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Boura K, Dima A, Nigam PS, Panagopoulos V, Kanellaki M, Koutinas A. A critical review for advances on industrialization of immobilized cell Bioreactors: Economic evaluation on cellulose hydrolysis for PHB production. BIORESOURCE TECHNOLOGY 2022; 349:126757. [PMID: 35077811 DOI: 10.1016/j.biortech.2022.126757] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/22/2021] [Revised: 01/18/2022] [Accepted: 01/19/2022] [Indexed: 06/14/2023]
Abstract
Advances such as cell-on-cell immobilization, multi-stage fixed bed tower (MFBT) bioreactor, promotional effect on fermentation, extremely low temperature fermentation, freeze dried immobilized cells in two-layer fermentation, non-engineered cell factories, and those of recent papers are demonstrated. Studies for possible industrialization of ICB, considering production capacity, low temperatures fermentations, added value products and bulk chemical production are studied. Immobilized cell bioreactors (ICB) using cellulose nano-biotechnology and engineered cells are reported. The development of a novel ICB with recent advances on high added value products and conceptual research areas for industrialization of ICB is proposed. The isolation of engineered flocculant cells leads to a single tank ICB. The concept of cell factories without GMO is a new research area. The conceptual development of multi-stage fixed bed tower membrane (MFBTM) ICB is discussed. Finally, feasible process design and technoeconomic analysis of cellulose hydrolysis using ICB are studied for polyhydroxybutyrate (PHB) production.
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Affiliation(s)
| | - Agapi Dima
- Department of Chemistry, University of Patras, 26504 Patras, Greece
| | - Poonam S Nigam
- Biomedical Sciences Research Institute, Ulster University, Coleraine, Northern Ireland, UK
| | | | - Maria Kanellaki
- Department of Chemistry, University of Patras, 26504 Patras, Greece
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Terpou A, Ganatsios V, Kanellaki M, Koutinas AA. Entrapped Psychrotolerant Yeast Cells within Pine Sawdust for Low Temperature Wine Making: Impact on Wine Quality. Microorganisms 2020; 8:microorganisms8050764. [PMID: 32443782 PMCID: PMC7285313 DOI: 10.3390/microorganisms8050764] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2020] [Revised: 05/07/2020] [Accepted: 05/19/2020] [Indexed: 01/11/2023] Open
Abstract
An alternative methodology is proposed for low temperature winemaking using freeze-dried raw materials. Pine sawdust was delignified and the received porous cellulosic material was applied as immobilization carrier of the psychrotolerant yeast strain Saccharomyces cerevisiae AXAZ-1. The immobilization of yeast cells was examined and verified by scanning electron microscopy (SEM). The immobilized biocatalyst and high-gravity grape must were separately freeze-dried without cryoprotectants and stored at room temperature (20–22 °C) for 3 months. The effect of storage on the fermentation efficiency of the immobilized biocatalyst at low temperatures (1–10 °C), as well as on the aromatic characteristics of the produced wines was evaluated. Storage time had no significant effect on the fermentation efficiency of the biocatalyst resulting in most cases in high ethanol production 13.8–14.8% v/v. The volatile fraction of the produced wines was examined using headspace solid-phase microextraction (HS-SPME) followed by gas chromatography mass spectrometry (GC/MS). GC-MS/SPME analysis along with the organoleptic evaluation revealed in all produced wines a plethora of fresh and fruit aromatic notes. To conclude, fermentation kinetics and aromatic profile evaluation encourages the production of high-quality sweet wines at low temperatures using pine sawdust (Pinus halepensis) entrapped yeast cells as a promoter.
