Continuous cider fermentation with co-immobilized yeast and Leuconostoc oenos cells
Samo za registrovane korisnike
2000
Konferencijski prilog (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
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.
Ključne reči:
cider / continuous fermentation / yeast / L. oenos / co-immobilization / flavor developmentIzvor:
Enzyme and Microbial Technology, 2000, 26, 9-10, 834-839Izdavač:
- 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
Institucija/grupa
Poljoprivredni fakultetTY - 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 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" }
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
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 .
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 . .