Effect of Saccharomyces cerevisiae cells immobilisation on mead production

Detalhes bibliográficos
Autor(a) principal: Pereira, A. P.
Data de Publicação: 2014
Outros Autores: Ferreira, A. Mendes, Oliveira, J. M., Estevinho, L .M., Faia, A. Mendes
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/1822/27828
Resumo: Mead is a traditional alcoholic beverage obtained by the fermentation of diluted honey performed by yeasts. In this work the potential of application of immobilised yeast cells on single-layer Ca-alginate or double-layer alginateechitosan for mead production was assessed for the first time. The meads produced either with entrapped or free cells were evaluated in terms of quality and aroma profile. The immobilisation procedure had no adverse effect on cell viability, since minor differences were found in fermentation kinetics among the strains and immobilisation systems. The double-layer alginate-chitosan had no advantage compared with the single-layer Ca-alginate, as the number of free cells in the medium, resulting from cell leakage, was similar. Although meads obtained with entrapped yeast cells presented less ethanol and glycerol and more acetic acid, it exhibited larger amounts of volatile compounds. Immobilised cells produced meads with more compounds with fruity characteristics, such as ethyl octanoate and ethyl hexanoate; however the concentrations of undesirable compounds in such meads were also higher. The effect of immobilisation on the aroma profile was important, but the strain contribution was also of major importance. Thus, the sensory analysis of final product gives an important insight on the overall quality.
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spelling Effect of Saccharomyces cerevisiae cells immobilisation on mead productionAlcoholic fermentationAroma profileMeadYeast immobilisationHoneyScience & TechnologyMead is a traditional alcoholic beverage obtained by the fermentation of diluted honey performed by yeasts. In this work the potential of application of immobilised yeast cells on single-layer Ca-alginate or double-layer alginateechitosan for mead production was assessed for the first time. The meads produced either with entrapped or free cells were evaluated in terms of quality and aroma profile. The immobilisation procedure had no adverse effect on cell viability, since minor differences were found in fermentation kinetics among the strains and immobilisation systems. The double-layer alginate-chitosan had no advantage compared with the single-layer Ca-alginate, as the number of free cells in the medium, resulting from cell leakage, was similar. Although meads obtained with entrapped yeast cells presented less ethanol and glycerol and more acetic acid, it exhibited larger amounts of volatile compounds. Immobilised cells produced meads with more compounds with fruity characteristics, such as ethyl octanoate and ethyl hexanoate; however the concentrations of undesirable compounds in such meads were also higher. The effect of immobilisation on the aroma profile was important, but the strain contribution was also of major importance. Thus, the sensory analysis of final product gives an important insight on the overall quality.The research presented in this paper was partially funded by the Fundacdo para a Ciencia e Tecnologia, (FCT) and by PTDC projects (contracts PTDC/AGR-ALI/68284/2006). A.P.P. is a recipient of a Ph.D. grant from the FCT (SFRH/BD/45820/2008).ElsevierElsevierUniversidade do MinhoPereira, A. P.Ferreira, A. MendesOliveira, J. M.Estevinho, L .M.Faia, A. Mendes20142014-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/27828eng0023-64380023-643810.1016/j.lwt.2013.11.005info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-21T12:08:00ZPortal AgregadorONG
dc.title.none.fl_str_mv Effect of Saccharomyces cerevisiae cells immobilisation on mead production
title Effect of Saccharomyces cerevisiae cells immobilisation on mead production
spellingShingle Effect of Saccharomyces cerevisiae cells immobilisation on mead production
Pereira, A. P.
Alcoholic fermentation
Aroma profile
Mead
Yeast immobilisation
Honey
Science & Technology
title_short Effect of Saccharomyces cerevisiae cells immobilisation on mead production
title_full Effect of Saccharomyces cerevisiae cells immobilisation on mead production
title_fullStr Effect of Saccharomyces cerevisiae cells immobilisation on mead production
title_full_unstemmed Effect of Saccharomyces cerevisiae cells immobilisation on mead production
title_sort Effect of Saccharomyces cerevisiae cells immobilisation on mead production
author Pereira, A. P.
author_facet Pereira, A. P.
Ferreira, A. Mendes
Oliveira, J. M.
Estevinho, L .M.
Faia, A. Mendes
author_role author
author2 Ferreira, A. Mendes
Oliveira, J. M.
Estevinho, L .M.
Faia, A. Mendes
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Universidade do Minho
dc.contributor.author.fl_str_mv Pereira, A. P.
Ferreira, A. Mendes
Oliveira, J. M.
Estevinho, L .M.
Faia, A. Mendes
dc.subject.por.fl_str_mv Alcoholic fermentation
Aroma profile
Mead
Yeast immobilisation
Honey
Science & Technology
topic Alcoholic fermentation
Aroma profile
Mead
Yeast immobilisation
Honey
Science & Technology
description Mead is a traditional alcoholic beverage obtained by the fermentation of diluted honey performed by yeasts. In this work the potential of application of immobilised yeast cells on single-layer Ca-alginate or double-layer alginateechitosan for mead production was assessed for the first time. The meads produced either with entrapped or free cells were evaluated in terms of quality and aroma profile. The immobilisation procedure had no adverse effect on cell viability, since minor differences were found in fermentation kinetics among the strains and immobilisation systems. The double-layer alginate-chitosan had no advantage compared with the single-layer Ca-alginate, as the number of free cells in the medium, resulting from cell leakage, was similar. Although meads obtained with entrapped yeast cells presented less ethanol and glycerol and more acetic acid, it exhibited larger amounts of volatile compounds. Immobilised cells produced meads with more compounds with fruity characteristics, such as ethyl octanoate and ethyl hexanoate; however the concentrations of undesirable compounds in such meads were also higher. The effect of immobilisation on the aroma profile was important, but the strain contribution was also of major importance. Thus, the sensory analysis of final product gives an important insight on the overall quality.
publishDate 2014
dc.date.none.fl_str_mv 2014
2014-01-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/1822/27828
url http://hdl.handle.net/1822/27828
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 0023-6438
0023-6438
10.1016/j.lwt.2013.11.005
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
Elsevier
publisher.none.fl_str_mv Elsevier
Elsevier
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
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