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Kissiris-supported yeast cells: high biocatalytic stability and productivity improvement by successive preservations at 0 degree C

Author:
Argiriou, T., Kanellaki, M., Voliotis, S., Koutinas, A.A.
Source:
Journal of agricultural and food chemistry 1996 v.44 no.12 pp. 4028-4031
ISSN:
0021-8561
Subject:
winemaking, wines, ethanol production, fermentation, yeasts, strains, minerals, catalysts, temperature, productivity, viability
Abstract:
Successive preservations at 0 degrees C of cells of the strain Visanto-1 immobilized on mineral kissiris increased the biocatalytic stability of the cells and the ethanol and wine productivities. Specifically, immobilized yeast cells were viable for 2.5 years, producing wines by both batch and continuous processes. In addition, the ethanol and wine productivities were at least fivefold higher compared with those obtained from immobilized cells on the same support without successive preservations at low temperature. The results with preservation showed higher conversion and ethanol concentration than those in fermentations with kissiris-supported biocatalyst without successive preservations at 0 degrees C.
Agid:
1369139