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Mead production using immobilized cells of saccharomyces cerevisiae: Reuse of sodium alginate beads

2021Journal article Open access
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dc.contributor.authorSousa-Dias, Miguel L.
dc.contributor.authorPaula, Vanessa B.
dc.contributor.authorDias, L.G.
dc.contributor.authorEstevinho, Leticia M.
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2021-11-22T14:46:37Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2021-11-22T14:46:37Z
dc.date.issued2021
dc.description.abstractThis work studied the production of mead using second category honey and the immobilized cells of Saccharomyces cerevisiae in sodium alginate, with concentrations of 2% and 4%, and their reuse in five successive fermentations. The immobilized cells with 4% alginate beads were mechanically more stable and able to allow a greater number of reuses, making the process more economical. The fermentation’s consumption of sugars with free cells (control) and immobilized cells showed a similar profile, being completed close to 72 h, while the first use of immobilized cells finished at 96 h. The immobilized cells did not significantly influence some oenological parameters, such as the yield of the consumed sugars/ethanol, the alcohol content, the pH and the total acidity. There was a slight increase in the volatile acidity and a decrease in the production of SO2. The alginate concentrations did not significantly influence either the parameters used to monitor the fermentation process or the characteristics of the mead. Mead fermentations with immobilized cells showed the release of cells into the wort due to the disintegration of the beads, indicating that the matrix used for the yeast’s immobilization should be optimized, considering the mead production medium.en_EN
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) and FEDER under Programme PT2020 for financial support to CIMO (UID/AGR/00690/2019).
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationSousa-Dias, Miguel L.; Paula, Vanessa Branco; Dias, Luís G.; Estevinho, Letícia M. (2021). Mead production using immobilized cells of saccharomyces cerevisiae: Reuse of sodium alginate beads. Processes. ISSN 2227-9717. 9:4, p. 1-16en_EN
dc.identifier.doi10.3390/pr9040724en_EN
dc.identifier.urihttp://hdl.handle.net/10198/24271
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.relationMountain Research Centre
dc.subjectFree cellsen_EN
dc.subjectHoneyen_EN
dc.subjectImmobilization of cellsen_EN
dc.subjectMeaden_EN
dc.subjectSaccharomyces cerevisiaeen_EN
dc.subjectSodium alginateen_EN
dc.titleMead production using immobilized cells of saccharomyces cerevisiae: Reuse of sodium alginate beadsen_EN
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Centre
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FAGR%2F00690%2F2019/PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNamePaula
person.familyNameDias
person.familyNameEstevinho
person.givenNameVanessa B.
person.givenNameLuís G.
person.givenNameLetícia M.
person.identifier.ciencia-id5F16-A866-562D
person.identifier.ciencia-id2F11-9092-FAAF
person.identifier.ciencia-idBA14-09D6-A406
person.identifier.orcid0000-0001-7281-8598
person.identifier.orcid0000-0002-1210-4259
person.identifier.orcid0000-0002-9249-1948
person.identifier.scopus-author-id23569169900
person.identifier.scopus-author-id6506577664
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
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relation.isAuthorOfPublicationeac8c166-4056-4ed0-8d8d-7ecb2c4481a5
relation.isAuthorOfPublication4a1d5ba2-1854-4ca5-89a4-73f35e964df9
relation.isAuthorOfPublication.latestForDiscoveryeac8c166-4056-4ed0-8d8d-7ecb2c4481a5
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