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Pistacia terebinthus Resin as Yeast Immobilization Support for Alcoholic Fermentation. Foods 2019; 8:foods8040127. [PMID: 30999587 PMCID: PMC6518291 DOI: 10.3390/foods8040127] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2019] [Revised: 04/09/2019] [Accepted: 04/12/2019] [Indexed: 01/01/2023] Open
Abstract
A natural resin retrieved from Pistacia terebinthus tree was evaluated as an immobilization carrier of Saccharomyces cerevisiae AXAZ-1 cells targeting successive fermentation batches of sugar synthetic mediums. Fermentation times below 54 h were recorded at temperatures 28–14 °C. In total, 147 compounds were detected using gas chromatography-mass spectrometry (GC-MS) analysis, including alcohols, esters, ketones, aldehydes, acids, and terpenes. Principal component analysis indicated that the state of cells (free/immobilized) and the fermentation temperature primarily affected terpenes’ composition. Importantly, no spoilage of the fermented beverages was noted during 90 days of storage at room temperature, most likely due to the high content of extracted terpenoids and phenols (up to 579.01 mg L−1 and 171.8 mg gallic acid equivalent L−1, respectively). Likewise, the developed novel biocatalyst (yeast cells immobilized within Pistacia terebinthus resin) was suitable for the production of low alcohol beverages with an enhanced aromatic profile. The obtained results revealed that the proposed bioprocess shows great commercialization potential in the new fast-growing low-alcohol beverages sector.
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Moreno-García J, García-Martínez T, Mauricio JC, Moreno J. Yeast Immobilization Systems for Alcoholic Wine Fermentations: Actual Trends and Future Perspectives. Front Microbiol 2018; 9:241. [PMID: 29497415 PMCID: PMC5819314 DOI: 10.3389/fmicb.2018.00241] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2017] [Accepted: 01/31/2018] [Indexed: 11/13/2022] Open
Abstract
Yeast immobilization is defined as the physical confinement of intact cells to a region of space with conservation of biological activity. The use of these methodologies for alcoholic fermentation (AF) offers many advantages over the use of the conventional free yeast cell method and different immobilization systems have been proposed so far for different applications, like winemaking. The most studied methods for yeast immobilization include the use of natural supports (e.g., fruit pieces), organic supports (e.g., alginate), inorganic (e.g., porous ceramics), membrane systems, and multi-functional agents. Some advantages of the yeast-immobilization systems include: high cell densities, product yield improvement, lowered risk of microbial contamination, better control and reproducibility of the processes, as well as reuse of the immobilization system for batch fermentations and continuous fermentation technologies. However, these methods have some consequences on the behavior of the yeasts, affecting the final products of the fermentative metabolism. This review compiles current information about cell immobilizer requirements for winemaking purposes, the immobilization methods applied to the production of fermented beverages to date, and yeast physiological consequences of immobilization strategies. Finally, a recent inter-species immobilization methodology has been revised, where yeast cells are attached to the hyphae of a Generally Recognized As Safe fungus and remain adhered following loss of viability of the fungus. The bio-capsules formed with this method open new and promising strategies for alcoholic beverage production (wine and low ethanol content beverages).
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Affiliation(s)
- Jaime Moreno-García
- Department of Microbiology, Agrifood Campus of International Excellence (ceiA3), Campus de Rabanales, University of Cordoba, Cordoba, Spain
| | - Teresa García-Martínez
- Department of Microbiology, Agrifood Campus of International Excellence (ceiA3), Campus de Rabanales, University of Cordoba, Cordoba, Spain
| | - Juan C. Mauricio
- Department of Microbiology, Agrifood Campus of International Excellence (ceiA3), Campus de Rabanales, University of Cordoba, Cordoba, Spain
