Grape skins as a natural support for yeast immobilization

被引：38
|
作者：
Mallouchos, A
Reppa, P
Aggelis, G
Kanellaki, M
Koutinas, AA
Komaitis, M
机构：
[1] Agr Univ Athens, Dept Food Sci & Technol, Athens 11855, Greece
[2] Agr Univ Athens, Dept Agr Biotechnol, Athens 11855, Greece
[3] Univ Patras, Dept Chem, Sect Analyt Environm & Appl Chem, GR-26500 Patras, Greece
来源：
BIOTECHNOLOGY LETTERS | 2002年 / 24卷 / 16期
关键词：
alcoholic fermentation; grape skins; mathematical modeling; Saccharomyces cerevisiae; yeast immobilization;
D O I：
10.1023/A:1019892232296
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
Grape skins were used to immobilize Saccharomyces cerevisiae. In repeated batch fermentations of grape by immobilized and free cells, the maximum specific rate of alcohol production on glucose decreased from 7.98 h(-1) at 25 degreesC to 0.7 h(-1) at 5 degreesC. The rate was approximately twice as high as that on fructose. The rates for free cells were very low. The maximum alcohol yield (0.45 g g(-1)) was obtained at 5 degreesC when the immobilized biocatalyst was used.
引用
收藏
页码：1331 / 1335
页数：5
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