Use of yeast biocapsules as a fungal-based immobilized cell technology for Indian Pale Ale-type beer brewing

Assessment of Different Levels of Blackcurrant Juice and Furcellaran on the Quality of Fermented Whey-Based Beverages Using Rheological and Mechanical Vibration Damping Techniques

“…During the fermentation of the substrate with the water kefir starter culture, in addition to carbon dioxide, a number of other substances were produced, such as ethanol, lactic acid, mannitol, glycerol [ 52 ]. The samples were therefore subjected to weight loss due to the release of CO 2 [ 53 ]. The weight loss of the fermented whey-based beverage model is shown in Figure 2 .…”

Flor yeast immobilization in microbial biocapsules for Sherry wine production: microvinification approach

“…Immobilization of yeast cells results in changes in their physiology and metabolism (Norton and D’Amore 1994 ; Mallouchos et al 2002 ; Moreno-García et al 2018a ). When using inert fungal supports as yeast cell carriers for alcoholic fermentations, increases in titratable acidity (or decreases), acetaldehyde, acetoin (or decreases), diacetyl and alcohols like isobutanol while decreases in volatile acidity have been reported (Peinado et al 2005 , 2006 ; Puig-Pujol et al 2013 ; García-Martínez et al 2015 ; López de Lerma et al 2018 ; Ogawa et al 2022 ). Here, we observed that immobilized flor yeast cells maintained titratable acidity while wines aged with the conventional method (NPFY) experienced a drop.…”

“…Microbial biocapsules use fungal spherical pellets where the yeast cells are encapsulated and attached to the hyphae. This system is an improvement of a previous technology known as “yeast biocapsules” that have been tested for the production of alcoholic beverages (Peinado et al 2005 , 2006 ; Puig-Pujol et al 2013 ; García-Martínez et al 2015 ; López de Lerma et al 2018 ; López-Menchero et al 2021 ; Liu et al 2022 ; Ogawa et al 2022 ;). Through its utilization, sensory attributes of some of these beverages have been significantly enhanced.…”

Filamentous fungal pellets as a novel and sustainable encapsulation matrix for exogenous bioactive compounds

“…22 A yeast biocapsule, with the coattachment of Saccharomyces cerevisiae and FF Penicillium chrysogenum, is a well-studied system, especially for the applications of alcoholic fermentation, such as the production of wine, beer, and bioethanol. [23][24][25][26] FP and yeast-FF biocapsules served as perfect multicellular model systems to study the matrix effect of these encapsulation systems on the release of encapsulated bioactive compounds.…”