ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)

Effect of Berry Extracts on Saccharomyces cerevisiae Yeast

Introduction. Fruit and berry extracts contain biologically active components and acids that can inhibit or activate Saccharomyces cerevisiae. The research objective was to study the effect of berry extracts on the activity of baking yeast S. cerevisiae and the biochemical properties of wheat dough.
Study objects and methods. The experiment featured baking yeast Extra and dry berry extracts of raspberries, aronia, sea buckthorn, and rosehip (LLC Wisterra, Altai Region). The study involved standard and industry-specific control methods of raw materials and semi-finished bakery products, as well as som e standard methods of microbiological analysis.
Results and discussion. The raspberry extract (3–4%) suppressed the growth and reproduction of the yeast: after 1 h of exposure, the yeast cell count dropped by 1.5–2 times compared to the control sample. The stimulating effect of the sea buckthorn extract increased the growth rate of yeast cells (up to 40% compared to the control). The extracts of aronia and rosehip had practically no effect on the growth rate of yeast cells. However, 2–3% aronia extract increased the fermentation of the dough, as evidenced by a higher dough fermentation property, which was 2 min versus 3 min at the control after 150 min of exposure. Fruit and berry extracts caused a natural increase in the acidity of the dough, which affected the growth rate of yeast cells. Sea buckthorn extracts increased the acidity so much (up to 4.24 pH units) that it could be regarded as acid stress, which increased the growth rate of yeast cells (1.53×106–1.55×106 vs. 1.10×106 in 1 mL of control sample). The lowest growth rate was detected in the samples with the raspberry extract, which is known to have a strong fungistatic effect: the count of yeast cells decreased by 1.5–2 times after an hour of fermentation.
Conclusion. Berry extracts can be of practical interest to bakery enterprises as they help to control yeast fermentation and dough maturation time.
Dough, acidity, pH, fermentation, yeast, budding, sea buckthorn , raspberry, aronia, rosehip
  1. Lebedenko TE, Kananykhina EN, Sokolova NYu, Rapita VR. Ispolʹzovanie ehkstraktov lekarstvennykh rasteniy v tekhnologii khlebobulochnykh izdeliy [Herbal extracts in bakery technology]. Scientific Works. 2010;38(1):229–234. (In Russ.).
  2. Dolmatova OI, Pozhidaeva EA, Grebenkina AG. Using an extract of wild herbs in the production of a sour-milk drink. Food Industry. 2017;(12):26–28. (In Russ.).
  3. Ikrami MB, Sharipova MB, Devonashoeva NS. Vliyanie rastitelʹnykh ehkstraktov na tekhnologicheskie kharakteristiki khlebobulochnykh izdeliy [Effect of plant extracts on the technological characteristics of bakery products]. Nauchnyy aspekt [Scientific Aspect]. 2019;14(2):1838–1843. (In Russ.).
  4. Kelenkova ES, Egorova EYu. Use of dry extracts of fruit and berry raw materials to increase the nutritional value of kvasses of fermentation. News of Institutes of Higher Education. Food Technology. 2021;379(1):35–39. (In Russ.).
  5. Mingaleeva Z, Starovoytova O, Borisova S, Reshetnik O. Influence of antioxidants on growth and biotechnologi-cal properties of yeast. Bread products. 2008;(6):46–47. (In Russ.).
  6. Baez A, Shiloach J. Effect of elevated oxygen concentration on bacteria, yeasts, and cells propagated for produc-tion of biological compounds. Microbial Cell Factories. 2014;13(1).
  7. Berterame NM, Porro D, Ami D, Branduardi P. Protein aggregation and membrane lipid modifications under lactic acid stress in wild type and OPI1 deleted Saccharomyces cerevisiae strains. Microbial Cell Factories. 2016;15(1).
