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Impact of Sugar Type Addition and Fermentation Temperature on Pomegranate Alcoholic Beverage Production and Characteristics. Antioxidants (Basel) 2021; 10:antiox10060889. [PMID: 34205857 PMCID: PMC8228759 DOI: 10.3390/antiox10060889] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2021] [Revised: 05/26/2021] [Accepted: 05/28/2021] [Indexed: 01/23/2023] Open
Abstract
The present study focuses on the production of pomegranate alcoholic beverage (PAB) from juice of the Wonderful variety. The effect of fermentation temperature (15 and 25 °C) and type of sugar added (adjustment to 20 °Brix) on the physicochemical characteristics, bioactive compounds, and volatile composition were studied. Sucrose, concentrated pomegranate juice, concentrated grape juice, and honey were used to increase the initial sugar content. The produced PABs contained ethanol in concentrations ranging from 7.9 to 10.0% v/v and glycerol from 4.8 to 6.1 g L−1. A decrease in total phenolics content, free radical-scavenging activity, and total monomeric anthocyanin content was observed following fermentation. Total flavonoids content appeared to increase after fermentation only in the cases of concentrated pomegranate and grape juice addition. In general, 22 volatile compounds were identified in PABs (13 esters, 2 fatty acids, and 7 alcohols). Major compounds detected were 3-methyl-1-butanol, 2-methyl-1-butanol, 2-phenylethanol, and ethyl acetate. These findings demonstrate the production prospect of PABs with increased ethanol content, while elaborating on the importance of fermentation temperature and the differences between the selected types of added sugars on end-product composition.
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Kokkinomagoulos E, Nikolaou A, Kourkoutas Y, Kandylis P. Evaluation of Yeast Strains for Pomegranate Alcoholic Beverage Production: Effect on Physicochemical Characteristics, Antioxidant Activity, and Aroma Compounds. Microorganisms 2020; 8:microorganisms8101583. [PMID: 33066576 PMCID: PMC7602208 DOI: 10.3390/microorganisms8101583] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2020] [Revised: 10/09/2020] [Accepted: 10/13/2020] [Indexed: 12/18/2022] Open
Abstract
In the present study, three commercial yeasts (for wine, beer, and cider) were evaluated for the production of pomegranate alcoholic beverage (PAB) from a juice of Wonderful variety. The physicochemical characteristics, antioxidant activity, and aromatic profiles of PABs were investigated before and after fermentation, while the effect of yeast strain and fermentation temperature (15 and 25 °C) was also evaluated. The PABs contained ethanol in the ranges of 5.6–7.0% v/v, in combination with glycerol (2.65–6.05 g L−1), and low volatile acidity. Total flavonoid content, total phenolic content, free radical-scavenging activity, and total monomeric anthocyanin content appeared to decrease after fermentation, possibly due to hydrolysis, oxidation, and other reactions. In general, PABs retained 81–91% of free radical-scavenging activity, 29–41% of phenolics, 24–55% of flavonoids, and 66–75% of anthocyanins. The use of different yeast affected mainly flavonoids and anthocyanins, and yeast strain M02 resulted in the highest values after fermentation. In PABs, 30 different volatile compounds were identified, specifically 15 esters, 4 organic acids, 8 alcohols, and 3 terpenes. The principal component analysis showed that the fermentation temperature affected significantly volatile composition, whereas, among the yeasts, WB06 is the one that seems to differentiate. The findings of this study show that the selection of the appropriate yeast and fermentation temperature is very crucial and affects the characteristics of the final product.
