Pistacia terebinthus Resin as Yeast Immobilization Support for Alcoholic Fermentation

Kallis, Michalis; Sideris, Konstantinos; Kopsahelis, Nikolaos; Bosnea, Loulouda; Kourkoutas, Yiannis

doi:10.3390/foods8040127

Cited by 13 publications

(11 citation statements)

References 53 publications

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“…Likewise, various others stress parameters which can negatively affect cell viability like metabolic imbalances and primarily resulting from bio-synthesis pathways [40]. On the other hand, as it has been proved by scientific studies that natural immobilization carriers can confer a protective effect to the cells against environment's rough conditions [13,15,27]. Likewise, in the present study yeast cell immobilization along with an initiation temperature of 30 • C positively affected the fermentation process as the initial sugar content gradually decreased producing high amounts of ethanol ( Figure 2).…”

Section: Effect Of Storage On Wines Aromatic Characteristicsmentioning

confidence: 99%

“…In recent decades new methods have been under study, targeting the improvement of the fermentation performance, aromatic profile and productivity of wines and alcoholic beverages [15,16]. It has been well established that the influence on the must composition and nutrients contained in must are of major importance regarding the evolution of the population of Saccharomyces cerevisiae in wine fermentation [17].…”

Section: Introductionmentioning

confidence: 99%

“…The advantages of immobilized cell biocatalysts compared to free cell systems have been extensively revised through various natural supports, such as resins [15], fruits [24], membranes [25], gluten pellets [20,26] and delignified cellulosic residues [27][28][29]. Likewise, in recent years several immobilized yeast cell systems have been successfully proposed for use in alcoholic fermentation as yeast cells can be simply immobilized on a surface via natural adhesion [15,25,30].…”

Section: Introductionmentioning

confidence: 99%

“…Nowadays, making modifications to traditional practices or adopting novel bioprocess technologies has become of great interest in order to fulfill consumers expectations towards food products characterized by convenience, variety, adequate shelf-life, healthy properties, reasonable cost and environmental sustainability [15,31,32]. In this perspective, the role of emerging technologies in sweet winemaking is addressed towards enhanced volatile and flavor characteristics, reduced production time, optimized resources, extraction of high nutritional components provided by low temperature fermentation, high energy efficiency and extended shelf-life.…”

Section: Introductionmentioning

confidence: 99%

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Entrapped Psychrotolerant Yeast Cells within Pine Sawdust for Low Temperature Wine Making: Impact on Wine Quality

2020

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An alternative methodology is proposed for low temperature winemaking using freeze-dried raw materials. Pine sawdust was delignified and the received porous cellulosic material was applied as immobilization carrier of the psychrotolerant yeast strain Saccharomyces cerevisiae AXAZ-1. The immobilization of yeast cells was examined and verified by scanning electron microscopy (SEM). The immobilized biocatalyst and high-gravity grape must were separately freeze-dried without cryoprotectants and stored at room temperature (20–22 °C) for 3 months. The effect of storage on the fermentation efficiency of the immobilized biocatalyst at low temperatures (1–10 °C), as well as on the aromatic characteristics of the produced wines was evaluated. Storage time had no significant effect on the fermentation efficiency of the biocatalyst resulting in most cases in high ethanol production 13.8–14.8% v/v. The volatile fraction of the produced wines was examined using headspace solid-phase microextraction (HS-SPME) followed by gas chromatography mass spectrometry (GC/MS). GC-MS/SPME analysis along with the organoleptic evaluation revealed in all produced wines a plethora of fresh and fruit aromatic notes. To conclude, fermentation kinetics and aromatic profile evaluation encourages the production of high-quality sweet wines at low temperatures using pine sawdust (Pinus halepensis) entrapped yeast cells as a promoter.