| | - Juan Moreno
- Department of Agricultural Chemistry and Soil Science, Agrifood Campus of International Excellence (ceiA3), Campus de Rabanales, University of Cordoba, Cordoba, Spain
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Pilkington PH, Margaritis A, Mensour NA, Russell I. FUNDAMENTALS OF IMMOBILISED YEAST CELLS FOR CONTINUOUS BEER FERMENTATION: A REVIEW. JOURNAL OF THE INSTITUTE OF BREWING 2013. [DOI: 10.1002/j.2050-0416.1998.tb00970.x] [Citation(s) in RCA: 92] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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Golfinopoulos A, Soupioni M, Kopsahelis N, Tsaousi K, Koutinas AA. Lactose uptake rate measurements by 14C-labelled lactose reveals promotional activity of porous cellulose in whey fermentation by kefir yeast. Food Chem 2012; 134:1973-81. [DOI: 10.1016/j.foodchem.2012.03.126] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2011] [Revised: 03/17/2012] [Accepted: 03/28/2012] [Indexed: 11/24/2022]
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Lainioti GC, Kapolos J, Koliadima A, Karaiskakis G. Influence of pH and Initial Glucose Concentration on the Growth ofSaccharomyces cerevisiaeYeast Strain by Gravitational Field Flow Fractionation. SEP SCI TECHNOL 2011. [DOI: 10.1080/01496395.2010.547240] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Kandylis P, Manousi ME, Bekatorou A, Koutinas A. Freeze-dried wheat supported biocatalyst for low temperature wine making. Lebensm Wiss Technol 2010. [DOI: 10.1016/j.lwt.2010.05.027] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Production and Characterization of Wine with Sugarcane Piece Immobilized Yeast Biocatalyst. FOOD BIOPROCESS TECH 2010. [DOI: 10.1007/s11947-009-0321-9] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Dry Red Wine Making Using Yeast Immobilized on Cork Pieces. Appl Biochem Biotechnol 2010; 162:1316-26. [DOI: 10.1007/s12010-009-8905-4] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2009] [Accepted: 12/28/2009] [Indexed: 10/19/2022]
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Kopsahelis N, Nisiotou A, Kourkoutas Y, Panas P, Nychas GJE, Kanellaki M. Molecular characterization and molasses fermentation performance of a wild yeast strain operating in an extremely wide temperature range. BIORESOURCE TECHNOLOGY 2009; 100:4854-62. [PMID: 19520567 DOI: 10.1016/j.biortech.2009.05.011] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/03/2009] [Revised: 05/07/2009] [Accepted: 05/11/2009] [Indexed: 05/16/2023]
Abstract
Molasses fermentation performance by both a cryotolerant and a thermophilic yeast (strain AXAZ-1) isolated from grapes in Greece was evaluated in an extremely wide temperature range (3-40 degrees C). Sequence analysis of the 5.8S internal transcribed spacer and the D1/D2 ribosomal DNA (rDNA) regions assigned isolate to Saccharomyces cerevisiae. Restriction fragment length polymorphism of the mitochondrial DNA showed that strain AXAZ-1 is genetically divergent compared to other wild strains of Greek origin or commercial yeast starters. Yeast cells growing planktonically were capable of fermentation in a wide temperature spectrum, ranging from 3 degrees C to 38 degrees C. Immobilization of yeast on brewer's spent grains (BSG) improved the thermo-tolerance of the strain and enabled fermentation at 40 degrees C. Time to complete fermentation with the immobilized yeast ranged from 20 days at 3 to 38 h at 40 degrees C. The daily ethanol productivity reached maximum (58.1 g/L) and minimum (2.5 g/L) levels at 30 and 3 degrees C, respectively. The aroma-related compounds' profiles of immobilized cells at different fermentation temperatures were evaluated by using solid phase microextraction (SPME) gas chromatography-mass spectrometry (GC-MS). Molasses fermentation resulted in a high quality fermentation product due to the low concentrations of higher and amyl alcohols at all temperatures tested. Strain AXAZ-1 is very promising for the production of ethanol from low cost raw materials, as it was capable to perform fermentations of high ethanol concentration and productivities in both low and high temperatures.
