Aroma formation by immobilized yeast cells in fermentation processes
Samo za registrovane korisnike
2015
Autori
Nedović, ViktorGibson, Brian
Mantzouridou, Fani
Bugarski, Branko
Djordjević, Verica B.
Kalušević, Ana
Paraskevopoulou, Adamantini
Sandell, Mari
Smogrovicova, D.
Yilmaztekin, Murat
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
Immobilized cell technology has shown a significant promotional effect on the fermentation of alcoholic beverages such as beer, wine and cider. However, genetic, morphological and physiological alterations occurring in immobilized yeast cells impact on aroma formation during fermentation processes. The focus of this review is exploitation of existing knowledge on the biochemistry and the biological role of flavour production in yeast for the biotechnological production of aroma compounds of industrial importance, by means of immobilized yeast. Various types of carrier materials and immobilization methods proposed for application in beer, wine, fruit wine, cider and mead production are presented. Engineering aspects with special emphasis on immobilized cell bioreactor design, operation and scale-up potential are also discussed. Ultimately, examples of products with improved quality properties within the alcoholic beverages are addressed, together with identification and description of t...he future perspectives and scope for cell immobilization in fermentation processes.
Ključne reči:
flavour / yeast / immobilization / fermentation / higher alcohol / ester / carbonylIzvor:
Yeast, 2015, 32, 1, 173-216Izdavač:
- Wiley, Hoboken
Finansiranje / projekti:
- BIOFLAVOUR COST Action [FA0907]
Napomena:
- Peer reviewed manuscript: http://aspace.agrif.bg.ac.rs/handle/123456789/6062
DOI: 10.1002/yea.3042
ISSN: 0749-503X
PubMed: 25267117
WoS: 000348862300015
Scopus: 2-s2.0-84922650026
Institucija/grupa
Poljoprivredni fakultetTY - JOUR AU - Nedović, Viktor AU - Gibson, Brian AU - Mantzouridou, Fani AU - Bugarski, Branko AU - Djordjević, Verica B. AU - Kalušević, Ana AU - Paraskevopoulou, Adamantini AU - Sandell, Mari AU - Smogrovicova, D. AU - Yilmaztekin, Murat PY - 2015 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/3813 AB - Immobilized cell technology has shown a significant promotional effect on the fermentation of alcoholic beverages such as beer, wine and cider. However, genetic, morphological and physiological alterations occurring in immobilized yeast cells impact on aroma formation during fermentation processes. The focus of this review is exploitation of existing knowledge on the biochemistry and the biological role of flavour production in yeast for the biotechnological production of aroma compounds of industrial importance, by means of immobilized yeast. Various types of carrier materials and immobilization methods proposed for application in beer, wine, fruit wine, cider and mead production are presented. Engineering aspects with special emphasis on immobilized cell bioreactor design, operation and scale-up potential are also discussed. Ultimately, examples of products with improved quality properties within the alcoholic beverages are addressed, together with identification and description of the future perspectives and scope for cell immobilization in fermentation processes. PB - Wiley, Hoboken T2 - Yeast T1 - Aroma formation by immobilized yeast cells in fermentation processes EP - 216 IS - 1 SP - 173 VL - 32 DO - 10.1002/yea.3042 ER -
@article{ author = "Nedović, Viktor and Gibson, Brian and Mantzouridou, Fani and Bugarski, Branko and Djordjević, Verica B. and Kalušević, Ana and Paraskevopoulou, Adamantini and Sandell, Mari and Smogrovicova, D. and Yilmaztekin, Murat", year = "2015", abstract = "Immobilized cell technology has shown a significant promotional effect on the fermentation of alcoholic beverages such as beer, wine and cider. However, genetic, morphological and physiological alterations occurring in immobilized yeast cells impact on aroma formation during fermentation processes. The focus of this review is exploitation of existing knowledge on the biochemistry and the biological role of flavour production in yeast for the biotechnological production of aroma compounds of industrial importance, by means of immobilized yeast. Various types of carrier materials and immobilization methods proposed for application in beer, wine, fruit wine, cider and mead production are presented. Engineering aspects with special emphasis on immobilized cell bioreactor design, operation and scale-up potential are also discussed. Ultimately, examples of products with improved quality properties within the alcoholic beverages are addressed, together with identification and description of the future perspectives and scope for cell immobilization in fermentation processes.", publisher = "Wiley, Hoboken", journal = "Yeast", title = "Aroma formation by immobilized yeast cells in fermentation processes", pages = "216-173", number = "1", volume = "32", doi = "10.1002/yea.3042" }
Nedović, V., Gibson, B., Mantzouridou, F., Bugarski, B., Djordjević, V. B., Kalušević, A., Paraskevopoulou, A., Sandell, M., Smogrovicova, D.,& Yilmaztekin, M.. (2015). Aroma formation by immobilized yeast cells in fermentation processes. in Yeast Wiley, Hoboken., 32(1), 173-216. https://doi.org/10.1002/yea.3042
Nedović V, Gibson B, Mantzouridou F, Bugarski B, Djordjević VB, Kalušević A, Paraskevopoulou A, Sandell M, Smogrovicova D, Yilmaztekin M. Aroma formation by immobilized yeast cells in fermentation processes. in Yeast. 2015;32(1):173-216. doi:10.1002/yea.3042 .
Nedović, Viktor, Gibson, Brian, Mantzouridou, Fani, Bugarski, Branko, Djordjević, Verica B., Kalušević, Ana, Paraskevopoulou, Adamantini, Sandell, Mari, Smogrovicova, D., Yilmaztekin, Murat, "Aroma formation by immobilized yeast cells in fermentation processes" in Yeast, 32, no. 1 (2015):173-216, https://doi.org/10.1002/yea.3042 . .