lactis D25 and of Lactococcus lactis ssp cremoris R2. The various YE were produced by conducting autolysis at four pH levels (pH 4.0, 5.5, 7.0 or 8.5) and with or without the autolysis promoters (AP) ethyl acetate or chitosan. To determine if the presence of contaminating bacteria during autolysis affected the YE characteristics, one series of YE was also prepared with the bakers' yeast cell suspension contaminated with 10⁸ CFU/cm^-3 of typical yeast plant bacteria (mostly of the Bacillus genus) at the beginning of autolysis. The growth curves of the lactococci in media supplemented with the various YE were analyzed to determine the maximum optical density (OD_max), the maximum growth rate (µ_max) and the fermentation time (F-time) at which OD_max was reached. The addition of bacterial contaminants (at 10⁸ CFUcm^-3) did not significantly influence the growth-promoting properties of YE. The lactococci had higher OD_max and µ_max values when the media contained YE produced at pH 4.0 or 5.5, and these YE contained 40% more total nitrogen than those obtained at pH 7.0 or 8.5. There was no major effect of AP on the biological value of the resulting YE, but a significant interaction between pH and AP was found for L lactis D25. Thus the OD_max of YE produced at pH 7.0 and 8.5 were highest when ethyl acetate was used as autolysis promoter, as compared with control and chitosan at pH 7.0-8.5, while the opposite was obtained with products produced at pH 4.0 and 5.5. This study shows that parameters used to produce YE influence their biological value with respect to the growth-promoting properties of lactococci.

Keywords:

yeast extracts; growth; Saccharomyces; Lactococcus lactis; chitosan; ethyl acetate; bacterial contamination

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