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Agriopoulou S, Tarapoulouzi M, Varzakas T, Jafari SM. Application of Encapsulation Strategies for Probiotics: From Individual Loading to Co-Encapsulation. Microorganisms 2023; 11:2896. [PMID: 38138040 PMCID: PMC10745938 DOI: 10.3390/microorganisms11122896] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2023] [Revised: 11/23/2023] [Accepted: 11/28/2023] [Indexed: 12/24/2023] Open
Abstract
Consumers are increasingly showing a preference for foods whose nutritional and therapeutic value has been enhanced. Probiotics are live microorganisms, and their existence is associated with a number of positive effects in humans, as there are many and well-documented studies related to gut microbiota balance, the regulation of the immune system, and the maintenance of the intestinal mucosal barrier. Hence, probiotics are widely preferred by consumers, causing an increase in the corresponding food sector. As a consequence of this preference, food industries and those involved in food production are strongly interested in the occurrence of probiotics in food, as they have proven beneficial effects on human health when they exist in appropriate quantities. Encapsulation technology is a promising technique that aims to preserve probiotics by integrating them with other materials in order to ensure and improve their effectiveness. Encapsulated probiotics also show increased stability and survival in various stages related to their processing, storage, and gastrointestinal transit. This review focuses on the applications of encapsulation technology in probiotics in sustainable food production, including controlled release mechanisms and encapsulation techniques.
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Affiliation(s)
- Sofia Agriopoulou
- Department of Food Science and Technology, University of the Peloponnese, 24100 Kalamata, Greece;
| | - Maria Tarapoulouzi
- Department of Chemistry, Faculty of Pure and Applied Science, University of Cyprus, P.O. Box 20537, Nicosia CY-1678, Cyprus;
| | - Theodoros Varzakas
- Department of Food Science and Technology, University of the Peloponnese, 24100 Kalamata, Greece;
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan 49189-43464, Iran;
- Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran 14158-45371, Iran
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Lúquez-Caravaca L, Ogawa M, Rai R, Nitin N, Moreno J, García-Martínez T, Mauricio JC, Jiménez-Uceda JC, Moreno-García J. Yeast cell vacuum infusion into fungal pellets as a novel cell encapsulation methodology. Appl Microbiol Biotechnol 2023; 107:5715-5726. [PMID: 37490127 PMCID: PMC10439858 DOI: 10.1007/s00253-023-12681-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2023] [Revised: 06/28/2023] [Accepted: 07/05/2023] [Indexed: 07/26/2023]
Abstract
Immobilized yeast cells are used industrially in winemaking processes such as sparkling wine and Sherry wine production. Here, a novel approach has been explored for the infusion and immobilization of yeast cells into filamentous fungal pellets, which serve as a porous natural material. This was accomplished through vacuum application to force the yeast cells towards the core of the fungal pellets followed by culture in YPD medium to promote their growth from the interior. This method represents an improved variation of a previous approach for the assembly of "yeast biocapsules," which entailed the co-culture of both fungal and yeast cells in the same medium. A comparison was made between both techniques in terms of biocapsule productivity, cell retention capacity, and cell biological activity through an alcoholic fermentation of a grape must. The results indicated a substantial increase in biocapsule productivity (37.40-fold), higher cell retention within the biocapsules (threefold), and reduction in cell leakage during fermentation (twofold). Although the majority of the chemical and sensory variables measured in the produced wine did not exhibit notable differences from those produced utilizing suspended yeast cells (conventional method), some differences (such as herbaceous and toasted smells, acidity, bitterness, and persistence) were perceived and wines positively evaluated by the sensory panel. As the immobilized cells remain functional and the encapsulation technique can be expanded to other microorganisms, it creates potential for additional industrial uses like biofuel, health applications, microbe encapsulation and delivery, bioremediation, and pharmacy. KEY POINTS: • New approach improves biocapsule productivity and cell retention. • Immobilized yeast remains functional in fermentation. • Wine made with immobilized yeast had positive sensory differences.
