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

共 50 条

[41] Yeast Immobilization Systems for Alcoholic Wine Fermentations: Actual Trends and Future Perspectives
Moreno-Garcia, Jaime
Garcia-Martinez, Teresa
Mauricio, Juan C.
Moreno, Juan
FRONTIERS IN MICROBIOLOGY, 2018, 9
[42] Influence of pH on yeast immobilization on polystyrene surfaces modified by energetic ion bombardment
Tran, Clara T. H.
Kondyurin, Alexey
Chrzanowski, Wojciech
Bilek, Marcela M. M.
McKenzie, David R.
COLLOIDS AND SURFACES B-BIOINTERFACES, 2013, 104 : 145 - 152
[43] Nitrogen requirements of commercial wine yeast strains during fermentation of a synthetic grape must
Gutierrez, Alicia
Chiva, Rosana
Sancho, Marta
Beltran, Gemma
Noe Arroyo-Lopez, Francisco
Manuel Guillamon, Jose
FOOD MICROBIOLOGY, 2012, 31 (01) : 25 - 32
[44] Effect of pure and mixed cultures of the main wine yeast species on grape must fermentations
Andorra, Imma
Berradre, Maria
Rozes, Nicolas
Mas, Albert
Guillamon, Jose M.
Esteve-Zarzoso, Braulio
EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2010, 231 (02) : 215 - 224
[45] Extraction of phenolic compounds from 'Aglianico' and 'Uva di Troia' grape skins and seeds in model solutions: Influence of ethanol and maceration time
Gambuti, A.
Capuano, R.
Lecce, L.
Fragasso, M. G.
Moio, L.
VITIS, 2009, 48 (04) : 193 - 200
[46] A supplement of ultraviolet-B radiation under field conditions increases phenolic and volatile compounds of Tempranillo grape skins and the resulting wines
Del-Castillo-Alonso, Maria-Angeles
Monforte, Laura
Tomas-Las-Heras, Rafael
Nunez-Olivera, Encarnacion
Martinez-Abaigar, Javier
EUROPEAN JOURNAL OF AGRONOMY, 2020, 121
[47] Characterization of phenolics, in vitro reducing capacity and anti-glycation activity of red grape skins recovered from winemaking by-products
Harsha, P. S. C. Sri
Gardana, Claudio
Simonetti, Paolo
Spigno, Giorgia
Lavelli, Vera
BIORESOURCE TECHNOLOGY, 2013, 140 : 263 - 268
[48] Physicochemical, microstructural, and antioxidant properties of skins from pomaces of five virginia-grown grape varieties and their response to high hydrostatic pressure processing
Xu, Yixiang
Sismour, Edward
Abraha-Eyob, Zaid
McKinney, Alexiss
Jackson, Shanta
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, 2021, 15 (06) : 5547 - 5555
[49] Yeast Diversity Isolated from Grape Musts During Spontaneous Fermentation from a Brazilian Winery
Carolina Bezerra-Bussoli
Milla Alves Baffi
Eleni Gomes
Roberto Da-Silva
Current Microbiology, 2013, 67 : 356 - 361
[50] Physicochemical, microstructural, and antioxidant properties of skins from pomaces of five virginia-grown grape varieties and their response to high hydrostatic pressure processing
Yixiang Xu
Edward Sismour
Zaid Abraha-Eyob
Alexiss McKinney
Shanta Jackson
Journal of Food Measurement and Characterization, 2021, 15 : 5547 - 5555

← 1 2 3 4 5 →