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Growth and by‐product profiles of Kluyveromyces marxianus cells immobilized in foamed alginate
Author(s) -
Wilkowska Agnieszka,
Kregiel Dorota,
Guneser Onur,
Karagul Yuceer Yonca
Publication year - 2015
Publication title -
yeast
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.923
H-Index - 102
eISSN - 1097-0061
pISSN - 0749-503X
DOI - 10.1002/yea.3044
Subject(s) - kluyveromyces marxianus , pomace , yeast , fermentation , biology , aroma , food science , kluyveromyces , biochemistry , botany , saccharomyces cerevisiae
The aim of this research was to study how the yeast cell immobilization technique influences the growth and fermentation profiles of Kluyveromyces marxianus cultivated on apple/chokeberry and apple/cranberry pomaces. Encapsulation of the cells was performed by droplet formation from a foamed alginate solution. The growth and metabolic profiles were evaluated for both free and immobilized cells. Culture media with fruit waste produced good growth of free as well as immobilized yeast cells. The fermentation profiles of K. marxianus were different with each waste material. The most varied aroma profiles were noted for immobilized yeast cultivated on apple/chokeberry pomace. Copyright © 2014 John Wiley & Sons, Ltd.