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Control of diacetyl precursor [α-acetolactate] formation during alcohol fermentation with yeast cells immobilized in alginate fibers with double gel layers

Authors
Journal
Journal of Fermentation and Bioengineering
0922-338X
Publisher
Elsevier
Publication Date
Volume
76
Issue
3
Identifiers
DOI: 10.1016/0922-338x(93)90008-v

Abstract

Abstract During alcohol fermentation with yeast cells immobilized in single-layered gel beads, 0.94 mg/ l of α-acetolactate, which is a diacetyl precursor, was produced. However, by immobilizing the yeast cells in double-layered gel fibers, only 0.16 mg/ l of α-acetolactate was formed. The free cells which leaked from the gel carrier made no significant contribution to the formation of α-acetolactate. The effectiveness of double-layered gel fibers in reducing α-acetolactate formation could be attributed to a more anaerobic condition inside the gel fibers.

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