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Affiliation(s)
- Evangelos Kokkinomagoulos
- Laboratory of Oenology and Alcoholic Beverages, Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, P.O. Box 235, 54124 Thessaloniki, Greece;
| | - Anastasios Nikolaou
- Laboratory of Applied Microbiology & Biotechnology, Department of Molecular Biology & Genetics, Democritus University of Thrace, GR-68100 Alexandroupolis, Greece; (A.N.); (Y.K.)
| | - Yiannis Kourkoutas
- Laboratory of Applied Microbiology & Biotechnology, Department of Molecular Biology & Genetics, Democritus University of Thrace, GR-68100 Alexandroupolis, Greece; (A.N.); (Y.K.)
| | - Panagiotis Kandylis
- Laboratory of Oenology and Alcoholic Beverages, Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, P.O. Box 235, 54124 Thessaloniki, Greece;
- Correspondence: or ; Tel.: +30-2310-991-678
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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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Cardelle-Cobas A, Olano A, Irazoqui G, Giacomini C, Batista-Viera F, Corzo N, Corzo-Martínez M. Synthesis of Oligosaccharides Derived from Lactulose (OsLu) Using Soluble and Immobilized Aspergillus oryzae β-Galactosidase. Front Bioeng Biotechnol 2016; 4:21. [PMID: 27014684 PMCID: PMC4780266 DOI: 10.3389/fbioe.2016.00021] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2015] [Accepted: 02/19/2016] [Indexed: 12/20/2022] Open
Abstract
β-Galactosidase from Aspergillus oryzae offers a high yield for the synthesis of oligosaccharides derived from lactulose (OsLu) by transgalactosylation. Oligosaccharides with degree of polymerization (DP) ≥ 3 have shown to possess higher in vitro bifidogenic effect than di- and tetrasaccharides. Thus, in this work, an optimization of reaction conditions affecting the specific selectivity of A. oryzae β-galactosidase for synthesis of OsLu has been carried out to enhance OsLu with DP ≥ 3 production. Assays with β-galactosidase immobilized onto a glutaraldehyde–agarose support were also carried out with the aim of making the process cost-effective and industrially viable. Optimal conditions with both soluble and immobilized enzyme for the synthesis of OsLu with DP ≥ 3 were 50 °C, pH 6.5, 450 g/L of lactulose, and 8 U/mL of enzyme, reaching yields of ca. 50% (w/v) of total OsLu and ca. 20% (w/v) of OsLu with DP 3, being 6′-galactosyl-lactulose the major one, after a short reaction time. Selective formation of disaccharides, however, was favored at 60 °C, pH 4.5, 450 g/L of lactulose and 8 U/mL of enzyme. Immobilization increased the enzymatic stability to temperature changes and allowed to reuse the enzyme. We can conclude that the use, under determined optimal conditions, of the A. oryzae β-galactosidase immobilized on a support of glutaraldehyde–agarose constitutes an efficient and cost-effective alternative to the use of soluble β-galactosidases for the synthesis of prebiotic OsLu mixtures.
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Affiliation(s)
- Alejandra Cardelle-Cobas
- Laboratorio de Higiene Inspección y Control de Alimentos, Departamento de Química Analítica, Nutrición y Bromatología, Universidade de Santiago de Compostela , Lugo , Spain
| | - Agustin Olano
- Departamento Bioactividad y Análisis de Alimentos, Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM) , Madrid , Spain
| | - Gabriela Irazoqui
- Departamento de Biociencias, Facultad de Química, Universidad de la República , Montevideo , Uruguay
| | - Cecilia Giacomini
- Departamento de Biociencias, Facultad de Química, Universidad de la República , Montevideo , Uruguay
| | - Francisco Batista-Viera
- Departamento de Biociencias, Facultad de Química, Universidad de la República , Montevideo , Uruguay
| | - Nieves Corzo
- Departamento Bioactividad y Análisis de Alimentos, Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM) , Madrid , Spain
| | - Marta Corzo-Martínez
- Departamento Producción y Caracterización de Nuevos Alimentos, Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM) , Madrid , Spain
