Use of Saccharomyces cerevisiae cells immobilized on orange peel as biocatalyst for alcoholic fermentation.
Identifieur interne : 000B44 ( PubMed/Curation ); précédent : 000B43; suivant : 000B45Use of Saccharomyces cerevisiae cells immobilized on orange peel as biocatalyst for alcoholic fermentation.
Auteurs : S. Plessas [Grèce] ; A. Bekatorou ; A A Koutinas ; M. Soupioni ; I M Banat ; R. MarchantSource :
- Bioresource technology [ 0960-8524 ] ; 2007.
English descriptors
- KwdEn :
- MESH :
- chemical , metabolism : Alcohols.
- metabolism : Saccharomyces cerevisiae.
- Anaerobiosis, Catalysis, Citrus sinensis, Fermentation, Kinetics, Microscopy, Electron.
Abstract
A biocatalyst was prepared by immobilizing a commercial Saccharomyces cerevisiae strain (baker's yeast) on orange peel pieces for use in alcoholic fermentation and for fermented food applications. Cell immobilization was shown by electron microscopy and by the efficiency of the immobilized biocatalyst for alcoholic fermentation of various carbohydrate substrates (glucose, molasses, raisin extracts) and at various temperatures (30-15 degrees C). Fermentation times in all cases were low (5-15 h) and ethanol productivities were high (av. 150.6 g/ld) showing good operational stability of the biocatalyst and suitability for commercial applications. Reasonable amounts of volatile by-products were produced at all the temperatures studied, revealing potential application of the proposed biocatalyst in fermented food applications, to improve productivities and quality.
DOI: 10.1016/j.biortech.2006.03.014
PubMed: 16730437
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Plessas</name><affiliation wicri:level="1"><nlm:affiliation>Food Biotechnology Group, Department of Chemistry, University of Patras, 26500 Patras, Greece.</nlm:affiliation><country xml:lang="fr">Grèce</country><wicri:regionArea>Food Biotechnology Group, Department of Chemistry, University of Patras, 26500 Patras</wicri:regionArea></affiliation></author><author><name sortKey="Bekatorou, A" sort="Bekatorou, A" uniqKey="Bekatorou A" first="A" last="Bekatorou">A. Bekatorou</name></author><author><name sortKey="Koutinas, A A" sort="Koutinas, A A" uniqKey="Koutinas A" first="A A" last="Koutinas">A A Koutinas</name></author><author><name sortKey="Soupioni, M" sort="Soupioni, M" uniqKey="Soupioni M" first="M" last="Soupioni">M. Soupioni</name></author><author><name sortKey="Banat, I M" sort="Banat, I M" uniqKey="Banat I" first="I M" last="Banat">I M Banat</name></author><author><name sortKey="Marchant, R" sort="Marchant, R" uniqKey="Marchant R" first="R" last="Marchant">R. Marchant</name></author></analytic><series><title level="j">Bioresource technology</title><idno type="ISSN">0960-8524</idno><imprint><date when="2007" type="published">2007</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Alcohols (metabolism)</term><term>Anaerobiosis</term><term>Catalysis</term><term>Citrus sinensis</term><term>Fermentation</term><term>Kinetics</term><term>Microscopy, Electron</term><term>Saccharomyces cerevisiae (metabolism)</term></keywords><keywords scheme="MESH" type="chemical" qualifier="metabolism" xml:lang="en"><term>Alcohols</term></keywords><keywords scheme="MESH" qualifier="metabolism" xml:lang="en"><term>Saccharomyces cerevisiae</term></keywords><keywords scheme="MESH" xml:lang="en"><term>Anaerobiosis</term><term>Catalysis</term><term>Citrus sinensis</term><term>Fermentation</term><term>Kinetics</term><term>Microscopy, Electron</term></keywords></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">A biocatalyst was prepared by immobilizing a commercial Saccharomyces cerevisiae strain (baker's yeast) on orange peel pieces for use in alcoholic fermentation and for fermented food applications. Cell immobilization was shown by electron microscopy and by the efficiency of the immobilized biocatalyst for alcoholic fermentation of various carbohydrate substrates (glucose, molasses, raisin extracts) and at various temperatures (30-15 degrees C). Fermentation times in all cases were low (5-15 h) and ethanol productivities were high (av. 150.6 g/ld) showing good operational stability of the biocatalyst and suitability for commercial applications. Reasonable amounts of volatile by-products were produced at all the temperatures studied, revealing potential application of the proposed biocatalyst in fermented food applications, to improve productivities and quality.</div></front></TEI><pubmed><MedlineCitation Status="MEDLINE" Owner="NLM"><PMID Version="1">16730437</PMID><DateCreated><Year>2006</Year><Month>9</Month><Day>20</Day></DateCreated><DateCompleted><Year>2007</Year><Month>02</Month><Day>28</Day></DateCompleted><DateRevised><Year>2006</Year><Month>9</Month><Day>20</Day></DateRevised><Article PubModel="Print-Electronic"><Journal><ISSN IssnType="Print">0960-8524</ISSN><JournalIssue CitedMedium="Print"><Volume>98</Volume><Issue>4</Issue><PubDate><Year>2007</Year><Month>Mar</Month></PubDate></JournalIssue><Title>Bioresource technology</Title><ISOAbbreviation>Bioresour. 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