Growth and by-product profiles of Kluyveromyces marxianus cells immobilized in foamed alginate

WILKOWSKA A., KREGIEL D., Guneser O., Yuceer Y.

YEAST, cilt.32, sa.1, ss.217-225, 2015 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 32 Sayı: 1
  • Basım Tarihi: 2015
  • Doi Numarası: 10.1002/yea.3044
  • Dergi Adı: YEAST
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.217-225
  • Anahtar Kelimeler: Kluyveromyces marxianus, encapsulation, foamed alginate, fruit waste, SOLID-STATE FERMENTATION, YEAST-CELLS, FLAVOR COMPOUNDS, AROMA COMPOUNDS, OPTIMIZATION
  • Çanakkale Onsekiz Mart Üniversitesi Adresli: Evet

Özet

The aim of this research was to study how the yeast cell immobilization technique influences the growth and fermentation profiles of Kluyveromyces marxianus cultivated on apple/chokeberry and apple/cranberry pomaces. Encapsulation of the cells was performed by droplet formation from a foamed alginate solution. The growth and metabolic profiles were evaluated for both free and immobilized cells. Culture media with fruit waste produced good growth of free as well as immobilized yeast cells. The fermentation profiles of K. marxianus were different with each waste material. The most varied aroma profiles were noted for immobilized yeast cultivated on apple/chokeberry pomace. Copyright (c) 2014 John Wiley & Sons, Ltd.