Bedoukian   RussellIPM   RussellIPM   Piezoelectric Micro-Sprayer


Home
Animal Taxa
Plant Taxa
Semiochemicals
Floral Compounds
Semiochemical Detail
Semiochemicals & Taxa
Synthesis
Control
Invasive spp.
References

Abstract

Guide

Alphascents
Pherobio
InsectScience
E-Econex
Counterpart-Semiochemicals
Print
Email to a Friend
Kindly Donate for The Pherobase

« Previous Abstract"Tomato MAPKs LeMPK1, LeMPK2, and LeMPK3 function in the systemin-mediated defense response against herbivorous insects"    Next AbstractReduction of the off-flavor volatile generated by the yogurt starter culture including Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus in soymilk »

Bioresour Technol


Title:Scale-up of extremely low temperature fermentations of grape must by wheat supported yeast cells
Author(s):Kandylis P; Drouza C; Bekatorou A; Koutinas AA;
Address:"Department of Chemistry, University of Patras, Patras, Greece. pkandylis@yahoo.gr"
Journal Title:Bioresour Technol
Year:2010
Volume:20100518
Issue:19
Page Number:7484 - 7491
DOI: 10.1016/j.biortech.2010.04.031
ISSN/ISBN:1873-2976 (Electronic) 0960-8524 (Linking)
Abstract:"A new biocatalyst was prepared by immobilization of Saccharomyces cerevisiae AXAZ-1 yeast cells on whole wheat grains. This biocatalyst was used for 30 repeated batch fermentations of glucose and grape must at various temperatures. The biocatalyst retained its operational stability for a long period and it was proved capable to produce dry wines of fine clarity even at extremely low temperatures (5 degrees C). After the completion of these fermentations the new biocatalyst was used in a scale-up system of 80 L for wine making at ambient (20 degrees C) and extremely low temperatures (2 degrees C). The scale-up process did not affect the fermentative ability of biocatalyst, even at low temperatures, while the produced wines had almost the same improved aromatic profile compare to free cells as revealed by GC and GC-MS analyses. More specifically the results showed that both systems with immobilized cells (laboratory scale and 80 L bioreactor) increased the formation of esters and produced wines with improved aromatic profile compared to those with free cells. Finally an increase in the percentages of total esters and a decrease in those of higher alcohols was observed in lower fermentation temperatures"
Keywords:Alcohols/analysis Biocatalysis Bioreactors/microbiology *Cold Temperature Esters/analysis *Fermentation Gas Chromatography-Mass Spectrometry Kinetics Laboratories Saccharomyces cerevisiae/*cytology/*metabolism Solid Phase Microextraction Triticum/*metabol;
Notes:"MedlineKandylis, Panagiotis Drouza, Chryssoula Bekatorou, Argyro Koutinas, Athanasios A eng Research Support, Non-U.S. Gov't England 2010/05/21 Bioresour Technol. 2010 Oct; 101(19):7484-91. doi: 10.1016/j.biortech.2010.04.031. Epub 2010 May 18"

 
Back to top
 
Citation: El-Sayed AM 2024. The Pherobase: Database of Pheromones and Semiochemicals. <http://www.pherobase.com>.
© 2003-2024 The Pherobase - Extensive Database of Pheromones and Semiochemicals. Ashraf M. El-Sayed.
Page created on 21-09-2024