Low-temperature alcoholic fermentation by delignified cellulosic material supported cells of kefir yeast

Citation
I. Athanasiadis et al., Low-temperature alcoholic fermentation by delignified cellulosic material supported cells of kefir yeast, J AGR FOOD, 47(10), 1999, pp. 4474-4477
Citations number
16
Categorie Soggetti
Agricultural Chemistry","Chemistry & Analysis
Journal title
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
ISSN journal
00218561 → ACNP
Volume
47
Issue
10
Year of publication
1999
Pages
4474 - 4477
Database
ISI
SICI code
0021-8561(199910)47:10<4474:LAFBDC>2.0.ZU;2-W
Abstract
A novel system for low-temperature alcoholic fermentation of glucose is des cribed. This system consists of kefir yeast immobilized on delignified cell ulosic materials. Batch fermentations were carried out at various pH values , and the effect of temperature on kinetic parameters, in the range of 5-30 degrees C, was examined. At pH 4.7 the shortest fermentation time was obta ined. The formation of volatiles indicates that the concentration of amyl a lcohols (total content of 2-methylbutanol-1 and 3-methylbutanol-1) is reduc ed as the temperature becomes lower. Propanol-1 and isobutyl alcohol format ion drops significantly below 15 degrees C. The percentage of ethyl acetate increases as the temperature is diminished. At 5 degrees C the content of total volatiles in the product was only 38% of the volatiles formed during fermentation at 30 degrees C.