Mead production using immobilized cells of saccharomyces cerevisiae: Reuse of sodium alginate beads
| Autor: | Luís G. Dias, Miguel L. Sousa-Dias, Leticia M. Estevinho, Vanessa B. Paula |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
0106 biological sciences
mead Saccharomyces cerevisiae free cells Bioengineering honey TP1-1185 01 natural sciences sodium alginate Matrix (chemical analysis) chemistry.chemical_compound Mead 010608 biotechnology Chemical Engineering (miscellaneous) Alcohol content QD1-999 Sodium alginate Chromatography Ethanol biology immobilization of cells Process Chemistry and Technology Chemical technology Honey biology.organism_classification Yeast 010602 entomology Chemistry Immobilization of cells chemistry Yield (chemistry) Free cells Fermentation |
| Zdroj: | Repositório Científico de Acesso Aberto de Portugal Repositório Científico de Acesso Aberto de Portugal (RCAAP) instacron:RCAAP Processes, Vol 9, Iss 724, p 724 (2021) Processes Volume 9 Issue 4 |
| Popis: | This work studied the production of mead using second category honey and the immobilized cells of Saccharomyces cerevisiae in sodium alginate, with concentrations of 2% and 4%, and their reuse in five successive fermentations. The immobilized cells with 4% alginate beads were mechanically more stable and able to allow a greater number of reuses, making the process more economical. The fermentation’s consumption of sugars with free cells (control) and immobilized cells showed a similar profile, being completed close to 72 h, while the first use of immobilized cells finished at 96 h. The immobilized cells did not significantly influence some oenological parameters, such as the yield of the consumed sugars/ethanol, the alcohol content, the pH and the total acidity. There was a slight increase in the volatile acidity and a decrease in the production of SO2. The alginate concentrations did not significantly influence either the parameters used to monitor the fermentation process or the characteristics of the mead. Mead fermentations with immobilized cells showed the release of cells into the wort due to the disintegration of the beads, indicating that the matrix used for the yeast’s immobilization should be optimized, considering the mead production medium. The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) and FEDER under Programme PT2020 for financial support to CIMO (UID/AGR/00690/2019). info:eu-repo/semantics/publishedVersion |
| Databáze: | OpenAIRE |
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