TY  - JOUR
AU  - Dimitrellou, Dimitra
AU  - Kandylis, Panagiotis
AU  - Lević, Steva
AU  - Petrović, Tanja
AU  - Ivanović, Sanjin
AU  - Nedović, Viktor
AU  - Kourkoutas, Yiannis
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4989
AB  - The aim of the present study was to investigate encapsulation of probiotic Lactobacillus casei ATCC 393 on alginates using the extrusion technique and to evaluate cell survival under simulated gastrointestinal conditions and during fermented milk production and storage at 4 degrees C for up to four weeks. Encapsulation of probiotic bacteria led to significantly higher viabilities compared to free cells under simulated gastrointestinal conditions, as well as after storage for 28 days in fermented milk (7.13 log cfu g(-1)). In addition, the effect of encapsulated L. casei ATCC 393 cells on aroma volatile compounds formation during milk fermentation was studied using the SPME GC/MS technique. The fermented milks presented improved aroma, containing characteristic compounds produced usually by L. casei in fermented dairy products. The results showed that the alginate matrix has a great potential as encapsulation material for probiotics and application of the encapsulated cells in fermented dairy products may result in effective maintenance of cell survival during refrigerated storage and improvement of sensory characteristics. From an economical point of view and under certain conditions, the application of encapsulated probiotic cells is a sustainable process for the production of fermented milk.
PB  - Elsevier, Amsterdam
T2  - LWT-Food Science and Technology
T1  - Encapsulation of Lactobacillus casei ATCC 393 in alginate capsules for probiotic fermented milk production
VL  - 116
DO  - 10.1016/j.lwt.2019.108501
ER  - 

@article{
author = "Dimitrellou, Dimitra and Kandylis, Panagiotis and Lević, Steva and Petrović, Tanja and Ivanović, Sanjin and Nedović, Viktor and Kourkoutas, Yiannis",
year = "2019",
abstract = "The aim of the present study was to investigate encapsulation of probiotic Lactobacillus casei ATCC 393 on alginates using the extrusion technique and to evaluate cell survival under simulated gastrointestinal conditions and during fermented milk production and storage at 4 degrees C for up to four weeks. Encapsulation of probiotic bacteria led to significantly higher viabilities compared to free cells under simulated gastrointestinal conditions, as well as after storage for 28 days in fermented milk (7.13 log cfu g(-1)). In addition, the effect of encapsulated L. casei ATCC 393 cells on aroma volatile compounds formation during milk fermentation was studied using the SPME GC/MS technique. The fermented milks presented improved aroma, containing characteristic compounds produced usually by L. casei in fermented dairy products. The results showed that the alginate matrix has a great potential as encapsulation material for probiotics and application of the encapsulated cells in fermented dairy products may result in effective maintenance of cell survival during refrigerated storage and improvement of sensory characteristics. From an economical point of view and under certain conditions, the application of encapsulated probiotic cells is a sustainable process for the production of fermented milk.",
publisher = "Elsevier, Amsterdam",
journal = "LWT-Food Science and Technology",
title = "Encapsulation of Lactobacillus casei ATCC 393 in alginate capsules for probiotic fermented milk production",
volume = "116",
doi = "10.1016/j.lwt.2019.108501"
}

Dimitrellou, D., Kandylis, P., Lević, S., Petrović, T., Ivanović, S., Nedović, V.,& Kourkoutas, Y.. (2019). Encapsulation of Lactobacillus casei ATCC 393 in alginate capsules for probiotic fermented milk production. in LWT-Food Science and Technology
Elsevier, Amsterdam., 116.
https://doi.org/10.1016/j.lwt.2019.108501

Dimitrellou D, Kandylis P, Lević S, Petrović T, Ivanović S, Nedović V, Kourkoutas Y. Encapsulation of Lactobacillus casei ATCC 393 in alginate capsules for probiotic fermented milk production. in LWT-Food Science and Technology. 2019;116.
doi:10.1016/j.lwt.2019.108501 .