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Affiliation(s)
- Lara Lúquez-Caravaca
- Department of Agricultural Chemistry, Edaphology and Microbiology, University of Córdoba, 14014, Córdoba, Spain
| | - Minami Ogawa
- Department of Agricultural Chemistry, Edaphology and Microbiology, University of Córdoba, 14014, Córdoba, Spain
- Department of Food Science and Technology, University of California, Davis, Davis, CA, 95616, USA
| | - Rewa Rai
- Department of Food Science and Technology, University of California, Davis, Davis, CA, 95616, USA
| | - Nitin Nitin
- Department of Food Science and Technology, University of California, Davis, Davis, CA, 95616, USA
| | - Juan Moreno
- Department of Agricultural Chemistry, Edaphology and Microbiology, University of Córdoba, 14014, Córdoba, Spain
| | - Teresa García-Martínez
- Department of Agricultural Chemistry, Edaphology and Microbiology, University of Córdoba, 14014, Córdoba, Spain
| | - Juan Carlos Mauricio
- Department of Agricultural Chemistry, Edaphology and Microbiology, University of Córdoba, 14014, Córdoba, Spain
| | - Juan Carlos Jiménez-Uceda
- Department of Agricultural Chemistry, Edaphology and Microbiology, University of Córdoba, 14014, Córdoba, Spain
| | - Jaime Moreno-García
- Department of Agricultural Chemistry, Edaphology and Microbiology, University of Córdoba, 14014, Córdoba, Spain.
- Department of Food Science and Technology, University of California, Davis, Davis, CA, 95616, USA.
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Pastor-Vega N, Carbonero-Pacheco J, Mauricio JC, Moreno J, García-Martínez T, Nitin N, Ogawa M, Rai R, Moreno-García J. Flor yeast immobilization in microbial biocapsules for Sherry wine production: microvinification approach. World J Microbiol Biotechnol 2023; 39:271. [PMID: 37541980 PMCID: PMC10403390 DOI: 10.1007/s11274-023-03713-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2023] [Accepted: 07/23/2023] [Indexed: 08/06/2023]
Abstract
Sherry wine is a pale-yellowish dry wine produced in Southern-Spain which features are mainly due to biological aging when the metabolism of biofilm-forming yeasts (flor yeasts) consumes ethanol (and other non-fermentable carbon sources) from a previous alcoholic fermentation, and produces volatile compounds such as acetaldehyde. To start aging and maintain the wine stability, a high alcohol content is required, which is achieved by the previous fermentation or by adding ethanol (fortification). Here, an alternative method is proposed which aims to produce a more economic, distinctive Sherry wine without fortification. For this, a flor yeast has been pre-acclimatized to glycerol consumption against ethanol, and later confined in a fungal-based immobilization system known as "microbial biocapsules", to facilitate its inoculum. Once aged, the wines produced using biocapsules and free yeasts (the conventional method) exhibited chemical differences in terms of acidity and volatile concentrations. These differences were evaluated positively by a sensory panel. Pre-acclimatization of flor yeasts to glycerol consumption was not successful but when cells were immobilized in fungal pellets, ethanol consumption was lower. We believe that immobilization of flor yeasts in microbial biocapsules is an economic technique that can be used to produce high quality differentiated Sherry wines.
