Immobilized salt-tolerant yeasts: application of a new polyethylene-oxide support in a continuous stirred-tank reactor for flavour production.
Immobilized salt-tolerant yeasts: application of a new polyethylene-oxide support in a continuous stirred-tank reactor for flavour production.
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DOI：
10.1016/s0168-1656(01)00264-4
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发表时间：
2001-06
影响因子：
4.1
通讯作者：
C. Van der Sluis;C. Stoffelen;S. Castelein;G. Engbers;E. T. Ter Schure;J. Tramper;R. Wijffels
中科院分区：
文献类型：
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作者：
C. Van der Sluis;C. Stoffelen;S. Castelein;G. Engbers;E. T. Ter Schure;J. Tramper;R. Wijffels
耐盐酵母的固定化可大大减少酱油生产过程中风味形成所需的总时间。对于细胞的固定化，藻酸盐凝胶主要用作支持材料。然而，藻酸盐不太适合用于酱油工艺，因为藻酸盐对磨损敏感并且对酱油培养基的高盐含量化学不稳定。相比之下，一种新开发的聚氧化乙烯凝胶似乎更合适，但这种凝胶迄今为止还没有用于在具有高盐含量的生物反应器中的风味生产。因此，这种凝胶与固定化耐盐酵母在连续搅拌槽反应器中，含有超过12.5%（w/v）的盐。在该反应器中，聚环氧乙烷凝胶颗粒在几天内没有显示出任何磨损，而藻酸盐凝胶珠在1天内已经被破坏。此外，聚氧化乙烯凝胶颗粒与固定化耐盐酵母假丝酵母和鲁氏接合酵母表现出良好的风味生产。从这项工作中，可以得出结论，聚氧化乙烯凝胶在长期酱油过程中的应用是有吸引力的情况下，聚氧化乙烯凝胶颗粒的粘附在一起可以控制。
Immobilization of salt-tolerant yeasts considerably decreases the total time required for the flavour development in soy-sauce processes. For immobilization of cells, alginate gel is mostly used as support material. However, alginate is not very suitable for use in soy-sauce processes because alginate is sensitive to abrasion and chemically unstable towards the high salt content of the soy-sauce medium. In contrast, a newly developed polyethylene-oxide gel seems to be more suitable, but this gel has not been used so far for flavour production in a bioreactor with a high salt content. Therefore, this gel was applied with immobilized salt-tolerant yeasts in a continuous stirred-tank reactor, containing more than 12.5% (w/v) salt. In this reactor, the polyethylene-oxide gel particles did not show any abrasion for several days, while alginate gel beads were already destroyed within 1 day. In addition, the polyethylene-oxide gel particles with immobilized salt-tolerant yeasts Candida versatilis and Zygosaccharomyces rouxii showed a good flavour production. From this work, it was concluded that the application of polyethylene-oxide gel in long-term soy-sauce processes is attractive in the case the sticking together of polyethylene-oxide gel particles can be controlled.