Document Detail


Malolactic fermentation of wines with immobilised lactic acid bacteria - Influence of concentration, type of support material and storage conditions.
MedLine Citation:
PMID:  23411274     Owner:  NLM     Status:  In-Data-Review    
Abstract/OtherAbstract:
Corn cobs, grape skins and grape stems were evaluated as support materials for immobilization of the lactic acid bacteria Oenococcus oeni. The support materials with immobilized cells were further used in malolactic fermentation (MLF) of white wine. Viability of using the immobilized supports was evaluated in consecutive batch fermentations under different conditions of temperature, ethanol and SO(2). Additionally, the possibility of storage and operational stability of the immobilized supports was also studied. All the three supports presented large potential for immobilization of O. oeni cells. The consecutive batches of MLF were successfully conducted for a total period of around 5months with the possibility of storage of the biocatalyst for 30d in wine at 25°C.
Authors:
Z Genisheva; S I Mussatto; J M Oliveira; J A Teixeira
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Publication Detail:
Type:  Journal Article     Date:  2012-11-19
Journal Detail:
Title:  Food chemistry     Volume:  138     ISSN:  0308-8146     ISO Abbreviation:  Food Chem     Publication Date:  2013 Jun 
Date Detail:
Created Date:  2013-02-15     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  7702639     Medline TA:  Food Chem     Country:  England    
Other Details:
Languages:  eng     Pagination:  1510-4     Citation Subset:  IM    
Copyright Information:
Copyright © 2012 Elsevier Ltd. All rights reserved.
Affiliation:
IBB - Institute for Biotechnology and Bioengineering, Centre of Biological Engineering, Universidade do Minho, 4710-057 Braga, Portugal. Electronic address: zlatina@deb.uminho.pt.
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