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Effect of Saccharomyces cerevisiae cells immobilisation on mead production

2014Journal article Open access
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dc.contributor.authorPereira, Ana Paula
dc.contributor.authorMendes-Ferreira, A.
dc.contributor.authorOliveira, João Manuel
dc.contributor.authorEstevinho, Leticia M.
dc.contributor.authorMendes-Faia, Arlete
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2018-03-08T15:14:44Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2018-03-08T15:14:44Z
dc.date.issued2014
dc.description.abstractMead 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 alginate-chitosan for mead production was assessed for th e 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.en_EN
dc.description.sponsorshipThe research presented in this paper was partially funded by the Fundação para a Ciência 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).
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationPereira, A. P.; Mendes-Ferreira, A.; Oliveira, J. M.; Estevinho, L. M.; Mendes-Faia, A. (2014). Effect of Saccharomyces cerevisiae cells immobilisation on mead production. LWT - Food Science and Technology. ISSN 0023-6438. 56, p. 21-30en_EN
dc.identifier.doi10.1016/j.lwt.2013.11.005en_EN
dc.identifier.issn0023-6438
dc.identifier.urihttp://hdl.handle.net/10198/16214
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.relationOptimization of Conditions for the Productions of Mead
dc.relationOPTIMIZAÇÃO DA PRODUÇÃO DE HIDROMEL UTILIZANDO DIFERENTES SISTEMAS DE IMOBILIZAÇÃO DE CÉLULAS
dc.subjectAlcoholic fermentationen_EN
dc.subjectAroma profileen_EN
dc.subjectHoneyen_EN
dc.subjectMeaden_EN
dc.subjectYeast immobilisationen_EN
dc.titleEffect of Saccharomyces cerevisiae cells immobilisation on mead productionen_EN
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleOptimization of Conditions for the Productions of Mead
oaire.awardTitleOPTIMIZAÇÃO DA PRODUÇÃO DE HIDROMEL UTILIZANDO DIFERENTES SISTEMAS DE IMOBILIZAÇÃO DE CÉLULAS
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876-PPCDTI/PTDC%2FAGR-ALI%2F68284%2F2006/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBD%2F45820%2F2008/PT
oaire.fundingStream5876-PPCDTI
person.familyNamePereira
person.familyNameEstevinho
person.givenNameAna Paula
person.givenNameLetícia M.
person.identifier.ciencia-id1413-70AA-CDF6
person.identifier.ciencia-idBA14-09D6-A406
person.identifier.orcid0000-0003-1489-5207
person.identifier.orcid0000-0002-9249-1948
person.identifier.scopus-author-id54401473200
person.identifier.scopus-author-id6506577664
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
relation.isAuthorOfPublicatione7df6eac-d667-415d-abdb-9fe17467475c
relation.isAuthorOfPublication4a1d5ba2-1854-4ca5-89a4-73f35e964df9
relation.isAuthorOfPublication.latestForDiscoverye7df6eac-d667-415d-abdb-9fe17467475c
relation.isProjectOfPublication90a7eab3-74f3-42a9-8b2f-9e37f9d5378d
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relation.isProjectOfPublication.latestForDiscovery90a7eab3-74f3-42a9-8b2f-9e37f9d5378d

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