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Schoina V, Terpou A, Angelika-Ioanna G, Koutinas A, Kanellaki M, Bosnea L. Use of Pistacia terebinthus resin as immobilization support for Lactobacillus casei cells and application in selected dairy products. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:5700-8. [PMID: 26344983 PMCID: PMC4554640 DOI: 10.1007/s13197-014-1627-9] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/16/2014] [Accepted: 10/23/2014] [Indexed: 10/24/2022]
Abstract
Resin from Pistacia terebinthus tree was used for the immobilization of L. casei ATCC 393 cells. The encapsulated L. casei cells biocatalysts were added as adjuncts during yogurt production at 45 °C and probiotic viability was assessed during storage at 4 °C. For comparison reasons yogurt with free L. casei cells were prepared. The effect of encapsulated bacteria as adjuncts in yogurt on pH, lactic acid, lactose and other physicochemical parameters were studied for 60 storage days at 4 °C. Samples were also tested for the microbiological and organoleptic characteristics during storage at 4 °C. Encapsulation matrix seems to sustain the viability of embedded L. casei cells at levels more than 7 logcfug(-1) after 60 days of storage at 4 °C. Furthermore, the absence of pathogens such as Salmonella, Staphylococci, Enterobacteriaceae and coliforms in the produced yogurts is noteworthy where spoilage microorganisms such as yeasts and molds seem to affect yogurt quality only in absence of Pistacia terebinthus resin. The effect of the resin on production of aroma-related compounds responsible for yogurt flavor was also studied using the solid phase microextraction gas chromatography/mass spectrometry technique. Alpha and beta- pinene were the major aroma compounds detected in produced yogurts (over 60 % of total aromatic compounds detected). Yogurts with immobilized cells on P.terebintus resin had a fine aroma and taste characteristic of the resin.
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Affiliation(s)
- Vasiliki Schoina
- Department of Chemistry, Food Biotechnology Group, University of Patras, Patras, Greece
| | - Antonia Terpou
- Department of Chemistry, Food Biotechnology Group, University of Patras, Patras, Greece
| | | | - Athanasios Koutinas
- Department of Chemistry, Food Biotechnology Group, University of Patras, Patras, Greece
| | - Maria Kanellaki
- Department of Chemistry, Food Biotechnology Group, University of Patras, Patras, Greece
| | - Loulouda Bosnea
- Department of Chemistry, Food Biotechnology Group, University of Patras, Patras, Greece
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Consecutive alcoholic fermentations of white grape musts with yeasts immobilized on grape skins – Effect of biocatalyst storage and SO2 concentration on wine characteristics. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.06.046] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Pereira AP, Mendes-Ferreira A, Estevinho LM, Mendes-Faia A. Mead production: fermentative performance of yeasts entrapped in different concentrations of alginate. JOURNAL OF THE INSTITUTE OF BREWING 2014. [DOI: 10.1002/jib.175] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- A. P. Pereira
- IBB-Institute for Biotechnology and Bioengineering, Centre of Genomics and Biotechnology; Universidade de Trás-os-Montes e Alto Douro; Apartado 1013 5001-801 Vila Real Portugal
- CIMO, Centro de Investigação de Montanha, Escola Superior Agrária; Instituto Politécnico de Bragança; Campus de Santa Apolónia - Apartado 1172 5301-855 Bragança Portugal
| | - A. Mendes-Ferreira
- IBB-Institute for Biotechnology and Bioengineering, Centre of Genomics and Biotechnology; Universidade de Trás-os-Montes e Alto Douro; Apartado 1013 5001-801 Vila Real Portugal
| | - L. M. Estevinho
- CIMO, Centro de Investigação de Montanha, Escola Superior Agrária; Instituto Politécnico de Bragança; Campus de Santa Apolónia - Apartado 1172 5301-855 Bragança Portugal
| | - A. Mendes-Faia
- IBB-Institute for Biotechnology and Bioengineering, Centre of Genomics and Biotechnology; Universidade de Trás-os-Montes e Alto Douro; Apartado 1013 5001-801 Vila Real Portugal
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Pereira A, Mendes-Ferreira A, Oliveira J, Estevinho L, Mendes-Faia A. Effect of Saccharomyces cerevisiae cells immobilisation on mead production. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2013.11.005] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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9