Dimitrellou, Dimitra, Kandylis, Panagiotis, Lević, Steva, Petrović, Tanja, Ivanović, Sanjin, Nedović, Viktor, Kourkoutas, Yiannis, "Encapsulation of Lactobacillus casei ATCC 393 in alginate capsules for probiotic fermented milk production" in LWT-Food Science and Technology, 116 (2019),
https://doi.org/10.1016/j.lwt.2019.108501 . .

TY  - JOUR
AU  - Dimitrellou, Dimitra
AU  - Kandylis, Panagiotis
AU  - Petrović, Tanja
AU  - Dimitrijević-Branković, Suzana
AU  - Lević, Steva
AU  - Nedović, Viktor
AU  - Kourkoutas, Yiannis
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4156
AB  - In the present study, the survival of spray-dried microencapsulated Lactobacillus casei ATCC 393 cells was evaluated under simulated gastrointestinal conditions, as well as during production and storage of fermented milk. Under simulated gastric juice and bile salts solutions, microencapsulation provided significantly improved protection compared to free cells. Furthermore, it retained a significantly higher number of viable L. casei compared to free cell system during fermented milk production. No significant differences in the physicochemical and sensorial characteristics of produced fermented milk with spray dried L. casei cells were observed compared to the control and commercial samples, which is an important feature for consumers' acceptability. Importantly, after all in vitro tests, the number of microencapsulated L. casei cells remained over 6 log cfu g(-1), in contrast to free cells, which is the minimum required level for conferring a probiotic effect.
PB  - Elsevier Science Bv, Amsterdam
T2  - LWT-Food Science and Technology
T1  - Survival of spray dried microencapsulated Lactobacillus casei ATCC 393 in simulated gastrointestinal conditions and fermented milk
EP  - 174
SP  - 169
VL  - 71
DO  - 10.1016/j.lwt.2016.03.007
ER  - 

@article{
author = "Dimitrellou, Dimitra and Kandylis, Panagiotis and Petrović, Tanja and Dimitrijević-Branković, Suzana and Lević, Steva and Nedović, Viktor and Kourkoutas, Yiannis",
year = "2016",
abstract = "In the present study, the survival of spray-dried microencapsulated Lactobacillus casei ATCC 393 cells was evaluated under simulated gastrointestinal conditions, as well as during production and storage of fermented milk. Under simulated gastric juice and bile salts solutions, microencapsulation provided significantly improved protection compared to free cells. Furthermore, it retained a significantly higher number of viable L. casei compared to free cell system during fermented milk production. No significant differences in the physicochemical and sensorial characteristics of produced fermented milk with spray dried L. casei cells were observed compared to the control and commercial samples, which is an important feature for consumers' acceptability. Importantly, after all in vitro tests, the number of microencapsulated L. casei cells remained over 6 log cfu g(-1), in contrast to free cells, which is the minimum required level for conferring a probiotic effect.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "LWT-Food Science and Technology",
title = "Survival of spray dried microencapsulated Lactobacillus casei ATCC 393 in simulated gastrointestinal conditions and fermented milk",
pages = "174-169",
volume = "71",
doi = "10.1016/j.lwt.2016.03.007"
}

Dimitrellou, D., Kandylis, P., Petrović, T., Dimitrijević-Branković, S., Lević, S., Nedović, V.,& Kourkoutas, Y.. (2016). Survival of spray dried microencapsulated Lactobacillus casei ATCC 393 in simulated gastrointestinal conditions and fermented milk. in LWT-Food Science and Technology
Elsevier Science Bv, Amsterdam., 71, 169-174.
https://doi.org/10.1016/j.lwt.2016.03.007

Dimitrellou D, Kandylis P, Petrović T, Dimitrijević-Branković S, Lević S, Nedović V, Kourkoutas Y. Survival of spray dried microencapsulated Lactobacillus casei ATCC 393 in simulated gastrointestinal conditions and fermented milk. in LWT-Food Science and Technology. 2016;71:169-174.
doi:10.1016/j.lwt.2016.03.007 .

