Aroma formation by immobilized yeast cells in fermentation processes

Yeast

Volumn 32, Issue 1, 2015, Pages 173-216

  Nedovic V ^a   Gibson, B ^b   Mantzouridou, T F ^c   Bugarski, B ^a   Djordjevic V ^a   Kalusevic A ^a   Paraskevopoulou, A ^c   Sandell, M ^d   Smogrovicova D ^e   Yilmaztekin, M ^f  

^a UNIVERSITY OF BELGRADE   (Serbia)

^b VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

^c ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

^d UNIVERSITY OF TURKU   (Finland)

^e SLOVAK UNIVERSITY OF TECHNOLOGY   (Slovakia)

^f INONU UNIVERSITY   (Turkey)

Author keywords

Carbonyl; Ester; Fermentation; Flavour; Higher alcohol; Immobilization; Yeast

Indexed keywords

ALCOHOL; CARBONYL DERIVATIVE; ESTER DERIVATIVE; FLAVORING AGENT; VOLATILE AGENT;

AGRICULTURAL WASTE; AGRONOMY; ALCOHOL TOLERANCE; ALCOHOLIC BEVERAGE; AROMA; ARTICLE; BEER; BIOCHEMISTRY; BIOLOGICAL ACTIVITY; BIOREACTOR; BIOREACTOR DESIGN; BIOTECHNOLOGICAL PRODUCTION; BREWING; CELL FUNCTION; CELL STRUCTURE; CELL SUSPENSION; CIDER; FERMENTATION TECHNIQUE; FIXED BED REACTOR; FLAVOR; FOOD MICROBIOTECHNOLOGY; FOOD QUALITY; FRUIT WINE; GAS LIFT BIOREACTOR; HONEY; IMMOBILIZED CELL; INDUSTRIAL WASTE; MECHANICAL STRESS; MEMBRANE REACTOR; MOLECULAR BIOLOGY; NONHUMAN; PACKED BED REACTOR; PRIORITY JOURNAL; SCALE UP; STIRRED REACTOR; WINE; YEAST CELL; ANALYSIS; FERMENTATION; GENETICS; METABOLISM; MICROBIOLOGY; YEAST;

BEER; CELLS, IMMOBILIZED; FERMENTATION; FLAVORING AGENTS; WINE; YEASTS;

EID: 84922650026     PISSN: 0749503X     EISSN: 10970061     Source Type: Journal    
DOI: 10.1002/yea.3042     Document Type: Article

References (353)

