BIOFLAVOURCOST Ac-tion FA0907,‘Yeastflavour production–new biocatalystsand novel molecular mechanisms’.

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BIOFLAVOURCOST Ac-tion FA0907,‘Yeastflavour production–new biocatalystsand novel molecular mechanisms’.

Authors

Publications

Aroma formation by immobilized yeast cells in fermentation processes

Nedović, V.; Gibson, B.; Mantzouridou, Th.F.; Bugarski, B.; Đorđević, V.; Kalušević, A.; Paraskevopoulou, A.; Sandell, M.; Šmogrovičová, D.; Yilmaztekin, M.

(Wiley, 2015) 

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 . .
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