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

Fingerprint

Metabolites
Yeast
Cells
Flavors
Bioreactors
Organic compounds
Fermentation
Culture Media
Esters
Productivity
Alcohols
Chemical analysis
Temperature

Cite this

Djordjevic, V., Willaert, R., Gibson, B., & Nedovic, V. (2017). Immobilized yeast cells and secondary metabolites. In JM. Mérillon , & K. Ramawat (Eds.), Fungal Metabolites (pp. 599-638). Springer. Reference Series in Phytochemistry https://doi.org/10.1007/978-3-319-19456-1_33-1
Djordjevic, Verica ; Willaert, Ronnie ; Gibson, Brian ; Nedovic, Viktor. / Immobilized yeast cells and secondary metabolites. Fungal Metabolites. editor / JM. Mérillon ; K. Ramawat. Springer, 2017. pp. 599-638 (Reference Series in Phytochemistry).
@inbook{9b180758321a4d5d9055679abdc3af23,
title = "Immobilized yeast cells and secondary metabolites",
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.",
author = "Verica Djordjevic and Ronnie Willaert and Brian Gibson and Viktor Nedovic",
year = "2017",
doi = "10.1007/978-3-319-19456-1_33-1",
language = "English",
series = "Reference Series in Phytochemistry",
publisher = "Springer",
pages = "599--638",
editor = "{M{\'e}rillon }, JM. and K. Ramawat",
booktitle = "Fungal Metabolites",
address = "Germany",

}

Djordjevic, V, Willaert, R, Gibson, B & Nedovic, V 2017, Immobilized yeast cells and secondary metabolites. in JM Mérillon & K Ramawat (eds), Fungal Metabolites. Springer, Reference Series in Phytochemistry, pp. 599-638. https://doi.org/10.1007/978-3-319-19456-1_33-1

Immobilized yeast cells and secondary metabolites. / Djordjevic, Verica; Willaert, Ronnie; Gibson, Brian; Nedovic, Viktor.

Fungal Metabolites. ed. / JM. Mérillon ; K. Ramawat. Springer, 2017. p. 599-638 (Reference Series in Phytochemistry).

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

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 -

Djordjevic V, Willaert R, Gibson B, Nedovic V. Immobilized yeast cells and secondary metabolites. In Mérillon JM, Ramawat K, editors, Fungal Metabolites. Springer. 2017. p. 599-638. (Reference Series in Phytochemistry). https://doi.org/10.1007/978-3-319-19456-1_33-1