1. Aaron RT, Davis RC, Hamdy MK, Toledo RT. 2004. Continuous alcohol/malolactic fermentation of grape must in a bioreactor system using immobilized cells. J Rapid Methods Autom Microbiol 12: 127-148.
2. Aggelopoulos T, Katsieris K, Bekatorou A, et al. 2014. Solid state fermentation of food waste mixtures for single cell protein, aroma volatiles and fat production. Food Chem 145: 710-716.
3. Aivasidis A, Wandrey C, Eils HG, Katzke M. 1991. Continuous fermentation of alcohol-free beer with immobilized yeast cells in fluidized bed reactors. In Proceedings of the 23rd EBC Congress, van Wijngaarden M (ed.). Oxford University Press: Oxford; 569-576.
4. Alexandre H, Rousseaux I, Charpentier C. 1993. Ethanol adaptation mechanisms in Saccharomyces cerevisiae. Biotechnol Appl Biochem 20: 173-183.
5. Ali MN, Khan MM. 2014. Comparative studies on bioethanol production with immobilized cells of Saccharomyces cerevisiae local strain and Saccharomyces cerevisiae MTCC 170 by stationary and shaking fermentation methods. Int J Curr Microbiol App Sci 3: 380-390.
6. Almonacid SF, Nájera AL, Young ME, et al. 2012. A comparative study of stout beer batch fermentation using free and microencapsulated yeast. Food Bioprocess Technol 5: 750-758.
7. Andrade Neves N, Araújo Pantoja L, Santos AS. 2014. Thermovinification of grapes from the Cabernet Sauvignon and Pinot Noir varieties using immobilized yeasts. Eur Food Res Technol 238: 79-84.
8. Andries M, van Beveren P, Goffin O, et al. 1997. First results on semi-industrial continuous top fermentation with Meura-Delta immobilized yeast fermentor. MBAA Tech Quart 34: 119-122.
9. Andries M, Van Beveren PC, Goffin O, et al. 2000. Results on semi-industrial continuous top fermentation with the Meura-Delta immobilized yeast fermenter. Brauwelt Int 2: 134-136.
10. Arifin AA, Don MM, Uzir MH. 2011. Baker's yeast mediated biotransformation of geraniol into citronellol using a continuous-closed-gas-loop bioreactor (CCGLB) system. Biochem Eng J 56: 219-224.
11. Äyräpää T. 1968. Formation of higher alcohols by various yeasts. J Inst Brew 74: 169-178.
12. Äyräpää T. 1971. Biosynthetic formation of higher alcohols by yeasts: dependence on the nitrogenous nutrient level of the medium. J Inst Brew 77: 266-275.
13. Baker DA, Kirsop BH. 1973. Rapid beer production and conditioning using a plug fermentor. J Inst Brew 79: 487-494.
14. Bakoyianis V, Koutinas AA. 1996. A catalytic multi-stage fixed bed tower (MFBT) in an industrial scale pilot plant. Biotechnol Bioeng 49: 197-203.
15. Bakoyianis V, Kanellaki M, Kalliafas A, Koutinas AA. 1992. Low temperature wine-making by immobilized cells on mineral kissiris. J Agric Food Chem 40: 1293-1296.
16. Bakoyianis V, Kana K, Kalliafas A, Koutinas AA. 1993. Low temperature continuous wine-making by kissiris-supported biocatalyst: volatile by-products. J Agric Food Chem 41: 465-468.
17. Bardi E, Koutinas AA, Soupioni M, Kanellaki M. 1996a. Immobilization of yeast on delignified cellulosic material for low temperature brewing. J Agric Food Chem 44: 463-467.
18. Bardi EP, Bakoyianis V, Koutinas AA, Kanellaki M. 1996b. Room temperature and low temperature wine making using yeast immobilized on gluten pellets. Process Biochem 31: 425-430.
19. Bardi EP, Soupioni M, Koutinas AA, Kanellaki M. 1996c. Effect of temperature onthe formation of volatile by-products in brewing by immobilized cells. Food Biotechnol 10: 203-217.
20. Bardi E, Koutinas AA, Kanellaki M. 1997. Room and low temperature brewing with yeast immobilized on gluten pellets. Process Biochem 32: 691-696.
21. Bartowsky EJ, Pretorius IS. 2009. Microbial formation and modification of flavor and off-flavor compounds in wine. In Biology of Microorganisms on Grapes, in Must and in Wine, König H, Unden G, Fröhlich J (eds). Springer-Verlag: Heidelberg, Germany.
22. Bayly JC, Douglas LM, Pretorius IS, et al. 2005. Characteristics of Flo11-dependent flocculation in Saccharomyces cerevisiae. FEMS Yeast Res 5: 1151-1156.
23. Beauvais A, Loussert C, Prevost MC, et al. 2009. Characterization of a biofilm-like extracellular matrix in FLO1-expressiong Saccharomyces cerevisiae cells. FEMS Yeast Res 9: 411-419.
24. Becher PG, Flick G, Rozpȩdowska E, et al. 2012. Yeast, not fruit volatiles, mediate Drosophila melanogaster attraction, oviposition and development. Funct Ecol 26: 822-828.
25. Bekatorou A, Koutinas AA, Psarianos K, Kanellaki M. 2001. Low-temperature brewing by freeze-dried immobilized cells on gluten pellets. J Agric Food Chem 49: 373-377.
26. Bekatorou A, Sarellas A, Ternan NG, et al. 2002a. Low-temperature brewing using yeast immobilized on dried figs. J Agric Food Chem 50: 7249-7257.
27. Bekatorou A, Soupioni MJ, Koutinas AA, Kanellaki M. 2002b. Low-temperature brewing by freeze-dried immobilized cells. Appl Biochem Biotechnol 97: 105-121.
28. Berlowska J, Kregiel D, Ambroziak W. 2013a. Enhancing adhesion of yeast brewery strains to chamotte carriers through aminosilane surface modification. World J Microbiol Biotechnol 29: 1307-1316.
29. Berlowska J, Kregiel D, Ambroziak W. 2013b. Physiological tests for yeast brewery cells immobilized on modified chamotte carrier. Antonie Van Leeuwenhoek 104: 703-714.
30. Bezbradica D, Obradovic B, Leskosek-Cukalovic I, et al. 2007. Immobilization of yeast cells in PVA particles for beer fermentation. Process Biochem 42: 1348-1351.
31. Bicas JL, Silva JC, Dionísio AP, Pastore GM. 2010. Biotechnological production of bioflavors and functional sugars. Ciênc Tecnol Aliment 30: 7-18.
32. Bonin S, Skwira J. 2008. Effect of fermentation of fruit must on yeast cells. Food Technol Biotechnol 46: 164-170.
33. Boulton C, Quain D. 2001. Brewing Yeast and Fermentation. Blackwell Science: Oxford, UK.
34. Brady D, Nigam P, Marchant R, et al. 2004. Ethanol production at 45°C by Kluyveromyces marxianus IMB3 immobilized in magnetically responsive alginate matrices. Biotechnol Lett 18: 1213-1216.
35. Bramorski A, Christen P, Ramirez M, et al. 1998a. Production of volatile compounds by the edible fungus Rhizopus oryzae during solid-state cultivation on tropical agro-industrial substrates. Biotechnol Lett 20: 359-362.
36. Bramorski A, Soccol CR, Christen P, Revah S. 1998b. Fruit aroma production by Ceratocystis fimbriata in static cultures from solid agro-industrial wastes. Rev Microbiol 28: 208-212.
37. Brányik T, Vicente AA, Dostálek P, Teixeira JA. 2005. Continuous beer fermentation using immobilized yeast cell bioreactor systems. Biotechnol Progr 21: 653-663.
38. Brányik T, Silva DP, Vicente AA, et al. 2006. Continuous immobilized yeast reactor system for complete beer fermentation using spent grains and corncobs as carrier materials. J Ind Microbiol Biotechnol 33: 1010-1018.
39. Brányik T, Vicente AA, Dostálek P, Teixeira JA. 2008. A review of flavour formation in continuous beer fermentations. J Inst Brew 114: 3-13.
40. Brányik T, Silva DP, Baszcyňski M, et al. 2012. A review of methods of low alcohol and alcohol-free beer production. J Food Eng 108: 493-506.
