Plessas, S., Bekatorou, A., Koutinas, A. A., Soupioni, M., Banat, Ibrahim and Marchant, R. (2007) Use of Saccharomyces cerevisiae cells immobilized on orange peel as biocatalyst for alcoholic fermentation. BIORESOURCE TECHNOLOGY, 98 (4). pp. 860-865. [Journal article]
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A biocatalyst was prepared by immobilizing a commercial Saccharomyces cerevisiae strain (baker's yeast) on orange peel pieces for use in alcoholic fermentation and for fermented food applications. Cell immobilization was shown by electron microscopy and by the efficiency of the immobilized biocatalyst for alcoholic fermentation of various carbohydrate substrates (glucose, molasses, raisin extracts) and at various temperatures (30-15 degrees C). Fermentation times in all cases were low (5-15 h) and ethanol productivities were high (av. 150.6 g/ld) showing good operational stability of the biocatalyst and suitability for commercial applications. Reasonable amounts of volatile by-products were produced at all the temperatures studied, revealing potential application of the proposed biocatalyst in fermented food applications, to improve productivities and quality. (c) 2006 Elsevier Ltd. All rights reserved.
|Item Type:||Journal article|
|Faculties and Schools:||Faculty of Life and Health Sciences > School of Biomedical Sciences|
|Research Institutes and Groups:||Biomedical Sciences Research Institute|
Biomedical Sciences Research Institute > Infection and Immunity/Microbiology
Biomedical Sciences Research Institute > Pharmaceutical Science and Practice
|Deposited By:||Professor Roger Marchant|
|Deposited On:||16 Dec 2009 09:31|
|Last Modified:||16 May 2012 11:29|
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