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Preliminary Evaluation of the Use of Thermally-Dried Immobilized Kefir Cells in Low Alcohol Winemaking. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12126176] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Low alcohol wines (≤10.5% vol) are novel products that have gradually been gaining the consumers’ and market’s interest over the last decade. Taking into account the technological properties of immobilized cell systems alongside with the commercial need for dry cultures, the aim of the present study was to assess the suitability of thermally-dried immobilized kefir cells on DCM, apples pieces, and grape skins in low alcohol wine production. Storage of thermally-dried kefir culture in various temperatures (−18, 5, and 20 °C) resulted in high viability rates for immobilized cells (up to 93% for yeasts/molds immobilized on grape skins and stored at −18 °C for 6 months). Fermentation activity was maintained after storage in all cases, while high operational stability was confirmed in repeated batch fermentations for a period of 6 months. Principal Component Analysis (PCA) revealed that the fermentation temperature rather than the state of kefir culture affected significantly volatiles detected by Head Space Solid-Phase Microextraction Gas Chromatography–Mass Spectrometry analysis. Notably, all new products were of high quality and approved by the sensory panel.
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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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A cell-factory model of Saccharomyces cerevisiae based on bacterial cellulose without GMO for consolidated bioprocessing of starch. FOOD AND BIOPRODUCTS PROCESSING 2021. [DOI: 10.1016/j.fbp.2021.05.006] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Nikolaou A, Nelios G, Kanellaki M, Kourkoutas Y. Freeze-dried immobilized kefir culture in cider-making. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:3319-3327. [PMID: 32112412 DOI: 10.1002/jsfa.10363] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/29/2019] [Revised: 02/11/2020] [Accepted: 02/28/2020] [Indexed: 06/10/2023]
Abstract
BACKGROUND The aim of the present study was to evaluate the fermentation efficiency of freeze-dried immobilized kefir culture on natural supports (apple pieces, delignified cellulosic material) in cider making at various temperatures (5-45 °C) in comparison with freeze-dried free cells. Freeze-dried cells were initially tested in apple juice fermentations at 30 °C, and then the freeze-dried cultures produced with no cryoprotectants were assessed in repeated batch fermentations. RESULTS Repeated batch fermentations lasted for longer than 5 months. High malic acid conversion rates (up to 78.5%) and ethanol productivity values (up to 37.9 g L-1 day-1 ) were recorded for freeze-dried immobilized cells. Polymerase chain reaction - denaturing gradient gel electrophoresis (PCR-DGGE) analysis showed that freeze-drying had no effect on the microbial diversity of kefir culture. Higher alcohols were significantly reduced at low fermentation temperatures. Application of principal component analysis (PCA) revealed that both the fermentation temperature and the nature of the freeze-dried kefir culture affected significantly the minor volatiles determined by gas chromatography/mass spectrometry (GC/MS). Notably, all ciders produced were of high quality and were accepted by the tasting panel. CONCLUSIONS Freeze-dried immobilized kefir culture on natural supports with no cryoprotectants was found to be suitable for simultaneous alcoholic and malolactic cider fermentation at various temperatures (5-45 °C). The high operational stability of the systems was confirmed and the results obtained are of great interest for the industrial sector as they could be exploited for cider, low-alcohol cider, or 'soft' cider production. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Anastasios Nikolaou
- Laboratory of Applied Microbiology and Biotechnology, Department of Molecular Biology and Genetics, Democritus University of Thrace, Alexandroupolis, Greece
| | - Grigorios Nelios
- Laboratory of Applied Microbiology and Biotechnology, Department of Molecular Biology and Genetics, Democritus University of Thrace, Alexandroupolis, Greece
| | - Maria Kanellaki
- Food Biotechnology Group, Section of Analytical Environmental and Applied Chemistry, Department of Chemistry, University of Patras, Patras, Greece
| | - Yiannis Kourkoutas
- Laboratory of Applied Microbiology and Biotechnology, Department of Molecular Biology and Genetics, Democritus University of Thrace, Alexandroupolis, Greece
