TY  - JOUR
AU  - Pantić, Milena
AU  - Klimaszewska, Marzenna
AU  - Bamburowicz-Klimkowska, Magdalena
AU  - Suchocki, Piotr
AU  - Nikšić, Miomir
AU  - Szutowski, Miroslaw
AU  - Wroczynski, Piotr
AU  - Turlo, Jadwiga
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4009
AB  - The objective of this research was to test whether selenium-yeast (Se-yeast) is a better source of selenium than sodium selenite for accumulation in mycelia and immunoactive cell wall polysaccharides. Culture media were enriched in selenium to a concentration of 20 mu g/mL. Selenium was added to the medium either in the form of sodium selenite or in form of Se-yeast (Sel-Plex; Alltech Inc., Lexington, KY). The total selenium concentrations in the mycelium biomass and in the isolated crude polysaccharides were determined using atomic absorption spectroscopy. We found that selenium accumulated more efficiently in cultures enriched with Se-yeast. A higher concentration of selenium was also found in the crude polysaccharide fractions isolated from the mycelium grown in Se-yeast-enriched media. With the use of the needle trap gas chromatography-mass spectrometry method, we found that there are significant differences in the composition of the volatile aroma and flavor compounds secreted by the mycelia cultivated in different media.
PB  - Begell House Inc, Danbury
T2  - International Journal of Medicinal Mushrooms
T1  - A Search for the Optimum Selenium Source to Obtain Mushroom-Derived Chemopreventive Preparations
EP  - 289
IS  - 4
SP  - 279
VL  - 18
DO  - 10.1615/IntJMedMushrooms.v18.i4.10
ER  - 

@article{
author = "Pantić, Milena and Klimaszewska, Marzenna and Bamburowicz-Klimkowska, Magdalena and Suchocki, Piotr and Nikšić, Miomir and Szutowski, Miroslaw and Wroczynski, Piotr and Turlo, Jadwiga",
year = "2016",
abstract = "The objective of this research was to test whether selenium-yeast (Se-yeast) is a better source of selenium than sodium selenite for accumulation in mycelia and immunoactive cell wall polysaccharides. Culture media were enriched in selenium to a concentration of 20 mu g/mL. Selenium was added to the medium either in the form of sodium selenite or in form of Se-yeast (Sel-Plex; Alltech Inc., Lexington, KY). The total selenium concentrations in the mycelium biomass and in the isolated crude polysaccharides were determined using atomic absorption spectroscopy. We found that selenium accumulated more efficiently in cultures enriched with Se-yeast. A higher concentration of selenium was also found in the crude polysaccharide fractions isolated from the mycelium grown in Se-yeast-enriched media. With the use of the needle trap gas chromatography-mass spectrometry method, we found that there are significant differences in the composition of the volatile aroma and flavor compounds secreted by the mycelia cultivated in different media.",
publisher = "Begell House Inc, Danbury",
journal = "International Journal of Medicinal Mushrooms",
title = "A Search for the Optimum Selenium Source to Obtain Mushroom-Derived Chemopreventive Preparations",
pages = "289-279",
number = "4",
volume = "18",
doi = "10.1615/IntJMedMushrooms.v18.i4.10"
}

Pantić, M., Klimaszewska, M., Bamburowicz-Klimkowska, M., Suchocki, P., Nikšić, M., Szutowski, M., Wroczynski, P.,& Turlo, J.. (2016). A Search for the Optimum Selenium Source to Obtain Mushroom-Derived Chemopreventive Preparations. in International Journal of Medicinal Mushrooms
Begell House Inc, Danbury., 18(4), 279-289.
https://doi.org/10.1615/IntJMedMushrooms.v18.i4.10

Pantić M, Klimaszewska M, Bamburowicz-Klimkowska M, Suchocki P, Nikšić M, Szutowski M, Wroczynski P, Turlo J. A Search for the Optimum Selenium Source to Obtain Mushroom-Derived Chemopreventive Preparations. in International Journal of Medicinal Mushrooms. 2016;18(4):279-289.
doi:10.1615/IntJMedMushrooms.v18.i4.10 .

Pantić, Milena, Klimaszewska, Marzenna, Bamburowicz-Klimkowska, Magdalena, Suchocki, Piotr, Nikšić, Miomir, Szutowski, Miroslaw, Wroczynski, Piotr, Turlo, Jadwiga, "A Search for the Optimum Selenium Source to Obtain Mushroom-Derived Chemopreventive Preparations" in International Journal of Medicinal Mushrooms, 18, no. 4 (2016):279-289,
https://doi.org/10.1615/IntJMedMushrooms.v18.i4.10 . .

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 . .