Dimitrellou, Dimitra, Kandylis, Panagiotis, Petrović, Tanja, Dimitrijević-Branković, Suzana, Lević, Steva, Nedović, Viktor, Kourkoutas, Yiannis, "Survival of spray dried microencapsulated Lactobacillus casei ATCC 393 in simulated gastrointestinal conditions and fermented milk" in LWT-Food Science and Technology, 71 (2016):169-174,
https://doi.org/10.1016/j.lwt.2016.03.007 . .

TY  - JOUR
AU  - Mitropoulou, G.
AU  - Nedović, Viktor
AU  - Goyal, A.
AU  - Kourkoutas, Yiannis
PY  - 2013
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3164
AB  - Various supports and immobilization/encapsulation techniques have been proposed and tested for application in functional food production. In the present review, the use of probiotic microorganisms for the production of novel foods is discussed, while the benefits and criteria of using probiotic cultures are analyzed. Subsequently, immobilization/encapsulation applications in the food industry aiming at the prolongation of cell viability are described together with an evaluation of their potential future impact, which is also highlighted and assessed.
PB  - Hindawi Limited
T2  - Journal of Nutrition and Metabolism
T1  - Immobilization technologies in probiotic food production
VL  - 2013
DO  - 10.1155/2013/716861
ER  - 

@article{
author = "Mitropoulou, G. and Nedović, Viktor and Goyal, A. and Kourkoutas, Yiannis",
year = "2013",
abstract = "Various supports and immobilization/encapsulation techniques have been proposed and tested for application in functional food production. In the present review, the use of probiotic microorganisms for the production of novel foods is discussed, while the benefits and criteria of using probiotic cultures are analyzed. Subsequently, immobilization/encapsulation applications in the food industry aiming at the prolongation of cell viability are described together with an evaluation of their potential future impact, which is also highlighted and assessed.",
publisher = "Hindawi Limited",
journal = "Journal of Nutrition and Metabolism",
title = "Immobilization technologies in probiotic food production",
volume = "2013",
doi = "10.1155/2013/716861"
}

Mitropoulou, G., Nedović, V., Goyal, A.,& Kourkoutas, Y.. (2013). Immobilization technologies in probiotic food production. in Journal of Nutrition and Metabolism
Hindawi Limited., 2013.
https://doi.org/10.1155/2013/716861

Mitropoulou G, Nedović V, Goyal A, Kourkoutas Y. Immobilization technologies in probiotic food production. in Journal of Nutrition and Metabolism. 2013;2013.
doi:10.1155/2013/716861 .

Mitropoulou, G., Nedović, Viktor, Goyal, A., Kourkoutas, Yiannis, "Immobilization technologies in probiotic food production" in Journal of Nutrition and Metabolism, 2013 (2013),
https://doi.org/10.1155/2013/716861 . .

TY  - CHAP
AU  - Kourkoutas, Yiannis
AU  - Manojlović, Verica
AU  - Nedović, Viktor
PY  - 2010
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2128
AB  - Wine-or cider-making is highly associated with biotechnology owing to the traditional nature of must fermentation. Nowadays, there have been considerable developments in wine-or cider-making techniques affecting all phases of wine or cider production, but more importantly, the fermentation process. It is well-known that the transformation of grape must by microbial activity results in the production of wine, and the fermentation of apples (or sometimes pears) in the production of cider. In this process, a variety of compounds affecting the organoleptic profile of wine or cider are synthesized. It is also common sense that in wine-or cider-making, the main objective is to achieve an adequate quality of the product. The technological progress and the improved quality of the wines or ciders have been associated with the control of technical parameters. Herein, cell immobilization offers numerous advantages, such as enhanced fermentation productivity, ability for cell recycling, application of continuous configurations, enhanced cell stability and viability, and improvement of quality (Margaritis and Merchant 1984; Stewart and Russel 1986; Kourkoutas et al. 2004a). The objective of the present chapter is to analyze and assess data on the impact of immobilization technologies of viable microbial cells on the alcoholic and malolactic fermentation (MLF) of wine and cider. The immobilized biocatalysts are evaluated for their scale-up ability and their potential future impact in industrial application is highlighted and assessed. Handicaps associated with maintenance of cell viability and fermentation efficiency during preservation and storage, constraining the industrial use of immobilized cell systems are discussed.
T2  - Encapsulation Technologies for Active Food Ingredients and Food Processing
T1  - Immobilization of microbial cells for alcoholic and malolactic fermentation of wine and cider
EP  - 343
SP  - 327
DO  - 10.1007/978-1-4419-1008-0_12
ER  - 

