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Utilization of Biomass Derived from Cyanobacteria-Based Agro-Industrial Wastewater Treatment and Raisin Residue Extract for Bioethanol Production. WATER 2021. [DOI: 10.3390/w13040486] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Biofuels produced from photosynthetic microorganisms such as microalgae and cyanobacteria could potentially replace fossil fuels as they offer several advantages over fuels produced from lignocellulosic biomass. In this study, energy production potential in the form of bioethanol was examined using different biomasses derived from the growth of a cyanobacteria-based microbial consortium on a chemical medium and on agro-industrial wastewaters (i.e., dairy wastewater, winery wastewater and mixed winery–raisin effluent) supplemented with a raisin residue extract. The possibility of recovering fermentable sugars from a microbial biomass dominated by the filamentous cyanobacterium Leptolynbgya sp. was demonstrated. Of the different acid hydrolysis conditions tested, the best results were obtained with sulfuric acid 2.5 N for 120 min using dried biomass from dairy wastewater and mixed winery–raisin wastewaters. After optimizing sugar release from the microbial biomass by applying acid hydrolysis, alcoholic fermentation was performed using the yeast Saccharomyces cerevisiae. Raisin residue extract was added to the treated biomass broth in all experiments to enhance ethanol production. Results showed that up to 85.9% of the theoretical ethanol yield was achieved, indicating the potential use of cyanobacteria-based biomass in combination with a raisin residue extract as feedstock for bioethanol production.
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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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Ganatsios V, Terpou A, Gialleli AI, Kanellaki M, Bekatorou A, Koutinas AA. A ready-to-use freeze-dried juice and immobilized yeast mixture for low temperature sour cherry (Prunus cerasus) wine making. FOOD AND BIOPRODUCTS PROCESSING 2019. [DOI: 10.1016/j.fbp.2019.08.009] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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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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Kumar MN, Gialleli AI, Bekatorou A, Koutinas AA, Kanellaki M. Application of nano/micro-tubular cellulose of Indian origin for alcoholic fermentation and cold pasteurization of contaminated water. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.01.040] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Gialleli AI, Bekatorou A, Kanellaki M, Nigam P, Koutinas AA. Apple juice preservation through microbial adsorption by nano/micro-tubular cellulose. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2015.11.006] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Ganatsios V, Koutinas AA, Bekatorou A, Kanellaki M, Nigam P. Promotion of maltose fermentation at extremely low temperatures using a cryotolerant Saccharomyces cerevisiae strain immobilized on porous cellulosic material. Enzyme Microb Technol 2014; 66:56-9. [DOI: 10.1016/j.enzmictec.2014.08.007] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2014] [Revised: 07/21/2014] [Accepted: 08/18/2014] [Indexed: 11/26/2022]
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Gialleli AI, Kallis M, Bekatorou A, Kanellaki M, Koutinas AA. Continuous Cold Pasteurisation of Contaminated Wine Using Nano- and Micro-Tubular Cellulose. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1416-5] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Aggelopoulos T, Katsieris K, Bekatorou A, Pandey A, Banat IM, Koutinas AA. Solid state fermentation of food waste mixtures for single cell protein, aroma volatiles and fat production. Food Chem 2013; 145:710-6. [PMID: 24128535 DOI: 10.1016/j.foodchem.2013.07.105] [Citation(s) in RCA: 78] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2013] [Revised: 07/13/2013] [Accepted: 07/20/2013] [Indexed: 02/01/2023]
Abstract
Growth of selected microorganisms of industrial interest (Saccharomyces cerevisiae, Kluyveromyces marxianus and kefir) by solid state fermentation (SSF) of various food industry waste mixtures was studied. The fermented products were analysed for protein, and nutrient minerals content, as well as for aroma volatile compounds by GC/MS. The substrate fermented by K. marxianus contained the highest sum of fat and protein concentration (59.2% w/w dm) and therefore it could be considered for utilisation of its fat content and for livestock feed enrichment. Regarding volatiles, the formation of high amounts of ε-pinene was observed only in the SSF product of kefir at a yield estimated to be 4 kg/tn of SSF product. A preliminary design of a biorefinery-type process flow sheet and its economic analysis, indicated potential production of products (enriched livestock feed, fat and ε-pinene) of significant added value.