41. Braus GH, Grundmann O, Brückner S, Mösch HU. 2003. Amino acid starvation and Gcn4p regulate adhesive growth and FLO11 gene expression in Saccharomyces cerevisiae. Mol Biol Cell 14: 4272-4284.
42. Buglass AJ (ed.). 2010a. Alcoholic fermentation. In Handbook of Alcoholic Beverages: Technical, Analytical and Nutritional Aspects. Wiley: Chichester; 72-95.
43. Buglass AJ (ed.). 2010b. Cider and perry. In Handbook of Alcoholic Beverages: Technical, Analytical and Nutritional Aspects. Wiley: Chichester; 231-265.
44. Buron N, Coton M, Desmarais C, et al. 2011. Screening of representative cider yeasts and bacteria for volatile phenol-production ability. Food Microbiol 28: 1243-1251.
45. Cabranes C, Moreno J, Mangas JJ. 1998. Cider production with immobilized Leuconostoc oenos. J Inst Brew 104: 127-130.
46. Cairns T, Siegmund EG, Luke MA, Doose GM. 1987. Residue levels of ethyl carbamate in wines and spirits by gas chromatography and mass spectrometry/mass spectrometry. Anal Chem 59: 2055-2059.
47. Cascaval D, Galaction AI, Lupasteanu AM. 2010. Comparative evaluation of radial impellers efficiency for bioreactors with stirred beds of immobilized cells. 4. Studies on mechanical effect on biocatalysts integrity. Rom Biotechnol Lett 15: 4931-4939.
48. Cha DH, Adams T, Rogg H, Landot PJ. 2012. Identification and field evaluation of fermentation volatiles from wine and vinegar that mediate attraction of spotted wind Drosophila, Drosophila suzukki. J Chem Ecol 38: 1419-1431.
49. Chen H, Fink GR. 2006. Feedback control of morphogenesis in fungi by aromatic alcohols. Genes Dev 20: 1150-1161.
50. Christen P, Meza JC, Revah S. 1997. Fruity aroma production in solid state fermentation by Ceratocystis fimbriata: influence of the substrate type and the presence of precursors. Mycol Res 101: 911-919.
51. Christen P, Bramorski A, Revah S, Soccol CR. 2000. Characterization of volatile compounds produced by Rhizopus strains grown on agro-industrial solid wastes. Bioresource Technol 71: 211-215.
52. Ciesarová Z, Šajbidor J, Šmogrovičová D, Bafrncová P. 1996a. Effect of ethanol on fermentation and lipid composition in Saccharomyces cerevisiae. Food Biotechnol 10: 1-12.
53. Ciesarová Z, Šmogrovičová D, Döet Almény Z. 1996b. Enhancement of yeast ethanol tolerance by calcium and magnesium. Folia Microbiol 41: 485-488.
54. Ciesarová Z, Dömény Z, Šmogrovičová D, et al. 1998. Comparison of ethanol tolerance of free and immobilized Saccharomyces uvarum yeasts. Folia Microbiol 43: 55-58.
55. Claro FB, Rijsbrack K, Soares EV. 2007. Flocculation onset in Saccharomyces cerevisiae: effect of ethanol, heat and osmotic stress. J Appl Microbiol 102: 693-700.
56. Clement T, Perez M, Mouret JR, et al. 2011. Use of a continuous multistage bioreactor to mimic winemaking fermentation. Int J Food Microbiol 150: 42-49.
57. Coutts M. 1956. Continuous beer fermentation. British Patent No. 872391.
58. Daenen L, Saison D, De Schutter DP, et al. 2009. Bioflavoring of beer through fermentation, refermentation and plant parts addition. In Beer in Health and Disease Prevention, Preedy VR (ed.). Elsevier: Burlington, MA, USA.
59. David B, Barbe L, Barthès-Biesel D, Legallais C. 2006. Mechanical properties of alginate beads hosting hepatocytes in a fluidized bed bioreactor. Int J Artif Organs 29: 756-763.
60. Davison BH, Scott CD. 1988. Operability and feasibility of ethanol production by immobilized Zymomonas mobilis in a fluidized bed bioreactor. Appl Biochem Biotechnol 18: 19-34.
61. De Arruda Moura Pietrowski G, dos Santos CME, Sauer E, et al. 2012. Influence of fermentation with Hanseniaspora sp. yeast on the volatile profile of fermented apple. J Agric Food Chem 60: 9815-9821.
62. Debourg A, Laurent M, Goossens E, et al. 1994. Wort aldehyde reduction potential in free and immobilized yeast systems. J Am Soc Brew Chem 52: 100-106.
63. Dembowski K, Narziss L, Miedaner H. 1993. Technologisch optimierte Bierherstellung im Festbettfermenter bei sehr kurzer Produktionszeit. In Proceedings of the 24th EBC Congress, van Wijngaarden M (ed.). Oxford University Press: Oxford; 299-306.
64. Desimone MF, Degrossi J, Aquino MD, Diaz LE. 2003. Sol-gel immobilization of Saccharomyces cerevisiae enhances viability in organic media. Biotechnol Lett 25: 671-674.
65. Dinsdale MG, Lloyd D, Mcintyre P, Jarvis B. 1999. Yeast vitality during cider fermentation: assessment by energy metabolism. Yeast 15: 285-293.
66. Doran PM, Bailey JE. 1986. Effects of immobilization on growth, fermentation properties and macromolecular composition of Saccharomyces cerevisiae attached to gelatin. Biotechnol Bioeng 28: 73-87.
67. Dordević R, Nikićević N, Leskošek-Ĉukalović I, et al. 2012. The effect of fermentation conditions on polyphenol content of raspberry wine. In Proceedings of the 6th European Congress on Food, Nedović V, Ilić N, Tumbas V, Kalušević A (eds). Institute of Food Technology: Novi Sad; 1087-1092.
68. Douglas LM, Li L, Yang Y, Dranginis AM. 2007. Expression and characterization of the flocculin Flo11/Muc1, a Saccharomyces cerevisiae mannoprotein with homotypic properties of adhesion. Eukaryot Cell 6: 2214-2221.
69. Dragone G, Mussatto SI, Almeida e Silva JB. 2008. Influence of temperature on continuous high gravity brewing with yeasts immobilized on spent grains. Eur Food Res Technol 228: 257-264.
70. Drury JL, Dennis RG, Mooney DJ. 2004. The tensile properties of alginate hydrogels. Biomaterials 25: 3187-3199.
71. Duarte WF, Dias DR, Oliveira JM, et al. 2010. Raspberry (Rubus idaeus L.) wine: Yeast selection, sensory evaluation and instrumental analysis of volatile and other compounds. Food Res Int 43: 2303-2314.
72. Dufour JP, Verstrepen K, Derdelinckx G. 2003. Brewing yeasts. In Yeasts in Food, Boekhout T, Robert V (eds). Woodhead Publishing: Cambridge, UK; 347-388.
73. Durieux A, Nicolay X, Simon JP. 2000. Continuous malolactic fermentation by Oenococcus Oeni entrapped in LentiKats. Biotechnol Lett 22: 1679-1684.
74. Fujii T, Kobayashi O, Yoshimoto H, et al. 1997. Effect of aeration and unsaturated fatty acids on expression of the Saccharomyces cerevisiae alcohol acetyltransferase gene. Appl Environ Microbiol 63: 910-915.
75. Fujiwara D, Yoshimoto H, Sone H, et al. 1998. Transcriptional co-regulation of Saccharomyces cerevisiae alcohol acetyltransferase gene, ATF1 and δ-9 fatty acid desaturase gene, OLE1, by unsaturated fatty acids. Yeast 14: 711-721.
76. Fujiwara D, Kobayashi O, Yoshimoto H, et al. 1999. Molecular mechanism of the multiple regulation of the Saccharomyces cerevisiae ATF1 gene encoding alcohol acetyltransferase. Yeast 15: 1183-1197.
77. Fukuda K, Yamamoto N, Kiyokawa Y, et al. 1998. Balance of activities of alcohol acetyltransferase and esterase in Saccharomyces cerevisiae is important for production of isoamylacetate. Appl Environ Microbiol 64: 4076-4078.
78. Galaction AI, Lupasteanu AM, Cascaval D. 2009. Comparative evaluation of radial impellers efficiency for bioreactors with stirred beds of immobilized cells. 2. Pumper mixer and curved bladed turbine. Rom Biotechnol Lett 14: 4282-4293.