TY  - JOUR
AU  - Lalou, Sofia
AU  - Mantzouridou, Fani
AU  - Paraskevopoulou, Adamantini
AU  - Bugarski, Branko
AU  - Lević, Steva
AU  - Nedović, Viktor
PY  - 2013
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3142
AB  - The rising trend of bioflavour synthesis by microorganisms is hindered by the high manufacturing costs, partially attributed to the cost of the starting material. To overcome this limitation, in the present study, dilute-acid hydrolysate of orange peel was employed as a low-cost, rich in fermentable sugars substrate for the production of flavour-active compounds by Saccharomyces cerevisiae. With this purpose, the use of immobilized cell technology to protect cells against the various inhibitory compounds present in the hydrolysate was evaluated with regard to yeast viability, carbon and nitrogen consumption and cell ability to produce flavour active compounds. For cell immobilization the encapsulation in Ca alginate beads was used. The results were compared with those obtained using free-cell system. Based on the data obtained immobilized cells showed better growth performance and increased ability for de novo synthesis of volatile esters of "fruity" aroma (phenylethyl acetate, ethyl hexanoate, octanoate, decanoate and dodecanoate) than those of free cells. The potential for in situ production of new formulations containing flavour-active compounds derive from yeast cells and also from essential oil of orange peel (limonene, alpha-terpineol) was demonstrated by the fact that bioflavour mixture was found to accumulate within the beads. Furthermore, the ability of the immobilized yeast to perform efficiently repeated batch fermentations of orange peel hydrolysate for bioflavour production was successfully maintained after six consecutive cycles of a total period of 240 h.
PB  - Springer, New York
T2  - Applied Microbiology and Biotechnology
T1  - Bioflavour production from orange peel hydrolysate using immobilized Saccharomyces cerevisiae
EP  - 9407
IS  - 21
SP  - 9397
VL  - 97
DO  - 10.1007/s00253-013-5181-6
ER  - 

@article{
author = "Lalou, Sofia and Mantzouridou, Fani and Paraskevopoulou, Adamantini and Bugarski, Branko and Lević, Steva and Nedović, Viktor",
year = "2013",
abstract = "The rising trend of bioflavour synthesis by microorganisms is hindered by the high manufacturing costs, partially attributed to the cost of the starting material. To overcome this limitation, in the present study, dilute-acid hydrolysate of orange peel was employed as a low-cost, rich in fermentable sugars substrate for the production of flavour-active compounds by Saccharomyces cerevisiae. With this purpose, the use of immobilized cell technology to protect cells against the various inhibitory compounds present in the hydrolysate was evaluated with regard to yeast viability, carbon and nitrogen consumption and cell ability to produce flavour active compounds. For cell immobilization the encapsulation in Ca alginate beads was used. The results were compared with those obtained using free-cell system. Based on the data obtained immobilized cells showed better growth performance and increased ability for de novo synthesis of volatile esters of "fruity" aroma (phenylethyl acetate, ethyl hexanoate, octanoate, decanoate and dodecanoate) than those of free cells. The potential for in situ production of new formulations containing flavour-active compounds derive from yeast cells and also from essential oil of orange peel (limonene, alpha-terpineol) was demonstrated by the fact that bioflavour mixture was found to accumulate within the beads. Furthermore, the ability of the immobilized yeast to perform efficiently repeated batch fermentations of orange peel hydrolysate for bioflavour production was successfully maintained after six consecutive cycles of a total period of 240 h.",
publisher = "Springer, New York",
journal = "Applied Microbiology and Biotechnology",
title = "Bioflavour production from orange peel hydrolysate using immobilized Saccharomyces cerevisiae",
pages = "9407-9397",
number = "21",
volume = "97",
doi = "10.1007/s00253-013-5181-6"
}

Lalou, S., Mantzouridou, F., Paraskevopoulou, A., Bugarski, B., Lević, S.,& Nedović, V.. (2013). Bioflavour production from orange peel hydrolysate using immobilized Saccharomyces cerevisiae. in Applied Microbiology and Biotechnology
Springer, New York., 97(21), 9397-9407.
https://doi.org/10.1007/s00253-013-5181-6

Lalou S, Mantzouridou F, Paraskevopoulou A, Bugarski B, Lević S, Nedović V. Bioflavour production from orange peel hydrolysate using immobilized Saccharomyces cerevisiae. in Applied Microbiology and Biotechnology. 2013;97(21):9397-9407.
doi:10.1007/s00253-013-5181-6 .

Lalou, Sofia, Mantzouridou, Fani, Paraskevopoulou, Adamantini, Bugarski, Branko, Lević, Steva, Nedović, Viktor, "Bioflavour production from orange peel hydrolysate using immobilized Saccharomyces cerevisiae" in Applied Microbiology and Biotechnology, 97, no. 21 (2013):9397-9407,
https://doi.org/10.1007/s00253-013-5181-6 . .