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Affiliation(s)
- Nikolaos Kopsahelis
- Food Biotechnology Group, Section of Analytical Environmental and Applied Chemistry, Department of Chemistry, University of Patras, Patras, Greece
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Sipsas V, Kolokythas G, Kourkoutas Y, Plessas S, Nedovic VA, Kanellaki M. Comparative study of batch and continuous multi-stage fixed-bed tower (MFBT) bioreactor during wine-making using freeze-dried immobilized cells. J FOOD ENG 2009. [DOI: 10.1016/j.jfoodeng.2008.07.016] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Reddy LV, Reddy YHK, Reddy LPA, Reddy OVS. Wine production by novel yeast biocatalyst prepared by immobilization on watermelon (Citrullus vulgaris) rind pieces and characterization of volatile compounds. Process Biochem 2008. [DOI: 10.1016/j.procbio.2008.02.020] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Kandylis P, Koutinas AA. Extremely low temperature fermentations of grape must by potato-supported yeast, strain AXAZ-1. A contribution is performed for catalysis of alcoholic fermentation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:3317-3327. [PMID: 18422329 DOI: 10.1021/jf073273n] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
This investigation announces the use of potato pieces as a suitable support for cell immobilization resulting in extremely low temperature wine making. The results showed an increase of the total esters by immobilized cells and reduction of higher alcohols. Likewise, percentages of total esters on total volatiles were increased by the drop in temperature, while percentages of higher alcohols were reduced in wines. Kinetics experiments at different temperatures allowed the calculation of activation energy (Ea) and showed reduction in the case of immobilized cells as compared with free cells. These results may lead to the conclusion that the increased productivities that are obtained by immobilized cells, can be attributed to the catalytic activity by the support to enzymes, which are involved in the process. Biocatalysts were prepared by immobilization of Saccharomyces cerevisiae, strain AXAZ-1, on whole potatoes and potato pieces, and their efficiency for alcoholic repeated batch fermentations of glucose and grape must in the range 2-30 degrees C was examined. To study the operational stability of biocatalyst, 35 repeated batch fermentations of grape must were performed without any significant reduction of the fermentation activity. Wines were analyzed for volatile byproducts determination by GC and GC-MS.
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Affiliation(s)
- Panagiotis Kandylis
- Food Biotechnology Group, Department of Chemistry, University of Patras, GR-26500, Patras, Greece
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Farmakis L, Kapolos J, Koliadima A, Karaiskakis G. Study of the growth rate of Saccharomyces cerevisiae strains using wheat starch granules as support for yeast immobilization monitoring by sedimentation/steric field-flow fractionation. Food Res Int 2007. [DOI: 10.1016/j.foodres.2007.01.009] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Berovic M, Pivec A, Kosmerl T, Wondra M, Celan S. Influence of heat shock on glycerol production in alcohol fermentation. J Biosci Bioeng 2007; 103:135-9. [PMID: 17368395 DOI: 10.1263/jbb.103.135] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2006] [Accepted: 11/09/2006] [Indexed: 11/17/2022]
Abstract
The influence of single and double heat shocks induced during the exponential growth phase of the Saccharomyces cerevisiae fermentation of cultivar Sauvignon Blanc grape must was examined. Rapid temperature changes from 18 degrees C to 34 degrees C have been applied. The effect of the duration of exposure to a high temperature has been analyzed. By the applications of a single heat shock and a double heat shock, up to 8.2 g l(-1) and 11.0 g l(-1) glycerol have been produced, respectively. To prevent the evaporation of fine wine bouquet compounds during the temperature changes, reflux coolers on the top of bioreactors have been employed. By using this method, glycerol production was increased by up to 65%.
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Affiliation(s)
- Marin Berovic
- Department of Chemical, Biochemical and Environmental Engineering, Faculty of Chemistry and Chemical Technology, University of Ljubljana, Askerceva 5, SI-1115 Ljubljana, Slovenia.
