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Nikolaou A, Kandylis P, Kanellaki M, Kourkoutas Y. Winemaking using immobilized kefir cells on natural zeolites. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110043] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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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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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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Nikolaou A, Tsakiris A, Kanellaki M, Bezirtzoglou E, Akrida-Demertzi K, Kourkoutas Y. Wine production using free and immobilized kefir culture on natural supports. Food Chem 2019; 272:39-48. [DOI: 10.1016/j.foodchem.2018.08.015] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2018] [Revised: 07/31/2018] [Accepted: 08/03/2018] [Indexed: 10/28/2022]
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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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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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Bonin S. Effects of magnesium ions on both VHG batch and continuous fruit wine fermentations. JOURNAL OF THE INSTITUTE OF BREWING 2014. [DOI: 10.1002/jib.170] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Sylwia Bonin
- Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Sciences; Warsaw University of Life Sciences - SGGW; ul. Nowoursynowska 159C PL 02676 Warszawa Poland
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Berovic M, Berlot M, Kralj S, Makovec D. A new method for the rapid separation of magnetized yeast in sparkling wine. Biochem Eng J 2014. [DOI: 10.1016/j.bej.2014.03.014] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Integrated continuous winemaking process involving sequential alcoholic and malolactic fermentations with immobilized cells. Process Biochem 2014. [DOI: 10.1016/j.procbio.2013.10.005] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Genisheva Z, Macedo S, Mussatto SI, Teixeira JA, Oliveira JM. Production of white wine by Saccharomyces cerevisiae immobilized on grape pomace. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/jib.29] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Zlatina Genisheva
- Institute for Biotechnology and Bioengineering, Centre of Biological Engineering; Universidade do Minho; 4710-057; Braga; Portugal
| | - Susana Macedo
- Institute for Biotechnology and Bioengineering, Centre of Biological Engineering; Universidade do Minho; 4710-057; Braga; Portugal
| | - Solange I. Mussatto
- Institute for Biotechnology and Bioengineering, Centre of Biological Engineering; Universidade do Minho; 4710-057; Braga; Portugal
| | - José A. Teixeira
- Institute for Biotechnology and Bioengineering, Centre of Biological Engineering; Universidade do Minho; 4710-057; Braga; Portugal
| | - José M. Oliveira
- Institute for Biotechnology and Bioengineering, Centre of Biological Engineering; Universidade do Minho; 4710-057; Braga; Portugal
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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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Karagöz P, Erhan E, Keskinler B, Özkan M. The Use of Microporous Divinyl Benzene Copolymer for Yeast Cell Immobilization and Ethanol Production in Packed-Bed Reactor. Appl Biochem Biotechnol 2008; 152:66-73. [DOI: 10.1007/s12010-008-8336-7] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2007] [Accepted: 07/29/2008] [Indexed: 11/28/2022]
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Peinado RA, Moreno JJ, Villalba JM, González-Reyes JA, Ortega JM, Mauricio JC. Yeast biocapsules: A new immobilization method and their applications. Enzyme Microb Technol 2006. [DOI: 10.1016/j.enzmictec.2005.10.040] [Citation(s) in RCA: 46] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Margesin R, Neuner G, Storey KB. Cold-loving microbes, plants, and animals--fundamental and applied aspects. THE SCIENCE OF NATURE - NATURWISSENSCHAFTEN 2006; 94:77-99. [PMID: 17039344 DOI: 10.1007/s00114-006-0162-6] [Citation(s) in RCA: 95] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/30/2005] [Revised: 08/11/2006] [Accepted: 08/22/2006] [Indexed: 10/24/2022]
Abstract
Microorganisms, plants, and animals have successfully colonized cold environments, which represent the majority of the biosphere on Earth. They have evolved special mechanisms to overcome the life-endangering influence of low temperature and to survive freezing. Cold adaptation includes a complex range of structural and functional adaptations at the level of all cellular constituents, such as membranes, proteins, metabolic activity, and mechanisms to avoid the destructive effect of intracellular ice formation. These strategies offer multiple biotechnological applications of cold-adapted organisms and/or their products in various fields. In this review, we describe the mechanisms of microorganisms, plants, and animals to cope with the cold and the resulting biotechnological perspectives.
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Affiliation(s)
- R Margesin
- Institute of Microbiology, Leopold Franzens University, Technikerstrasse 25, 6020, Innsbruck, Austria.
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Effect of storage of immobilized cells at ambient temperature on volatile by-products during wine-making. J FOOD ENG 2006. [DOI: 10.1016/j.jfoodeng.2005.03.013] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Reddy LVA, Reddy OVS. Production and Characterization of Wine from Mango Fruit (Mangifera indica L). World J Microbiol Biotechnol 2005. [DOI: 10.1007/s11274-005-4416-9] [Citation(s) in RCA: 62] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Peinado RA, Moreno JJ, Maestre O, Mauricio JC. Use of a Novel Immobilization Yeast System for Winemaking. Biotechnol Lett 2005; 27:1421-4. [PMID: 16215861 DOI: 10.1007/s10529-005-0939-2] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2005] [Accepted: 07/08/2005] [Indexed: 10/25/2022]
Abstract
Penicillium was used to immobilize Saccharomyces cerevisiae, without using physico-chemical external supports, to form yeast biocapsules. The biocapsules, once the Penicillium was killed by the ethanol produced, were used in a grape must fermentation. Must fermentation was carried out for 160 h with the biocapsules and for 300 h with free yeast cells. Acetaldehyde (84 vs. 63 mg/l), isobutanol (217 vs. 194 mg/l), L: -proline (7.7 vs. 6.5 mM: ) and aspartic acid (0.42 vs. 0 mM: ) in final wine were higher with the biocapsules than with free cells.
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Affiliation(s)
- Rafael A Peinado
- Department of Agricultural Chemistry, University of Cordoba, Campus Universitario de Rabanales, Eds 1C-3 and 2C-6, 14014, Córdoba, Spain
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Kourkoutas Y, Kanellaki M, Koutinas A, Tzia C. Effect of fermentation conditions and immobilization supports on the wine making. J FOOD ENG 2005. [DOI: 10.1016/j.jfoodeng.2004.08.003] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Kourkoutas Y, Xolias V, Kallis M, Bezirtzoglou E, Kanellaki M. Lactobacillus casei cell immobilization on fruit pieces for probiotic additive, fermented milk and lactic acid production. Process Biochem 2005. [DOI: 10.1016/j.procbio.2004.01.029] [Citation(s) in RCA: 102] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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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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