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Titolo:
Effect of carbohydrate substrate on fermentation by kefir yeast supported on delignified cellulosic materials
Autore:
Athanasiadis, I; Boskou, D; Kanellaki, M; Koutinas, AA;
Indirizzi:
Aristotelian Univ Salonika, Dept Chem, Food Chem & Technol Lab, Salonika 54006, Greece Aristotelian Univ Salonika Salonika Greece 54006 Salonika 54006, Greece Univ Patras, Dept Chem, Food Biotechnol Grp, Patras, Greece Univ Patras Patras Greece ept Chem, Food Biotechnol Grp, Patras, Greece
Titolo Testata:
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
fascicolo: 2, volume: 49, anno: 2001,
pagine: 658 - 663
SICI:
0021-8561(200102)49:2<658:EOCSOF>2.0.ZU;2-V
Fonte:
ISI
Lingua:
ENG
Soggetto:
TEMPERATURE WINE-MAKING; VOLATILE BY-PRODUCTS; SACCHAROMYCES-CEREVISIAE; MINERAL KISSIRIS; ETHANOL-PRODUCTION; ALCOHOL PRODUCTION; CELLS; WHEY; LACTOSE;
Keywords:
kefir; fermentation; glucose; sucrose; fructose immobilization;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Life Sciences
Citazioni:
22
Recensione:
Indirizzi per estratti:
Indirizzo: Koutinas, AA Aristotelian Univ Salonika, Dept Chem, Food Chem & Technol Lab, Salonika 54006, Greece Aristotelian Univ Salonika Salonika Greece 54006 06, Greece
Citazione:
I. Athanasiadis et al., "Effect of carbohydrate substrate on fermentation by kefir yeast supported on delignified cellulosic materials", J AGR FOOD, 49(2), 2001, pp. 658-663

Abstract

The suitability of delignified cellulosic (DC) material supported kefir yeast to ferment raw materials that contain various single carbohydrates, forthe production of potable alcohol and alcoholic drinks, is examined in this investigation. Results are reported of fermentations carried out with sucrose, fructose, and glucose in synthetic media. Repeated batch fermentations at various initial sugar concentrations of sucrose, fructose, and glucosewere performed at 30 degreesC in the presence of the aforementioned biocatalyst. The results clearly show feasible yields in the range of 0.38-0.41 g/g, alcohol concentrations of 7.6-8.2% v/v, fermentation time of 90-115 h, and conversion of 92-96%. DC material supported kefir fermented Ii-fold more rapidly than free cells and 9-fold more rapidly in comparison to kissirissupported kefir. The main volatile byproducts such as amyl alcohols (mixture of a-methyl-l-butanol and S-methyl-l-butanol), ethanal, and ethyl acetate were formed in all sugar fermentation products. The formation of 65-110 ppm of ethyl acetate is as high and even higher than that obtained with traditional wine yeasts. The increase of the initial concentration of sugar in the fermentation media resulted in an increase in contents of volatiles. The fine aroma that was obtained in the product of fructose could be attributed to the high percentage of ethyl acetate on total volatiles. The efficiency of DC material supported kefir was the same for the fermentations of individual sugars or a mixture of fructose, sucrose, and glucose. When whey with raisin extracts was fermented, lower yields were obtained but the aroma of the product was even better.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 12/07/20 alle ore 11:45:27