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Nikolaou A, Sgouros G, Mitropoulou G, Santarmaki V, Kourkoutas Y. Freeze-Dried Immobilized Kefir Culture in Low Alcohol Winemaking. Foods 2020; 9:foods9020115. [PMID: 31973003 PMCID: PMC7073665 DOI: 10.3390/foods9020115] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2020] [Revised: 01/10/2020] [Accepted: 01/18/2020] [Indexed: 12/22/2022] Open
Abstract
Low alcohol wines represent a rising trend in the global market. Since for ethanol removal, certain physicochemical methods that negatively affect wine quality are applied, the aim of this present study was to evaluate the efficiency of freeze-dried, immobilized kefir culture on natural supports (apple pieces, grape skins and delignified cellulosic material) in low alcohol winemaking at various temperatures (5–30 °C). Initially, genetic analysis of kefir culture was performed by Next Generation Sequencing. There was an immobilization of kefir culture on grape skins-enhanced cell survival during freeze-drying in most cases, even when no cryoprotectant was used. Simultaneous alcoholic and malolactic fermentations were performed in repeated batch fermentations for >12 months, using freeze-dried free or immobilized cells produced with no cryoprotectant, suggesting the high operational stability of the systems. Values of great industrial interest for daily ethanol productivity and malic acid conversion [up to 39.5 g/(Ld) and 67.3%, respectively] were recorded. Principal Component Analysis (PCA) showed that freeze-drying rather than the fermentation temperature affected significantly minor volatiles. All low alcohol wines produced were accepted during the preliminary sensory evaluation.
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Berbegal C, Polo L, García-Esparza MJ, Lizama V, Ferrer S, Pardo I. Immobilisation of yeasts on oak chips or cellulose powder for use in bottle-fermented sparkling wine. Food Microbiol 2018; 78:25-37. [PMID: 30497605 DOI: 10.1016/j.fm.2018.09.016] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2017] [Revised: 09/22/2018] [Accepted: 09/25/2018] [Indexed: 11/15/2022]
Abstract
Sparkling wine production comprises two successive fermentations performed by Sacharomyces cerevisiae strains. This research aimed to: develop yeast immobilisation processes on two wine-compatible supports; study the effects of yeast type (IOC 18-2007 and 55A) and the immobilisation support type (oak chips and cellulose powder) on the fermentation kinetics, the deposition rate of lees and the volatile composition of the finished sparkling wine; compare the fermentation parameters of the wines inoculated with immobilised or non-immobilised cells. Proper immobilisation of yeast on oak chips and cellulose powder was demonstrated by electron microscopy. Total sugar consumption occurred in under 60 days in all bottles, regardless of the strain used and the way they were inoculated in wine. Deposition of lees was 3-fold faster in the bottles containing immobilised cells than in those with free cells; no addition of adjuvants was necessary. The analysis of the volatile compounds of the finished sparkling wines showed significant differences in the formation of esters, acids, alcohols, aldehydes and lactones according to the yeast and the immobilisation support used. Oak chips were the more appropriate support for yeast immobilisation. No significant differences in the sensorial analysis of the sparkling wines produced by the different strategies were found.
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Affiliation(s)
- Carmen Berbegal
- ENOLAB, Estructura de Recerca Interdisciplinar (ERI) BioTecMed and Departament de Microbiologia i Ecología, Universitat de València, c/ Dr. Moliner 50, 46100, Burjassot, València, Spain.
| | - Lucía Polo
- ENOLAB, Estructura de Recerca Interdisciplinar (ERI) BioTecMed and Departament de Microbiologia i Ecología, Universitat de València, c/ Dr. Moliner 50, 46100, Burjassot, València, Spain.
| | - Ma José García-Esparza
- Instituto de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Camino de Vera s.n., 46022, València, Spain.
| | - Victoria Lizama
- Instituto de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Camino de Vera s.n., 46022, València, Spain.
| | - Sergi Ferrer
- ENOLAB, Estructura de Recerca Interdisciplinar (ERI) BioTecMed and Departament de Microbiologia i Ecología, Universitat de València, c/ Dr. Moliner 50, 46100, Burjassot, València, Spain.
| | - Isabel Pardo
- ENOLAB, Estructura de Recerca Interdisciplinar (ERI) BioTecMed and Departament de Microbiologia i Ecología, Universitat de València, c/ Dr. Moliner 50, 46100, Burjassot, València, Spain.