@inbook{
author = "Kourkoutas, Yiannis and Manojlović, Verica and Nedović, Viktor",
year = "2010",
abstract = "Wine-or cider-making is highly associated with biotechnology owing to the traditional nature of must fermentation. Nowadays, there have been considerable developments in wine-or cider-making techniques affecting all phases of wine or cider production, but more importantly, the fermentation process. It is well-known that the transformation of grape must by microbial activity results in the production of wine, and the fermentation of apples (or sometimes pears) in the production of cider. In this process, a variety of compounds affecting the organoleptic profile of wine or cider are synthesized. It is also common sense that in wine-or cider-making, the main objective is to achieve an adequate quality of the product. The technological progress and the improved quality of the wines or ciders have been associated with the control of technical parameters. Herein, cell immobilization offers numerous advantages, such as enhanced fermentation productivity, ability for cell recycling, application of continuous configurations, enhanced cell stability and viability, and improvement of quality (Margaritis and Merchant 1984; Stewart and Russel 1986; Kourkoutas et al. 2004a). The objective of the present chapter is to analyze and assess data on the impact of immobilization technologies of viable microbial cells on the alcoholic and malolactic fermentation (MLF) of wine and cider. The immobilized biocatalysts are evaluated for their scale-up ability and their potential future impact in industrial application is highlighted and assessed. Handicaps associated with maintenance of cell viability and fermentation efficiency during preservation and storage, constraining the industrial use of immobilized cell systems are discussed.",
journal = "Encapsulation Technologies for Active Food Ingredients and Food Processing",
booktitle = "Immobilization of microbial cells for alcoholic and malolactic fermentation of wine and cider",
pages = "343-327",
doi = "10.1007/978-1-4419-1008-0_12"
}

Kourkoutas, Y., Manojlović, V.,& Nedović, V.. (2010). Immobilization of microbial cells for alcoholic and malolactic fermentation of wine and cider. in Encapsulation Technologies for Active Food Ingredients and Food Processing, 327-343.
https://doi.org/10.1007/978-1-4419-1008-0_12

Kourkoutas Y, Manojlović V, Nedović V. Immobilization of microbial cells for alcoholic and malolactic fermentation of wine and cider. in Encapsulation Technologies for Active Food Ingredients and Food Processing. 2010;:327-343.
doi:10.1007/978-1-4419-1008-0_12 .

Kourkoutas, Yiannis, Manojlović, Verica, Nedović, Viktor, "Immobilization of microbial cells for alcoholic and malolactic fermentation of wine and cider" in Encapsulation Technologies for Active Food Ingredients and Food Processing (2010):327-343,
https://doi.org/10.1007/978-1-4419-1008-0_12 . .

