Low-temperature alcoholic fermentation by delignified cellulosic material supported cells of kefir yeast.
A novel system for low-temperature alcoholic fermentation of glucose is described. This system consists of kefir yeast immobilized on delignified cellulosic materials. Batch fermentations were carried out at various pH values, and the effect of temperature on kinetic parameters, in the range of 5-30 degrees C, was examined. At pH 4.7 the shortest fermentation time was obtained. The formation of volatiles indicates that the concentration of amyl alcohols (total content of 2-methylbutanol-1 and 3-methylbutanol-1) is reduced as the temperature becomes lower. Propanol-1 and isobutyl alcohol formation drops significantly below 15 degrees C. The percentage of ethyl acetate increases as the temperature is diminished. At 5 degrees C the content of total volatiles in the product was only 38% of the volatiles formed during fermentation at 30 degrees C.
Athanasiadis
I
I
Laboratory of Food Chemistry, Department of Chemistry, Aristotle University of Thessaloniki, 54006 Thessaloniki, Greece.
Boskou
D
D
Kanellaki
M
M
Koutinas
A A
AA
D000434:Alcoholic Beverages; D000818:Animals; D003080:Cold Temperature; D005285:Fermentation; D005947:Glucose / Q000378:metabolism*; D006801:Humans; D006863:Hydrogen-Ion Concentration; D008892:Milk / Q000382:microbiology*; D012441:Saccharomyces cerevisiae / Q000378:metabolism*; D013997:Time Factors
D005947:Glucose