TY  - 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 . .

TY  - JOUR
AU  - Djordjević, Radovan
AU  - Gibson, Brian
AU  - Sandell, Mari
AU  - de Billerbeck, Gustavo M.
AU  - Bugarski, Branko
AU  - Leskošek-Čukalović, Ida
AU  - Vunduk, Jovana
AU  - Nikićević, Ninoslav
AU  - Nedović, Viktor
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3766
AB  - The objectives of this study were to assess the differences in fermentative behaviour of two different strains of Saccharomyces cerevisiae (EC1118 and RC212) and to determine the differences in composition and sensory properties of raspberry wines fermented with immobilized and suspended yeast cells of both strains at 15 degrees C. Analyses of aroma compounds, glycerol, acetic acid and ethanol, as well as the kinetics of fermentation and a sensory evaluation of the wines, were performed. All fermentations with immobilized yeast cells had a shorter lag phase and faster utilization of sugars and ethanol production than those fermented with suspended cells. Slower fermentation kinetics were observed in all the samples that were fermented with strain RC212 (suspended and immobilized) than in samples fermented with strain EC1118. Significantly higher amounts of acetic acid were detected in all samples fermented with strain RC212 than in those fermented with strain EC1118 (0.282 and 0.602g/l, respectively). Slightly higher amounts of glycerol were observed in samples fermented with strain EC1118 than in those fermented with strain RC212.
PB  - Wiley, Hoboken
T2  - Yeast
T1  - Raspberry wine fermentation with suspended and immobilized yeast cells of two strains of Saccharomyces cerevisiae
EP  - 279
IS  - 1
SP  - 271
VL  - 32
DO  - 10.1002/yea.3060
ER  - 

@article{
author = "Djordjević, Radovan and Gibson, Brian and Sandell, Mari and de Billerbeck, Gustavo M. and Bugarski, Branko and Leskošek-Čukalović, Ida and Vunduk, Jovana and Nikićević, Ninoslav and Nedović, Viktor",
year = "2015",
abstract = "The objectives of this study were to assess the differences in fermentative behaviour of two different strains of Saccharomyces cerevisiae (EC1118 and RC212) and to determine the differences in composition and sensory properties of raspberry wines fermented with immobilized and suspended yeast cells of both strains at 15 degrees C. Analyses of aroma compounds, glycerol, acetic acid and ethanol, as well as the kinetics of fermentation and a sensory evaluation of the wines, were performed. All fermentations with immobilized yeast cells had a shorter lag phase and faster utilization of sugars and ethanol production than those fermented with suspended cells. Slower fermentation kinetics were observed in all the samples that were fermented with strain RC212 (suspended and immobilized) than in samples fermented with strain EC1118. Significantly higher amounts of acetic acid were detected in all samples fermented with strain RC212 than in those fermented with strain EC1118 (0.282 and 0.602g/l, respectively). Slightly higher amounts of glycerol were observed in samples fermented with strain EC1118 than in those fermented with strain RC212.",
publisher = "Wiley, Hoboken",
journal = "Yeast",
title = "Raspberry wine fermentation with suspended and immobilized yeast cells of two strains of Saccharomyces cerevisiae",
pages = "279-271",
number = "1",
volume = "32",
doi = "10.1002/yea.3060"
}

Djordjević, R., Gibson, B., Sandell, M., de Billerbeck, G. M., Bugarski, B., Leskošek-Čukalović, I., Vunduk, J., Nikićević, N.,& Nedović, V.. (2015). Raspberry wine fermentation with suspended and immobilized yeast cells of two strains of Saccharomyces cerevisiae. in Yeast
Wiley, Hoboken., 32(1), 271-279.
https://doi.org/10.1002/yea.3060

Djordjević R, Gibson B, Sandell M, de Billerbeck GM, Bugarski B, Leskošek-Čukalović I, Vunduk J, Nikićević N, Nedović V. Raspberry wine fermentation with suspended and immobilized yeast cells of two strains of Saccharomyces cerevisiae. in Yeast. 2015;32(1):271-279.
doi:10.1002/yea.3060 .

Djordjević, Radovan, Gibson, Brian, Sandell, Mari, de Billerbeck, Gustavo M., Bugarski, Branko, Leskošek-Čukalović, Ida, Vunduk, Jovana, Nikićević, Ninoslav, Nedović, Viktor, "Raspberry wine fermentation with suspended and immobilized yeast cells of two strains of Saccharomyces cerevisiae" in Yeast, 32, no. 1 (2015):271-279,
https://doi.org/10.1002/yea.3060 . .

TY  - 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 . .