TY  - JOUR
AU  - Sipsas, Vasilios
AU  - Kolokythas, George
AU  - Kourkoutas, Yiannis
AU  - Plessas, Stavros
AU  - Nedović, Viktor
AU  - Kanellaki, Maria
PY  - 2009
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2050
AB  - A freeze-dried immobilized biocatalyst produced by immobilization of Saccharomyces cerevisiae AXAZ-1 yeast cells on gluten pellets and subsequent freeze-drying was used in a multistage fixed-bed tower (MFBT) bioreactor for batch and continuous wine-making. The MFBT bioreactor resulted in higher alcohol productivity compared to fermentations carried out in a packed bed (PB) bioreactor and showed an important operational stability and no decrease in activity, even at low fermentation temperature (5 degrees C) and after storage for 6 months at 4 degrees C. The production of amyl alcohols proved to be temperature dependent and was significantly reduced at low temperatures. Re-activation of the freeze-dried immobilized cells after storage for 6 months resulted in further decreased content of amyl alcohols. The SPME GC/MS analysis of volatile compounds revealed no significant differences in the wines produced by MFBT and PB bioreactors, while the preliminary sensory evaluation ascertained the overall improved quality of the produced wines. Potential industrial application of MFBT bioreactor is also assessed and discussed.
PB  - Elsevier Sci Ltd, Oxford
T2  - Journal of Food Engineering
T1  - Comparative study of batch and continuous multi-stage fixed-bed tower (MFBT) bioreactor during wine-making using freeze-dried immobilized cells
EP  - 503
IS  - 4
SP  - 495
VL  - 90
DO  - 10.1016/j.jfoodeng.2008.07.016
ER  - 

@article{
author = "Sipsas, Vasilios and Kolokythas, George and Kourkoutas, Yiannis and Plessas, Stavros and Nedović, Viktor and Kanellaki, Maria",
year = "2009",
abstract = "A freeze-dried immobilized biocatalyst produced by immobilization of Saccharomyces cerevisiae AXAZ-1 yeast cells on gluten pellets and subsequent freeze-drying was used in a multistage fixed-bed tower (MFBT) bioreactor for batch and continuous wine-making. The MFBT bioreactor resulted in higher alcohol productivity compared to fermentations carried out in a packed bed (PB) bioreactor and showed an important operational stability and no decrease in activity, even at low fermentation temperature (5 degrees C) and after storage for 6 months at 4 degrees C. The production of amyl alcohols proved to be temperature dependent and was significantly reduced at low temperatures. Re-activation of the freeze-dried immobilized cells after storage for 6 months resulted in further decreased content of amyl alcohols. The SPME GC/MS analysis of volatile compounds revealed no significant differences in the wines produced by MFBT and PB bioreactors, while the preliminary sensory evaluation ascertained the overall improved quality of the produced wines. Potential industrial application of MFBT bioreactor is also assessed and discussed.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Journal of Food Engineering",
title = "Comparative study of batch and continuous multi-stage fixed-bed tower (MFBT) bioreactor during wine-making using freeze-dried immobilized cells",
pages = "503-495",
number = "4",
volume = "90",
doi = "10.1016/j.jfoodeng.2008.07.016"
}

Sipsas, V., Kolokythas, G., Kourkoutas, Y., Plessas, S., Nedović, V.,& Kanellaki, M.. (2009). Comparative study of batch and continuous multi-stage fixed-bed tower (MFBT) bioreactor during wine-making using freeze-dried immobilized cells. in Journal of Food Engineering
Elsevier Sci Ltd, Oxford., 90(4), 495-503.
https://doi.org/10.1016/j.jfoodeng.2008.07.016

Sipsas V, Kolokythas G, Kourkoutas Y, Plessas S, Nedović V, Kanellaki M. Comparative study of batch and continuous multi-stage fixed-bed tower (MFBT) bioreactor during wine-making using freeze-dried immobilized cells. in Journal of Food Engineering. 2009;90(4):495-503.
doi:10.1016/j.jfoodeng.2008.07.016 .

Sipsas, Vasilios, Kolokythas, George, Kourkoutas, Yiannis, Plessas, Stavros, Nedović, Viktor, Kanellaki, Maria, "Comparative study of batch and continuous multi-stage fixed-bed tower (MFBT) bioreactor during wine-making using freeze-dried immobilized cells" in Journal of Food Engineering, 90, no. 4 (2009):495-503,
https://doi.org/10.1016/j.jfoodeng.2008.07.016 . .