Continuous malolactic fermentation by Oenococcus Oeni entrapped in LentiKats
A continuous process to deacidify apple juices and cider was developed by entrapping Oenococcus oeni in LentiKats, a new polyvinyl alcohol hydrogel. For a residence time of 0.55 h, malic acid was completely converted into lactic acid when the LentiKats bioreactor was fed with apple juice at pH 4.46 and 3.95 and thirty three percent of initial malic acid (6.7 g l−1) was converted when the initial apple juice pH was 2.30. The optimal malolactic activity of this bioreactor was obtained at 30 °C and a 50% reduction in malic acid conversion was measured between 15 °C and 20 °C, at a residence time of 0.3 h. The LentiKats bioreactor gave better performance than continuous reactor with Oenococcus oeni immobilised in alginate beads (specific malic acid consumption increased by a factor of 4.6) due to the increase of the ratio external surface to volume, allowing better mass transfer.
Unable to display preview. Download preview PDF.
- Cabranes C, Moreno J, Mangas JJ (1998) Cider production with immobilized Leuconostoc oenos. J. Inst. Brew. 104: 127–130.Google Scholar
- Davis CR, Wibowo D, Eschenbruch R, Lee TH, Fleet GH (1985) Practical implications of malolactic fermentation: a review. Am. J. Enol. Vitic. 36: 290–301.Google Scholar
- Ding WA, Vorlop KD (1995) Gel aus Polyvinylalkohol und Verfahren zu seiner Herstellung. Patent DE 4327923.Google Scholar
- Durieux A, Garre V, Mukamana J, Jourdain JM, Silva D, Plaisant AM, Defroyennes JP, Foroni G, Simon JP (1996) Leuconostoc oenos entrapment: applications to continuous malolactic fermentation. In: Wijffels RH, Buitelaar RM, Bucke C, Tramper J, eds. Immobilized Cells: Basics and Applications. Amsterdam: Elsevier Sciences, pp. 679–686.Google Scholar
- Jarvis B, Forster MJ, Kinsella WP (1995) Factors affecting the development of cider flavour. J. Appl. Bacteriol. Symp. Suppl. 79: 5S–18S.Google Scholar
- Jekel M, Buhr A, Wilke T, Vorlop KD (1998) Immobilization of biocatalysts in LentiKats. Chem. Eng. Technol. 21: 275–278.Google Scholar
- Lonvaud-Funel A, Strasser de Saad AM (1982) Purification and properties of a malolactic enzyme from a strain of Leuconostoc mesenteroides isolated from grapes. Appl. Environ. Microbiol. 43: 357–361.Google Scholar
- Masschelein CA, Ryder DS, Simon JP (1994) Immobilized cell technology in beer production. Crit. Rev. Biotechnol. 14: 155–177.Google Scholar
- Nedovic VA, Durieux A, Van Nedervelde L, Rosseels P, Vandegans J, Plaisant AM, Simon JP (2000) Continuous cider fermentation with co-immobilized yeast and Leuconostoc oenos cells. Enzyme Microbiol. Technol. 26: 834–839.Google Scholar
- Plieva FM, Kochetkov KA, Singh I, Parmar VS, Belokon YN, Lozinsky VI (2000) Immobilization of hog pancreas lipase in macroporous poly(vinyl alcohol)-cryogel carrier for biocatalysis in water-poor media. Biotechnol. Lett. 22: 551–554.Google Scholar
- Prüsse U, Fox B, Kirchkoff M, Bruske F, Bredford J, Vorlop K-D (1998) New process (jet cutting method) for the production of spherical beads from highly viscous polymer solutions. Chem. Eng. Technol. 21: 29–33.Google Scholar
- Spettoli P, Nuti MP, Zamorani A (1984) Properties of malolactic activity purified from Leuconostoc oenos ML34 by affinity chromatography. Appl. Environ. Microbiol. 48: 900–901.Google Scholar
- Wittlich P, Lutz J, Reimann C, Wilke T, Vorlop K-D (1999) Bioconversion of glycerol to 1,3-Propanediol. In: Proceedings of the 6th Symposium on Renewable Resources (Bonn), pp. 524–532. ISBN 3–7843–3019–3.Google Scholar