Mead production by continuous series reactors using immobilized yeast cells

Qureshi, N.; Tamhane, D. V.

doi:10.1007/bf02346056

Cited by 17 publications

(8 citation statements)

References 5 publications

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“…Qureshi and Tamhane () produced mead by immobilized cells of Hansenula anomala in calcium alginate gels. Continuously operated column reactors enabled the quick production of matured mead by a single culture and the elimination of the traditionally‐used long ageing periods.…”

Section: Case Studies: Honey Fermentationmentioning

confidence: 99%

Aroma formation by immobilized yeast cells in fermentation processes

Nedović

Gibson

Mantzouridou

et al. 2014

Yeast

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Immobilized cell technology has shown a significant promotional effect on the fermentation of alcoholic beverages such as beer, wine and cider. However, genetic, morphological and physiological alterations occurring in immobilized yeast cells impact on aroma formation during fermentation processes. The focus of this review is exploitation of existing knowledge on the biochemistry and the biological role of flavour production in yeast for the biotechnological production of aroma compounds of industrial importance, by means of immobilized yeast. Various types of carrier materials and immobilization methods proposed for application in beer, wine, fruit wine, cider and mead production are presented. Engineering aspects with special emphasis on immobilized cell bioreactor design, operation and scale-up potential are also discussed. Ultimately, examples of products with improved quality properties within the alcoholic beverages are addressed, together with identification and description of the future perspectives and scope for cell immobilization in fermentation processes.

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Section: Case Studies: Honey Fermentationmentioning

confidence: 99%

Aroma formation by immobilized yeast cells in fermentation processes

Nedović

Gibson

Mantzouridou

et al. 2014

Yeast

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“…Cell immobilisation also allows easier handling of the cells and facilitates the clarification of the final product (Kocher et al, 2006;Kostov, Angelov, Mihaylov, & Poncelet, 2010;Kourkoutas et al, 2004;Park & Chang, 2000). Studies with immobilised cells in Ca-alginate (Qureshi & Tamhane, 1986) or pectate (Navrátil et al, 2001) in mead production have showed that fermentation length was reduced or fermentation rate increased, respectively. Therefore, the purpose of this study was to evaluate the effect of the yeast cell immobilisation of two yeast strains (QA23 and ICV D47) in a fed-batch system.…”

Section: Introductionmentioning

confidence: 99%

Effect of Saccharomyces cerevisiae cells immobilisation on mead production

Pereira

Mendes‐Ferreira

Oliveira

et al. 2014

LWT - Food Science and Technology

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Mead is a traditional alcoholic beverage obtained by the fermentation of diluted honey performed by yeasts. In this work the potential of application of immobilised yeast cells on single-layer Ca-alginate or double-layer alginateechitosan for mead production was assessed for the first time. The meads produced either with entrapped or free cells were evaluated in terms of quality and aroma profile. The immobilisation procedure had no adverse effect on cell viability, since minor differences were found in fermentation kinetics among the strains and immobilisation systems. The double-layer alginate-chitosan had no advantage compared with the single-layer Ca-alginate, as the number of free cells in the medium, resulting from cell leakage, was similar. Although meads obtained with entrapped yeast cells presented less ethanol and glycerol and more acetic acid, it exhibited larger amounts of volatile compounds. Immobilised cells produced meads with more compounds with fruity characteristics, such as ethyl octanoate and ethyl hexanoate; however the concentrations of undesirable compounds in such meads were also higher. The effect of immobilisation on the aroma profile was important, but the strain contribution was also of major importance. Thus, the sensory analysis of final product gives an important insight on the overall quality.

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“…In the past few years, several studies on the optimization of mead production have been carried out, mainly regarding yeast selection and honey‐must formulation . However, it is worth noting that immobilized cells were used in just two of the studies involving mead production .…”

Section: Introductionmentioning

confidence: 99%

Mead production: fermentative performance of yeasts entrapped in different concentrations of alginate

et al. 2014

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Mead is an alcoholic drink known since ancient times, produced by yeast fermenting diluted honey. However, the production of mead has suffered in recent years, partially owing to the lack of scientific progress in this field. In this study, two strains of Saccharomyces cerevisiae, QA23 and ICVD47, were immobilized in 2 or 4% (w/v) alginate beads to assess the most effective alginate concentration for yeast immobilization to produce mead. Neither of the alginate concentrations was able to prevent cell leakage from the beads. The fermentation length was 120 h for both yeast strains. In all cases, at the end of the fermentation, the number of cells entrapped in the beads was higher than the number of free cells, and the total 4% alginate bead wet weight was significantly higher than the 2% alginate bead wet weight. In addition, the evaluation of mead quality showed that the yeast strain had significantly more influence on the physicochemical characteristics than the alginate concentration. Although the yeasts immobilized in the two alginate concentrations were able to perform the fermentation, further research is needed in order to understand the evolution of the yeast population inside the beads throughout the fermentative process. Copyright © 2014 The Institute of Brewing & Distilling

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Mead production by continuous series reactors using immobilized yeast cells

Cited by 17 publications

References 5 publications

Aroma formation by immobilized yeast cells in fermentation processes

Aroma formation by immobilized yeast cells in fermentation processes

Effect of Saccharomyces cerevisiae cells immobilisation on mead production

Mead production: fermentative performance of yeasts entrapped in different concentrations of alginate

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