  8. Khalilova EA, Islammagomedova EA, Kotenko STs, Gasanov RZ, Abakarova AA, Aliverdieva DA. On the mor-phological properties of the strain S. cerevisiae Y-503 in the conditions of osmotic, temperature and acid stress. Izvesti-ya Samarskogo nauchnogo tsentra Rossiyskoy akademii nauk [Bulletin of the Samara Research Center of the Russian Academy of Sciences]. 2019;21(2–2):133–141. (In Russ.).
  9. Swinnen S, Fernández-Niño M, González-Ramos D, van Maris AJA, Nevoigt E. The fraction of cells that resume growth after acetic acid addition is a strain-dependent parameter of acetic acid tolerance in Saccharomyces cerevisiae. FEMS Yeast Research. 2014;14(4):642–653.
  10. Geng P, Zhang L, Shi GY. Omics analysis of acetic acid tolerance in Saccharomyces cerevisiae. World Journal of Microbiology and Biotechnology. 2017;33(5).
  11. Ishmayana S, Kennedy UJ, Learmonth RP. Further investigation of relationships between membrane fluidity and ethanol tolerance in Saccharomyces cerevisiae. World Journal of Microbiology and Biotechnology. 2017;33(12).
  12. Marinkovic ZS, Vulin C, Acman M, Song X, Di Meglio J-M, Lindner AB, et al. A microfluidic device for inferring metabolic landscapes in yeast monolayer colonies. eLife. 2019;8.
  13. Islammagomedova EA, Khalilova EA, Kotenko STs, Abakarova AA, Aliverdieva DA. The morphological fea-tures of adaptation of the yeast of the genus Saccharomyces to extreme values of glucose and ethanol. Bulletin of Higher Educational Institutions. North Caucasus Region. Natural Sciences. 2020;205(1):95–101. (In Russ.).
  14. Bonny AR, Kochanowski K, Diether M, El-Samad H. Stress-induced growth rate reduction restricts metabolic resource utilization to modulate osmo-adaptation time. Cell Reports. 2021;34(11).
  15. Babazadeh R, Lahtvee P-J, Adiels CB, Goksör M, Nielsen JB, Hohmann S. The yeast osmostress response is carbon source dependent. Scientific Reports. 2017;7(1).
  16. Kotenko STs, Islammagomedova EA, Halilova EA. The fermentative activity and morphological specialitys of yeast Saccharomyces cerevisiae Y-503 at cultivation in aerobic and anaerobic conditions. South of Russia: ecology, development. 2010;5(1):12–16. (In Russ.).
  17. Islammagomedova EA, Khalilova EA, Kotenko STs, Gasanov RZ, Aliverdieva DA. Influence of extreme pH on morphological features of yeast saccharomyces cerevisiae. Izvestiya Samarskogo nauchnogo tsentra Rossiyskoy akademii nauk [Bulletin of the Samara Research Center of the Russian Academy of Sciences]. 2018;20(5–2):219–225. (In Russ.).
  18. Guo Z-P, Khoomrung S, Nielsen J, Olsson L. Changes in lipid metabolism convey acid tolerance in Saccharo-myces cerevisiae. Biotechnology for Biofuels. 2018;11(1).
  19. Krikunova LN, Osipova VP, Lazareva IV. The influence of succinic acid on nitrogen metabolism during devel-opment of yeast Saccharomyces cerevisiae. Storage and Processing of Farm Products. 2017;(7):35–39. (In Russ.).
  20. Krikunova LN, Ryabova SM, Peschanskaya VA, Urusova LM. Effects of succinic acid on the metabolism of the yeast Saccharomyces cerevisiae. Beer and beverages. 2015;(1):36–38. (In Russ.).
  21. Podlesnyy AI, Lomachinskiy VA, Kvasenkov OI. Konservanty v plodoovoshchnoy promyshlennosti [Preserva-tives in the fruit and vegetable industry]. Food Industry. 2006;(2):54–55. (In Russ.).