79. Galaction AI, Lupăşteanu AM, Caşcaval D. 2010. Kinetic studies on alcoholic fermentation under substrate inhibition conditions using a bioreactor with stirred bed of immobilized yeast cells. Open Sys Biol J 3: 9-20.
80. Gao C, Fleet GH. 1995. Cell-recycle membrane bioreactor for conducting continuous malolactic fermentation. Aust J Grape Wine Res 1: 32-38.
81. García-Martínez T, López de Lerma N, Moreno J, et al. 2013. Sweet wine production by two osmotolerant Saccharomyces cerevisiae strains. J Food Sci 78: 874-879.
82. Geiger KH, Compton JC. 1957 Continuous fermentation process. Canadian Patent No. 545867, 10 September 1957. Wallerst Lab Commun XXIII 80: 56.
83. Genisheva Z, Macedo S, Mussatto SI, et al. 2012. Production of white wine by Saccharomyces cerevisiae immobilized on grape pomace. J Inst Brew 118: 163-173.
84. Genisheva Z, Mussatto SI, Oliveira JM, Teixeira JA. 2013. Malolactic fermentation of wines with immobilised lactic acid bacteria - influence of concentration, type of support material and storage conditions. Food Chem 138: 1510-1514.
85. Genisheva Z, Teixeira JA, Oliveira JM. 2014a. Immobilized cell systems for batch and continuous winemaking. Trends Food Sci Tech: DOI:10.1016/j.tifs.2014.07.009
86. Genisheva Z, Mota A, Mussatto SI, et al. 2014b. Integrated continuous winemaking process involving sequential alcoholic and malolactic fermentations with immobilized cells. Process Biochem 49: 1-9.
87. Gibson BR. 2011. Improvement of higher gravity brewery fermentation via wort enrichment and supplementation. J Inst Brew 117: 268-284.
88. Gibson BR, Boulton CA, Box WG, et al. 2009. Amino acid uptake and yeast gene transcription during industrial brewery fermentation. J Am Soc Brew Chem 67: 157-165.
89. Gibson B, Krogerus K, Ekberg J, et al. 2014. Variation in α-acetolactate production within the hybrid lager yeast group Saccharomyces pastorianus and affirmation of the central role of the ILV6 gene. Yeast •••: •••-••• DOI: 10.1002/yea.3026.2014.
90. Gilson CD, Thomas A. 1993. A novel fluidised bed bioreactor for fermentation of glucose to ethanol using alginate immobilised yeast. Biotechnol Tech 7: 397-400.
91. Gonzalez-Pombo P, Fariña L, Carrau F, et al. 2011. Novel extracellular glucosidase from Issatchenkia terricola: isolation, immobilization and application for aroma enhancement of white Muscat wine. Process Biochem 46: 385-389.
92. Gonzalez-Pombo P, Fariña L, Carrau F, et al. 2014. Aroma enhancement in wines using co-immobilized Aspergillus niger glycosidases. Food Chem 143: 185-191.
93. Gori K, Knudsen PK, Nielsen KF, et al. 2011. Alcohol-based quorum sensing plays a role in adhesion and sliding motility of the yeast Debaryomyces hansenii. FEMS Yeast Res 11: 643-652.
94. Granek JA, Murray D, Kayrkçi Ö, Magwene PM. 2013. The genetic architecture of biofilm formation in a clinical isolate of Saccharomyces cerevisiae. Genetics 193: 587-600.
95. Grönqvist A, Siirilä J, Virtanen H, et al. 1993. Carbonyl compounds during beer production and in beer. Proceedings of the 24th EBC Congress, Oslo; 421-428.
96. Gryta M. 2002. The assessment of microorganism growth in the membrane distillation system. Desalination 142: 79-88.
97. Guo B, Styles CA, Feng Q, Fink GR. 2000. A Saccharomyces gene family involved in invasive growth, cell-cell adhesion, and mating. Proc Natl Acad Sci U S A 97: 12158-12163.
98. Hansen LT, Allan-Wojtas DM, Jin YC, Paulson AT. 2002. Survival of Ca-alginate microencapsulated Bifidobacterium spp. in milk and simulated gastrointestinal conditions. Food Microbiol 10: 35-45.
99. Hazelwood LA, Daran JM, van Maris AJA, et al. 2008. The Ehrlich pathway for fusel alcohol production: a century of research on Saccharomyces cerevisiae metabolism. Appl Environ Microbiol 74: 2259-2266.
100. Heinonen I, Lehtonen PJ, Hopia AI. 1998. Antioxidant activity of berry and fruit wines and liquors. J Agr Food Chem 46: 25-31.
101. Herrero M, Cuesta I, García LA, Díaz M. 1999. Changes in organic acids during malolactic fermentation at different temperatures in yeast-fermented apple juice. J Inst Brew 105: 191-195.
102. Herrero M, Laca A, Garcia LA, Díaz M. 2001. Controlled malolactic fermentation in cider using Oenococcus oeni immobilized in alginate beads and comparison with free cell fermentation. Enzyme Microb Technol 28: 35-41.
103. Herrero M, García LA, Díaz M. 2006. Volatile compounds in cider: inoculation time and fermentation temperature effects. J Inst Brew 112: 210-214.
104. Hilge-Rotmann B, Rehm HJ. 1991. Relationship between fermentation capability and fatty acid composition of free and immobilized Saccharomyces cerevisiae. Appl Microbiol Biotechnol 34: 502-508.
105. Honigberg SM. 2011. Cell signals, cell contacts, and the organization of yeast communities. Eukaryot Cell 10: 466-473.
106. Hsu WP, Bernstein L. 1985. A new type of bioreactor employing immobilized yeast. MBAA Tech Quart 22: 159-161.
107. Hu TT, Wu JY. 1987. Study on the characteristics of a biological fluidized bed in a magnetic field. Chem Eng Res Des 65: 238-242.
108. Hyttinen I, Kronlöf J, Hartwall P. 1995. Use of porous glass at Hartwall brewery in the maturation of beer with immobilized yeast. In EBC Symposium 'Immobilized Yeast Applications in the Brewery Industry'. Verlag Hans Carl Getränke Fachverlag: Nuremberg; 55-65.
109. Inoue T. 1995. Development of a two-stage immobilized yeast fermentation system for continuous beer brewing. In Proceedings of the 25th EBC Congress, van Wijngaarden M (ed.). Oxford University Press: Oxford; 25-36.
110. Ivanova V, Hristov J, Dobreva E, et al. 1996. Performance of a magnetically stabilized bed reactor with immobilized yeast cells. Appl Biochem Biotechnol 59: 187-198.
111. Jia S, Wang M, Kahar P, et al. 1997. Enhancement of yeast fermentation by addition of oxygen vectors in air-lift bioreactor. J Ferment Bioeng 84: 176-178.
112. Jirku V. 1999. Whole cell immobilization as a means of enhancing ethanol tolerance. J Ind Microbiol Biotechnol 22: 147-151.
113. Jirku V, Masak J, Cejkova A. 2003. The potential of functional changes in attached biomass. Adv Environ Res 7: 635-639.
114. Jones M, Pierce JS. 1964. Absorption of amino acids from wort by yeast. J Inst Brew 70: 307-315.
115. Junker BH. 2004. Scale-up methodologies for Escherichia coli and yeast fermentation processes. J Biosci Bioeng 97: 347-364.
116. 3 microparticle composite gel structures. Chem Eng J 145: 514-521.
117. Junter GA, Coquet L, Vilain S, Jouenne T. 2002. Immobilized-cell physiology: current data and the potentialities of proteomics. Enzym Microb Technol 31: 201-212.
118. Junter GA, Bui DT, Vinet F. 2009. Tensile properties of yeast cell-loaded Ca-alginate gel layers. Chem Eng J 152: 297-300.
119. Kalušević A, Dordević R, Lević S, et al. 2012. Raspberry wine fermentation by immobilized yeast cells. In Proceedings of the 20th International Conference on Bioencapsulation, Neufeld R, Gu F, Hoelsli C (eds). Queens University: Orillia; 150-151.
120. Kana K, Kanellaki M, Koutinas AA. 1992. Volatile by-products formed in batch alcoholic fermentations: effect of γ-alumina and kissiris supported biocatalysts. Food Biotechnol 6: 65-74.
