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标题：Pistacia terebinthus Resin as Yeast Immobilization Support for Alcoholic Fermentation
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作者：Michalis Kallis ; Konstantinos Sideris ; Nikolaos Kopsahelis 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2019
卷号：8
期号：4
页码：1-17
DOI：10.3390/foods8040127
出版社：MDPI Publishing
摘要：A natural resin retrieved from Pistacia terebinthus tree was evaluated as an immobilization carrier of Saccharomyces cerevisiae AXAZ-1 cells targeting successive fermentation batches of sugar synthetic mediums. Fermentation times below 54 h were recorded at temperatures 28–14 °C. In total, 147 compounds were detected using gas chromatography-mass spectrometry (GC-MS) analysis, including alcohols, esters, ketones, aldehydes, acids, and terpenes. Principal component analysis indicated that the state of cells (free/immobilized) and the fermentation temperature primarily affected terpenes’ composition. Importantly, no spoilage of the fermented beverages was noted during 90 days of storage at room temperature, most likely due to the high content of extracted terpenoids and phenols (up to 579.01 mg L−1 and 171.8 mg gallic acid equivalent L−1, respectively). Likewise, the developed novel biocatalyst (yeast cells immobilized within Pistacia terebinthus resin) was suitable for the production of low alcohol beverages with an enhanced aromatic profile. The obtained results revealed that the proposed bioprocess shows great commercialization potential in the new fast-growing low-alcohol beverages sector.
关键词：Pistacia terebinthus resin; immobilization; Saccharomyces cerevisiae AXAZ-1; alcoholic fermentation; phenolic content; volatiles; low-alcohol beverages Pistacia terebinthus resin ; immobilization ; Saccharomyces cerevisiae AXAZ-1 ; alcoholic fermentation ; phenolic content ; volatiles ; low-alcohol beverages