State of the art in immobilized/encapsulated cell technology in fermentation processes
Апстракт
Immobilized yeast cells are being used in various bio-industries but also could be beneficially implemented in industries based on ethanol fermentation. For reasons including faster fermentation rates in comparison to traditional processes, increased volumetric productivity, and the possibility of continuous operation, immobilized yeast technology has attracted increasing attention in these industries over the last 30 years. Nowadays, immobilized yeast technology is well established in a number of processes, such as sparkling wine production, secondary beer fermentation, and alcohol-free and low-alcohol beer production. However, some processes like wine fermentation, cider fermentation, and primary beer fermentation are still under scrutiny in the lab or at pilot-scale levels. These processes are significantly more complex and have various side reactions that are important in flavor formation and final product quality. At the moment, the major challenge facing the successful applicatio...n of immobilized cell technology (ICT) on an industrial scale is yeast physiology control and fine-tuning of flavor formation during fermentation processes. In this review, the process requirements, carrier materials, and bioreactor design for fermentation with immobilized cells are discussed. In addition, the influence of ICT on the formation of flavor-active compounds (i.e., higher alcohols, esters, and vicinal diketones) is described.
Кључне речи:
Immobilize Cell / Malolactic Fermentation / Beer Fermentation / Flavor Formation / Cider ProductionИзвор:
Chapter 6, In: Food Engineering Interfaces, 2011, 119-146Издавач:
- Springer
Финансирање / пројекти:
DOI: 10.1007/978-1-4419-7475-4_6
ISBN: 978-1-4419-7475-4
WoS: 000289188700006
Scopus: 2-s2.0-84925945474
Институција/група
Tehnološko-metalurški fakultetTY - CHAP AU - Nedović, Viktor AU - Manojlović, Verica AU - Leskošek-Čukalović, Ida AU - Bugarski, Branko AU - Willaert, Ronnie PY - 2011 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6186 AB - Immobilized yeast cells are being used in various bio-industries but also could be beneficially implemented in industries based on ethanol fermentation. For reasons including faster fermentation rates in comparison to traditional processes, increased volumetric productivity, and the possibility of continuous operation, immobilized yeast technology has attracted increasing attention in these industries over the last 30 years. Nowadays, immobilized yeast technology is well established in a number of processes, such as sparkling wine production, secondary beer fermentation, and alcohol-free and low-alcohol beer production. However, some processes like wine fermentation, cider fermentation, and primary beer fermentation are still under scrutiny in the lab or at pilot-scale levels. These processes are significantly more complex and have various side reactions that are important in flavor formation and final product quality. At the moment, the major challenge facing the successful application of immobilized cell technology (ICT) on an industrial scale is yeast physiology control and fine-tuning of flavor formation during fermentation processes. In this review, the process requirements, carrier materials, and bioreactor design for fermentation with immobilized cells are discussed. In addition, the influence of ICT on the formation of flavor-active compounds (i.e., higher alcohols, esters, and vicinal diketones) is described. PB - Springer T2 - Chapter 6, In: Food Engineering Interfaces T1 - State of the art in immobilized/encapsulated cell technology in fermentation processes EP - 146 SP - 119 DO - 10.1007/978-1-4419-7475-4_6 ER -
@inbook{ author = "Nedović, Viktor and Manojlović, Verica and Leskošek-Čukalović, Ida and Bugarski, Branko and Willaert, Ronnie", year = "2011", abstract = "Immobilized yeast cells are being used in various bio-industries but also could be beneficially implemented in industries based on ethanol fermentation. For reasons including faster fermentation rates in comparison to traditional processes, increased volumetric productivity, and the possibility of continuous operation, immobilized yeast technology has attracted increasing attention in these industries over the last 30 years. Nowadays, immobilized yeast technology is well established in a number of processes, such as sparkling wine production, secondary beer fermentation, and alcohol-free and low-alcohol beer production. However, some processes like wine fermentation, cider fermentation, and primary beer fermentation are still under scrutiny in the lab or at pilot-scale levels. These processes are significantly more complex and have various side reactions that are important in flavor formation and final product quality. At the moment, the major challenge facing the successful application of immobilized cell technology (ICT) on an industrial scale is yeast physiology control and fine-tuning of flavor formation during fermentation processes. In this review, the process requirements, carrier materials, and bioreactor design for fermentation with immobilized cells are discussed. In addition, the influence of ICT on the formation of flavor-active compounds (i.e., higher alcohols, esters, and vicinal diketones) is described.", publisher = "Springer", journal = "Chapter 6, In: Food Engineering Interfaces", booktitle = "State of the art in immobilized/encapsulated cell technology in fermentation processes", pages = "146-119", doi = "10.1007/978-1-4419-7475-4_6" }
Nedović, V., Manojlović, V., Leskošek-Čukalović, I., Bugarski, B.,& Willaert, R.. (2011). State of the art in immobilized/encapsulated cell technology in fermentation processes. in Chapter 6, In: Food Engineering Interfaces Springer., 119-146. https://doi.org/10.1007/978-1-4419-7475-4_6
Nedović V, Manojlović V, Leskošek-Čukalović I, Bugarski B, Willaert R. State of the art in immobilized/encapsulated cell technology in fermentation processes. in Chapter 6, In: Food Engineering Interfaces. 2011;:119-146. doi:10.1007/978-1-4419-7475-4_6 .
Nedović, Viktor, Manojlović, Verica, Leskošek-Čukalović, Ida, Bugarski, Branko, Willaert, Ronnie, "State of the art in immobilized/encapsulated cell technology in fermentation processes" in Chapter 6, In: Food Engineering Interfaces (2011):119-146, https://doi.org/10.1007/978-1-4419-7475-4_6 . .