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Affiliation(s)
- Noelia Pastor-Vega
- Department of Agricultural Chemistry, Edaphology and Microbiology, University of Córdoba, Córdoba, 14014 Spain
| | - Juan Carbonero-Pacheco
- Department of Agricultural Chemistry, Edaphology and Microbiology, University of Córdoba, Córdoba, 14014 Spain
| | - Juan Carlos Mauricio
- Department of Agricultural Chemistry, Edaphology and Microbiology, University of Córdoba, Córdoba, 14014 Spain
| | - Juan Moreno
- Department of Agricultural Chemistry, Edaphology and Microbiology, University of Córdoba, Córdoba, 14014 Spain
| | - Teresa García-Martínez
- Department of Agricultural Chemistry, Edaphology and Microbiology, University of Córdoba, Córdoba, 14014 Spain
| | - Nitin Nitin
- Department of Food Science and Technology, University of California, Davis, Davis, CA 95616 USA
| | - Minami Ogawa
- Department of Food Science and Technology, University of California, Davis, Davis, CA 95616 USA
| | - Rewa Rai
- Department of Food Science and Technology, University of California, Davis, Davis, CA 95616 USA
| | - Jaime Moreno-García
- Department of Agricultural Chemistry, Edaphology and Microbiology, University of Córdoba, Córdoba, 14014 Spain
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Liu M, Qin X, Wu X. Study on the technology of brewing red raspberry wine by using new immobilized yeast technology. Sci Rep 2022; 12:21344. [PMID: 36494418 PMCID: PMC9734102 DOI: 10.1038/s41598-022-25410-z] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2022] [Accepted: 11/29/2022] [Indexed: 12/13/2022] Open
Abstract
The aim of the present study was to establish a new process for brewing red raspberry wine with immobilized yeast and improve the value of red raspberry. Using the spore filaments of P. chrysogenum as a carrier to co-culture with yeast to obtain immobilized yeast. And the preparation method of immobilized yeast was optimized by single-factor experiment and orthogonal experiments. And the red raspberry wine was brewed in these conditions. The result shows that the optimal preparation conditions for the immobilized yeast of P. chrysogenum were 5 g/L gluconic acid, 5 g/L yeast extract, and the addition amount of P. chrysogenum spores 1 × 105 cfu/ml. Compared with free yeast, the immobilized yeast of P. chrysogenum has better fermenting ability, can better keep the anthocyanins and polyphenols and other active ingredients of red raspberry. The quality of the wine was improved due to increase in aroma components such as alcohols and esters. The immobilized yeast of P. chrysogenum maintained good fermentation performance after three consecutive fermentations.
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Affiliation(s)
- Miao Liu
- grid.411643.50000 0004 1761 0411School of Life Sciences, Inner Mongolia University, Hohhot, Inner Mongolia China
| | - Xiaoyu Qin
- grid.411643.50000 0004 1761 0411School of Life Sciences, Inner Mongolia University, Hohhot, Inner Mongolia China
| | - Xiaotong Wu
- grid.411643.50000 0004 1761 0411School of Life Sciences, Inner Mongolia University, Hohhot, Inner Mongolia China
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Ogawa M, Carmona-Jiménez P, García-Martínez T, Jorrín-Novo JV, Moreno J, Rey MD, Moreno-García J. Use of yeast biocapsules as a fungal-based immobilized cell technology for Indian Pale Ale-type beer brewing. Appl Microbiol Biotechnol 2022; 106:7615-7625. [PMID: 36260099 DOI: 10.1007/s00253-022-12239-9] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2022] [Revised: 10/02/2022] [Accepted: 10/03/2022] [Indexed: 11/28/2022]
Abstract
Immobilized cell technologies (ICT) have been used in wort fermentation, beer maturation, or production of alcohol-free or low-alcohol beer. The purpose of ICT is to restrict intact cells to a specific location while allowing biological function. It improves cell stability, operational flexibility, and control in brewing, as well as ease in executing continuous operations. We investigated the use of yeast biocapsules for Indian Pale Ale (IPA) type beer wort fermentation, a novel ICT in brewing. Yeast biocapsules are a spherical yeast immobilization system in which yeast cells are encapsulated and connected to the hyphae of an inactivated hollow filamentous fungus pellet. Fermentations with yeast encapsulated in alginate beads, as the standard immobilization practice, and in free (non-immobilized) forms were carried out in parallel. We found that yeast biocapsules are a better option for cell reutilization than alginate beads, but worse for beer must clarity. Beer brewed with yeast biocapsules differed in concentration for five volatile compounds (acetaldehyde, diacetyl, ethyl acetate, 1,1-diethoxyethane, and isoamyl alcohol) and three sensory characters (persistency of the foam, malt, and yeast character). KEY POINTS: • Yeast biocapsules were investigated for beer wort fermentation • Biocapsules improve cell reutilization but are limited for beer clarification • Beer brewed with biocapsules is chemically different than conventional beer • Most sensory features did not differ between biocapsule and control beer.
