Next Article in Journal
Investigation and Modeling of Gas-Liquid Mass Transfer in a Sparged and Non-Sparged Continuous Stirred Tank Reactor with Potential Application in Syngas Fermentation
Previous Article in Journal
Basidiomycotic Yeast Cryptococcus diffluens Converts l-Galactonic Acid to the Compound on the Similar Metabolic Pathway in Ascomycetes
Previous Article in Special Issue
Mannoprotein Content and Volatile Molecule Profiles of Trebbiano Wines Obtained by Saccharomyces cerevisiae and Saccharomyces bayanus Strains
Open AccessArticle

Immobilization of Saccharomyces cerevisiae on Apple Pieces to Produce Cider

Department of the Science of Agriculture, Food and Environment, University of Foggia, 71122 Foggia, Italy
*
Author to whom correspondence should be addressed.
These authors contributed equally to this work.
Fermentation 2019, 5(3), 74; https://doi.org/10.3390/fermentation5030074
Received: 17 June 2019 / Revised: 27 July 2019 / Accepted: 7 August 2019 / Published: 9 August 2019
  |  
PDF [1035 KB, uploaded 9 August 2019]
  |  

Abstract

Three 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
Keywords: functional starter cultures; cell immobilization; Saccharomyces cerevisiae; reusable starter; functional cider functional starter cultures; cell immobilization; Saccharomyces cerevisiae; reusable starter; functional cider
Figures

Figure 1

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
SciFeed

Share & Cite This Article

MDPI and ACS Style

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.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Related Articles

Article Metrics

Article Access Statistics

1

Comments

[Return to top]
Fermentation EISSN 2311-5637 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top