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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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Geng W, Wang L, Jiang N, Cao J, Xiao YX, Wei H, Yetisen AK, Yang XY, Su BL. Single cells in nanoshells for the functionalization of living cells. NANOSCALE 2018; 10:3112-3129. [PMID: 29393952 DOI: 10.1039/c7nr08556g] [Citation(s) in RCA: 54] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Inspired by the characteristics of cells in live organisms, new types of hybrids have been designed comprising live cells and abiotic materials having a variety of structures and functionalities. The major goal of these studies is to uncover hybridization approaches that promote cell stabilization and enable the introduction of new functions into living cells. Single-cells in nanoshells have great potential in a large number of applications including bioelectronics, cell protection, cell therapy, and biocatalysis. In this review, we discuss the results of investigations that have focused on the synthesis, structuration, functionalization, and applications of these single-cells in nanoshells. We describe synthesis methods to control the structural and functional features of single-cells in nanoshells, and further develop their applications in sustainable energy, environmental remediation, green biocatalysis, and smart cell therapy. Perceived limitations of single-cells in nanoshells have been also identified.
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Affiliation(s)
- Wei Geng
- State Key Laboratory of Advanced Technology for Materials Synthesis and Processing, Wuhan University of Technology, 122, Luoshi Road, Wuhan, 430070, China.
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Su JF, Cheng C, Ma F. Comparison of the NH4+-N removal ability by Klebsiella sp. FC61 in a bacterial suspension system and a bacterial immobilization system. Sep Purif Technol 2017. [DOI: 10.1016/j.seppur.2016.09.002] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Lee SB, Choi WS, Jo HJ, Yeo SH, Park HD. Optimization of air-blast drying process for manufacturing Saccharomyces cerevisiae and non-Saccharomyces yeast as industrial wine starters. AMB Express 2016; 6:105. [PMID: 27822898 PMCID: PMC5099301 DOI: 10.1186/s13568-016-0278-9] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2016] [Accepted: 10/31/2016] [Indexed: 11/13/2022] Open
Abstract
Wine yeast (Saccharomyces cerevisiae D8) and non-Saccharomyces wine yeasts (Hanseniaspora uvarum S6 and Issatchenkia orientalis KMBL5774) were studied using air-blast drying instead of the conventional drying methods (such as freeze and spray drying). Skim milk—a widely used protective agent—was used and in all strains, the highest viabilities following air-blast drying were obtained using 10% skim milk. Four excipients (wheat flour, nuruk, artichoke powder, and lactomil) were evaluated as protective agents for yeast strains during air-blast drying. Our results showed that 7 g lactomil was the best excipient in terms of drying time, powder form, and the survival rate of the yeast in the final product. Finally, 7 types of sugars were investigated to improve the survival rate of air-blast dried yeast cells: 10% trehalose, 10% sucrose, and 10% glucose had the highest survival rate of 97.54, 92.59, and 79.49% for S. cerevisiae D8, H. uvarum S6, and I. orientalis KMBL5774, respectively. After 3 months of storage, S. cerevisiae D8 and H. uvarum S6 demonstrated good survival rates (making them suitable for use as starters), whereas the survival rate of I. orientalis KMBL5774 decreased considerably compared to the other strains. Air-blast dried S. cerevisiae D8 and H. uvarum S6 showed metabolic activities similar to those of non-dried yeast cells, regardless of the storage period. Air-blast dried I. orientalis KMBL5774 showed a noticeable decrease in its ability to decompose malic acid after 3 months of storage at 4 °C.