121. Kandylis P, Koutinas AA. 2008. Extremely low temperature fermentations of grape must by potatoes supported yeast-strain AXAZ-1. A contribution is performed to catalysis of alcoholic fermentation. J Agric Food Chem 56: 3317-3327.
122. Kandylis P, Goula A, Koutinas AA. 2008. Corn starch gel for yeast cell entrapment. A view for catalysis of wine fermentation. J Agric Food Chem 56: 12037-12045.
123. Kandylis P, Drouza C, Bekatorou A, Koutinas AA. 2010a. Scale-up of extremely low temperature fermentations of grape must by wheat-supported yeast cells. Biores Technol 101: 7484-7491.
124. Kandylis P, Manousi ME, Bekatorou A, Koutinas AA. 2010b. Freeze-dried wheat supported biocatalyst for low temperature wine making. LWT- Food Sci Technol 43: 1485-1493.
125. Kandylis P, Dimitrellou D, Koutinas AA. 2012a. Winemaking by barley-supported yeast cells. Food Chem 130: 425-431.
126. Kandylis P, Mantzari A, Koutinas AA, Kookos IK. 2012b. Modelling of low temperature wine-making, using immobilized cells. Food Chem 133: 1341-1348.
127. Karunanithi S, Vadaie N, Chavel CA, et al. 2010. Shedding of the mucin-like flocculin Flo11p reveals a new aspect of fungal adhesion regulation. Curr Biol 20: 1389-1395.
128. Kleber W. 1987. Systems of fermentation. In Brewing Science, vol 3, Pollock JRA (ed.). Academic Press: London; 329-377.
129. Kleinschmidt M, Grundmann O, Blüthgen N, et al. 2005. Transcriptional profiling of Saccharomyces cerevisiae cells under adhesion-inducing conditions. Mol Genet Genomics 273: 382-393.
130. Kogan N, Freeman A. 1994. Development of macrocapsules containing bioflavors generated in situ by immobilized cells. Proc Biochem 29: 671-677.
131. Kopsahelis N, Bosnea L, Kanellaki M, Koutinas AA. 2012. Volatiles formation from grape must fermentation using a cryophilic and thermotolerant yeast. Appl Biochem Biotechnol 167: 1183-1198.
132. Kosseva M, Beschkov V, Kennedy JF, Lloyd LL. 1998. Malolactic fermentation in Chardonnay wine by immobilized Lactobacillus casei cells. Process Biochem 33: 793-797.
133. Kourkoutas Y, Komaitis M, Koutinas AA, Kanellaki M. 2001. Wine production using yeast immobilized on apple pieces at low and room temperatures. J Agric Food Chem 49: 1417-1425.
134. Kourkoutas Y, Douma M, Koutinas AA, et al. 2003a. Room- and low-temperature continuous wine making using yeast immobilized on quince pieces. Process Biochem 39: 143-148.
135. Kourkoutas Y, Komaitis M, Koutinas AA, et al. 2003b. Wine production using yeast immobilized on quince biocatalyst at temperatures between 30°C and 0°C. Food Chem 82: 353-360.
136. Kourkoutas Y, Bekatorou A, Banat IM, et al. 2004a. Immobilization technologies and support materials suitable in alcohol beverages production: a review. Food Microbiol 21: 377-397.
137. Kourkoutas Y, McErlean C, Kanellaki M, et al. 2004b. High-temperature wine making using the thermotolerant yeast strain Kluyveromyces marxianus IMB3. Appl Biochem Biotechnol 112: 25-35.
138. Kourkoutas Y, Manojlović V, Nedović VA. 2010. Immobilization of microbial cells for alcoholic and malolactic fermentation of wine and cider. In Encapsulation Technologies for Active Food Ingredients and Food Processing, Nedović VA, Zuidam NJ (eds). Springer: London; 327-343.
139. Koutinas AA, Bakoyianis V, Argiriou T, et al. 1997. Qualitative outline to industrialize alcohol production by catalytic multi-stage fixed bed tower (MFBT) bioreactor. Appl Biochem Biotechnol 66: 121-131.
140. Koutinas AA, Sypsas V, Kandylis P, et al. 2012. Nano-tubular cellulose for bioprocess technology development. PLoS One 7: 1-9.
141. Krasowska A, Murzyn A, Dyjankiewicz A, et al. 2009. The antagonistic effect of Saccharomyces boulardii on Candida albicans fermentation, adhesion and biofilm formation. FEMS Yeast Res 9: 1312-1321.
142. Kregiel D. 2014. Advances in biofilm control for food and beverage industry using organo-silane technology: a review. Food Control 40: 32-40.
143. Kregiel D, Berlowska J. 2014. Effect of quaternary ammonium silane coating on adhesive immobilization of industrial yeasts. Chem Pap 68: 308-315.
144. Kregiel D, Berlowska J, Ambroziak W. 2012. Adhesion of yeast cells to different porous supports, stability of cell-carrier systems and formation of volatile by-products. World J Microbiol Biotechnol 28: 3399-3408.
145. Kregiel D, Berlowska J, Ambroziak W. 2013. Growth and metabolic activity of conventional and non-conventional yeasts immobilized in foamed alginate. Enzyme Microb Technol 53: 229-234.
146. Krisch J, Szajáni B. 1997. Ethanol and acetic acid tolerance in free and immobilized cells of Saccharomyces cerevisiae and Acetobacter aceti. Biotechnol Lett 19: 525-528.
147. Krogerus K, Gibson BR. 2013a. 125th anniversary review: diacetyl and its control during brewery fermentation. J Inst Brew 119: 86-97.
148. Krogerus K, Gibson BR. 2013b. Influence of valine and other amino acids on total diacetyl and 2, 3-pentanedione levels during fermentation of brewer's wort. Appl Microbiol Biotechnol 97: 6919-6930.
149. Kronlöf J, Virkajärvi I, Storgards EL, et al. 2000. Combined primary and secondary fermentation with immobilized yeast. In Proceedings of the World Brewing Congress, Orlando, FL; 56.
150. Krouwel PG, Harder A, Kossen NWF. 1982. Tensile stress-strain measurements of materials used for immobilization. Biotechnol Lett 4: 103-108.
151. Kügler S, Sebghati TC, Eissenberg LG, Goldman WE. 2000. Phenotypic variation and intracellular parasitism by Histoplasma capsulatum. Proc Natl Acad Sci U S A 97: 8794-8798.
152. Kuthan M, Devaux F, Janderová B, et al. 2003. Domestication of wild Saccharomyces cerevisiae is accompanied by changes in gene expression and colony morphology. Mol Microbiol 47: 745-754.
153. Lalou S, Mantzouridou F, Paraskevopoulou A, et al. 2013. Bioflavour production from orange peel hydrolysate using immobilized Saccharomyces cerevisiae. Appl Microbiol Biotechnol 97: 9397-9407.
154. Lambrechts MG, Pretorius IS. 2000. Yeast and its importance to wine aroma - a review. S Afr J Enol Vitic 21: 97-129.
155. Larsson PO, Mosbach K. 1979. Alcohol production by magnetic immobilized yeast. Biotechnol Lett 1: 501-506.
156. Lea AGH, Timberlake CF. 1974. The phenolics of cider. I. Procyanidins. J Sci Food Agric 25: 1537-1545.
157. Lebeau T, Jouenne T, Junter GA. 1998. Diffusion of sugars and alcohols through composite membrane structures immobilizing viable yeast cells. Enzyme Microb Technol 22: 434-438.
158. Lee SL, Cheng HY, Chen WC, Chou CC. 1998. Production of γ-decalactone from ricinoleic acid by immobilized cells of Sporidiobolus salmonicolor. Process Biochem 33: 453-459.
159. Leguerinel I, Mafart P, Cleret JJ, Bourgeois C. 1989. Yeast strain and kinetic aspects of the formation of flavour components in cider. J Inst Brew 95: 405-409.
160. Lehnert R, Kuřec M, Branyik T, Teixeira JA. 2008. Effect of oxygen supply on flavor formation during continuous alcohol-free beer production: a model study. J Am Soc Brew Chem 66: 233-238.
161. Lei J, Zhao X, Ge X, Bai F. 2007. Ethanol tolerance and the variation of plasma membrane composition of yeast floc populations with different size distribution. J Biotechnol 131: 270-275.
