Assessment of free and immobilized kefir culture in simultaneous alcoholic and malolactic cider fermentations

Nikolaou, Anastasios; Galanis, Αlex; Tassou, Chrysoula C.; Akrida‐Demertzi, K.; Kourkoutas, Yiannis

doi:10.1016/j.lwt.2016.10.034

Cited by 28 publications

(54 citation statements)

References 36 publications

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“…Freeze-dried cells were rehydrated with sterilized water [25] and yeasts/molds, lactobacilli and lactococci counts were determined as described previously [7]. The % survival rate was calculated as logcfu/g after freeze-drying, divided by logcfu/g before freeze-drying, and multiplied by 100 as previously described [10].…”

Section: Determination Of Cell Viability After Freeze-dryingmentioning

confidence: 99%

“…High-performance liquid chromatography (HPLC) was used to determine residual sugars, ethanol, glycerol, malic, lactic, acetic, citric and propionic acid concentration [7]. All fermentation parameters were calculated as recently described [7].…”

Section: Residual Sugars Ethanol Glycerol and Organic Acidsmentioning

confidence: 99%

“…Kefir is a consortium of various yeasts, lactic acid and acetic acid bacteria [4][5][6] that co-exist symbiotically. Kefir culture has already been successfully used for cider fermentation [7], whereas recently it was assessed in simultaneous alcoholic and ML wine fermentations at various temperatures [8].…”

Section: Introductionmentioning

confidence: 99%

“…[12]. Many food-grade, natural supports have been successfully tested for the immobilization of yeasts and ML bacteria in batch [13][14][15][16][17] or continuous configurations [18][19][20].Recently, immobilized kefir culture on apple pieces, delignified cellulosic material (DCM) and grape skins, was assessed in simultaneous alcoholic and ML cider and wine fermentations [7,8]. However, these studies involved only wet immobilized kefir cultures, a technology hardly accepted by the industrial sector.…”

mentioning

confidence: 99%

“…Recently, immobilized kefir culture on apple pieces, delignified cellulosic material (DCM) and grape skins, was assessed in simultaneous alcoholic and ML cider and wine fermentations [7,8]. However, these studies involved only wet immobilized kefir cultures, a technology hardly accepted by the industrial sector.…”

mentioning

confidence: 99%

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Freeze-Dried Immobilized Kefir Culture in Low Alcohol Winemaking

Nikolaou

Sgouros

Mitropoulou

et al. 2020

Foods

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Low alcohol wines represent a rising trend in the global market. Since for ethanol removal, certain physicochemical methods that negatively affect wine quality are applied, the aim of this present study was to evaluate the efficiency of freeze-dried, immobilized kefir culture on natural supports (apple pieces, grape skins and delignified cellulosic material) in low alcohol winemaking at various temperatures (5–30 °C). Initially, genetic analysis of kefir culture was performed by Next Generation Sequencing. There was an immobilization of kefir culture on grape skins-enhanced cell survival during freeze-drying in most cases, even when no cryoprotectant was used. Simultaneous alcoholic and malolactic fermentations were performed in repeated batch fermentations for >12 months, using freeze-dried free or immobilized cells produced with no cryoprotectant, suggesting the high operational stability of the systems. Values of great industrial interest for daily ethanol productivity and malic acid conversion [up to 39.5 g/(Ld) and 67.3%, respectively] were recorded. Principal Component Analysis (PCA) showed that freeze-drying rather than the fermentation temperature affected significantly minor volatiles. All low alcohol wines produced were accepted during the preliminary sensory evaluation.

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Section: Determination Of Cell Viability After Freeze-dryingmentioning

confidence: 99%

Section: Residual Sugars Ethanol Glycerol and Organic Acidsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

mentioning

confidence: 99%

mentioning

confidence: 99%

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Freeze-Dried Immobilized Kefir Culture in Low Alcohol Winemaking

Nikolaou

Sgouros

Mitropoulou

et al. 2020

Foods

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Freeze‐dried immobilized kefir culture in cider‐making

2020

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BACKGROUNDThe aim of the present study was to evaluate the fermentation efficiency of freeze‐dried immobilized kefir culture on natural supports (apple pieces, delignified cellulosic material) in cider making at various temperatures (5–45 °C) in comparison with freeze‐dried free cells. Freeze‐dried cells were initially tested in apple juice fermentations at 30 °C, and then the freeze‐dried cultures produced with no cryoprotectants were assessed in repeated batch fermentations.RESULTSRepeated batch fermentations lasted for longer than 5 months. High malic acid conversion rates (up to 78.5%) and ethanol productivity values (up to 37.9 g L−1 day−1) were recorded for freeze‐dried immobilized cells. Polymerase chain reaction – denaturing gradient gel electrophoresis (PCR‐DGGE) analysis showed that freeze‐drying had no effect on the microbial diversity of kefir culture. Higher alcohols were significantly reduced at low fermentation temperatures. Application of principal component analysis (PCA) revealed that both the fermentation temperature and the nature of the freeze‐dried kefir culture affected significantly the minor volatiles determined by gas chromatography/mass spectrometry (GC/MS). Notably, all ciders produced were of high quality and were accepted by the tasting panel.CONCLUSIONSFreeze‐dried immobilized kefir culture on natural supports with no cryoprotectants was found to be suitable for simultaneous alcoholic and malolactic cider fermentation at various temperatures (5–45 °C). The high operational stability of the systems was confirmed and the results obtained are of great interest for the industrial sector as they could be exploited for cider, low‐alcohol cider, or ‘soft’ cider production. © 2020 Society of Chemical Industry

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Kefir: The Champagne of Fermented Beverages

Wyk

2019

Fermented Beverages

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Assessment of free and immobilized kefir culture in simultaneous alcoholic and malolactic cider fermentations

Cited by 28 publications

References 36 publications

Freeze-Dried Immobilized Kefir Culture in Low Alcohol Winemaking

Freeze-Dried Immobilized Kefir Culture in Low Alcohol Winemaking

Freeze‐dried immobilized kefir culture in cider‐making

Kefir: The Champagne of Fermented Beverages

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