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Jarque S, Bittner M, Hilscherová K. Freeze-drying as suitable method to achieve ready-to-use yeast biosensors for androgenic and estrogenic compounds. CHEMOSPHERE 2016; 148:204-210. [PMID: 26807940 DOI: 10.1016/j.chemosphere.2016.01.038] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/17/2015] [Revised: 01/08/2016] [Accepted: 01/09/2016] [Indexed: 06/05/2023]
Abstract
Recombinant yeast assays (RYAs) have been proved to be a suitable tool for the fast screening of compounds with endocrine disrupting activities. However, ready-to-use versions more accessible to less equipped laboratories and field studies are scarce and far from optimal throughputs. Here, we have applied freeze-drying technology to optimize RYA for the fast assessment of environmental compounds with estrogenic and androgenic potencies. The effects of different cryoprotectants, initial optical density and long-term storage were evaluated. The study included detailed characterization of sensitivity, robustness and reproducibility of the new ready-to-use versions, as well as comparison with the standard assays. Freeze-dried RYAs showed similar dose-responses curves to their homolog standard assays, with Lowest Observed Effect Concentration (LOEC) and Median effective Concentration (EC50) of 1 nM and 7.5 nM for testosterone, and 0.05 nM and 0.5 nM for 17β-estradiol, respectively. Freeze-dried cells stored at 4 °C retained maximum sensitivity up to 2 months, while cells stored at -18 °C showed no decrease in sensitivity throughout the study (10 months). This ready-to-use RYA is easily accessible and may be potentially used for on-site applications.
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Affiliation(s)
- Sergio Jarque
- Masaryk University, Faculty of Science, RECETOX, Kamenice 5/753, Brno CZ62500, Czech Republic
| | - Michal Bittner
- Masaryk University, Faculty of Science, RECETOX, Kamenice 5/753, Brno CZ62500, Czech Republic
| | - Klára Hilscherová
- Masaryk University, Faculty of Science, RECETOX, Kamenice 5/753, Brno CZ62500, Czech Republic.
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12
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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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13
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Physical methods for genetic transformation of fungi and yeast. Phys Life Rev 2014; 11:184-203. [DOI: 10.1016/j.plrev.2014.01.007] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2014] [Accepted: 01/21/2014] [Indexed: 01/27/2023]
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14
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Galanakis CM, Kordulis C, Kanellaki M, Koutinas AA, Bekatorou A, Lycourghiotis A. Effect of pressure and temperature on alcoholic fermentation by Saccharomyces cerevisiae immobilized on γ-alumina pellets. BIORESOURCE TECHNOLOGY 2012; 114:492-498. [PMID: 22472637 DOI: 10.1016/j.biortech.2012.03.010] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/01/2011] [Revised: 02/24/2012] [Accepted: 03/02/2012] [Indexed: 05/31/2023]
Abstract
Saccharomyces cerevisiae was immobilized on γ-alumina pellets and used for repeated batch fermentations in glucose medium (16.5 g/100 mL) at various temperatures and pressures. An increase in pressure from 3 to 7 atm and a decrease in temperature from 30 to 20 °C reduced the ethanol productivity by about 50% and 70%, respectively. Increasing concentrations of volatile by-products were observed at lower fermentation temperatures, while the pressure influence on the concentrations of these by-products was proved to be more complex. Mathematical expressions were established to allow the calculation of the fermentation rate at various pressures and sugar concentrations when the corresponding rate at atmospheric pressure is known. The study showed that the height of bioreactors has to be limited to 19.5 m due to hydrostatic pressure shock at higher fill levels.
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Affiliation(s)
- Charis M Galanakis
- Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Lemesos CY 3603, P.O. Box 50329, Cyprus
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WENG TIENMAN, CHEN MINGTSAO. EFFECT OF DRYING METHODS ON Γ-PGA, ISOFLAVONE CONTENTS AND ACE INHIBITORY ACTIVITY OF NATTO (A FERMENTED SOYBEAN FOOD). J FOOD PROCESS PRES 2012. [DOI: 10.1111/j.1745-4549.2011.00591.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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18
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Kosseva MR, Kennedy JF. Encapsulated Lactic Acid Bacteria for Control of Malolactic Fermentation in Wine. ACTA ACUST UNITED AC 2009; 32:55-65. [PMID: 15027801 DOI: 10.1081/bio-120028668] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
The kinetics of both malolactic fermentation in Chardonnay wine by encapsulating Lactobacillus casei cells in pectate gel and lyophilized Oenococcus oeni culture has been carried out. The influence of acidity, sulfur dioxide content, and organic acid content on the malolactic activity of the bacteria has been controlled. Encapsulated bacteria degraded 30%, of malic acid in white wine, deacidifying it from pH 3.15 to 3.40, whereas the lyophilized culture degraded 48% of malic acid, deacidifying from pH 3.15 to 3.60. The degree of conversion of malic acid in wine by the encapsulated cells was twice as high as that obtained by the free Lactobacillus casei cells. The operational stability of calcium pectate gel capsules was 6 months. It has been proved that the encapsulated biocatalyst increases the rate of fermentation, and induces the fermentation to take place at high ethanol concentrations. The proposed encapsulated biocatalyst is an attractive material for industrial applications in continuous winemaking processes.
