Publicação
Effect of Saccharomyces cerevisiae cells immobilisation on mead production
| Resumo: | Mead 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. |
|---|---|
| Autores principais: | Pereira, Ana Paula |
| Outros Autores: | Mendes-Ferreira, A.; Oliveira, João Manuel; Estevinho, Leticia M.; Mendes-Faia, Arlete |
| Assunto: | Alcoholic fermentation Aroma profile Honey Mead Yeast immobilisation |
| Ano: | 2014 |
| País: | Portugal |
| Tipo de documento: | artigo |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Bragança |
| Idioma: | inglês |
| Origem: | Biblioteca Digital do IPB |
| _version_ | 1863850680228249600 |
|---|---|
| author | Pereira, Ana Paula |
| author2 | Mendes-Ferreira, A. Oliveira, João Manuel Estevinho, Leticia M. Mendes-Faia, Arlete |
| author2_role | author author author author |
| author_facet | Pereira, Ana Paula Mendes-Ferreira, A. Oliveira, João Manuel Estevinho, Leticia M. Mendes-Faia, Arlete |
| author_role | author |
| contributor_name_str_mv | Biblioteca Digital do IPB |
| country_str | PT |
| creators_json_str | [{\"Person.name\":\"Pereira, Ana Paula\",\"Person.identifier.orcid\":\"0000-0003-1489-5207\"},{\"Person.name\":\"Mendes-Ferreira, A.\"},{\"Person.name\":\"Oliveira, João Manuel\"},{\"Person.name\":\"Estevinho, Leticia M.\",\"Person.identifier.orcid\":\"0000-0002-9249-1948\"},{\"Person.name\":\"Mendes-Faia, Arlete\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Biblioteca Digital do IPB |
| datacite.creators.creator.creatorName.fl_str_mv | Pereira, Ana Paula Mendes-Ferreira, A. Oliveira, João Manuel Estevinho, Leticia M. Mendes-Faia, Arlete |
| datacite.date.Accepted.fl_str_mv | 2014-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2018-01-19T10:00:00Z |
| datacite.date.embargoed.fl_str_mv | 2018-01-19T10:00:00Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | Alcoholic fermentation Aroma profile Honey Mead Yeast immobilisation |
| datacite.titles.title.fl_str_mv | Effect of Saccharomyces cerevisiae cells immobilisation on mead production |
| dc.contributor.none.fl_str_mv | Biblioteca Digital do IPB |
| dc.creator.none.fl_str_mv | Pereira, Ana Paula Mendes-Ferreira, A. Oliveira, João Manuel Estevinho, Leticia M. Mendes-Faia, Arlete |
| dc.date.Accepted.fl_str_mv | 2014-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2018-01-19T10:00:00Z |
| dc.date.embargoed.fl_str_mv | 2018-01-19T10:00:00Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10198/16214 |
| dc.language.none.fl_str_mv | eng |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | Alcoholic fermentation Aroma profile Honey Mead Yeast immobilisation |
| dc.title.fl_str_mv | Effect of Saccharomyces cerevisiae cells immobilisation on mead production |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_6501 |
| description | Mead 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. |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
| format | article |
| fulltext.url.fl_str_mv | https://bibliotecadigital.ipb.pt/bitstreams/9e98cb46-8ab6-41ba-a54e-07036fd3c415/download |
| funding.funder.alternateName_str_mv | FCT FCT |
| funding.funder.identifier_str_mv | http://doi.org/10.13039/501100001871 http://doi.org/10.13039/501100001871 |
| funding.funder.name_str_mv | Fundação para a Ciência e a Tecnologia Fundação para a Ciência e a Tecnologia |
| funding.name_str_mv | 5876-PPCDTI |
| id | ipb_bc09d76143dffbabc439c1fca8da2480 |
| identifier.url.fl_str_mv | http://hdl.handle.net/10198/16214 |
| instacron_str | ipb |
| institution | Instituto Politécnico de Bragança |
| instname_str | Instituto Politécnico de Bragança |
| language | eng |