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Affiliation(s)
- Theodoros Aggelopoulos
- Food Biotechnology Group, Department of Chemistry, University of Patras, Patras 26500, Greece
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10
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Discarded oranges and brewer's spent grains as promoting ingredients for microbial growth by submerged and solid state fermentation of agro-industrial waste mixtures. Appl Biochem Biotechnol 2013; 170:1885-95. [PMID: 23780341 DOI: 10.1007/s12010-013-0313-0] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2012] [Accepted: 05/27/2013] [Indexed: 10/26/2022]
Abstract
The exploitation of various agro-industrial wastes for microbial cell mass production of Kluyveromyces marxianus, kefir, and Saccharomyces cerevisiae is reported in the present investigation. Specifically, the promotional effect of whole orange pulp on cell growth in mixtures consisting of cheese whey, molasses, and potato pulp in submerged fermentation processes was examined. A 2- to 3-fold increase of cell mass was observed in the presence of orange pulp. Likewise, the promotional effect of brewer's spent grains on cell growth in solid state fermentation of mixtures of whey, molasses, potato pulp, malt spent rootlets, and orange pulp was examined. The cell mass was increased by 3-fold for K. marxianus and 2-fold for S. cerevisiae in the presence of these substrates, proving their suitability for single-cell protein production without the need for extra nutrients. Cell growth kinetics were also studied by measurements of cell counts at various time intervals at different concentrations of added orange pulp. The protein content of the fermented substrates was increased substantially, indicating potential use of mixed agro-industrial wastes of negligible cost, as protein-enriched livestock feed, achieving at the same time creation of added value and waste minimization.
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Weber SC, Spakowitz AJ, Theriot JA. Nonthermal ATP-dependent fluctuations contribute to the in vivo motion of chromosomal loci. Proc Natl Acad Sci U S A 2012; 109:7338-43. [PMID: 22517744 PMCID: PMC3358901 DOI: 10.1073/pnas.1119505109] [Citation(s) in RCA: 215] [Impact Index Per Article: 17.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023] Open
Abstract
Chromosomal loci jiggle in place between segregation events in prokaryotic cells and during interphase in eukaryotic nuclei. This motion seems random and is often attributed to brownian motion. However, we show here that locus dynamics in live bacteria and yeast are sensitive to metabolic activity. When ATP synthesis is inhibited, the apparent diffusion coefficient decreases, whereas the subdiffusive scaling exponent remains constant. Furthermore, the magnitude of locus motion increases more steeply with temperature in untreated cells than in ATP-depleted cells. This "superthermal" response suggests that untreated cells have an additional source of molecular agitation, beyond thermal motion, that increases sharply with temperature. Such ATP-dependent fluctuations are likely mechanical, because the heat dissipated from metabolic processes is insufficient to account for the difference in locus motion between untreated and ATP-depleted cells. Our data indicate that ATP-dependent enzymatic activity, in addition to thermal fluctuations, contributes to the molecular agitation driving random (sub)diffusive motion in the living cell.
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Affiliation(s)
| | | | - Julie A. Theriot
- Department of Biochemistry
- Howard Hughes Medical Institute
- Biophysics Program, and
- Department of Microbiology and Immunology, Stanford University, Stanford, CA 94305
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Abstract
With the development of the sugar industry, the molasses composition of sugar cane has changed greatly. Sugar cane molasses purity decreased, while the colloid and ash increased. In recent years, the deposits from the sugar cane molassesas hindered the operation in the alcohol distillation tower, and sometimes even blocked the whole process, leading to stop the distillation flow. This paper researched the components analysis of the sugar cane molasses stillage sediment in the alcohol production scale factors. It is helpful to illustrate the formation mechanism of the deposits from the sugar molassesas stillage. By the test of X-ray diffraction, scanning electron microscopy with EDX and chemical analysis,we conclude that the main components of the deposits of molassesas is calcium sulfate, it also contains a small amount of magnesium sulfate, potassium sulfate, silica and calcium carbonate et cetera.