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Affiliation(s)
- Minami Ogawa
- Department of Food Science and Technology, University of California, Davis, Davis, CA, 95616, USA.,Department of Agricultural Chemistry, Edaphology and Microbiology, Campus of International Excellence CeiA3, University of Córdoba, Agrifood, Cordoba, Spain
| | - Pablo Carmona-Jiménez
- Department of Agricultural Chemistry, Edaphology and Microbiology, Campus of International Excellence CeiA3, University of Córdoba, Agrifood, Cordoba, Spain.,Agroforestry and Plant Biochemistry, Proteomics and Systems Biology, Department of Biochemistry and Molecular Biology, University of Córdoba, Cordoba, Spain
| | - Teresa García-Martínez
- Department of Agricultural Chemistry, Edaphology and Microbiology, Campus of International Excellence CeiA3, University of Córdoba, Agrifood, Cordoba, Spain
| | - Jesús Valentín Jorrín-Novo
- Agroforestry and Plant Biochemistry, Proteomics and Systems Biology, Department of Biochemistry and Molecular Biology, University of Córdoba, Cordoba, Spain
| | - Juan Moreno
- Department of Agricultural Chemistry, Edaphology and Microbiology, Campus of International Excellence CeiA3, University of Córdoba, Agrifood, Cordoba, Spain
| | - María Dolores Rey
- Agroforestry and Plant Biochemistry, Proteomics and Systems Biology, Department of Biochemistry and Molecular Biology, University of Córdoba, Cordoba, Spain.
| | - Jaime Moreno-García
- Department of Agricultural Chemistry, Edaphology and Microbiology, Campus of International Excellence CeiA3, University of Córdoba, Agrifood, Cordoba, Spain.
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6
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Ahmed EM, F Alsanie W, Alhomrani M. Cyanide removal from aqueous environment by resting cells and PTFE immobilized cells of Sphingobacterium spp. J Basic Microbiol 2021; 62:444-454. [PMID: 34870865 DOI: 10.1002/jobm.202100292] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2021] [Revised: 11/02/2021] [Accepted: 11/13/2021] [Indexed: 11/11/2022]
Abstract
Microbial detoxification of cyanide offered an inexpensive, safe, and viable alternative to physiochemical processes for the treatment of cyanide in industrial effluents or contaminated sites. This study involved isolation of novel strain with high resistance against cyanide toxicity and able to degrade the cyanide radical. The strain was isolated from rocky area and identified as Sphingobacterium multivorium using 16S ribosomal RNA. Resting pregrown cells were used in simple reaction mixture to avoid the complication associated with the media. One-gram fresh weight of this bacteria was able to remove 98.5% from 1.5 g/L cyanide which is a unique result. Factor affecting the biochemical process such as pH, temperature, agitation, glucose concentration was examined. The optimum conditions were, pH 6-7, 30-40°C, and 100-150 rpm shaking speed and 0.25% glucose. Furthermore, the cells were used after immobilization in polytetrafluoroethylene (PTFE) polymer. The PTFE is very safe carrier and the cells withstand the entrapment process and were able to remove 92% (1 g/L cyanide). The immobilized cells were used for six successive cycles with about 50% removal efficiency. The storage life extended to 14 days. No previous work studied the cyanide removal by Sphingobacterium spp. The strain showed good applicable characters.
