Immobilized yeast cells and secondary metabolites

Verica Djordjevic, Ronnie Willaert, Brian Gibson, Viktor Nedovic

Research output: Chapter in Book/Report/Conference proceedingChapter or book articleProfessional

Abstract

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.
Original languageEnglish
Title of host publicationFungal Metabolites
EditorsJM. Mérillon , K. Ramawat
PublisherSpringer
Pages599-638
Number of pages40
ISBN (Electronic)978-3-319-19456-1
DOIs
Publication statusPublished - 2017
MoE publication typeD2 Article in professional manuals or guides or professional information systems or text book material

Publication series

SeriesReference Series in Phytochemistry
ISSN2511-834X

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