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Foods. 2019 Apr 17;8(4). pii: E127. doi: 10.3390/foods8040127.

Pistacia terebinthus Resin as Yeast Immobilization Support for Alcoholic Fermentation.

Author information

1
Food Biotechnology Group, Department of Chemistry, University of Patras, GR-26500 Patras, Greece. m.kallis@me.com.
2
Food Biotechnology Group, Department of Chemistry, University of Patras, GR-26500 Patras, Greece. konsideris83@gmail.com.
3
Food Biotechnology Group, Department of Chemistry, University of Patras, GR-26500 Patras, Greece. Kopsahelis@upatras.gr.
4
Department of Food Science and Technology, Ionian University, GR-28100 Argostoli, Kefalonia, Greece. Kopsahelis@upatras.gr.
5
Food Biotechnology Group, Department of Chemistry, University of Patras, GR-26500 Patras, Greece. louloudabosnea@gmail.com.
6
Hellenic Agricultural Organization DEMETER, Dairy Research Institute, GR-45221 Ioannina, Katsikas, Greece. louloudabosnea@gmail.com.
7
Laboratory of Applied Microbiology & Biotechnology, Department of Molecular Biology & Genetics, Democritus University of Thrace, GR-68100 Alexandroupolis, Greece. ikourkou@mbg.duth.gr.
8
Food Biotechnology Group, Department of Chemistry, University of Patras, GR-26500 Patras, Greece. aterpou@upatras.gr.
9
Food Biotechnology Group, Department of Chemistry, University of Patras, GR-26500 Patras, Greece. m.kanellaki@upatras.gr.

Abstract

A natural resin retrieved from Pistacia terebinthus tree was evaluated as an immobilization carrier of Saccharomyces cerevisiae AXAZ-1 cells targeting successive fermentation batches of sugar synthetic mediums. Fermentation times below 54 h were recorded at temperatures 28-14 °C. In total, 147 compounds were detected using gas chromatography-mass spectrometry (GC-MS) analysis, including alcohols, esters, ketones, aldehydes, acids, and terpenes. Principal component analysis indicated that the state of cells (free/immobilized) and the fermentation temperature primarily affected terpenes' composition. Importantly, no spoilage of the fermented beverages was noted during 90 days of storage at room temperature, most likely due to the high content of extracted terpenoids and phenols (up to 579.01 mg L-1 and 171.8 mg gallic acid equivalent L-1, respectively). Likewise, the developed novel biocatalyst (yeast cells immobilized within Pistacia terebinthus resin) was suitable for the production of low alcohol beverages with an enhanced aromatic profile. The obtained results revealed that the proposed bioprocess shows great commercialization potential in the new fast-growing low-alcohol beverages sector.

KEYWORDS:

Pistacia terebinthus resin; Saccharomyces cerevisiae AXAZ-1; alcoholic fermentation; immobilization; low-alcohol beverages; phenolic content; volatiles

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