septiembre 2011

Potential use of wine yeasts immobilized on Penicillium chrysogenum for ethanol production

García-Martínez, MT., Puig-Pujol, A., Peinado, R.A., Moreno, J., Mauricio, JC.

Abstract

Six different wine yeast strains (G1, X4, X5, P29, QA23, Uvaferm BC) were co-immobilized in a natural, spontaneous way with Penicillium chrysogenum under special conditions without the need for an external support or chemical binder and provided six different ‘yeast biocapsules’. The purpose was to characterize and evaluate the biocapsules obtained in terms of yeast cell viability, ethanol production and reusability to assess their suitability for ethanol production and the development of industrially competitive alternative wine and beer production methods.

Potential use of wine yeasts immobilized on Penicillium chrysogenum for ethanol production

Abstract

Effect of Bentonite Addition to Pedro Ximénez White Grape Musts before Their Fermentation with Selected Yeasts on the Major Volatile Compounds and Polyols of Wines and Tentative Relationships with the Sensorial Evaluation

Use of yeast biocapsules as a fungal-based immobilized cell technology for Indian Pale Ale-type beer brewing

Assessing edible filamentous fungal carriers as cell supports for growth of yeast and cultivated meat

An IoT barrel bung to monitor evolution wine elaborated under biological aging

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Revealing the Yeast Diversity of the Flor Biofilm Microbiota in Sherry Wines Through Internal Transcribed Spacer-Metabarcoding and Matrix-Assisted Laser Desorption/Ionization Time of Flight Mass Spectrometry

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Functional metaproteomic analysis of alcohol vinegar microbiota during an acetification process: A quantitative proteomic approach