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Servetas I, Berbegal C, Camacho N, Bekatorou A, Ferrer S, Nigam P, Drouza C, Koutinas AA. Saccharomyces cerevisiae and Oenococcus oeni immobilized in different layers of a cellulose/starch gel composite for simultaneous alcoholic and malolactic wine fermentations. Process Biochem 2013. [DOI: 10.1016/j.procbio.2013.06.020] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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10
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Kandylis P, Mantzari A, Koutinas AA, Kookos IK. Modelling of low temperature wine-making, using immobilized cells. Food Chem 2012. [DOI: 10.1016/j.foodchem.2012.02.022] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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11
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Kopsahelis N, Bosnea L, Kanellaki M, Koutinas AA. Volatiles formation from grape must fermentation using a cryophilic and thermotolerant yeast. Appl Biochem Biotechnol 2012; 167:1183-98. [PMID: 22328258 DOI: 10.1007/s12010-012-9582-2] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2011] [Accepted: 01/20/2012] [Indexed: 11/30/2022]
Abstract
Grape must fermentation performance and volatiles formation by simultaneously cryophilic and thermotolerant yeast (strain AXAZ-1), isolated from grapes in Greece, was evaluated in a wide temperature range (5-40°C). Yeast strain was immobilized on brewer's spent grains (BSG) and the formed biocatalyst was introduced into a Multi-Stage Fixed Bed Tower (MFBT) bioreactor. Almost complete sugar utilization from the aforementioned biocatalyst was observed in a wide temperature spectrum, ranging from 5 °C to 37 °C, while at 40 °C residual sugar was up to 29 g/l. Time to complete fermentation with the immobilized yeast ranged from 290 h at 5 °C and 120 h at 40 °C to 25 h at 33 °C. The daily ethanol productivity reached maximum (88.6 g/l) and minimum (5.6 g/l) levels at 33 °C and 5 °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). Must fermentation resulted in a high-quality fermentation product due to the low concentrations of higher and amyl alcohols at all temperatures tested. AXAZ-1 is a very promising strain for quality wine production, as it is capable of performing 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, 26500 Patras, Greece.
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Razmovski R, Vučurović V. Ethanol production from sugar beet molasses by S. cerevisiae entrapped in an alginate-maize stem ground tissue matrix. Enzyme Microb Technol 2011; 48:378-85. [PMID: 22112953 DOI: 10.1016/j.enzmictec.2010.12.015] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2010] [Revised: 11/30/2010] [Accepted: 12/22/2010] [Indexed: 10/18/2022]
Abstract
A new alginate-maize stem ground tissue matrix was developed as a Saccharomyces cerevisiae carrier for ethanol fermentation from sugar beet molasses. There were several fermentation procedures in the present study: using free cells and alginate-entrapped cells with and without maize stem ground tissue supplementation (F; F+C; AB; AB+C), and using a new combined alginate-maize stem ground tissue carrier (ABC). It was found that addition of maize stem ground tissue meal (C), with honeycomb configuration, provided high surface areas for cell attachment and biofilm growth, and also increased alginate matrix porosity, enabling better mass transfer characteristic, better physical strength and stability of beads. The highest values of process parameters were obtained in the case of new carrier (ABC): the ethanol concentration of 60.36 g/l, percentage of the theoretical ethanol yield of 96.56%, ethanol yield of 0.493 g/g and the volumetric ethanol productivity of 2.51 g/lh. The medium supplementation with maize stem ground tissue significantly decreased acetaldehyde and acetic acid content, did not affect fusel alcohol and ethylacetate content of the distillate.
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Affiliation(s)
- R Razmovski
- University of Novi Sad, Faculty of Technology, Department of Biotechnology and Pharmaceutical Engineering, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia.
