The use of immobilized cell technology (ICT) is viewed as a promising biotechnological tool to achieve high volumetric productivities of yeast fermentation in bioindustry of alcoholic beverages. During this process a huge number of organic compounds are being formed as yeast secondary metabolites, among which volatile compounds, such as higher alcohols, esters, and vicinal diketones, are the most important flavoring compounds. The objective of this chapter is to summarize the knowledge on the origin of the flavor-active and nonvolatile compounds synthesized by yeast and to describe how the composition of the medium, culture strain, process conditions (temperature, aeration, etc.), bioreactor design, and other critical parameters influence t...
Higher alcohol formation by yeast is of great interest in the field of fermented beverages. Among th...
Continuous primary and secondary fermentation of beer with immobilized yeast was examined in laborat...
This chapter focuses on a few examples that can serve as illustrations of how powerful yeast metabol...
Immobilized cell technology has shown a significant promotional effect on the fermentation of alcoho...
Immobilized cell technology has been investigated and used in various bio-industries as well as in p...
Beer production with immobilised yeast has been the subject of research for approximately 30 years b...
Production of alcohol-free beer is performed with immobilized cells of Saccharomyces cerevisiae var....
Production of alcohol-free beer is performed with immobilized cells of Saccharomyces cerevisiae var....
Production of alcohol-free beer by limited fermentation is optimally performed in a packed-bed react...
Yeast cells are often employed in industrial fermentation processes for their ability to efficiently...
The rising consumer requests for natural flavors and fragrances has generated a great interest in th...
The article presents the results of investigating how the intensity of aerating the medium effects o...
In order to study the formation and conversion of the most important flavour compounds, the real wo...
Alcoholic beverages are produced following the fermentation of sugars by yeasts, mainly (but not exc...
The aim of this study is to demonstrate the influence of production strains (bottom-fermenting Sacch...
Higher alcohol formation by yeast is of great interest in the field of fermented beverages. Among th...
Continuous primary and secondary fermentation of beer with immobilized yeast was examined in laborat...
This chapter focuses on a few examples that can serve as illustrations of how powerful yeast metabol...
Immobilized cell technology has shown a significant promotional effect on the fermentation of alcoho...
Immobilized cell technology has been investigated and used in various bio-industries as well as in p...
Beer production with immobilised yeast has been the subject of research for approximately 30 years b...
Production of alcohol-free beer is performed with immobilized cells of Saccharomyces cerevisiae var....
Production of alcohol-free beer is performed with immobilized cells of Saccharomyces cerevisiae var....
Production of alcohol-free beer by limited fermentation is optimally performed in a packed-bed react...
Yeast cells are often employed in industrial fermentation processes for their ability to efficiently...
The rising consumer requests for natural flavors and fragrances has generated a great interest in th...
The article presents the results of investigating how the intensity of aerating the medium effects o...
In order to study the formation and conversion of the most important flavour compounds, the real wo...
Alcoholic beverages are produced following the fermentation of sugars by yeasts, mainly (but not exc...
The aim of this study is to demonstrate the influence of production strains (bottom-fermenting Sacch...
Higher alcohol formation by yeast is of great interest in the field of fermented beverages. Among th...
Continuous primary and secondary fermentation of beer with immobilized yeast was examined in laborat...
This chapter focuses on a few examples that can serve as illustrations of how powerful yeast metabol...