TY - CHAP
T1 - Immobilized yeast cells and secondary metabolites
AU - Djordjevic, Verica
AU - Willaert, Ronnie
AU - Gibson, Brian
AU - Nedovic, Viktor
PY - 2017
Y1 - 2017
N2 - 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.
AB - 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.
U2 - 10.1007/978-3-319-19456-1_33-1
DO - 10.1007/978-3-319-19456-1_33-1
M3 - Chapter or book article
T3 - Reference Series in Phytochemistry
SP - 599
EP - 638
BT - Fungal Metabolites
A2 - Mérillon , JM.
A2 - Ramawat, K.
PB - Springer
ER -