AI Article Synopsis
- The research focused on how immobilizing yeast cells affects the growth and fermentation of Kluyveromyces marxianus using apple/chokeberry and apple/cranberry pomaces.
- Cell encapsulation was done using a foamed alginate solution, allowing comparison between free and immobilized yeast growth.
- The study found that different fruit waste impacted fermentation profiles, with the most diverse aromas produced by immobilized yeast on apple/chokeberry pomace.
Article Abstract
The aim of this research was to study how the yeast cell immobilization technique influences the growth and fermentation profiles of Kluyveromyces marxianus cultivated on apple/chokeberry and apple/cranberry pomaces. Encapsulation of the cells was performed by droplet formation from a foamed alginate solution. The growth and metabolic profiles were evaluated for both free and immobilized cells. Culture media with fruit waste produced good growth of free as well as immobilized yeast cells. The fermentation profiles of K. marxianus were different with each waste material. The most varied aroma profiles were noted for immobilized yeast cultivated on apple/chokeberry pomace.
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| http://dx.doi.org/10.1002/yea.3044 | DOI Listing |
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