Continuous cider fermentation with co-immobilized yeast and Leuconostoc oenos cells
Ca-alginate matrix was used to co-immobilize Saccharomyces bayanus and Leuconostoc oenos in one integrated biocatalytic system in order to perform simultaneously alcoholic and malo-lactic fermentation of apple juice to produce cider, in a continuous packed bed bioreactor. The continuous process perm...
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| Veröffentlicht in: | Enzyme and microbial technology 2000-06, Vol.26 (9-10), p.834-839 |
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| container_issue | 9-10 |
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| container_title | Enzyme and microbial technology |
| container_volume | 26 |
| creator | Nedovic, V.A Durieuxb, A Van Nedervelde, L Rosseels, P Vandegans, J Plaisant, A.-M Simon, J.-P |
| description | Ca-alginate matrix was used to co-immobilize Saccharomyces bayanus and Leuconostoc oenos in one integrated biocatalytic system in order to perform simultaneously alcoholic and malo-lactic fermentation of apple juice to produce cider, in a continuous packed bed bioreactor. The continuous process permitted much faster fermentation compared with the traditional batch process. The flavor formation was also better controlled. By adjusting the flow rate of feeding substrate through the bioreactor, i.e. its residence time, it was possible to obtain either “soft” or “dry” cider. However, the profile of volatile compounds in the final product was modified comparatively to the batch process, especially for higher alcohols, isoamylacetate, and diacetyl. This modification is due to different physiology states of yeast in two processes. Nevertheless, the taste of cider was quite acceptable. |
| doi_str_mv | 10.1016/S0141-0229(00)00179-4 |
| format | Article |
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The continuous process permitted much faster fermentation compared with the traditional batch process. The flavor formation was also better controlled. By adjusting the flow rate of feeding substrate through the bioreactor, i.e. its residence time, it was possible to obtain either “soft” or “dry” cider. However, the profile of volatile compounds in the final product was modified comparatively to the batch process, especially for higher alcohols, isoamylacetate, and diacetyl. This modification is due to different physiology states of yeast in two processes. Nevertheless, the taste of cider was quite acceptable.</description><identifier>ISSN: 0141-0229</identifier><identifier>EISSN: 1879-0909</identifier><identifier>DOI: 10.1016/S0141-0229(00)00179-4</identifier><identifier>PMID: 10862893</identifier><identifier>CODEN: EMTED2</identifier><language>eng</language><publisher>Amsterdam: Elsevier Inc</publisher><subject>Alcoholic beverages and cider ; Batch cell culture ; Biological and medical sciences ; Cell immobilization ; Cider ; Co-immobilization ; Continuous fermentation ; Fermented food industries ; Fermenters ; Flavor development ; Flavors ; Food industries ; Fundamental and applied biological sciences. 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The continuous process permitted much faster fermentation compared with the traditional batch process. The flavor formation was also better controlled. By adjusting the flow rate of feeding substrate through the bioreactor, i.e. its residence time, it was possible to obtain either “soft” or “dry” cider. However, the profile of volatile compounds in the final product was modified comparatively to the batch process, especially for higher alcohols, isoamylacetate, and diacetyl. This modification is due to different physiology states of yeast in two processes. Nevertheless, the taste of cider was quite acceptable.</description><subject>Alcoholic beverages and cider</subject><subject>Batch cell culture</subject><subject>Biological and medical sciences</subject><subject>Cell immobilization</subject><subject>Cider</subject><subject>Co-immobilization</subject><subject>Continuous fermentation</subject><subject>Fermented food industries</subject><subject>Fermenters</subject><subject>Flavor development</subject><subject>Flavors</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. 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Psychology</topic><topic>L. oenos</topic><topic>Packed beds</topic><topic>Yeast</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Nedovic, V.A</creatorcontrib><creatorcontrib>Durieuxb, A</creatorcontrib><creatorcontrib>Van Nedervelde, L</creatorcontrib><creatorcontrib>Rosseels, P</creatorcontrib><creatorcontrib>Vandegans, J</creatorcontrib><creatorcontrib>Plaisant, A.-M</creatorcontrib><creatorcontrib>Simon, J.-P</creatorcontrib><collection>Pascal-Francis</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Enzyme and microbial technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Nedovic, V.A</au><au>Durieuxb, A</au><au>Van Nedervelde, L</au><au>Rosseels, P</au><au>Vandegans, J</au><au>Plaisant, A.-M</au><au>Simon, J.-P</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Continuous cider fermentation with co-immobilized yeast and Leuconostoc oenos cells</atitle><jtitle>Enzyme and microbial technology</jtitle><addtitle>Enzyme Microb Technol</addtitle><date>2000-06-01</date><risdate>2000</risdate><volume>26</volume><issue>9-10</issue><spage>834</spage><epage>839</epage><pages>834-839</pages><issn>0141-0229</issn><eissn>1879-0909</eissn><coden>EMTED2</coden><abstract>Ca-alginate matrix was used to co-immobilize Saccharomyces bayanus and Leuconostoc oenos in one integrated biocatalytic system in order to perform simultaneously alcoholic and malo-lactic fermentation of apple juice to produce cider, in a continuous packed bed bioreactor. 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| identifier | ISSN: 0141-0229 |
| ispartof | Enzyme and microbial technology, 2000-06, Vol.26 (9-10), p.834-839 |
| issn | 0141-0229 1879-0909 |
| language | eng |
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| source | Elsevier ScienceDirect Journals |
| subjects | Alcoholic beverages and cider Batch cell culture Biological and medical sciences Cell immobilization Cider Co-immobilization Continuous fermentation Fermented food industries Fermenters Flavor development Flavors Food industries Fundamental and applied biological sciences. Psychology L. oenos Packed beds Yeast |
| title | Continuous cider fermentation with co-immobilized yeast and Leuconostoc oenos cells |
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