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A new process for wine production by penetration of yeast in uncrushed frozen grapes. Appl Biochem Biotechnol 2010; 162:1109-21. [PMID: 20151225 DOI: 10.1007/s12010-009-8881-8] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2009] [Accepted: 11/27/2009] [Indexed: 10/19/2022]
Abstract
Different types of red and white wines were prepared by fermentation of the juice which was naturally separated from uncrushed frozen grapes during thawing (A) and from the residual juice by fermentation inside the berries (B). Yeast penetrated the skin of uncrushed grapes and fermented the content completely. The new types of wines were compared with wines prepared conventionally from the whole material of frozen grapes. Chemical and chromatographic analysis (gas chromatography (GC) and solid-phase microextraction-GC/mass spectrometry) showed similar profiles of the aroma volatiles but with significant quantitative differences among the new types of wines, which reflected to the differences observed during the sensory evaluations. The majority of identified compounds were esters, with higher amounts found in (A) wines due to the higher concentration of the must which was separated during thawing. The proposed process is new and of industrial interest for the production of different types of wines from the same raw material in one fermentation batch.
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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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Kandylis P, Goula A, Koutinas AA. Corn starch gel for yeast cell entrapment. A view for catalysis of wine fermentation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:12037-12045. [PMID: 19035657 DOI: 10.1021/jf802476w] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
A new biocatalyst was prepared by immobilization of Saccharomyces cerevisiae AXAZ-1 yeast cells in the matrix of corn starch gel. This biocatalyst was used for repeated batch fermentations of glucose and grape must at various sugar concentrations (110-280 g/L) and low-temperature winemaking (5 degrees C). The biocatalyst retained its operational stability for a long period, and it was proved to be capable of producing dry and semisweet wines. The produced wines were analyzed for volatile byproducts by GC and GC-MS, and the results showed an increase in the number and amount of esters by immobilized cells. In addition, an increase in the percentages of esters and a decrease in those of alcohols with the drop of fermentation temperature were reported. The activation energy (E(a)) was lower (approximately 36%) and the reaction rate constant (k) was higher (approximately 78% at 30 degrees C and approximately 265% at 15 degrees C) in the case of immobilized cells compared to free cells, especially at low temperatures. These results show that corn starch gel may act as a promoter for the enzymes that are involved in the process or as a catalyst of the alcoholic fermentation and can explain the capability of immobilized cells for extremely low-temperature winemaking. Therefore, these results open a new way for research to find new catalysts in biotechnological processes.
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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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Abstract
International competition within the wine market, consumer demands for newer styles of wines and increasing concerns about the environmental sustainability of wine production are providing new challenges for innovation in wine fermentation. Within the total production chain, the alcoholic fermentation of grape juice by yeasts is a key process where winemakers can creatively engineer wine character and value through better yeast management and, thereby, strategically tailor wines to a changing market. This review considers the importance of yeast ecology and yeast metabolic reactions in determining wine quality, and then discusses new directions for exploiting yeasts in wine fermentation. It covers criteria for selecting and developing new commercial strains, the possibilities of using yeasts other than those in the genus of Saccharomyces, the prospects for mixed culture fermentations and explores the possibilities for high cell density, continuous fermentations.
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Affiliation(s)
- Graham H Fleet
- Food Science, School of Chemical Sciences and Engineering, University of New South Wales, Sydney, NSW, Australia.
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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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Mallouchos A, Paul L, Argyro B, Koutinas A, Komaitis M. Ambient and low temperature winemaking by immobilized cells on brewer’s spent grains: Effect on volatile composition. Food Chem 2007. [DOI: 10.1016/j.foodchem.2006.12.047] [Citation(s) in RCA: 32] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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21
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Current awareness on yeast. Yeast 2004; 21:1133-40. [PMID: 15529464 DOI: 10.1002/yea.1095] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022] Open
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