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02:54
A Rapid Technique for the Visualization of Live Immobilized Yeast Cells
Published on: November 9, 2006
9.9K
Aroma formation by immobilized yeast cells in fermentation processes
V Nedović1, B Gibson, T F Mantzouridou
1Department of Food Technology, Faculty of Agriculture, University of Belgrade, Serbia.
Yeast (Chichester, England)
|October 1, 2014
Summary
Immobilized yeast enhances alcoholic beverage fermentation, but cell alterations affect aroma. This review explores using immobilized yeast for biotechnological aroma production, covering carriers, methods, and bioreactor design.
Area of Science:
- Biotechnology
- Food Science
- Microbiology
Background:
- Immobilized cell technology significantly improves alcoholic beverage fermentation (beer, wine, cider).
- Genetic, morphological, and physiological changes in immobilized yeast impact aroma formation.
- Understanding yeast's biochemical role in flavor production is key.
Purpose of the Study:
- To review the biotechnological production of aroma compounds using immobilized yeast.
- To explore carrier materials and immobilization methods for various alcoholic beverages.
- To discuss engineering aspects of immobilized cell bioreactors and scale-up.
Main Methods:
- Review of existing literature on immobilized yeast technology in fermentation.
- Analysis of carrier materials and immobilization techniques.
- Discussion of bioreactor design, operation, and scale-up considerations.
Main Results:
- Immobilized yeast offers a promising route for enhanced aroma compound production.
- Various carrier materials and immobilization methods are suitable for different beverages.
- Engineering principles are crucial for successful scale-up.
Conclusions:
- Immobilized yeast technology can improve the quality of alcoholic beverages through controlled aroma production.
- Future research should focus on optimizing immobilization strategies and bioreactor designs.
- Cell immobilization holds significant potential for the fermentation industry.
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