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Plessas S, Bekatorou A, Kanellaki M, Psarianos C, Koutinas A. Cells immobilized in a starch–gluten–milk matrix usable for food production. Food Chem 2005. [DOI: 10.1016/j.foodchem.2004.02.017] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Kourkoutas Y, Bekatorou A, Banat I, Marchant R, Koutinas A. Immobilization technologies and support materials suitable in alcohol beverages production: a review. Food Microbiol 2004. [DOI: 10.1016/j.fm.2003.10.005] [Citation(s) in RCA: 416] [Impact Index Per Article: 20.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Tsakiris A, Sipsas V, Bekatorou A, Mallouchos A, Koutinas AA. Red wine making by immobilized cells and influence on volatile composition. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2004; 52:1357-1363. [PMID: 14995146 DOI: 10.1021/jf035141+] [Citation(s) in RCA: 17] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Red wine making using yeast cells immobilized in two types of raisin berries, at various temperatures (6-30 degrees C), was studied. A modification of the batch bioreactor was used to separate the grape skins used for color extraction from the biocatalyst and the fermenting grape must. The evaluation of the immobilized biocatalysts was made on terms of productivity and organoleptic quality, including color intensity and formation of volatiles. The immobilized cells were found capable of low-temperature wine making, producing red wines containing more than 11% v/v alcohol in 8 days at 6 degrees C. The quality of wines was examined by gas chromatography (GC) and GC-MS analysis and sensory evaluation. Higher alcohol concentrations were decreased, and ethyl acetate concentrations increased by the drop of temperature. Many esters, alcohols, carbonyls, and miscellaneous compounds were identified in wines produced by immobilized cells, revealing no significant qualitative differences as compared to wines produced by free cells. The sensory evaluation showed that the best red wine was produced at 6 degrees C.
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Affiliation(s)
- Argyris Tsakiris
- Department of Oenology and Spirits Technology, Faculty of Food Technology and Nutrition, Technological Educational Institution of Athens, Ag. Spiridonos Str, Egaleo, GR-12210, Athens, Greece
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Balli D, Flari V, Sakellaraki E, Schoina V, Iconomopoulou M, Bekatorou A, Kanellaki M. Effect of yeast cell immobilization and temperature on glycerol content in alcoholic fermentation with respect to wine making. Process Biochem 2003. [DOI: 10.1016/s0032-9592(03)00133-x] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Kourkoutas Y, Kanellaki M, Koutinas AA, Banat IM, Marchant R. Storage of immobilized yeast cells for use in wine-making at ambient temperature. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2003; 51:654-658. [PMID: 12537437 DOI: 10.1021/jf0208839] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
A comparative study of the storage and reuse of immobilized yeast cells on apple pieces, kissiris, and gamma-alumina was carried out. The immobilized biocatalysts were allowed to remain in the fermented alcoholic liquid after the end of each fermentation batch for extended periods at 30 degrees C before reactivation in batch fermentation for wine-making. The results showed that the biocatalysts were able to reactivate and ferment after successively increased periods of storage compared to free cell systems both on glucose medium and on grape must. In glucose medium, apple-, kissiris-, and gamma-alumina-supported biocatalysts reactivated after 120, 80, and 83 days, respectively. Possible storage periods for grape must were lower but remained high. Immobilized yeast biocatalyst on apple pieces produced wines with an improved volatiles composition compared to kissiris- and gamma-alumina-supported biocatalysts. There were no significant negative effects on the fermentation activity and volatile byproduct composition.
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Affiliation(s)
- Yiannis Kourkoutas
- Food Biotechnology Group, Department of Chemistry, Section of Analytical, Environmental and Applied Chemistry, University of Patras, GR-26500 Patras, Greece
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Mallouchos A, Komaitis M, Koutinas A, Kanellaki M. Wine fermentations by immobilized and free cells at different temperatures. Effect of immobilization and temperature on volatile by-products. Food Chem 2003. [DOI: 10.1016/s0308-8146(02)00247-9] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Loukatos P, Kanellaki M, Komaitis M, Athanasiadis I, Koutinas AA. A new technological approach proposed for distillate production using immobilized cells. J Biosci Bioeng 2003; 95:35-9. [PMID: 16233363 DOI: 10.1016/s1389-1723(03)80145-7] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2002] [Accepted: 09/06/2002] [Indexed: 11/20/2022]
Abstract
A new technological approach to distillate production using immobilized cells was investigated. The effect of temperature on the main volatile by-products in distillates was determined. Wines produced by delignified cellulose-, gluten- and kissiris-supported biocatalysis were used as starting materials. The produced distillates were analyzed for ethanol, methanol, acetaldehyde, ethyl acetate, propanol-1, isobutanol and amyl alcohol content. The results showed that distillates from delignified cellulosic material (DCM) at 16 degrees C contained smaller amounts of amyl alcohols, 57% of that produced by gluten and 32% of that produced by kissiris. The ethyl acetate content of distillates from DCM improved the aroma of distillates. These results agree with those of sensory evaluation. Subsequently, the scale-up for low-temperature distillate production at 16 degrees C using DCM was further investigated. A new version of an industrial multi-stage fixed bed tower (MFBT) bioreactor with a capacity of 11,000 l proved to be suitable for continuous fermentation by DCM-supported biocatalysis. Economic analysis showed a reduction in the cost of almost 30% for distillate production and 78% for wine production.
