Co-immobilization of selected yeast and bacteria for controlled flavour development in an alcoholic cider beverage

Process Biochemistry

Volumn 31, Issue 2, 1996, Pages 111-117

  Scott, J A ^a   O'Reilly, A M ^a  

^a UNIVERSITY OF BATH   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS);

EID: 0029176937     PISSN: 13595113     EISSN: None     Source Type: Journal    
DOI: 10.1016/0032-9592(94)00021-2     Document Type: Article

References (10)

1. Swaffield, C. H. & Scott, J. A., Existence and development of natural microbial populations in wooden storage vats used for alcoholic cider maturation. J. Am. Soc. Brew. Chem. (In press).
2. Hayes, S. A., Power, J. & Ryder, D. S., Immobilized cell technology for brewing: a progress report. Part two: physiology of immobilized cells and the application to brewing. Brewers Dig., 66 (1991) 28-33.
3. Masschelein, C. A., Ryder, D. S. & Simon, J.-P., Immobilized cell technology in beer production. Critic. Rev. Biotechnol., 14 (1994) 155-77.
4. O'Reilly, A. M. & Scott, J. A., Use of an ion-exchange sponge to immobilise yeast in high gravity apple based (cider) alcoholic fermentations. Biotechnol. Techn., 15 (1993) 1061-6.
5. Masschelein, C. A., State-of-the-art and future developments in fermentation. J. Am. Soc. Brew. Chem., 52 (1994) 28.
6. Scott, J. A. & O'Reilly, A. M., Use of a flexible sponge matrix to immobilize yeast for beer fermentation. J. Am. Soc. Brew. Chem., 53 (1995) 67-71.
7. Davis, C. R., Wibowo, D., Eschenbruch, R., Lee, T. H. & Fleet, G. U., Practical implications of malolactic fermentation: a review. Am. J. Viticulture, 36 (1985) 290-9.
8. Davis, C. R., Wibowo, D., Lee, T. H. & Fleet, G. H., Growth and metabolism of lactic acid bacteria during fermentation and storage of some Australian wines. Food Technol. Australia, 38 (1986) 35-40.
9. Kunkee, R. E., Some roles of malic acid in the malolactic fermentation in wine making. FEMS Microbiol. Rev., 88 (1991) 55-72.
10. Carr, J. G. & Davies, P. A., The ecology and classification of strains of Lactobacillus: a bacterium commonly found in fermenting ciders. J. Appl. Bacteriol., 35 (1972) 463-71.