Aroma formation by immobilized yeast cells in fermentation processes

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dc.authoridYilmaztekin, Murat/0000-0002-5667-9169
dc.authoridSandell, Mari A/0000-0001-7161-1050
dc.authoridMANTZOURIDOU, FANI/0000-0002-9714-6174
dc.authoridBugarski, Branko/0000-0002-1846-8555
dc.authoridGibson, Brian/0000-0002-1270-6532
dc.authorwosidYilmaztekin, Murat/N-9692-2013
dc.authorwosidSandell, Mari A/HZI-1528-2023
dc.contributor.authorNedovic, V.
dc.contributor.authorGibson, B.
dc.contributor.authorMantzouridou, T. F.
dc.contributor.authorBugarski, B.
dc.contributor.authorDjordjevic, V.
dc.contributor.authorKalusevic, A.
dc.contributor.authorParaskevopoulou, A.
dc.date.accessioned2024-08-04T20:40:03Z
dc.date.available2024-08-04T20:40:03Z
dc.date.issued2015
dc.departmentİnönü Üniversitesien_US
dc.description.abstractImmobilized cell technology has shown a significant promotional effect on the fermentation of alcoholic beverages such as beer, wine and cider. However, genetic, morphological and physiological alterations occurring in immobilized yeast cells impact on aroma formation during fermentation processes. The focus of this review is exploitation of existing knowledge on the biochemistry and the biological role of flavour production in yeast for the biotechnological production of aroma compounds of industrial importance, by means of immobilized yeast. Various types of carrier materials and immobilization methods proposed for application in beer, wine, fruit wine, cider and mead production are presented. Engineering aspects with special emphasis on immobilized cell bioreactor design, operation and scale-up potential are also discussed. Ultimately, examples of products with improved quality properties within the alcoholic beverages are addressed, together with identification and description of the future perspectives and scope for cell immobilization in fermentation processes. Copyright (c) 2014 John Wiley & Sons, Ltd.en_US
dc.description.sponsorshipBIOFLAVOUR COST Action [FA0907]en_US
dc.description.sponsorshipThis study was supported by the BIOFLAVOUR COST Action FA0907, 'Yeast flavour production - new biocatalysts and novel molecular mechanisms'.en_US
dc.identifier.doi10.1002/yea.3042
dc.identifier.endpage216en_US
dc.identifier.issn0749-503X
dc.identifier.issn1097-0061
dc.identifier.issue1en_US
dc.identifier.pmid25267117en_US
dc.identifier.scopus2-s2.0-84922650026en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage173en_US
dc.identifier.urihttps://doi.org/10.1002/yea.3042
dc.identifier.urihttps://hdl.handle.net/11616/96684
dc.identifier.volume32en_US
dc.identifier.wosWOS:000348862300015en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofYeasten_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectflavouren_US
dc.subjectyeasten_US
dc.subjectimmobilizationen_US
dc.subjectfermentationen_US
dc.subjecthigher alcoholen_US
dc.subjectesteren_US
dc.subjectcarbonylen_US
dc.titleAroma formation by immobilized yeast cells in fermentation processesen_US
dc.typeReview Articleen_US

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