162. Lei H, Li H, Mo F, et al. 2013. Effects of Lys and His supplementations on the regulation of nitrogen metabolism in lager yeast. Appl Microbiol Biotechnol 97: 8913-8921.
163. Lejeune A, Delvigne F, Thonart P. 2013. Physiological response of yeast to process perturbations: a mini-bioreactor approach. Cerevisiae 38: 15-19.
164. Lekka M, Sainz-Serp D, Kulik A, Wandrey C. 2004. Hydrogel microspheres: influence of chemical composition on surface morphology, local elastic properties, and bulk mechanical characteristics. Langmuir 20: 9968-9977.
165. Linko M, Virkajärvi I, Pohjala N, et al. 1997. Main fermentation with immobilized yeast - a breakthrough? In Proceedings of the 26th EBC Congress, van Wijngaarden M (ed.). Oxford University Press: Maastricht; 385-394.
166. Liu CZ, Wang F, Ou-Yang F. 2009. Ethanol fermentation in a magnetically fluidized bed reactor with immobilized Saccharomyces cerevisiae in magnetic particles. Bioresour Technol 100: 878-882.
167. Liu P, Fang J, Chen K, et al. 2014. Phenylethanol promotes adhesion and biofilm formation of the antagonistic yeast Kloeckera apiculata for the control of blue mold on citrus. FEMS Yeast Res 14: 536-546.
168. Lloyd D, Hayes AJ. 1995. Vigour, vitality and viability of microorganisms. FEMS Microbiol Lett 133: 1-7.
169. Lodolo EJ, Kock JLF, Axcell BC, Brooks M. 2008. The yeast Saccharomyces cerevisiae - the main character in beer brewing. FEMS Yeast Res 8: 1018-1036.
170. López de Lerma N, Garćia-Martínez T, Moreno J, et al. 2012. Volatile composition of partially fermented wines elaborated from sun-dried Pedro Xim nez grapes. Food Chem 135: 2445-2452.
171. Lorenzo MG, Manrique G, Pires HHR, et al. 1999. Yeast cultures volatiles as attractants for Rhodnius prolixus: electroantennogram responses and captures in yeast-baited traps. Acta Trop 72: 119-124.
172. Loukatos P, Kiaris M, Ligas I, et al. 2000. Continuous wine-making by γ-alumina-supported biocatalyst. Quality of the wine and distillates. Appl Biochem Biotechnol 89: 1-13.
173. Loukatos P, Kanellaki M, Komaitis M, et al. 2003. A new technological approach proposed for distillate production using immobilized cells. J Biosci Bioeng 95: 35-39.
174. Lupasteanu AM, Galaction AI, Cascaval D. 2008. Comparative evaluation of radial impellers efficiency for bioreactors with stirred beds of immobilized cells. 1. Disperser sawtooth and Smith turbine. Rom Biotechnol Lett 13: 3821-3836.
175. Maeba H, Unemoto S, Sato M, Shinotsuka K. 2000. Primary fermentation with immobilized yeast in porous chitosan neads. Pilot scale trial proceedings. In Proceedings of the 26th Convention of the Institute of Brewing, Singapore; 82-86.
176. Malcorps P, Dufour JP. 1992. Short-chain and medium chain aliphatic ester synthesis in Saccharomyces cerevisiae. Eur J Biochem 210: 1015-1022.
177. Mallios P, Kourkoutas Y, Iconomopoulou M, et al. 2004. Low temperature wine-making using yeast immobilized on pear pieces. J Sci Food Agric 84: 1615-1623.
178. Mallouchos A, Reppa P, Aggelis G, et al. 2002. Grape skins as a natural support for yeast immobilization. Biotechnol Lett 24: 1331-1335.
179. Mallouchos A, Komaitis M, Koutinas AA, Kanellaki M. 2003. Wine fermentations by immobilized and free cells at different temperatures. Effect of immobilization and temperature on volatile by-products. Food Chem 80: 109-113.
180. Mallouchos A, Paul L, Argyro B, et al. 2007. Ambient and low temperature winemaking by immobilized cells on brewer's spent grains: effect on volatile composition. Food Chem 104: 918-927.
181. Manojlovic V, Sipsas V, Agouridis N, et al. 2007. Beer fermentation by immobilized yeast in PVA/alginate beads using a catalytic multistage fixed bed tower bioreactor. In Proceedings of the 5th International Congress on Food Technology, Thessaloniki; 219-222.
182. Manojlovic V, Agouridis N, Kopsahelis N, et al. 2008. Brewing by immobilized freeze dried cells in a novel gas flow bioreactor. In Proceedings of the Joint Central European Congress of Food, 6th Croatian Congress of Food Technology, Biotechnology and Nutrition, Cavtat; 327-334.
183. Mantaluta A, Cojocaru D, Savin C, Pasa R. 2011. The testing of some organic supports for yeasts immobilization technology used in sparkling wine production. Analele Stiintifice ale Universitatii 'Alexandru Ioan Cuza' din Iasi Sec. II a. Genet Biol Mol 12: 81-85.
184. Mantzouridou F, Paraskevopoulou A. 2013. Volatile bio-ester production from orange pulp-containing medium using Saccharomyces cerevisiae. Food Bioprocess Technol 6: 3326-3334.
185. Maragatham C, Panneerselvam A. 2011. Wine production from papaya piece using immobilized yeast (Saccharomyces cerevisiae) and its physicochemical analysis. Res J Pharm Technol 4: 798-800.
186. Mashmoushy H, Zhang Z, Thomas CR. 1998. Micromanipulation measurement of the mechanical properties of baker's yeast cells. Biotechnol Tech 12: 925-929.
187. Masschelein CA, Ryder DS, Simon JP. 1994. Immobilized cell technology in beer production. Crit Rev Biotechnol 14: 155-177.
188. Maule DR. 1986. A century of fermenter design. J Inst Brew 92: 137-145.
189. McKay M, Buglass AJ, Lee CG. 2011. Fruit wines and other nongrape wines. In Handbook of Alcoholic Beverages: Technical, Analytical and Nutritional Aspects, Buglass AJ (ed.). Wiley: Chichester; 419.
190. Medeiros ABP, Pandey A, Freitas RJS, et al. 2000. Optimization of the production of aroma compounds by Kluyveromyces marxianus in solid-state fermentation using factorial design and response surface methodology. Biochem Eng J 6: 33-39.
191. Melzoch K, Rychtera M, Habova V. 1994. Effect of immobilization upon the properties and behavior of Saccharomyces cerevisiae cells. J Biotechnol 32: 59-65.
192. Mena P, Giron s-Vilaplana A, Martí N, García-Viguera C. 2012. Pomegranate varietal wines: phytochemical composition and quality parameters. Food Chem 133: 108-115.
193. Mendes-Ferreira A, Cosme F, Barbosa C, et al. 2010. Optimization of honey-must preparation and alcoholic fermentation by Saccharomyces cerevisiae for mead production. Int J Food Microbiol 144: 193-198.
194. Mensour NA, Margaritis A, Briens CL, et al. 1997. New developments in the brewing industry using immobilized yeast cell bioreactors. J Inst Brew 103: 363-370.
195. Mihal' M, Vereš R, Markoš J. 2012a. Investigation of 2-phenylethanol production in fed-batch hybrid bioreactor: membrane extraction and microfiltration. Sep Purif Technol 95: 126-135.
196. Mihal' M, Vereš R, Markoš J, Štefuca V. 2012b. Intensification of 2-phenylethanol production in fed-batch hybrid bioreactor: biotransformations and simulations. Chem Eng Process 57-58: 75-85.
197. Mota A, Vicente A, Teixeira JA. 2010. Continuous fermentation of alcohol-free beer: bioreactor hydrodynamics and yeast physiology. Semana de Engenharia; www3.dsi.uminho.pt/seeum2010/cd
198. Mussatto SI, Ballesteros LF, Martins S, Teixeira JA. 2012. Use of agro-industrial wastes in solid-state fermentation processes. In Industrial Waste, Show KY, Guo X (eds). Intech: ISBN 978-953-51-0253-3; available from: http://www.intechopen.com/books/industrial-waste/use-of-agro-industrial-wastes-in-solid-state-fermentation-processes.
