The use of immobilized cell technology (ICT) is viewed as a promising biotechnological tool to achieve high volumetric productivities of yeast fermentation in bioindustry of alcoholic beverages. During this process a huge number of organic compounds are being formed as yeast secondary metabolites, among which volatile compounds, such as higher alcohols, esters, and vicinal diketones, are the most important flavoring compounds. The objective of this chapter is to summarize the knowledge on the origin of the flavor-active and nonvolatile compounds synthesized by yeast and to describe how the composition of the medium, culture strain, process conditions (temperature, aeration, etc.), bioreactor design, and other critical parameters influence the metabolic activities of yeast cultures.
|Title of host publication||Fungal Metabolites|
|Editors||JM. Mérillon , K. Ramawat|
|Number of pages||40|
|Publication status||Published - 2017|
|MoE publication type||D2 Article in professional manuals or guides or professional information systems or text book material|
|Series||Reference Series in Phytochemistry|