Aroma formation by immobilized yeast cells in fermentation processes
Autori
Nedović, V.Gibson, B.
Mantzouridou, Th.F.
Bugarski, B.
Đorđević, V.
Kalušević, A.
Paraskevopoulou, A.
Sandell, M.
Šmogrovičová, D.
Yilmaztekin, M.
Članak u časopisu (Recenzirana 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 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 d...escription of the 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
Finansiranje / projekti:
- BIOFLAVOURCOST Ac-tion FA0907,‘Yeastflavour production–new biocatalystsand novel molecular mechanisms’.
Napomena:
- This is the peer reviewed version of the following article: Nedović, V.; Gibson, B.; Mantzouridou, F.; Bugarski, B.; Djordjević, V. B.; Kalušević, A.; Paraskevopoulou, A.; Sandell, M.; Smogrovicova, D.; Yilmaztekin, M. Aroma Formation by Immobilized Yeast Cells in Fermentation Processes. Yeast 2015, 32 (1), 173–216. https://doi.org/10.1002/yea.3042.
Povezane informacije:
- Druga verzija
http://aspace.agrif.bg.ac.rs/handle/123456789/3813 - Druga verzija
https://doi.org/10.1002/yea.3042
DOI: 10.1002/yea.3042
ISSN: 1097-0061
WoS: 000348862300015
Scopus: 2-s2.0-84922650026
Institucija/grupa
Poljoprivredni fakultetTY - JOUR AU - Nedović, V. AU - Gibson, B. AU - Mantzouridou, Th.F. AU - Bugarski, B. AU - Đorđević, V. AU - Kalušević, A. AU - Paraskevopoulou, A. AU - Sandell, M. AU - Šmogrovičová, D. AU - Yilmaztekin, M. PY - 2015 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/6062 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 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 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, V. and Gibson, B. and Mantzouridou, Th.F. and Bugarski, B. and Đorđević, V. and Kalušević, A. and Paraskevopoulou, A. and Sandell, M. and Šmogrovičová, D. and Yilmaztekin, M.", 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 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", 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, Th.F., Bugarski, B., Đorđević, V., Kalušević, A., Paraskevopoulou, A., Sandell, M., Šmogrovičová, D.,& Yilmaztekin, M.. (2015). Aroma formation by immobilized yeast cells in fermentation processes. in Yeast Wiley., 32(1), 173-216. https://doi.org/10.1002/yea.3042
Nedović V, Gibson B, Mantzouridou T, Bugarski B, Đorđević V, Kalušević A, Paraskevopoulou A, Sandell M, Šmogrovičová 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, V., Gibson, B., Mantzouridou, Th.F., Bugarski, B., Đorđević, V., Kalušević, A., Paraskevopoulou, A., Sandell, M., Šmogrovičová, D., Yilmaztekin, M., "Aroma formation by immobilized yeast cells in fermentation processes" in Yeast, 32, no. 1 (2015):173-216, https://doi.org/10.1002/yea.3042 . .