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Section: Effect Of Storage On Wines Aromatic Characteristicsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Entrapped Psychrotolerant Yeast Cells within Pine Sawdust for Low Temperature Wine Making: Impact on Wine Quality

2020

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“…Volatile compounds identified by solid-phase microextraction gas chromatography/mass spectrometry (SPME/GC-MS) in whey beverages (A2: 0.6 g of the immobilized biocatalyst per 100 mL of whey; B2: 0.6 g of Pistacia terebinthus resin per 100 mL of whey; C: control sample) after 30 days of storage (all values presented as percentage). [22,23,25,37,[67][68][69][70][71], RT: Positive identification by retention times that agrees with authentic compounds and by the mass spectra of authentic compounds generated in the laboratory, MS: tentative identification by mass spectra obtained from NIST107, NIST21, and SZTERP libraries, Nd: not detected, Tr: Traces (<0.1%).…”

Section: Effect Of Pistacia Terebinthus Resin On Volatile By-productsmentioning

confidence: 95%

Enhanced Aromatic Profile and Functionality of Cheese Whey Beverages by Incorporation of Probiotic Cells Immobilized on Pistacia terebinthus Resin

Schoina

Τέρπου

Papadaki

et al. 2019

Foods

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In the present study, cheese whey was utilized for the development of a novel functional beverage, using Lactobacillus casei ATCC 393 probiotic cells immobilized on Pistacia terebinthus resin (pissa Paphos). Evaluation of shelf life of the produced beverages showed that spoilage microorganisms were not observed in beverages containing P. terebinthus resin. Terpenes' rich content might have contributed to the antimicrobial activity of the produced beverages; however, no significant effect on the viability of the immobilized probiotic cells was obtained. Whey beverages containing the immobilized biocatalyst retained a high viability (>1 × 10 6 CFU/g) of probiotic cells during a storage period of 30 days at 4 • C. The superiority of whey beverages containing the immobilized biocatalyst was also highlighted by GC-MS analysis, while the enhanced aromatic profile, which was mostly attributed to the higher concentration of terpenes, was also detected during the sensory evaluation performed. Conclusively, this study indicated the high commercialization potential of these novel functional whey beverages, within the frame of a sustainable dairy waste valorization approach. To the best of our knowledge, this is the first food-oriented approach within the guidelines of the circular economy reported in the literature, using the autochthonous Pistacia terebinthus resin for the production of functional whey beverages.

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Immobilization: the promising technique to protect and increase the efficiency of microorganisms to remove contaminants

Najim,

Radeef,

al‐Doori

et al. 2024

J of Chemical Tech & Biotech

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Biodegradation is one of the most economical methods and usually no production of toxic by‐products. In general, this approach is favored because it offers reduced expenses and the potential for complete mineralization. In order to enhance the viability and longevity of the bioremediation agents within polluted areas, it becomes necessary to immobilize the cells. Cell immobilization refers to the procedure of confining intact cells to specific areas within a device or material, without compromising their essential biological functions. A wide variety of carriers and approaches have been used for the restriction of various cells. Immobilization techniques, such as microencapsulation, have opened up new possibilities in biotechnology by facilitating the development of artificial organs, cell therapies, and drug delivery systems. Researchers have found promising outcomes in various applications through the immobilization of microorganisms. This approach enhances stability, reusability, and catalytic efficiency, making immobilization a valuable strategy for biocatalysis, bioremediation, and other biotechnological processes. Notably, the use of immobilized microorganisms has led to significant improvements in the removal of pollutants, with some studies achieving 100% efficiency. When comparing the degradation of pollutants between free and immobilized microorganisms over the same time period, the results demonstrated that immobilized microorganisms achieved a removal efficiency of more than 21% than the free microbial consortium. The primary objective of this review is to give an overview of the key scientific aspects related to bioremediation of various pollutants using immobilized cell, with a particular focus on the techniques to entrap the cells.This article is protected by copyright. All rights reserved.

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Pistacia terebinthus Resin as Yeast Immobilization Support for Alcoholic Fermentation

Cited by 13 publications

References 53 publications

Entrapped Psychrotolerant Yeast Cells within Pine Sawdust for Low Temperature Wine Making: Impact on Wine Quality

Entrapped Psychrotolerant Yeast Cells within Pine Sawdust for Low Temperature Wine Making: Impact on Wine Quality

Enhanced Aromatic Profile and Functionality of Cheese Whey Beverages by Incorporation of Probiotic Cells Immobilized on Pistacia terebinthus Resin

Immobilization: the promising technique to protect and increase the efficiency of microorganisms to remove contaminants

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