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 . .

TY  - 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 . .