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Affiliation(s)
- Paul Loukatos
- Food Chemistry Laboratory, Dept. Food Science and Technology, Agricultural University of Athens, Iera Odos, Athens 11855, Greece
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Continuous wine fermentation using a psychrophilic yeast immobilized on apple cuts at different temperatures. Food Microbiol 2002. [DOI: 10.1006/fmic.2001.0468] [Citation(s) in RCA: 44] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Iconomopoulou M, Psarianos K, Kanellaki M, Koutinas A. Low temperature and ambient temperature wine making using freeze dried immobilized cells on gluten pellets. Process Biochem 2002. [DOI: 10.1016/s0032-9592(01)00266-7] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Bekatorou A, Koutinas A, Kaliafas A, Kanellaki M. Freeze-dried Saccharomyces cerevisiae cells immobilized on gluten pellets for glucose fermentation. Process Biochem 2001. [DOI: 10.1016/s0032-9592(00)00246-6] [Citation(s) in RCA: 36] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Bekatorou A, Koutinas AA, Psarianos K, Kanellaki M. Low-temperature brewing by freeze-dried immobilized cells on gluten pellets. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2001; 49:373-377. [PMID: 11170601 DOI: 10.1021/jf000898b] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
A biocatalyst, prepared by the immobilization of a cryotolerant strain of Saccharomyces cerevisiae on gluten pellets, was freeze-dried without any protecting medium and used for repeated batch fermentations of wort for each of the temperatures 15, 10, 5, and 0 degrees C. The fermentation time for freeze-dried immobilized cells was about 2-fold that of the corresponding time for wet immobilized cells on gluten pellets, and lower than the corresponding time for freeze-dried free cells, especially at 5 and 0 degrees C. Beers produced by freeze-dried immobilized cells contained alcohol levels in the range of 5.0-5.5% v/v, diacetyl concentrations lower than 0.5 mg/L, polyphenol concentrations lower than 145.5 mg/L, and free cell concentrations lower than 3 g/L. As a result, they had a very good clarity after the end of primary fermentation. The amounts of amyl alcohols were lower than 129.1 mg/L and reduced as the temperature was decreased. Ethyl acetate concentrations were found in the range of 22.1-29.2 mg/L, giving a very good aroma and taste in the produced beers.
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Affiliation(s)
- A Bekatorou
- Food Biotechnology Group, Department of Chemistry, University of Patras, GR-26500 Patras Greece
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Bardi E, Koutinas A, Psarianos C, Kanellaki M. Volatile by-products formed in low-temperature wine-making using immobilized yeast cells. Process Biochem 1997. [DOI: 10.1016/s0032-9592(97)00022-8] [Citation(s) in RCA: 36] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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36
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Bardi E, Soupioni M, Koutinas A, Kanellaki M. Effect of temperature on the formation of volatile by‐products in brewing by immobilized cells. FOOD BIOTECHNOL 1996. [DOI: 10.1080/08905439609549914] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Psychrotolerant Saccharomyces cerevisiae strains after an adaptation treatment for low temperature wine making. Process Biochem 1996. [DOI: 10.1016/s0032-9592(96)00016-7] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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