Low-Temperature Brewing by Freeze-Dried Immobilized Cells

2002 ◽  
Vol 97 (2) ◽  
pp. 105-122 ◽  
Author(s):  
Argyro Bekatorou ◽  
Magda J Soupioni ◽  
Athanasios A Koutinas ◽  
Maria E Kanellaki
Keyword(s):  
Low Temperature ◽  
Immobilized Cells ◽  
Freeze Dried

Low-Temperature Brewing by Freeze-Dried Immobilized Cells on Gluten Pellets

2001 ◽  
Vol 49 (1) ◽  
pp. 373-377 ◽  
Author(s):  
A. Bekatorou ◽  
A. A. Koutinas ◽  
K. Psarianos ◽  
M. Kanellaki
Keyword(s):  
Low Temperature ◽  
Immobilized Cells ◽  
Freeze Dried

Low temperature and ambient temperature wine making using freeze dried immobilized cells on gluten pellets

2002 ◽  
Vol 37 (7) ◽  
pp. 707-717 ◽  
Author(s):  
M Iconomopoulou ◽  
K Psarianos ◽  
M Kanellaki ◽  
A.A Koutinas
Keyword(s):  
Low Temperature ◽  
Ambient Temperature ◽  
Immobilized Cells ◽  
Wine Making ◽  
Freeze Dried

scholarly journals Immobilized cells of a novel bacterium increased the degradation of N-methylated carbamates under low temperature conditions

Heliyon ◽  
2019 ◽  
Vol 5 (11) ◽  
pp. e02740
Author(s):  
Anum Fareed ◽  
Sania Riaz ◽  
Ismat Nawaz ◽  
Mazhar Iqbal ◽  
Raza Ahmed ◽  
...  
Keyword(s):  
Low Temperature ◽  
Immobilized Cells ◽  
Temperature Conditions ◽  
Novel Bacterium

An assay for the measurement of the protein content of cells immobilized in carrageenan

1984 ◽  
Vol 30 (4) ◽  
pp. 475-481 ◽  
Author(s):  
A. Jones ◽  
T. Razniewska ◽  
B. H. Lesser ◽  
R. Siqueira ◽  
D. Berk ◽  
...  
Keyword(s):  
Protein Content ◽  
Immobilized Cells ◽  
Fine Powder ◽  
Cellular Protein ◽  
Cell Protein ◽  
Specific Productivity ◽  
Immobilized Cell ◽  
Freeze Dried ◽  
Lowry Method ◽  
Reproducible Method

A reliable and reproducible method for the estimation of the protein content of fungal cells immobilized in a carrageenan gel is described. The procedure depends upon the acid lability of the polysaccharide gel at 90 °C and on the acetone solubility of accumulated phenolics. Freeze-dried gel beads (2–3 mm) containing entrapped cells of Penicillium urticae were ground to a fine powder and samples of powder (~20 mg) were sequentially extracted with hot 1 N HCl – 0.9% NaCl and acetone. The precipitated residue contained the cell protein, which was then solubilized with 1 N NaOH at 90 °C and quantitated by the Folin–Lowry method. Interferences from both carrageenan and phenols were thus eliminated. The presence of carrageenan (20–25 mg) did not affect the recovery of varying amounts (0–2500 μg) of bovine serum albumin. The recovery of radiolabeled protein from immobilized cells was parallel to that of Folin–Lowry positive material over a range of 0–60 beads (0–60 mg powder). Cycloheximide (0–100 μg/mL) was shown to progressively inhibit the incorporation of L-[U-14C]leucine so that the radioactivity present in the initial HCl–NaCl extract (i.e., [14C]leucine) increased as that in the final NaOH extract (i.e., 14C-labeled protein) decreased. Using this new assay for cell protein, free and immobilized cell cultures were found to exhibit virtually identical kinetics of glucose utilization, growth, and patulin production. In addition to providing a means of comparing the specific productivity of free versus immobilized cell preparations, this assay accurately measures the incorporation of [14C]leucine into cellular protein and could be used as a measure of cell viability.

Freeze-dried wheat supported biocatalyst for low temperature wine making

LWT ◽  
2010 ◽  
Vol 43 (10) ◽  
pp. 1485-1493 ◽  
Author(s):  
P. Kandylis ◽  
M.-E. Manousi ◽  
A. Bekatorou ◽  
A.A. Koutinas
Keyword(s):  
Low Temperature ◽  
Wine Making ◽  
Freeze Dried

scholarly journals Freeze-Dried Immobilized Kefir Culture in Low Alcohol Winemaking

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 115 ◽  
Author(s):  
Anastasios Nikolaou ◽  
Georgios Sgouros ◽  
Gregoria Mitropoulou ◽  
Valentini Santarmaki ◽  
Yiannis Kourkoutas
Keyword(s):  
Freeze Drying ◽  
Immobilized Cells ◽  
Principal Component ◽  
Global Market ◽  
Wine Quality ◽  
Freeze Dried ◽  
Grape Skins ◽  
Repeated Batch ◽  
Ethanol Removal ◽  
Low Alcohol

Low alcohol wines represent a rising trend in the global market. Since for ethanol removal, certain physicochemical methods that negatively affect wine quality are applied, the aim of this present study was to evaluate the efficiency of freeze-dried, immobilized kefir culture on natural supports (apple pieces, grape skins and delignified cellulosic material) in low alcohol winemaking at various temperatures (5–30 °C). Initially, genetic analysis of kefir culture was performed by Next Generation Sequencing. There was an immobilization of kefir culture on grape skins-enhanced cell survival during freeze-drying in most cases, even when no cryoprotectant was used. Simultaneous alcoholic and malolactic fermentations were performed in repeated batch fermentations for >12 months, using freeze-dried free or immobilized cells produced with no cryoprotectant, suggesting the high operational stability of the systems. Values of great industrial interest for daily ethanol productivity and malic acid conversion [up to 39.5 g/(Ld) and 67.3%, respectively] were recorded. Principal Component Analysis (PCA) showed that freeze-drying rather than the fermentation temperature affected significantly minor volatiles. All low alcohol wines produced were accepted during the preliminary sensory evaluation.

Freeze-Dried Saccharomyces cerevisiae Cells Immobilized on Potato Pieces for Low-Temperature Winemaking

2014 ◽  
Vol 173 (3) ◽  
pp. 716-730 ◽  
Author(s):  
Panagiotis Kandylis ◽  
Dimitra Dimitrellou ◽  
Paraskevi Lymnaiou ◽  
Athanasios A. Koutinas
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Low Temperature ◽  
Freeze Dried
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