Low-temperature brewing using yeast immobilized on dried figs

dc.contributor.author	Bekatorou, A	en
dc.contributor.author	Sarellas, A	en
dc.contributor.author	Ternan, NG	en
dc.contributor.author	Mallouchos, A	en
dc.contributor.author	Komaitis, M	en
dc.contributor.author	Koutinas, AA	en
dc.contributor.author	Kanellaki, M	en
dc.date.accessioned	2014-06-06T06:45:05Z
dc.date.available	2014-06-06T06:45:05Z
dc.date.issued	2002	en
dc.identifier.issn	00218561	en
dc.identifier.uri	http://dx.doi.org/10.1021/jf020291q	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/2242
dc.subject	Brewing	en
dc.subject	Dried figs	en
dc.subject	Fermentation	en
dc.subject	Immobilized cells	en
dc.subject	Organoleptic quality	en
dc.subject	Volatile byproducts	en
dc.subject.other	2,3 butanedione	en
dc.subject.other	acetic acid ethyl ester	en
dc.subject.other	alcohol	en
dc.subject.other	butanol	en
dc.subject.other	carbohydrate derivative	en
dc.subject.other	cellulose	en
dc.subject.other	glucose	en
dc.subject.other	gluten	en
dc.subject.other	isobutanol	en
dc.subject.other	pentanol	en
dc.subject.other	polyphenol derivative	en
dc.subject.other	propanol	en
dc.subject.other	water	en
dc.subject.other	aroma	en
dc.subject.other	article	en
dc.subject.other	batch fermentation	en
dc.subject.other	beer	en
dc.subject.other	biocatalyst	en
dc.subject.other	brewing	en
dc.subject.other	chemical composition	en
dc.subject.other	controlled study	en
dc.subject.other	delignification	en
dc.subject.other	electron microscopy	en
dc.subject.other	fermentation	en
dc.subject.other	Ficus	en
dc.subject.other	fig	en
dc.subject.other	fruit	en
dc.subject.other	gas chromatography	en
dc.subject.other	immobilized cell	en
dc.subject.other	low temperature	en
dc.subject.other	mass fragmentography	en
dc.subject.other	mass spectrometry	en
dc.subject.other	metabolism	en
dc.subject.other	nonhuman	en
dc.subject.other	odor	en
dc.subject.other	Saccharomyces cerevisiae	en
dc.subject.other	taste	en
dc.subject.other	temperature	en
dc.subject.other	volatilization	en
dc.subject.other	yeast	en
dc.subject.other	1-Propanol	en
dc.subject.other	Beer	en
dc.subject.other	Butanols	en
dc.subject.other	Cells, Immobilized	en
dc.subject.other	Ethanol	en
dc.subject.other	Fermentation	en
dc.subject.other	Ficus	en
dc.subject.other	Fruit	en
dc.subject.other	Gas Chromatography-Mass Spectrometry	en
dc.subject.other	Glucose	en
dc.subject.other	Microscopy, Electron	en
dc.subject.other	Odors	en
dc.subject.other	Pentanols	en
dc.subject.other	Saccharomyces cerevisiae	en
dc.subject.other	Temperature	en
dc.subject.other	Volatilization	en
dc.subject.other	Ficus (angiosperm)	en
dc.subject.other	Saccharomyces	en
dc.subject.other	Saccharomyces cerevisiae	en
dc.title	Low-temperature brewing using yeast immobilized on dried figs	en
heal.type	journalArticle	en
heal.identifier.primary	10.1021/jf020291q	en
heal.publicationDate	2002	en
heal.abstract	Dried figs, following exhaustive extraction of their residual sugars with water, were used for immobilization of Saccharomyces cerevisiae AXAZ-1. The immobilized biocatalyst was used in repeated batch fermentations of glucose at 30 °C, where significant reduction of the fermentation time was observed, falling from 65 h in the first batch to 7 h after the sixth batch. Repeated fermentations of wort at room and low temperatures resulted in fermentation times that fell from 26 to 20 h and from 27 to 24 days at 18 and 3 °C, respectively. Ethanol and beer productivities were high, showing suitability of the biocatalyst for low-temperature brewing. Diacetyl concentrations were low (0.3-0.5 mg/L), and polyphenols were lower than in commercial products and decreased as the fermentation temperature was decreased (126-50 mg/L). Ethyl acetate concentrations increased from 53 to 88 mg/L as the temperature was decreased, while the concentration of amyl alcohols at 3 °C (58 mg/L) was lower than half of that at 18 °C (125 mg/L). The beers produced at the end of the main fermentation had a fine clarity and a special fruity figlike aroma and taste, distinct from commercial products and more intense than beers produced by cells immobilized on other food-grade supports (gluten pellets or delignified cellulosic materials). GC-MS analysis did not show significant differences in the qualitative composition of the aroma compounds of the beers produced by immobilized and free cells.	en
heal.journalName	Journal of Agricultural and Food Chemistry	en
dc.identifier.issue	25	en
dc.identifier.volume	50	en
dc.identifier.doi	10.1021/jf020291q	en
dc.identifier.spage	7249	en
dc.identifier.epage	7257	en