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Affiliation(s)
- M R Kosseva
- Centre for Formulation Engineering, Department of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham, UK.
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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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Tsaousi K, Dimitrellou D, Koutinas A. Low-temperature thermal drying of Saccharomyces cerevisiae starter culture for food production. Food Chem 2008. [DOI: 10.1016/j.foodchem.2008.02.041] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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TSEN JENHORNG, LIN YEUPYNG, HUANG HUIYING, KING VANERL. ACCELERATED STORAGE TESTING OF FREEZE-DRIED IMMOBILIZED LACTOBACILLUS ACIDOPHILUS-FERMENTED BANANA MEDIA. J FOOD PROCESS PRES 2007. [DOI: 10.1111/j.1745-4549.2007.00160.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Kopsahelis N, Kanellaki M, Bekatorou A. Low temperature brewing using cells immobilized on brewer’s spent grains. Food Chem 2007. [DOI: 10.1016/j.foodchem.2006.11.058] [Citation(s) in RCA: 39] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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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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Denkova Z, Krastanov A, Murgov I. Immobilized lactic acid bacteria for application as dairy starters and probiotic preparations. J GEN APPL MICROBIOL 2004; 50:107-14. [PMID: 15248150 DOI: 10.2323/jgam.50.107] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Zapryana Denkova
- Department of Microbiology, University of Food Technologies, Plovdiv 4002, Bulgaria
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Bekatorou A, Sarellas A, Ternan NG, Mallouchos A, Komaitis M, Koutinas AA, Kanellaki M. Low-temperature brewing using yeast immobilized on dried figs. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2002; 50:7249-7257. [PMID: 12452640 DOI: 10.1021/jf020291q] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Dried figs, following exhaustive extraction of their residual sugars with water, were used for immobilization of Saccharomyces cerevisiae AXAZ-1. The immobilized biocatalyst was used in repeated batch fermentations of glucose at 30 degrees C, where significant reduction of the fermentation time was observed, falling from 65 h in the first batch to 7 h after the sixth batch. Repeated fermentations of wort at room and low temperatures resulted in fermentation times that fell from 26 to 20 h and from 27 to 24 days at 18 and 3 degrees C, respectively. Ethanol and beer productivities were high, showing suitability of the biocatalyst for low-temperature brewing. Diacetyl concentrations were low (0.3-0.5 mg/L), and polyphenols were lower than in commercial products and decreased as the fermentation temperature was decreased (126-50 mg/L). Ethyl acetate concentrations increased from 53 to 88 mg/L as the temperature was decreased, while the concentration of amyl alcohols at 3 degrees C (58 mg/L) was lower than half of that at 18 degrees C (125 mg/L). The beers produced at the end of the main fermentation had a fine clarity and a special fruity figlike aroma and taste, distinct from commercial products and more intense than beers produced by cells immobilized on other food-grade supports (gluten pellets or delignified cellulosic materials). GC-MS analysis did not show significant differences in the qualitative composition of the aroma compounds of the beers produced by immobilized and free cells.
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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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Shriver-Lake LC, Gammeter W, Bang SS, Pazirandeh M. Covalent binding of genetically engineered microorganisms to porous glass beads. Anal Chim Acta 2002. [DOI: 10.1016/s0003-2670(02)00540-8] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Tsen JH, Chen HH, King VAE. Survival of freeze-dried Lactobacillus acidophilus immobilized in kappa-carrageenan gel. J GEN APPL MICROBIOL 2002; 48:237-41. [PMID: 12469323 DOI: 10.2323/jgam.48.237] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Jen-Horng Tsen
- Department of Food Science, National Chung-Hsing University, Taichung, Taiwan 402, ROC
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Current Awareness. Yeast 2001. [DOI: 10.1002/yea.685] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022] Open
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