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dc.creatorNedović, Viktor
dc.creatorDurieux, A
dc.creatorVan Nedervelde, L
dc.creatorRosseels, P
dc.creatorVandegans, J
dc.creatorPlaisant, AM
dc.creatorSimon, JP
dc.date.accessioned2020-12-17T17:43:50Z
dc.date.available2020-12-17T17:43:50Z
dc.date.issued2000
dc.identifier.issn0141-0229
dc.identifier.urihttp://aspace.agrif.bg.ac.rs/handle/123456789/230
dc.description.abstractCa-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.en
dc.publisherElsevier Science Inc, New York
dc.rightsrestrictedAccess
dc.sourceEnzyme and Microbial Technology
dc.subjectcideren
dc.subjectcontinuous fermentationen
dc.subjectyeasten
dc.subjectL. oenosen
dc.subjectco-immobilizationen
dc.subjectflavor developmenten
dc.titleContinuous cider fermentation with co-immobilized yeast and Leuconostoc oenos cellsen
dc.typeconferenceObject
dc.rights.licenseARR
dc.citation.epage839
dc.citation.issue9-10
dc.citation.other26(9-10): 834-839
dc.citation.rankM22
dc.citation.spage834
dc.citation.volume26
dc.identifier.doi10.1016/S0141-0229(00)00179-4
dc.identifier.rcubconv_4053
dc.identifier.scopus2-s2.0-0034213220
dc.identifier.pmid10862893
dc.identifier.wos000087854600028
dc.type.versionpublishedVersion


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