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Continuous cider fermentation with co-immobilized yeast and Leuconostoc oenos cells

Само за регистроване кориснике
2000
Аутори
Nedović, Viktor
Durieux, A
Van Nedervelde, L
Rosseels, P
Vandegans, J
Plaisant, AM
Simon, JP
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документу
Апстракт
Ca-alginate matrix was used to co-immobilize Saccharomyces bayanus and Leuconostoc oenos in one integrated biocatalytic system in order to perform simultaneously alcoholic and male-lactic fermentation of apple juice to produce cider, in a continuous packed bed bioreactor. The continuous process permitted much faster fermentation compared with the traditional batch process. The flavor formation was also better controlled. By adjusting the flow rate of feeding substrate through the bioreactor, i.e. its residence time, it was possible to obtain either "soft" or "dry" cider. However, the profile of volatile compounds in the final product was modified comparatively to the batch process, especially for higher alcohols, isoamylacetate, and diacetyl. This modification is due to different physiology states of yeast in two processes. Nevertheless, the taste of cider was quite acceptable.
Кључне речи:
cider / continuous fermentation / yeast / L. oenos / co-immobilization / flavor development
Извор:
Enzyme and Microbial Technology, 2000, 26, 9-10, 834-839
Издавач:
  • Elsevier Science Inc, New York

DOI: 10.1016/S0141-0229(00)00179-4

ISSN: 0141-0229

PubMed: 10862893

WoS: 000087854600028

Scopus: 2-s2.0-0034213220
[ Google Scholar ]
45
40
URI
http://aspace.agrif.bg.ac.rs/handle/123456789/230
Колекције
  • Radovi istraživača / Researchers’ publications
Институција/група
Poljoprivredni fakultet
TY  - CONF
AU  - Nedović, Viktor
AU  - Durieux, A
AU  - Van Nedervelde, L
AU  - Rosseels, P
AU  - Vandegans, J
AU  - Plaisant, AM
AU  - Simon, JP
PY  - 2000
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/230
AB  - Ca-alginate matrix was used to co-immobilize Saccharomyces bayanus and Leuconostoc oenos in one integrated biocatalytic system in order to perform simultaneously alcoholic and male-lactic fermentation of apple juice to produce cider, in a continuous packed bed bioreactor. The continuous process permitted much faster fermentation compared with the traditional batch process. The flavor formation was also better controlled. By adjusting the flow rate of feeding substrate through the bioreactor, i.e. its residence time, it was possible to obtain either "soft" or "dry" cider. However, the profile of volatile compounds in the final product was modified comparatively to the batch process, especially for higher alcohols, isoamylacetate, and diacetyl. This modification is due to different physiology states of yeast in two processes. Nevertheless, the taste of cider was quite acceptable.
PB  - Elsevier Science Inc, New York
C3  - Enzyme and Microbial Technology
T1  - Continuous cider fermentation with co-immobilized yeast and Leuconostoc oenos cells
EP  - 839
IS  - 9-10
SP  - 834
VL  - 26
DO  - 10.1016/S0141-0229(00)00179-4
UR  - conv_4053
ER  - 
@conference{
author = "Nedović, Viktor and Durieux, A and Van Nedervelde, L and Rosseels, P and Vandegans, J and Plaisant, AM and Simon, JP",
year = "2000",
abstract = "Ca-alginate matrix was used to co-immobilize Saccharomyces bayanus and Leuconostoc oenos in one integrated biocatalytic system in order to perform simultaneously alcoholic and male-lactic fermentation of apple juice to produce cider, in a continuous packed bed bioreactor. The continuous process permitted much faster fermentation compared with the traditional batch process. The flavor formation was also better controlled. By adjusting the flow rate of feeding substrate through the bioreactor, i.e. its residence time, it was possible to obtain either "soft" or "dry" cider. However, the profile of volatile compounds in the final product was modified comparatively to the batch process, especially for higher alcohols, isoamylacetate, and diacetyl. This modification is due to different physiology states of yeast in two processes. Nevertheless, the taste of cider was quite acceptable.",
publisher = "Elsevier Science Inc, New York",
journal = "Enzyme and Microbial Technology",
title = "Continuous cider fermentation with co-immobilized yeast and Leuconostoc oenos cells",
pages = "839-834",
number = "9-10",
volume = "26",
doi = "10.1016/S0141-0229(00)00179-4",
url = "conv_4053"
}
Nedović, V., Durieux, A., Van Nedervelde, L., Rosseels, P., Vandegans, J., Plaisant, A.,& Simon, J.. (2000). Continuous cider fermentation with co-immobilized yeast and Leuconostoc oenos cells. in Enzyme and Microbial Technology
Elsevier Science Inc, New York., 26(9-10), 834-839.
https://doi.org/10.1016/S0141-0229(00)00179-4
conv_4053
Nedović V, Durieux A, Van Nedervelde L, Rosseels P, Vandegans J, Plaisant A, Simon J. Continuous cider fermentation with co-immobilized yeast and Leuconostoc oenos cells. in Enzyme and Microbial Technology. 2000;26(9-10):834-839.
doi:10.1016/S0141-0229(00)00179-4
conv_4053 .
Nedović, Viktor, Durieux, A, Van Nedervelde, L, Rosseels, P, Vandegans, J, Plaisant, AM, Simon, JP, "Continuous cider fermentation with co-immobilized yeast and Leuconostoc oenos cells" in Enzyme and Microbial Technology, 26, no. 9-10 (2000):834-839,
https://doi.org/10.1016/S0141-0229(00)00179-4 .,
conv_4053 .

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