Biotechnology Letters

, Volume 24, Issue 16, pp 1331–1335

Grape skins as a natural support for yeast immobilization

  • A. Mallouchos
  • P. Reppa
  • G. Aggelis
  • M. Kanellaki
  • A.A. Koutinas
  • M. Komaitis
Article

DOI: 10.1023/A:1019892232296

Cite this article as:
Mallouchos, A., Reppa, P., Aggelis, G. et al. Biotechnology Letters (2002) 24: 1331. doi:10.1023/A:1019892232296

Abstract

Grape skins were used to immobilize Saccharomyces cerevisiae. In repeated batch fermentations of grape by immobilized and free cells, the maximum specific rate of alcohol production on glucose decreased from 7.98 h−1 at 25 °C to 0.7 h−1 at 5 °C. The rate was approximately twice as high as that on fructose. The rates for free cells were very low. The maximum alcohol yield (0.45 g g−1) was obtained at 5 °C when the immobilized biocatalyst was used.

alcoholic fermentation grape skins mathematical modeling Saccharomyces cerevisiae yeast immobilization 

Copyright information

© Kluwer Academic Publishers 2002

Authors and Affiliations

  • A. Mallouchos
    • 1
  • P. Reppa
    • 2
  • G. Aggelis
    • 3
  • M. Kanellaki
    • 2
  • A.A. Koutinas
    • 2
  • M. Komaitis
    • 1
  1. 1.Department of Food Science and TechnologyUniversity of AthensAthensGreece
  2. 2.Department of Chemistry, Section of Analytical, Environmental and Applied ChemistryUniversity of PatrasPatrasGreece
  3. 3.Department of Agricultural BiotechnologyAgricultural University of AthensAthensGreece

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