Effect of Carbohydrate Substrate on Fermentation by Kefir Yeast Supported on Delignified Cellulosic Materials

• Published in: Journal of agricultural and food chemistry 2001-02, Vol.49 (2), p.658-663
• Main Authors: Athanasiadis, I, Boskou, D, Kanellaki, M, Koutinas, A. A
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Cells, Immobilized - metabolism; Cellulose; Culture Media; Ethanol - metabolism; Fermentation; Food industries; Fructose - metabolism; Fundamental and applied biological sciences. Psychology; Glucose - metabolism; Kinetics; Lignin; Meat and meat product industries; Saccharomyces cerevisiae - growth & development; Saccharomyces cerevisiae - metabolism; Sucrose - metabolism
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf0006628

The suitability of delignified cellulosic (DC) material supported kefir yeast to ferment raw materials that contain various single carbohydrates, for the production of potable alcohol and alcoholic drinks, is examined in this investigation. Results are reported of fermentations carried out with sucrose, fructose, and glucose in synthetic media. Repeated batch fermentations at various initial sugar concentrations of sucrose, fructose, and glucose were performed at 30 °C in the presence of the aforementioned biocatalyst. The results clearly show feasible yields in the range of 0.38−0.41 g/g, alcohol concentrations of 7.6−8.2% v/v, fermentation time of 90−115 h, and conversion of 92−96%. DC material supported kefir fermented 11-fold more rapidly than free cells and 9-fold more rapidly in comparison to kissiris supported kefir. The main volatile byproducts such as amyl alcohols (mixture of 2-methyl-1-butanol and 3-methyl-1-butanol), ethanal, and ethyl acetate were formed in all sugar fermentation products. The formation of 65−110 ppm of ethyl acetate is as high and even higher than that obtained with traditional wine yeasts. The increase of the initial concentration of sugar in the fermentation media resulted in an increase in contents of volatiles. The fine aroma that was obtained in the product of fructose could be attributed to the high percentage of ethyl acetate on total volatiles. The efficiency of DC material supported kefir was the same for the fermentations of individual sugars or a mixture of fructose, sucrose, and glucose. When whey with raisin extracts was fermented, lower yields were obtained but the aroma of the product was even better. Keywords: Kefir; fermentation; glucose; sucrose; fructose; immobilization