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Affiliation(s)
- Essam M Ahmed
- Microbial Products Department, National Research Centre, Dokki, Egypt
| | - Walaa F Alsanie
- Clinical Laboratory Sciences Department, College of Applied Medical Sciences, Taif University, Taif, Saudi Arabia
| | - Majid Alhomrani
- Clinical Laboratory Sciences Department, College of Applied Medical Sciences, Taif University, Taif, Saudi Arabia
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Giese EC, Silva DDV, Costa AFM, Almeida SGC, Dussán KJ. Immobilized microbial nanoparticles for biosorption. Crit Rev Biotechnol 2020; 40:653-666. [DOI: 10.1080/07388551.2020.1751583] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Affiliation(s)
- Ellen C. Giese
- Service of Extractive Metallurgy and Bioprocesses, Centre for Mineral Technology, CETEM, Rio de Janeiro, Brazil
| | - Debora D. V. Silva
- Department of Biochemistry and Organic Chemistry, Institute of Chemistry, São Paulo State University-UNESP, Araraquara, São Paulo, Brazil
| | | | - Sâmilla G. C. Almeida
- Department of Engineering, Physics and Mathematics, Institute of Chemistry, São Paulo State University-UNESP, Araraquara, São Paulo, Brazil
| | - Kelly J. Dussán
- Department of Engineering, Physics and Mathematics, Institute of Chemistry, São Paulo State University-UNESP, Araraquara, São Paulo, Brazil
- Bioenergy Research Institute (IPBEN), São Paulo State University (Unesp), Araraquara, São Paulo, Brazil
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Ogawa M, Bisson LF, García-Martínez T, Mauricio JC, Moreno-García J. New insights on yeast and filamentous fungus adhesion in a natural co-immobilization system: proposed advances and applications in wine industry. Appl Microbiol Biotechnol 2019; 103:4723-4731. [PMID: 31079167 DOI: 10.1007/s00253-019-09870-4] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2019] [Revised: 04/18/2019] [Accepted: 04/24/2019] [Indexed: 11/29/2022]
Abstract
Fungi possess extraordinary strength in attachment to biotic and abiotic surfaces. This review focuses on adhesion mechanisms of yeast and filamentous fungi and the proposed combination of the adhesive forces of both organisms in an immobilization system called yeast biocapsules, whereby Saccharomyces cerevisiae cells are attached to the hyphae of Penicillium chrysogenum. The natural adherent properties of each organism, one multicellular and another unicellular, allow yeast to be fixated securely on the filamentous fungi and complete alcoholic fermentation. Following alcoholic fermentation, the hyphae become an inert support for yeast cells while maintaining shape and integrity. Biocapsules have been used successfully in both wine and bioethanol production. Investigation of the potential genes involved in fungal-yeast fusion suggests that natural hydrophobic interactions of both organisms play a major role. Analysis of the possible mechanisms involved in fungus and yeast adhesion, future perspectives on improving yeast immobilization, and proposed applications of the biocapsules are explored.
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Affiliation(s)
- Minami Ogawa
- Department of Microbiology, University of Córdoba, Córdoba, Spain.,Department of Viticulture and Enology, University of California, Davis, Davis, CA, USA
| | - Linda F Bisson
- Department of Viticulture and Enology, University of California, Davis, Davis, CA, USA
| | | | - Juan C Mauricio
- Department of Microbiology, University of Córdoba, Córdoba, Spain
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Moreno-García J, Martín-García FJ, Ogawa M, García-Martínez T, Moreno J, Mauricio JC, Bisson LF. FLO1, FLO5 and FLO11 Flocculation Gene Expression Impacts Saccharomyces cerevisiae Attachment to Penicillium chrysogenum in a Co-immobilization Technique. Front Microbiol 2018; 9:2586. [PMID: 30429833 PMCID: PMC6220091 DOI: 10.3389/fmicb.2018.02586] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2018] [Accepted: 10/10/2018] [Indexed: 11/14/2022] Open
Abstract
A reoccurring flaw of most yeast immobilization systems that limits the potential of the technique is leakage of the cells from the matrix. Leakage may be due to weakly adherent cells, deterioration of the matrix, or to new growth and loss of non-adherent daughter cells. Yeast biocapsules are a spontaneous, cost effective system of immobilization whereby Saccharomyces cerevisiae cells are attached to the hyphae of Penicillium chrysogenum, creating hollow spheres that allow recovery and reutilization. This attachment is based on naturally occurring adherent properties of the yeast cell surface. We hypothesized that proteins associated with flocculation might play a role in adherence to fungal hyphae. To test this hypothesis, yeast strains with overexpressed and deleted flocculation genes (FLO1, FLO5, and FLO11) were evaluated for biocapsule formation to observe the impact of gene expression on biocapsule diameter, number, volume, dry mass, and percent immobilized versus non-immobilized cells. Overexpression of all three genes enhanced immobilization and resulted in larger diameter biocapsules. In particular, overexpression of FLO11 resulted in a five fold increase of absorbed cells versus the wild type isogenic strain. In addition, deletion of FLO1 and FLO11 significantly decreased the number of immobilized yeast cells compared to the wild type BY4742. These results confirm the role of natural adherent properties of yeast cells in attachment to fungal hyphae and offer the potential to create strongly adherent cells that will produce adherent progeny thereby reducing the potential for cell leakage from the matrix.
