Immobilized yeast cells and secondary metabolites
Samo za registrovane korisnike
2016
Poglavlje u monografiji (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
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 physiol...ogy. 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.
Ključne reči:
Yeast / Bioproduction / Fermentation / Higher alcohols / Esters / Carbonyl compounds / Fatty acidsIzvor:
Fungal Metabolites, 2016, 1-40Izdavač:
- Springer
Finansiranje / projekti:
- Razvoj novih inkapsulacionih i enzimskih tehnologija za proizvodnju biokatalizatora i biološki aktivnih komponenata hrane u cilju povećanja njene konkurentnosti, kvaliteta i bezbednosti (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46010)
Institucija/grupa
Tehnološko-metalurški fakultetTY - 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 . .