Grape skins as a natural support for yeast immobilization

被引：0
|
作者：
A. Mallouchos
P. Reppa
G. Aggelis
M. Kanellaki
A.A. Koutinas
M. Komaitis
机构：
[1] University of Athens,Department of Food Science and Technology
[2] University of Patras,Department of Chemistry, Section of Analytical, Environmental and Applied Chemistry
[3] Agricultural University of Athens,Department of Agricultural Biotechnology
来源：
Biotechnology Letters | 2002年 / 24卷
关键词：
alcoholic fermentation; grape skins; mathematical modeling; yeast immobilization;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
Grape skins were used to immobilize Saccharomyces cerevisiae. In repeated batch fermentations of grape by immobilized and free cells, the maximum specific rate of alcohol production on glucose decreased from 7.98 h−1 at 25 °C to 0.7 h−1 at 5 °C. The rate was approximately twice as high as that on fructose. The rates for free cells were very low. The maximum alcohol yield (0.45 g g−1) was obtained at 5 °C when the immobilized biocatalyst was used.
引用
收藏
页码：1331 / 1335
页数：4
相关论文
共 50 条
  • [1] Grape skins as a natural support for yeast immobilization
    Mallouchos, A
    Reppa, P
    Aggelis, G
    Kanellaki, M
    Koutinas, AA
    Komaitis, M
    BIOTECHNOLOGY LETTERS, 2002, 24 (16) : 1331 - 1335
  • [2] The Potential of Using Grapefruit Peel as a Natural Support for Yeast Immobilization During Beer Fermentation
    Estela-Escalante, W. D.
    Perez-Escalante, J. J.
    Fuentes-Navarro, E. L.
    Pinillos-Minano, R. M.
    CHEMICAL AND BIOCHEMICAL ENGINEERING QUARTERLY, 2020, 34 (02) : 105 - 114
  • [3] Pistacia terebinthus Resin as Yeast Immobilization Support for Alcoholic Fermentation
    Kallis, Michalis
    Sideris, Konstantinos
    Kopsahelis, Nikolaos
    Bosnea, Loulouda
    Kourkoutas, Yiannis
    Terpou, Antonia
    Kanellaki, Maria
    FOODS, 2019, 8 (04):
  • [4] Contribution of Grape Skins and Yeast Choice on the Aroma Profiles of Wines Produced from Pinot Noir and Synthetic Grape Musts
    Qiao, Yifeng
    Hawkins, Diana
    Parish-Virtue, Katie
    Fedrizzi, Bruno
    Knight, Sarah J.
    Deed, Rebecca C.
    FERMENTATION-BASEL, 2021, 7 (03):
  • [5] Integrated utilization of grape skins from white grape pomaces
    Mendes, Joana A. S.
    Xavier, Ana M. R. B.
    Evtuguin, Dmitry V.
    Lopes, Luisa P. C.
    INDUSTRIAL CROPS AND PRODUCTS, 2013, 49 : 286 - 291
  • [6] Influence of the Presence of Grape Skins during White Wine Alcoholic Fermentation
    Sancho-Galan, Pau
    Amores-Arrocha, Antonio
    Jimenez-Cantizano, Ana
    Palacios, Victor
    AGRONOMY-BASEL, 2021, 11 (03):
  • [7] In vitro antioxidant activity of red grape skins
    Bartolomé, B
    Nuñez, V
    Monagas, M
    Gómez-Cordovés, C
    EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2004, 218 (02) : 173 - 177
  • [8] In vitro antioxidant activity of red grape skins
    Begoña Bartolomé
    Verónica Nuñez
    María Monagas
    Carmen Gómez-Cordovés
    European Food Research and Technology, 2004, 218 : 173 - 177
  • [9] Bacterial cellulose membrane - A new support carrier for yeast immobilization for ethanol fermentation
    Yao, Wanying
    Wu, Xiao
    Zhu, Jun
    Sun, Bo
    Zhang, Yan Y.
    Miller, Curtis
    PROCESS BIOCHEMISTRY, 2011, 46 (10) : 2054 - 2058
  • [10] Extraction of polyphenols from grape skins and defatted grape seeds using subcritical water: Experiments and modeling
    Duba, Kurabachew Simon
    Casazza, Alessandro Alberto
    Ben Mohamed, Hatem
    Perego, Patrizia
    Fiori, Luca
    FOOD AND BIOPRODUCTS PROCESSING, 2015, 94 : 29 - 38
12345