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Affiliation(s)
- Jaime Moreno-García
- Department of Microbiology, University of Córdoba, Córdoba, Spain
- Department of Viticulture and Enology, University of California, Davis, Davis, CA, United States
- Department of Chemistry, Umeå University, Umeå, Sweden
| | | | - Minami Ogawa
- Department of Viticulture and Enology, University of California, Davis, Davis, CA, United States
| | | | - Juan Moreno
- Department of Agricultural Chemistry, University of Córdoba, Córdoba, Spain
| | - Juan C. Mauricio
- Department of Microbiology, University of Córdoba, Córdoba, Spain
| | - Linda F. Bisson
- Department of Viticulture and Enology, University of California, Davis, Davis, CA, United States
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Moreno-García J, García-Martínez T, Mauricio JC, Moreno J. Yeast Immobilization Systems for Alcoholic Wine Fermentations: Actual Trends and Future Perspectives. Front Microbiol 2018; 9:241. [PMID: 29497415 PMCID: PMC5819314 DOI: 10.3389/fmicb.2018.00241] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2017] [Accepted: 01/31/2018] [Indexed: 11/13/2022] Open
Abstract
Yeast immobilization is defined as the physical confinement of intact cells to a region of space with conservation of biological activity. The use of these methodologies for alcoholic fermentation (AF) offers many advantages over the use of the conventional free yeast cell method and different immobilization systems have been proposed so far for different applications, like winemaking. The most studied methods for yeast immobilization include the use of natural supports (e.g., fruit pieces), organic supports (e.g., alginate), inorganic (e.g., porous ceramics), membrane systems, and multi-functional agents. Some advantages of the yeast-immobilization systems include: high cell densities, product yield improvement, lowered risk of microbial contamination, better control and reproducibility of the processes, as well as reuse of the immobilization system for batch fermentations and continuous fermentation technologies. However, these methods have some consequences on the behavior of the yeasts, affecting the final products of the fermentative metabolism. This review compiles current information about cell immobilizer requirements for winemaking purposes, the immobilization methods applied to the production of fermented beverages to date, and yeast physiological consequences of immobilization strategies. Finally, a recent inter-species immobilization methodology has been revised, where yeast cells are attached to the hyphae of a Generally Recognized As Safe fungus and remain adhered following loss of viability of the fungus. The bio-capsules formed with this method open new and promising strategies for alcoholic beverage production (wine and low ethanol content beverages).