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Massera A, Assof M, Sturm ME, Sari S, Jofré V, Cordero-Otero R, Combina M. Selection of indigenous Saccharomyces cerevisiae strains to ferment red musts at low temperature. ANN MICROBIOL 2011. [DOI: 10.1007/s13213-011-0271-0] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022] Open
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Tsaousi K, Koutinas AA, Bekatorou A, Loukatos P. Fermentation Efficiency of Cells Immobilized on Delignified Brewers' Spent Grains after Low- and High-Temperature Thin Layer Thermal Drying. Appl Biochem Biotechnol 2009; 162:594-606. [DOI: 10.1007/s12010-009-8848-9] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2009] [Accepted: 10/29/2009] [Indexed: 11/29/2022]
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Agouridis N, Kopsahelis N, Plessas S, Koutinas AA, Kanellaki M. Oenococcus oeni cells immobilized on delignified cellulosic material for malolactic fermentation of wine. BIORESOURCE TECHNOLOGY 2008; 99:9017-9020. [PMID: 18501594 DOI: 10.1016/j.biortech.2008.04.026] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/15/2008] [Revised: 04/08/2008] [Accepted: 04/09/2008] [Indexed: 05/26/2023]
Abstract
Oenococcus oeni ATCC 23279 cells immobilized on delignified cellulosic material (DCM) were used for malolactic fermentation (MLF). In first, eleven repeated alcoholic fermentation batches of white must of 11-12 degrees Be initial density were performed by Saccharomyces cerevisiae cells immobilized on delignified cellulosic material at 20 degrees C. Subsequently, the induction of MLF in the eleven taken wine batches by O. oeni cells immobilized on DCM took place at 27 degrees C. From the 3rd MLF batch up to 10th, the malic acid degradation was 53.1 up to 67.4% and the cfu of the immobilized cells/g of biocatalyst remained stable. The produced lactic acid was less than the stoichiometric yield and acetic acid content was significantly reduced after MLF not contributing in an important increase of the volatile acidity of wine. Ethanol, higher alcohols acetaldehyde and diacetyl contents in wines after MLF were in acceptable levels.
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Kopsahelis N, Agouridis N, Bekatorou A, Kanellaki M. Comparative study of spent grains and delignified spent grains as yeast supports for alcohol production from molasses. BIORESOURCE TECHNOLOGY 2007; 98:1440-7. [PMID: 17157001 DOI: 10.1016/j.biortech.2006.03.030] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/13/2005] [Revised: 02/28/2006] [Accepted: 03/07/2006] [Indexed: 05/12/2023]
Abstract
Fresh, defrosted and delignified brewer's spent grains (BSG) were used as yeast supports for alcoholic fermentation of molasses. Glucose solution (12%) with and without nutrients was used for cell immobilization on fresh BSG, without nutrients for cell immobilization on defrosted and with nutrients for cell immobilization on delignified BSG. Repeated fermentation batches were performed by the immobilized biocatalysts in molasses of 7, 10 and 12 initial Baume density without additional nutrients at 30 and 20 degrees C. Defrosted BSG immobilized biocatalyst was used only for repeated fermentation batches of 7 initial Baume density of molasses without nutrients at 30 and 20 degrees C. After immobilization, the immobilized microorganism population was at 10(9) cells/g support for all immobilized biocatalysts. Fresh BSG immobilized biocatalyst without additional nutrients for yeast immobilization resulted in higher fermentation rates, lower final Baume densities and higher ethanol productivities in molasses fermentation at 7, 10 and 12 initial degrees Be densities than the other above biocatalysts. Adaptation of defrosted BSG immobilized biocatalyst in the molasses fermentation system was observed from batch to batch approaching kinetic parameters reported in fresh BSG immobilized biocatalyst. The results of this study concerning the use of fresh or defrosted BSG as yeast supports could be promising for scale-up operation.
