Preliminary Evaluation of the Use of Thermally-Dried Immobilized Kefir Cells in Low Alcohol Winemaking

Nikolaou, Anastasios; Sgouros, Georgios; Santarmaki, Valentini; Mitropoulou, Gregoria; Kourkoutas, Yiannis

doi:10.3390/app12126176

Cited by 5 publications

(2 citation statements)

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“…At ambient temperature, counts of free L. rhamnosus cells decreased significantly ( p < 0.05), while levels of immobilized L. rhamnosus cells on apple pieces remained significantly ( p < 0.05) higher (> 7 log cfu/g) after 4 days of storage. This could be attributed directly to cell immobilization which is well known to protect microbial cells against stresses induced by food production processes [ 16 ], resulting in maintenance [ 51 , 52 , 53 ] or in some cases even enhancement of their counts [ 32 ].…”

Section: Resultsmentioning

confidence: 99%

Novel Functional Grape Juices Fortified with Free or Immobilized Lacticaseibacillus rhamnosus OLXAL-1

et al. 2023

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During the last decade, a rising interest in novel functional products containing probiotic microorganisms has been witnessed. As food processing and storage usually lead to a reduction of cell viability, freeze-dried cultures and immobilization are usually recommended in order to maintain adequate loads and deliver health benefits. In this study, freeze-dried (free and immobilized on apple pieces) Lacticaseibacillus rhamnosus OLXAL-1 cells were used to fortify grape juice. Juice storage at ambient temperature resulted in significantly higher (>7 log cfu/g) levels of immobilized L. rhamnosus cells compared to free cells after 4 days. On the other hand, refrigerated storage resulted in cell loads > 7 log cfu/g for both free and immobilized cells for up to 10 days, achieving populations > 109 cfu per share, with no spoilage noticed. The possible resistance of the novel fortified juice products to microbial spoilage (after deliberate spiking with Saccharomyces cerevisiae or Aspergillus niger) was also investigated. Significant growth limitation of both food-spoilage microorganisms was observed (both at 20 and 4 °C) when immobilized cells were contained compared to the unfortified juice. Keynote volatile compounds derived from the juice and the immobilization carrier were detected in all products by HS-SPME GC/MS analysis. PCA revealed that both the nature of the freeze-dried cells (free or immobilized), as well as storage temperature affected significantly the content of minor volatiles detected and resulted in significant differences in the total volatile concentration. Juices with freeze-dried immobilized cells were distinguished by the tasters and perceived as highly novel. Notably, all fortified juice products were accepted during the preliminary sensory evaluation.

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Section: Resultsmentioning

confidence: 99%

Novel Functional Grape Juices Fortified with Free or Immobilized Lacticaseibacillus rhamnosus OLXAL-1

et al. 2023

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“…Microbiologists have addressed this topic by investigating the use of particular micro-organisms and fermentation conditions in order to limit the production of ethanol. An original concept is presented here via the utilization of thermally dried immobilised Kefir cells for the production of quality low-alcohol wine [3]. With regard to wine quality and fermentation management, the control of yeast nutrition is crucial.…”

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confidence: 99%