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Affiliation(s)
- Jaime Moreno-García
- Department of Microbiology, Agrifood Campus of International Excellence (ceiA3), Campus de Rabanales, University of Cordoba, Cordoba, Spain
| | - Teresa García-Martínez
- Department of Microbiology, Agrifood Campus of International Excellence (ceiA3), Campus de Rabanales, University of Cordoba, Cordoba, Spain
| | - Juan C. Mauricio
- Department of Microbiology, Agrifood Campus of International Excellence (ceiA3), Campus de Rabanales, University of Cordoba, Cordoba, Spain
| | - Juan Moreno
- Department of Agricultural Chemistry and Soil Science, Agrifood Campus of International Excellence (ceiA3), Campus de Rabanales, University of Cordoba, Cordoba, Spain
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11
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Robert-Peillard F, Boudenne JL, Coulomb B. Development of a simple fluorescence-based microplate method for the high-throughput analysis of proline in wine samples. Food Chem 2014; 150:274-9. [DOI: 10.1016/j.foodchem.2013.10.135] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2013] [Revised: 10/17/2013] [Accepted: 10/26/2013] [Indexed: 10/26/2022]
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12
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Nyman J, Lacintra MG, Westman JO, Berglin M, Lundin M, Lennartsson PR, Taherzadeh MJ. Pellet formation of zygomycetes and immobilization of yeast. N Biotechnol 2013; 30:516-22. [DOI: 10.1016/j.nbt.2013.05.007] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2013] [Revised: 05/14/2013] [Accepted: 05/16/2013] [Indexed: 10/26/2022]
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13
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Mamvura TA, Iyuke SE, Sibanda V, Yah CS. Immobilisation of yeast cells on carbon nanotubes. S AFR J SCI 2012. [DOI: 10.4102/sajs.v108i7/8.768] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/01/2022] Open
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14
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Long D, Wilkinson KL, Poole K, Taylor DK, Warren T, Astorga AM, Jiranek V. Rapid method for proline determination in grape juice and wine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:4259-4264. [PMID: 22480274 DOI: 10.1021/jf300403b] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Proline is typically the most abundant amino acid present in grape juice and wine. The amount present is influenced by viticultural and winemaking factors and can be of diagnostic importance. A method for rapid routine quantitation of proline would therefore be of benefit for wine researchers and the industry in general. Colorimetric determination utilizing isatin as a derivatizing agent has previously been applied to plant extracts, biological fluids, and protein hydrolysates. In the current study, this method has been successfully adapted to grape juice and wine and proved to be sensitive to milligram per liter amounts of proline. At sugar concentrations above 60 g/L, interference from the isatin-proline reaction was observed, such that proline concentrations were considerably underestimated in grape juice and dessert wine. However, the method was robust for the analysis of fermentation samples and table wines. Results were within ±10% agreement with data generated from typical HPLC-based analyses. The isatin method is therefore considered suitable for the routine analysis required to support research into the utilization or release of proline by yeast during fermentation.
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Affiliation(s)
- Danfeng Long
- School of Agriculture, Food & Wine, The University of Adelaide , PMB 1, Glen Osmond, South Australia 5064, Australia
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Effect of Different Ending Fermentation Technologies on Microbial-Stability of Italian Riesling Low Alcohol Sweet White Wine. ACTA ACUST UNITED AC 2011. [DOI: 10.4028/www.scientific.net/amr.393-395.1165] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
In order to investigate effects of different ending fermentation technologies on microbial-stability and quality of low alcohol sweet white wine, with Italy Reasling grapes as raw materials, four ending fermentation technologies: single SO2 treatment, combined high voltage electrostatic field (HVEF)/SO2 treatment, combined ultrasound/SO2 treatment, and combined pasteurization/SO2 treatment were compared in yeasts lethality, enological parameters and sensory evaluation of the low-alcohol sweet white wines.The results showed that: the best ending fermentation technology was combined ultrasound (40Hz/20min)/SO2(40mg/L) treatment, which had higher total lethal rate of Saccharomyces cerevisiae, and the wines treated in this way were rich in typical Italy Reasling grape variety flavor and attractive aromas, with a pleasant fruity taste and microbial stability.
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Kandylis P, Manousi ME, Bekatorou A, Koutinas A. Freeze-dried wheat supported biocatalyst for low temperature wine making. Lebensm Wiss Technol 2010. [DOI: 10.1016/j.lwt.2010.05.027] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Current awareness on yeast. Yeast 2006. [DOI: 10.1002/yea.1315] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022] Open
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