Growth and by-product profiles of Kluyveromyces marxianus cells immobilized in foamed alginate


WILKOWSKA A., KREGIEL D., Guneser O., Yuceer Y.

YEAST, vol.32, no.1, pp.217-225, 2015 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 32 Issue: 1
  • Publication Date: 2015
  • Doi Number: 10.1002/yea.3044
  • Journal Name: YEAST
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.217-225
  • Keywords: Kluyveromyces marxianus, encapsulation, foamed alginate, fruit waste, SOLID-STATE FERMENTATION, YEAST-CELLS, FLAVOR COMPOUNDS, AROMA COMPOUNDS, OPTIMIZATION
  • Çanakkale Onsekiz Mart University Affiliated: Yes

Abstract

The aim of this research was to study how the yeast cell immobilization technique influences the growth and fermentation profiles of Kluyveromyces marxianus cultivated on apple/chokeberry and apple/cranberry pomaces. Encapsulation of the cells was performed by droplet formation from a foamed alginate solution. The growth and metabolic profiles were evaluated for both free and immobilized cells. Culture media with fruit waste produced good growth of free as well as immobilized yeast cells. The fermentation profiles of K. marxianus were different with each waste material. The most varied aroma profiles were noted for immobilized yeast cultivated on apple/chokeberry pomace. Copyright (c) 2014 John Wiley & Sons, Ltd.