Use of Saccharomyces cerevisiae cells immobilized on orange peel as biocatalyst for alcoholic fermentation

S. Plessas, A. Bekatorou, A. A. Koutinas, M. Soupioni, Ibrahim Banat, R. Marchant

Research output: Contribution to journalArticle

102 Citations (Scopus)

Abstract

A biocatalyst was prepared by immobilizing a commercial Saccharomyces cerevisiae strain (baker's yeast) on orange peel pieces for use in alcoholic fermentation and for fermented food applications. Cell immobilization was shown by electron microscopy and by the efficiency of the immobilized biocatalyst for alcoholic fermentation of various carbohydrate substrates (glucose, molasses, raisin extracts) and at various temperatures (30-15 degrees C). Fermentation times in all cases were low (5-15 h) and ethanol productivities were high (av. 150.6 g/ld) showing good operational stability of the biocatalyst and suitability for commercial applications. Reasonable amounts of volatile by-products were produced at all the temperatures studied, revealing potential application of the proposed biocatalyst in fermented food applications, to improve productivities and quality. (c) 2006 Elsevier Ltd. All rights reserved.
Original languageEnglish
Pages (from-to)860-865
JournalBioresource Technology
Volume98
Issue number4
DOIs
Publication statusPublished - Mar 2007

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