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Enzyme Microb Technol

Title:		Controlled malolactic fermentation in cider using Oenococcus oeni immobilized in alginate beads and comparison with free cell fermentation
Author(s):		Herrero M; Laca A; Garcia LA; Diaz M;
Address:		"Department of Chemical Engineering and Environmental Technology, (I.U.B.A). University of Oviedo, Oviedo, Spain"
Journal Title:		Enzyme Microb Technol
Year:		2001
Volume:		28
Issue:		1
Page Number:		35 - 41
DOI:		10.1016/s0141-0229(00)00265-9
ISSN/ISBN:		1879-0909 (Electronic) 0141-0229 (Linking)
Abstract:		"Cells of Oenococcus oeni (formerly Leuconostoc oenos) immobilized in alginate beads were used as starter culture to conduct malolactic fermentation in cider production. Concentrations of major organic acids and volatile compounds were monitored during the process, and results were compared to those obtained when using free cells in the same conditions. The rates of malic acid consumption were similar but lower ethanoic acid content and higher concentration of alcohols were detected with immobilized cells. These features have beneficial effects on the organoleptic properties of cider. A comparison between the kinetic behavior in immobilized and free cells, based on the data obtained for the malic acid consumption, has been developed solving the homogeneous diffusion model when it is applied to the system with immobilized cells"
Keywords:
Notes:		"PubMed-not-MEDLINEHerrero, M Laca, A Garcia, LA Diaz, M eng 2000/12/19 Enzyme Microb Technol. 2001 Jan 2; 28(1):35-41. doi: 10.1016/s0141-0229(00)00265-9"