Low-temperature thermal drying of Saccharomyces cerevisiae starter culture for food production

The production of low-temperature thermally-dried cells of Saccharomyces cerevisiae at 32 °C is examined in the present investigation. Cells are obtained in a thin layer after heating for 4 h in an incubator. This thermally-dried starter culture showed acceptable fermentation efficiency, proved by r...

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Bibliographic Details
Published in:Food chemistry 2008-10, Vol.110 (3), p.547-553
Main Authors: Tsaousi, K., Dimitrellou, D., Koutinas, A.A.
Format: Article
Language:English
Subjects:
Biological and medical sciences
chemical composition
drying
Fermentation
fermentation efficiency
Food engineering
Food industries
freeze drying
functional properties
Fundamental and applied biological sciences. Psychology
GC–MS
General aspects
Glucose
Saccharomyces cerevisiae
starter cultures
storage quality
temperature
Thermal drying
volatile compounds
Volatiles
Yeast
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Summary:The production of low-temperature thermally-dried cells of Saccharomyces cerevisiae at 32 °C is examined in the present investigation. Cells are obtained in a thin layer after heating for 4 h in an incubator. This thermally-dried starter culture showed acceptable fermentation efficiency, proved by repeated batch fermentations of glucose. The starter culture, when compared with freeze-dried cells, showed better fermentation ability. Storage of thermally-dried S. cerevisiae for one month showed resistance to loss of fermentation efficiency. The chemical composition of volatiles produced during fermentation were similar to those obtained with freeze-dried and wet starter culture fermentations. The thermally-dried cells effectively ferment at low temperatures.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2008.02.041