Aroma formation by immobilized yeast cells in fermentation processes

V. Nedovic (Corresponding Author), Brian Gibson, Th.F. Mantzouridou, B. Bugarski, V. Djordjevic, A. Kalusevic, A. Paraskevopoulou, M. Sandell, D. Smogrovicová, M. Yilmaztekin

Research output: Contribution to journalArticleScientificpeer-review

30 Citations (Scopus)

Abstract

Immobilized cell technology has shown a significant promotional effect on the fermentation of alcoholic beverages such as beer, wine and cider. However, genetic, morphological and physiological alterations occurring in immobilized yeast cells impact on aroma formation during fermentation processes. The focus of this review is exploitation of existing knowledge on the biochemistry and the biological role of flavour production in yeast for the biotechnological production of aroma compounds of industrial importance, by means of immobilized yeast. Various types of carrier materials and immobilization methods proposed for application in beer, wine, fruit wine, cider and mead production are presented. Engineering aspects with special emphasis on immobilized cell bioreactor design, operation and scale-up potential are also discussed. Ultimately, examples of products with improved quality properties within the alcoholic beverages are addressed, together with identification and description of the future perspectives and scope for cell immobilization in fermentation processes.
Original languageEnglish
Pages (from-to)173-216
JournalYeast
Volume32
Issue number1
DOIs
Publication statusPublished - 2015
MoE publication typeA1 Journal article-refereed

Fingerprint

Immobilized Cells
Wine
Yeast
Fermentation
Beer
Alcoholic Beverages
Yeasts
Cells
Immobilization
Cell immobilization
Biochemistry
Flavors
Bioreactors
Fruits
Fruit
Technology
Alcoholic beverages

Keywords

  • flavour
  • yeast
  • immobilization
  • fermentation
  • higher alcohol
  • ester
  • carbonyl

Cite this

Nedovic, V., Gibson, B., Mantzouridou, T. F., Bugarski, B., Djordjevic, V., Kalusevic, A., ... Yilmaztekin, M. (2015). Aroma formation by immobilized yeast cells in fermentation processes. Yeast, 32(1), 173-216. https://doi.org/10.1002/yea.3042
Nedovic, V. ; Gibson, Brian ; Mantzouridou, Th.F. ; Bugarski, B. ; Djordjevic, V. ; Kalusevic, A. ; Paraskevopoulou, A. ; Sandell, M. ; Smogrovicová, D. ; Yilmaztekin, M. / Aroma formation by immobilized yeast cells in fermentation processes. In: Yeast. 2015 ; Vol. 32, No. 1. pp. 173-216.
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Nedovic, V, Gibson, B, Mantzouridou, TF, Bugarski, B, Djordjevic, V, Kalusevic, A, Paraskevopoulou, A, Sandell, M, Smogrovicová, D & Yilmaztekin, M 2015, 'Aroma formation by immobilized yeast cells in fermentation processes', Yeast, vol. 32, no. 1, pp. 173-216. https://doi.org/10.1002/yea.3042

Aroma formation by immobilized yeast cells in fermentation processes. / Nedovic, V. (Corresponding Author); Gibson, Brian; Mantzouridou, Th.F.; Bugarski, B.; Djordjevic, V.; Kalusevic, A.; Paraskevopoulou, A.; Sandell, M.; Smogrovicová, D.; Yilmaztekin, M.

In: Yeast, Vol. 32, No. 1, 2015, p. 173-216.

Research output: Contribution to journalArticleScientificpeer-review

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AU - Nedovic, V.

AU - Gibson, Brian

AU - Mantzouridou, Th.F.

AU - Bugarski, B.

AU - Djordjevic, V.

AU - Kalusevic, A.

AU - Paraskevopoulou, A.

AU - Sandell, M.

AU - Smogrovicová, D.

AU - Yilmaztekin, M.

PY - 2015

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AB - Immobilized cell technology has shown a significant promotional effect on the fermentation of alcoholic beverages such as beer, wine and cider. However, genetic, morphological and physiological alterations occurring in immobilized yeast cells impact on aroma formation during fermentation processes. The focus of this review is exploitation of existing knowledge on the biochemistry and the biological role of flavour production in yeast for the biotechnological production of aroma compounds of industrial importance, by means of immobilized yeast. Various types of carrier materials and immobilization methods proposed for application in beer, wine, fruit wine, cider and mead production are presented. Engineering aspects with special emphasis on immobilized cell bioreactor design, operation and scale-up potential are also discussed. Ultimately, examples of products with improved quality properties within the alcoholic beverages are addressed, together with identification and description of the future perspectives and scope for cell immobilization in fermentation processes.

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Nedovic V, Gibson B, Mantzouridou TF, Bugarski B, Djordjevic V, Kalusevic A et al. Aroma formation by immobilized yeast cells in fermentation processes. Yeast. 2015;32(1):173-216. https://doi.org/10.1002/yea.3042