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Affiliation(s)
- Nikolaos Kopsahelis
- Food Biotechnology Group, Department of Chemistry, University of Patras, GR-26500 Patras, Greece
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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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18
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Agouridis N, Bekatorou A, Nigam P, Kanellaki M. Malolactic fermentation in wine with Lactobacillus casei cells immobilized on Delignified cellulosic material. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2005; 53:2546-2551. [PMID: 15796593 DOI: 10.1021/jf048736t] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
In this work Lactobacillus casei ATCC 393 cells immobilized on delignified cellulosic material (DCM) were used for malolactic fermentation (MLF) of wine. Wine was produced using yeast cells immobilized on DCM at 20 degrees C, and after alcoholic fermentation, MLF at 27 degrees C followed using immobilized L. casei ATCC 393 cells. A total of 11 repeated alcoholic and subsequent MLF batches were performed within a period of 1 month. As the repeated MLF batches proceeded, the MLF activity of the immobilized biocatalyst was reduced. Malic acid degradation was reduced from 80 to 2%, pH was reduced by 0.5-0.1 unit, acetic acid concentrations were slightly reduced or remained stable (0.002 g/L), the higher alcohols 1-propanol, isobutyl alcohol, and amyl alcohol were decreased by 84, 23, and 11%, respectively, and ethyl acetate concentration was increased by approximately 56%. Wine samples were analyzed by GC-MS before and after MLF, revealing some qualitative differences.
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Affiliation(s)
- Nikolaos Agouridis
- Food Biotechnology Group, Department of Chemistry, University of Patras, GR-26500, Patras, Greece
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Llauradó JM, Rozès N, Constantí M, Mas A. Study of some Saccharomyces cerevisiae strains for winemaking after preadaptation at low temperatures. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2005; 53:1003-1011. [PMID: 15713012 DOI: 10.1021/jf049324n] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Low-temperature fermentations (13 degrees C) are considered to improve wine aromatic profiles. However, because the risk of stuck and sluggish fermentations is high, these fermentations are not common. The aim of this paper was to analyze the effect of different preadaptation protocols in two commercial wine strains on the fermentation and some wine parameters. Preadaptation is understood to be the process between the rehydration of active dry yeast and the inoculation. In this study, it consisted of preparing a fermentation starter (addition of yeast grown at 25 degrees C) or inocula preadapted at low temperatures (as before, but grown at a fermentation temperature of 13 or 17 degrees C). These results were compared with those of rehydrated active dry yeast, and a commercial "cryotolerant" yeast was used as a reference. General fermentation kinetic parameters, yeast imposition, nitrogen consumption, and main wine products were analyzed. The results showed that the preadaptation of a yeast could improve the fermentation performance, although this improvement was strain-dependent. Low-temperature fermentations also had some general effects: reduction of acetic acid and fusel alcohol production and increased concentrations of glycerol. When the yeast performed better in fermentation because of preadaptation, nitrogen consumption was faster and the wine's "negative" attributes (acetic acid, fusel alcohols) were significantly reduced. Thus, in some strains, preadaptation could be an effective mechanism for improving low-temperature fermentation, which also significantly reduces detrimental wine attributes.
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Affiliation(s)
- Josep M Llauradó
- Unitat d'Enologia del Centre de Referència en Tecnologia dels Aliments, Departament Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona, Universitat Rovira i Virgili, Marcel-lí Domingo s/n, 43007 Tarragona, Spain
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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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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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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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Bakoyianis V, Kanellaki M, Psarianos K, Koutinas A. Low temperature, continuous wine ‐ making by immobilized cells: A comparative study of the effect of temperature on volatile by ‐ products. FOOD BIOTECHNOL 1998. [DOI: 10.1080/08905439809549952] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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