  22. Pereira R, Mohamed ET, Radi MS, Herrgård MJ, Feist AM, Nielsen J, et al. Elucidating aromatic acid tolerance at low pH in Saccharomyces cerevisiae using adaptive laboratory evolution. Proceedings of the National Academy of Sciences of the United States of America. 2020;117(45):27954–27961.
  23. Jarboe LR, Royce LA, Liu P. Understanding biocatalyst inhibition by carboxylic acids. Frontiers in Microbiology. 2013;4.
  24. Prichko TG, Smelik TL, Khilko LA. Biochemical parameters of the raspberry berries quality taking into account the variety peculiarities. Pomiculture and Small Fruits Culture in Russia. 2017;48(2):242–247. (In Russ.).
  25. Mihailović NR, Mihailović VB, Ćirić AR, Srećković NZ, Cvijović MR, Joksović LG. Analysis of wild raspberries (Rubus idaeus L.): optimization of the ultrasonic-assisted extraction of phenolics and a new insight in phenolics Bioaccessibility. Plant Foods for Human Nutrition. 2019;74(3):399–404.
  26. Criste A, Urcan AC, Bunea A, Furtuna FRP, Olah NK, Madden RH, et al. Phytochemical composition and bio-logical activity of berries and leaves from four romanian Sea Buckthorn (Hippophae Rhamnoides L.) varieties. Mole-cules. 2020;25(5).
  27. Deineka VI, Tretyakov MYu, Oleiniz EYu, Pavlov AA, Deineka LA, Blinova IP, et al. Determination of antho-cyanins and chlorogenic acids in fruits of Aronia genus: The experience of chemosystematics. Russian Journal of Bioorganic Chemistry. 2020;46(7):1390–1395.
  28. Jurendić T, Ščetar M. Aronia melanocarpa products and by-products for health and nutrition: A Review. Antioxidants. 2021;10(7).
  29. Bazhenova BA, Burkhanova AG, Zabalueva YuYu, Dobretsky RA. Immobilization of daurian rosehip antioxi-dants by protein-lipid inclusion. Food Processing: Techniques and Technology. 2021;51(2):301–311. (In Russ.).
  30. Medveckiene B, Kulaitiene J, Jariene E, Vaitkevičiene N, Hallman E. Carotenoids, polyphenols, and ascorbic ac-id in organic Rosehips (Rosa spp.) cultivated in Lithuania. Applied Sciences. 2020;10(15).
  31. Eremeeva NB, Makarova NV, Zhidkova EM, Maximova VP, Lesova EA. Ultrasonic and microwave activation of raspberry extract: antioxidant and anti-carcinogenic properties. Foods and Raw Materials. 2019;7(2):264–273.
  32. Kachmazov GS, Bagaeva UV, Gaeva AA, Khripankova MS. Using of vegetable ingredients in the recipe of nu-trient substrate for increasing alcohol tolerance of yeast. Storage and Processing of Farm Products. 2016;(10):39–43. (In Russ.).
  33. Nilova LP, Shelenga TV, Dubrovskaya NO, Horeva VI. Features of biochemical composition of bakery products with additives of fruit and berry powders. Agrarian Russia. 2016;(10):20–26. (In Russ.).
  34. Kolman OYa, Ivanova GV, Nikulina EO. Berry powder influence on baking qualities of wheat flour. Proceedings of Universities. Applied Chemistry and Biotechnology. 2012;3(2):166–167.
  35. Wang Y, Lo W-C, Chou C-S. A modeling study of budding yeast colony formation and its relationship to bud-ding pattern and aging. PLoS Computational Biology. 2017;13(11).
How to quote?
Kuzmina SS, Kozubaeva LA, Egorova EYu, Kulushtayeva BM, Smolnikova FKh. Effect of Berry Extracts on Saccharomyces cerevisiae Yeast. Food Processing: Techniques and Technology. 2021;51(4):819–831. (In Russ.). https://doi. org/10.21603/2074-9414-2021-4-819-831.
About journal