199. Nagarajana S, Kruckeberg AL, Schmidt KH, et al. 2014. Uncoupling reproduction from metabolism extends chronological lifespan in yeast. Proc Natl Acad Sci U S A 111: E1538-E1547.
200. Narziss L. 1997. Global brewing technology - a look over the fence. Brauwelt Int 1: 16-21.
201. Narziss L, Hellich P. 1971. Ein Beitrag zur wesentlichen Beschleunigung der Gärung und Reifung des Bieres. Brauwelt 111: 1491-1500.
202. Narziss L, Hellich P. 1972. Rapid fermentation and maturing of beer by means of bioreactor. Brewer's Dig Sept: 106-118.
203. Navrátil M, Šturdík E, Gemeiner P. 2001. Batch and continuous mead production with pectate immobilised, ethanol-tolerant yeast. Biotechnol Lett 23: 977-982.
204. Naydenova V, Vassilev S, Kaneva M, Kostov G. 2013. Encapsulation of brewing yeast in alginate/chitosan matrix: comparative study of beer fermentation with immobilized and free cells. Bulg J Agric Sci 19: 123-127.
205. Naydenova V, Badova M, Vassilev S, Iliev V, Kaneva M, Kostov G. 2014. Encapsulation of brewing yeast in alginate/chitosan matrix: lab-scale optimization of lager beer fermentation. Biotechnology and Biotechnological Equipment 28: 277-284.
206. Nedovic V, Obradovic B, Vunjak-Novakovic G, Leskosek-Cukalovic I. 1993. Kinetics of beer fermentation with immobilized yeast cells (in Serbian). Chem. Ind. 47(11/12): 168-172.
207. Nedovic VA, Leskosek-Cukalovic I, Vunjak-Novakovic G. 1996. Short-time fermentation of beer in an immobilized yeast air-lift bioreactor. In Proceedings of the Institute of Brewing, Harvey J (ed.). Winetitles: Adelaide; 245-248.
208. Nedovic VA, Durieux A, Van Nederveide L, et al. 2000. Continuous cider fermentation with co-immobilized yeast and Leuconostoc oenos cells. Enzyme Microb Technol 26: 834-839.
209. Nedović V, Obradović B, Leskošek-Čukalović I, et al. 2001. Electrostatic generation of alginate microbeads loaded with brewing yeast. Process Biochem 37: 17-22.
210. Nedović V, Willaert R, Leskošek-Čukalović I, et al. 2005. Beer production using immobilised cells. In Applications of Cell Immobilisation Biotechnology, Nedovic V, Willaert R (eds). Springer: Dordrecht, Berlin, Heidelberg, New York; 259-273.
211. Nedović VA, Manojlovic V, Bugarski B, Willaert R. 2010. State of the art in immobilized/encapsulated cell technology in fermentation processes. In Encapsulation Technologies for Active Food Ingredients and Food Processing, Nedović VA, Zuidam NJ (eds). Springer: London; 119-146.
212. Nedović V, Kalušević A, Manojlović V, et al. 2011. An overview of encapsulation technologies for food applications. Proc Food Sci 1: 1806-1815.
213. Nedović V, Kalušević A, Manojlović V, et al. 2013. Encapsulation systems in the food industry. In Advances in Food Process Engineering Research and Applications, Yanniotis S, Taoukis P, Stoforos NG, Karathanos VT (eds). Springer: London; 229-253.
214. Nehme N, Mathieu F, Taillandier P. 2010. Impact of the co-culture of Saccharomyces cerevisiae-Oenococcus oeni on malolactic fermentation and partial characterization of a yeast-derived inhibitory peptidic fraction. Food Microbiol 27: 150-157.
215. Nitzsche F, Hohn G, Meyer-Pittroff R, et al. 2001. A new way for immobilized yeast systems: secondary fermentation without heat treatment. In Proceedings of the 28th EBC Congress, Budapest: 486-494.
216. Nordström K. 1964. Formation of esters from alcohols by brewer's yeast. J Inst Brew 70: 328-336.
217. Norton S, D'Amore T. 1994. Physiological effects of yeast cell immobilization: applications for brewing. Enzyme Microb Technol 16: 365-375.
218. Norton S, Watson K, D'Amore T. 1995. Ethanol tolerance of immobilized brewers' yeast cells. Appl Microbiol Biotechnol 43: 18-24.
219. Nout MJR, Bartelt RJ. 1998. Attraction of a flying nitidulid (Carpophilus humeralis) to volatiles produced by yeasts grown on sweet corn and corn-based medium. J Chem Ecol 24: 1217-1239.
220. Nunamaker EA, Otto KJ, Kipke DR. 2011. Investigation of the material properties of alginate for the development of hydrogel repair of dura mater. J Mech Behav Biomed Mater 4: 16-33.
221. Ogbonna JC, Amano Y, Nakamura K, et al. 1989. Multistage bioreactor with replaceable bioplates for continuous wine fermentation. Am J Enol Vitic 40: 292-297.
222. Oliveira MES, Pantoja L, Duarte WF, et al. 2011. Fruit wine produced from cagaita (Eugenia dysenterica DC) by both free and immobilised yeast cell fermentation. Food Res Int 44: 2391-2400.
223. Pajic-Lijakovic I, Nedovic V, Bugarski B. 2006. Nonlinear dynamics of brewing yeast cell growth in alginate micro-beads. Mater Sci Forum 518: 519-524.
224. Pajic-Lijakovic I, Plavsic M, Bugarski B, Nedovic V. 2007a. Ca-alginate hydrogel mechanical transformations - the influence on yeast cell growth dynamics. J Biotechnol 129: 446-452.
225. Pajic-Lijakovic I, Plavsic M, Nedovic V, Bugarski B. 2007b. Investigation of Ca-alginate hydrogel rheological behaviour in conjunction with immobilized yeast cell growth dynamics. J Microencapsul 24: 420-429.
226. Pajic-Lijakovic I, Plavsic M, Nedovic V, Bugarski B. 2008. Modeling of microenvironmetal restricted yeast cell growth within Ca-alginate microbead. Minerva Biotecnol 20: 99-102.
227. Pajunen E. 1995. Immobilized lager beer maturation: DEAE-cellulose at Sinebrychoff. In EBC Monograph XXIV, EBC Symposium on Immobilized Yeast Applications in the Brewing Industry, Espoo. Hans Carl Getränke-Fachverlag: Nuremberg; 24-40.
228. Pajunen E, Grönqvist A, Lommi H. 1989. Continuous secondary fermentation and maturation of beer in an immobilized yeast reactor. Tech Q Master Brew Assoc Am 26: 147-151.
229. Palanca L, Gaskett AC, Günther CS, et al. 2013. Quantifying variation in the ability of yeasts to attract Drosophila melanogaster. PLoS One 8: e75332.
230. Pandey A, Soccol CR, Nigam P, et al. 2000a. Biotechnological potential of coffee pulp and coffee husk for bioprocesses. Biochem Eng J 6: 153-162.
231. Pandey A, Soccol CR, Nigam P, Soccol VT. 2000b. Biotechnological potential of agro-industrial residues. I: Sugarcane bagasse. Bioresource Technol 74: 69-80.
232. Pandey A, Soccol CR, Nigam P, et al. 2000c.Biotechnological potential of agro-industrial residues. II: Cassava bagasse. Bioresource Technol 74: 81-87.
233. Parascandola P, de Alteriis E, Sentandreu R, Zueco J. 1997. Immobilization and ethanol stress induce the same molecular response at the level of the cell wall in growing yeast. FEMS Microbiol Lett 150: 121-126.
234. Park JK, Chang HN. 2000. Microencapsulation of microbial cells. Biotechnol Adv 18: 303-319.
235. Peddie ABH. 1990. Ester formation in brewery fermentations. J Inst Brew 96: 327-331.
236. Pereira AP, Mendes-Ferreira A, Oliveira JM, et al. 2014. Effect of Saccharomyces cerevisiae cells immobilisation on mead production. LWT- Food Sci Technol 56: 21-30.
237. Perpète P, Collin S. 1999. Fate of the worty flavours in a cold contact fermentation. Food Chem 66: 359-363.
238. Pilkington PH, Margaritis A, Mensour NA, Russell I. 1998. Fundamentals of immobilised yeast cells for continuous beer fermentation: a review. J Inst Brew 104: 19-31.