| network_acronym_str | ipb |
| network_name_str | Biblioteca Digital do IPB |
| oai_identifier_str | oai:bibliotecadigital.ipb.pt:10198/16214 |
| organization_str_mv | urn:organizationAcronym:ipb |
| person_str_mv | Pereira, Ana Paula Pereira, Ana Paula https://www.ciencia-id.pt/1413-70AA-CDF6 1413-70AA-CDF6 http://orcid.org/0000-0003-1489-5207 0000-0003-1489-5207 Mendes-Ferreira, A. Oliveira, João Manuel Estevinho, Leticia M. Estevinho, Leticia M. https://www.ciencia-id.pt/BA14-09D6-A406 BA14-09D6-A406 http://orcid.org/0000-0002-9249-1948 0000-0002-9249-1948 Mendes-Faia, Arlete |
| publishDate | 2014 |
| reponame_str | Biblioteca Digital do IPB |
| repository_id_str | urn:repositoryAcronym:ipb |
| service_str_mv | urn:repositoryAcronym:ipb |
| spelling | engen_ENMead 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.application/pdfen_ENEffect of Saccharomyces cerevisiae cells immobilisation on mead productionPersonalPereira, Ana PaulaDSpacehttp://dspace.org/items/e7df6eac-d667-415d-abdb-9fe17467475cDSpacehttp://dspace.org/items/e7df6eac-d667-415d-abdb-9fe17467475cPereiraAna PaulaCiência IDhttps://www.ciencia-id.pt1413-70AA-CDF6ORCIDhttp://orcid.org0000-0003-1489-5207Scopus Author IDhttps://www.scopus.com54401473200Mendes-Ferreira, A.Oliveira, João ManuelPersonalEstevinho, Leticia M.DSpacehttp://dspace.org/items/4a1d5ba2-1854-4ca5-89a4-73f35e964df9DSpacehttp://dspace.org/items/4a1d5ba2-1854-4ca5-89a4-73f35e964df9EstevinhoLetícia M.Ciência IDhttps://www.ciencia-id.ptBA14-09D6-A406ORCIDhttp://orcid.org0000-0002-9249-1948Scopus Author IDhttps://www.scopus.com6506577664Scopus Author IDhttps://www.scopus.com57211945650Mendes-Faia, ArleteHostingInstitutionOrganizationalBiblioteca Digital do IPBe-mailmailto:dspace@ipb.ptdspace@ipb.ptISSNIsPartOf0023-6438DOIIsPartOf10.1016/j.lwt.2013.11.0052018-01-19T10:00:00Z20142014-01-01T00:00:00ZHandlehttp://hdl.handle.net/10198/16214http://purl.org/coar/access_right/c_abf2open accessAlcoholic fermentationAroma profileHoneyMeadYeast immobilisation867884 bytesFundação para a Ciência e a TecnologiaOptimization of Conditions for the Productions of Mead5876-PPCDTICrossref Funder IDhttp://doi.org/10.13039/501100001871Fundação para a Ciência e a TecnologiaOPTIMIZAÇÃO DA PRODUÇÃO DE HIDROMEL UTILIZANDO DIFERENTES SISTEMAS DE IMOBILIZAÇÃO DE CÉLULASCrossref Funder IDhttp://doi.org/10.13039/501100001871literaturehttp://purl.org/coar/resource_type/c_6501journal articlehttp://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://bibliotecadigital.ipb.pt/bitstreams/9e98cb46-8ab6-41ba-a54e-07036fd3c415/download |
| spellingShingle | Effect of Saccharomyces cerevisiae cells immobilisation on mead production Pereira, Ana Paula Alcoholic fermentation Aroma profile Honey Mead Yeast immobilisation |
| subject.fl_str_mv | Alcoholic fermentation Aroma profile Honey Mead Yeast immobilisation |
| title | Effect of Saccharomyces cerevisiae cells immobilisation on mead production |
| title_full | Effect of Saccharomyces cerevisiae cells immobilisation on mead production |
| title_fullStr | Effect of Saccharomyces cerevisiae cells immobilisation on mead production |
| title_full_unstemmed | Effect of Saccharomyces cerevisiae cells immobilisation on mead production |
| title_short | Effect of Saccharomyces cerevisiae cells immobilisation on mead production |
| title_sort | Effect of Saccharomyces cerevisiae cells immobilisation on mead production |
| topic | Alcoholic fermentation Aroma profile Honey Mead Yeast immobilisation |
| topic_facet | Alcoholic fermentation Aroma profile Honey Mead Yeast immobilisation |
| url | http://hdl.handle.net/10198/16214 |
| visible | 1 |