Immobilization of Saccharomyces cerevisiae on Apple Pieces to Produce Cider
AbstractThree yeasts (Saccharomyces cerevisiae var. boulardii, a commercial probiotic yeast; S. cerevisiae W13, a wild yeast able to remove ochratoxin A; and S. cerevisiae 17, a wild yeast with promising probiotic traits) were screened for their ability to adhere on apple pieces as a function of different contact times (15–30 min). Then, apple pieces were stored at 4 °C for 15 days, and the viable count of yeasts was periodically assessed. Yeasts were able to adhere on apple pieces after 15 min (7 log cfu/g) and retained their viability throughout the refrigerated storage. In a second step, apple pieces with S. cerevisiae W13 were used to produce cider on a small scale. The variables under investigation were (a) the recycling of pieces up to 10 times and (b) the preliminary storage of pieces at 4 °C before use. Pieces used immediately after yeast immobilization could be successfully used again 10 times and gained a fermentation performance (in terms of yeast amount in cider and ethanol after 24 h) similar to that achieved by free cells. In addition, the preliminary storage of pieces at 4 °C did not affect their performances as reusable starter carriers. View Full-Text
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Altieri, C.; Campaniello, D.; Speranza, B.; Sinigaglia, M.; Corbo, M.R.; Bevilacqua, A. Immobilization of Saccharomyces cerevisiae on Apple Pieces to Produce Cider. Fermentation 2019, 5, 74.
Altieri C, Campaniello D, Speranza B, Sinigaglia M, Corbo MR, Bevilacqua A. Immobilization of Saccharomyces cerevisiae on Apple Pieces to Produce Cider. Fermentation. 2019; 5(3):74.Chicago/Turabian Style
Altieri, Clelia; Campaniello, Daniela; Speranza, Barbara; Sinigaglia, Milena; Corbo, Maria R.; Bevilacqua, Antonio. 2019. "Immobilization of Saccharomyces cerevisiae on Apple Pieces to Produce Cider." Fermentation 5, no. 3: 74.
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