TY  - CHAP
AU  - Ðorđević, Verica
AU  - Willaert, Ronnie
AU  - Gibson, Brian
AU  - Nedović, Viktor A.
PY  - 2016
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6174
AB  - The use of immobilized cell technology (ICT) is viewed as a promising biotechnological tool to achieve high volumetric productivities of yeast fermentation in bioindustry of alcoholic beverages. During this process a huge number of organic compounds are being formed as yeast secondary metabolites, among which volatile compounds, such as higher alcohols, esters, and vicinal diketones, are the most important flavoring compounds. The objective of this chapter is to summarize the knowledge on the origin of the flavor-active and nonvolatile compounds synthesized by yeast and to describe how the composition of the medium, culture strain, process conditions (temperature, aeration, etc.), bioreactor design, and other critical parameters influence the metabolic activities of yeast cultures. Despite the technological and economic advantages provided by ICT, commercialization of this technology experienced only limited success, mainly due to unpredictable effect of immobilization on yeast physiology. This chapter is an attempt to rationalize and make some conclusions about the impact of cell immobilization on yeast metabolism collected from empirical experiences in production of alcoholic beverages. The knowledge addressing this issue may be of particular benefit to the nascent bioflavor industry.
PB  - Springer
T2  - Fungal Metabolites
T1  - Immobilized yeast cells and secondary metabolites
EP  - 40
SP  - 1
DO  - 10.1007/978-3-319-19456-1_33-1
ER  - 

@inbook{
author = "Ðorđević, Verica and Willaert, Ronnie and Gibson, Brian and Nedović, Viktor A.",
year = "2016",
abstract = "The use of immobilized cell technology (ICT) is viewed as a promising biotechnological tool to achieve high volumetric productivities of yeast fermentation in bioindustry of alcoholic beverages. During this process a huge number of organic compounds are being formed as yeast secondary metabolites, among which volatile compounds, such as higher alcohols, esters, and vicinal diketones, are the most important flavoring compounds. The objective of this chapter is to summarize the knowledge on the origin of the flavor-active and nonvolatile compounds synthesized by yeast and to describe how the composition of the medium, culture strain, process conditions (temperature, aeration, etc.), bioreactor design, and other critical parameters influence the metabolic activities of yeast cultures. Despite the technological and economic advantages provided by ICT, commercialization of this technology experienced only limited success, mainly due to unpredictable effect of immobilization on yeast physiology. This chapter is an attempt to rationalize and make some conclusions about the impact of cell immobilization on yeast metabolism collected from empirical experiences in production of alcoholic beverages. The knowledge addressing this issue may be of particular benefit to the nascent bioflavor industry.",
publisher = "Springer",
journal = "Fungal Metabolites",
booktitle = "Immobilized yeast cells and secondary metabolites",
pages = "40-1",
doi = "10.1007/978-3-319-19456-1_33-1"
}

Ðorđević, V., Willaert, R., Gibson, B.,& Nedović, V. A.. (2016). Immobilized yeast cells and secondary metabolites. in Fungal Metabolites
Springer., 1-40.
https://doi.org/10.1007/978-3-319-19456-1_33-1

Ðorđević V, Willaert R, Gibson B, Nedović VA. Immobilized yeast cells and secondary metabolites. in Fungal Metabolites. 2016;:1-40.
doi:10.1007/978-3-319-19456-1_33-1 .

Ðorđević, Verica, Willaert, Ronnie, Gibson, Brian, Nedović, Viktor A., "Immobilized yeast cells and secondary metabolites" in Fungal Metabolites (2016):1-40,
https://doi.org/10.1007/978-3-319-19456-1_33-1 . .