The influence of yeast immobilization on selected parameters of young meads

Sroka, Paweł; Satora, Paweł; Tarko, Tomasz; Duda-Chodak, Aleksandra

doi:10.1002/jib.409

Cited by 13 publications

(10 citation statements)

References 29 publications

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“…Despite many immobilisation supports having been suggested for winemaking applications, the industrial use of this technology remains uncertain (Kourkoutas et al, 2004). Other supports used to immobilise yeasts employed for wine, beer or bioethanol production are alginate beads, DEAE-cellulose, delignified-cellulose, wood, sawdust, gluten pellets, apple pieces, grape skins, polygorskite, montmorilonite, hydromica, porous porcelain, porous glass, lightly cross-linked poly-acrylic acid, and even the hyphae of the fungus Penicillium chrysogenum (Kourkoutas et al, 2004;Peinado et al, 2006;Sroka et al, 2017). According to Mantaluta et al (2011), the immobilisation of yeasts by including gellan gum beads results in the production of transparent wines and allows riddling stages to be done away with.…”

Section: Introductionmentioning

confidence: 99%

Immobilisation of yeasts on oak chips or cellulose powder for use in bottle-fermented sparkling wine

et al. 2019

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Sparkling wine production comprises two successive fermentations performed by Sacharomyces cerevisiae strains. This research aimed to: develop yeast immobilisation processes on two wine-compatible supports; study the effects of yeast type (IOC 18-2007 and 55A) and the immobilisation support type (oak chips and cellulose powder) on the fermentation kinetics, the deposition rate of lees and the volatile composition of the finished sparkling wine; compare the fermentation parameters of the wines inoculated with immobilised or non-immobilised cells. Proper immobilisation of yeast on oak chips and cellulose powder was demonstrated by electron microscopy. Total sugar consumption occurred in under 60 days in all bottles, regardless of the strain used and the way they were inoculated in wine. Deposition of lees was 3-fold faster in the bottles containing immobilised cells than in those with free cells; no addition of adjuvants was necessary. The analysis of the volatile compounds of the finished sparkling wines showed significant differences in the formation of esters, acids, alcohols, aldehydes and lactones according to the yeast and the immobilisation support used. Oak chips were the more appropriate support for yeast immobilisation. No significant differences in the sensorial analysis of the sparkling wines produced by the different strategies were found.

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Section: Introductionmentioning

confidence: 99%

Immobilisation of yeasts on oak chips or cellulose powder for use in bottle-fermented sparkling wine

et al. 2019

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“…Tal como referido anteriormente, a fermentação do hidromel é um processo que em alguns casos pode levar vários meses para ser concluída sendo influenciada pelo tipo e composição do mel, bem como pela levedura utilizada (PEREIRA et al, 2013;PERERIA et al, 2014;SROKA et al, 2017). Com efeito, na produção desta bebida a imobilização celular pode ajudar a minimizar estes inconvenientes.…”

Section: Formas De Elaboração De Hidromelunclassified

Impacto Do Tratamento Hidrotérmico Na Estabilização Do Farelo De Arroz

Silva¹,

Schwarzer²,

Costa³

2020

Prática E Pesquisa Em Ciência E Tecnologia De Alimentos 3

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Direitos para esta edição cedidos à Atena Editora pelos autores.Todo o conteúdo deste livro está licenciado sob uma Licença de Atribuição Creative Commons. Atribuição 4.0 Internacional (CC BY 4.0). O conteúdo dos artigos e seus dados em sua forma, correção e confiabilidade são de responsabilidade exclusiva dos autores, inclusive não representam necessariamente a posição oficial da Atena Editora. Permitido o download da obra e o compartilhamento desde que sejam atribuídos créditos aos autores, mas sem a possibilidade de alterá-la de nenhuma forma ou utilizá-la para fins comerciais.A Atena Editora não se responsabiliza por eventuais mudanças ocorridas nos endereços convencionais ou eletrônicos citados nesta obra.Todos os manuscritos foram previamente submetidos à avaliação cega pelos pares, membros do Conselho Editorial desta Editora, tendo sido aprovados para a publicação.

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“…The composition of mead is mainly ethanol, a mixture of carbohydrates, chiefly glucose and fructose, and other substances such as organic acids, amino acids, minerals, phenolic acid, and flavonoids [ 3 , 6 ]. The environment of mead, with its high concentrations of sugars and the presence of ethanol, is unfavorable for the development of undesirable microorganisms [ 7 ], especially considering the fact that honey is recognized as an antimicrobial substance [ 8 , 9 , 10 ]. Because mead has a long tradition of production, an inviolable recipe, and antimicrobial properties, the source of spoiled mead has become an object of interest.…”

Section: Introductionmentioning

confidence: 99%

Genome and Pangenome Analysis of Lactobacillus hilgardii FLUB—A New Strain Isolated from Mead

Gustaw

Koper

Polak-Berecka

et al. 2021

IJMS

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The production of mead holds great value for the Polish liquor industry, which is why the bacterium that spoils mead has become an object of concern and scientific interest. This article describes, for the first time, Lactobacillus hilgardii FLUB newly isolated from mead, as a mead spoilage bacteria. Whole genome sequencing of L. hilgardii FLUB revealed a 3 Mbp chromosome and five plasmids, which is the largest reported genome of this species. An extensive phylogenetic analysis and digital DNA-DNA hybridization confirmed the membership of the strain in the L. hilgardii species. The genome of L. hilgardii FLUB encodes 3043 genes, 2871 of which are protein coding sequences, 79 code for RNA, and 93 are pseudogenes. L. hilgardii FLUB possesses three clustered regularly interspaced short palindromic repeats (CRISPR), eight genomic islands (44,155 bp to 6345 bp), and three (two intact and one incomplete) prophage regions. For the first time, the characteristics of the genome of this species were described and a pangenomic analysis was performed. The concept of the pangenome was used not only to establish the genetic repertoire of this species, but primarily to highlight the unique characteristics of L. hilgardii FLUB. The core of the genome of L. hilgardii is centered around genes related to the storage and processing of genetic information, as well as to carbohydrate and amino acid metabolism. Strains with such a genetic constitution can effectively adapt to environmental changes. L. hilgardii FLUB is distinguished by an extensive cluster of metabolic genes, arsenic detoxification genes, and unique surface layer proteins. Variants of MRS broth with ethanol (10–20%), glucose (2–25%), and fructose (2–24%) were prepared to test the strain’s growth preferences using Bioscreen C and the PYTHON script. L. hilgardii FLUB was found to be more resistant than a reference strain to high concentrations of alcohol (18%) and sugars (25%). It exhibited greater preference for fructose than glucose, which suggests it has a fructophilic nature. Comparative genomic analysis supported by experimental research imitating the conditions of alcoholic beverages confirmed the niche specialization of L. hilgardii FLUB to the mead environment.

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The influence of yeast immobilization on selected parameters of young meads

Cited by 13 publications

References 29 publications

Immobilisation of yeasts on oak chips or cellulose powder for use in bottle-fermented sparkling wine

Immobilisation of yeasts on oak chips or cellulose powder for use in bottle-fermented sparkling wine

Impacto Do Tratamento Hidrotérmico Na Estabilização Do Farelo De Arroz

Genome and Pangenome Analysis of Lactobacillus hilgardii FLUB—A New Strain Isolated from Mead

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