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

页码：1331 / 1335

页数：4

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