239. Plavsic MB, Pajic-Lijakovic I, Plavsic MM, Bugarski B. 2010a. Network theory of living cell clusters and rheological applications at nano-level. Acta Phys Polon A 120: 266-271.
240. Plavsic MB, Pajic-Lijakovic I, Plavsic MM. 2010b. Compactivity of cell colonies relations between living cells inside polymer hydrogel beads. Int J Mod Phys B 24: 813-824.
241. Plessas S, Bekatorou A, Koutinas AA, et al. 2007. Use of Saccharomyces cerevisiae cells immobilized on orange peel as biocatalyst for alcoholic fermentation. Biores Technol 98: 860-865.
242. Portno AD. 1978. Continuous fermentation in the brewing industry - the future outlook. In Proceedings of the EBC Symposium, Zouterwoude, Monograph V; 145-154.
243. Procopio S, Krause D, Hofmann T, Becker T. 2013. Significant amino acids in aroma compound profiling during yeast fermentation analyzed by PLS regression. LWT- Food Sci Technol 51: 423-432.
244. Puig-Pujol A, Bertran E, García-Martínez T, et al. 2013. Application of a new organic yeast immobilization method for sparkling wine production. Am J Enol Vitic 64: 386-394.
245. Purevdorj-Gage B, Orr ME, Stoodley P, et al. 2007. The role of FLO11 in Saccharomyces cerevisiae biofilm development in a laboratory based flow-cell system. FEMS Yeast Res 7: 372-379.
246. Qun J, Shanjing Y, Lehe M. 2002. Tolerance of immobilized baker's yeast in organic solvents. Enz Microb Technol 30: 721-725.
247. Qureshi N, Tamhane DV. 1986. Mead production by continuous series reactors using immobilized yeast cells. Appl Microbiol Biotechnol 23: 438-439.
248. Ramachandra Rao S, Ravishankar GA. 1999. Biotransformation of isoeugenol to vanilla flavour metabolites and capsaicin in suspended and immobilized cell cultures of Capsicum frutescens: study of the influence of β-cyclodextrin and fungal elicitor. Process Biochem 35: 341-348.
249. Ramalhosa E, Gomes T, Pereira AP, et al. 2011. Mead production: tradition versus modernity. In Advances in Food and Nutrition Research, Jackson RS (ed.). Academic Press: Burlington; 101-118.
250. Reddy LVA. 2005. Production and characterization of wine-like product from mango fruits (Mangifera indica L.). Thesis, Sri Venkateswara University, Tirupati.
251. Reddy LVA, Reddy YHK, Reddy OVS. 2006. Wine production by guava piece immobilized yeast from Indian cultivar grapes and its volatile composition. Biotechnology 5: 449-454.
252. Reddy L, Reddy Y, Reddy L, Reddy O. 2008. Wine production by novel yeast biocatalyst prepared by immobilization on watermelon (Citrullus vulgaris) rind pieces and characterization of volatile compounds. Process Biochem 43: 748-752.
253. Reddy LV, Reddy LP, Wee YJ, Reddy OVS. 2011. Production and characterization of wine with sugarcane piece immobilized yeast biocatalyst. Food Bioprocess Technol 4: 142-148.
254. Reddy LVA, Joshi VK, Reddy OVS. 2012. Utilization of tropical fruits for wine production with special emphasis on mango (Mangifera indica L.) wine. In Microorganisms in Sustainable Agriculture and Biotechnology, vol 30, Satyanarayana T, Johri BN, Prakash A (eds). Springer Science and Business Media: Dordrecht, Heidelberg, London, New York; 679.
255. Roca E, Sanroman A, Nunez MJ, Lema JM. 1994. A pulsing device for packed-bed bioreactors. J Hydrodynam Behav Bioprocess Eng 10: 61-74.
256. Roca E, Flares J, Nunez MJ, Lema JM. 1996. Ethanolic fermentation by immobilized Saccharomyces cerevisiae in a semipilot pulsing packed-bed bioreactor. Enzyme Microb Technol 19: 132-139.
257. Rodríguez Couto S, Sanromán A. 2006. Application of solid-state fermentation to food industry - a review. J Food Eng 76: 291-302.
258. Rossi SC, Vandenberghe LPS, Pereira BMP, et al. 2009. Improving fruity aroma production by fungi in SSF using citric pulp. Food Res Int 42: 484-486.
259. Rotaru R, Galaction AI, Caşcaval D. 2011. Study on alcoholic fermentation in a stationary basket bioreactor with immobilized yeast cells. Sci Study Res Chem Chem Eng Biotechnol Food Indust 12: 65-76.
260. Ryder DS, Masschelein CA. 1985.The growth process of brewing yeast and the biotechnological challenge. J Am Soc Brew Chem 43: 66-75.
261. Sakai Y, Tamiya Y, Takahashi F. 1994. Enhancement of ethanol formation by immobilized yeast containing iron powder or Ba-ferrite due to eddy current or hysteresis. J Ferment Bioeng 77: 169-172.
262. Saltukoglu A, Slaughter JC. 1983. The effect of magnesium and calcium on yeast growth. J Inst Brew 89: 81-83.
263. Scherz R, Shinder V, Engelberg D. 2001. Anatomical analysis of Saccharomyces cerevisiae stalk-like structures reveals spatial organization and cell specialization. J Bacteriol 183: 5402-5413.
264. Schulthess D, Ettlinger L. 1978. Influence of the concentration of branched chain amino acids on the formation of fusel alcohols. J Inst Brew 84: 240-243.
265. Scott JA, O'Reilly AM. 1996. Co-immobilization of selected yeast and bacteria for controlled flavour development in an alcoholic cider beverage. Process Biochem 31: 111-117.
266. Selli S, Kurkcuoglu M, Kafkas E, et al. 2004. Volatile flavour components of mandarin wine obtained from clementines (Citrus reticula Blanco) extracted by solid-phase microextraction. Flavour Fragr J 19: 413-416.
267. Servetas I, Berbegal C, Camacho N, et al. 2013. Saccharomyces cerevisiae and Oenococcus oeni immobilized in different layers of a cellulose/starch gel composite for simultaneous alcoholic and malolactic wine fermentations. Process Biochem 48: 1279-1284.
268. Sevda SB, Rodrigues L. 2011. The making of pomegranate wine using yeast immobilized on sodium alginate. Afr J Food Sci 5: 299-304.
269. Seward R, Wilutts BJC, Dinsdale MG, Lloyd D. 1996. The effects of ethanol, hexan-1-ol, and 2-phenylethanol on cider yeast growth, viability, and energy status; synergistic inhibition. J Inst Brew 102: 439-443.
270. Sheikhi A, Sotudeh-Gharebagh R, Eslami A, Sohi AH. 2012. Sequential modular simulation of ethanol production in a three-phase fluidized bed bioreactor. Biochem Eng J 63: 95-103.
271. Shen HY, Moonjai N, Verstrepen KJ, Delvaux FR. 2003a. Impact of attachment immobilization on yeast physiology and fermentation performance. J Am Soc Brew Chem 61: 79-87.
272. Shen HY, Moonjai N, Verstrepen KJ, et al. 2003b. Immobilization of Saccharomyces cerevisiae induces changes in the gene expression levels of HSP12, SSA3 and ATF1 during beer fermentation. J Am Soc Brew Chem 61: 175-181.
273. 2 on the formation of flavour volatiles during fermentation with immobilised brewer's yeast. Appl Microbiol Biotechnol 64: 636-643.
274. Shindo S, Takata S, Taguchi H, Yoshimura N. 2001. Development of novel carrier using natural zeolite and continuous ethanol fermentation with immobilized Saccharomyces cerevisiae in a bioreactor. Biotechnol Lett 23: 2001-2004.
275. Silva DP, Branyik T, Dragone G, et al. 2008. High gravity batch and continuous processes for beer production: evaluation of fermentation performance and beer quality. Chem Pap 62: 34-41.
276. Simon JP, Durieux A, Pinnel V, et al. 1996. Organoleptic profiles of different ciders after continuous fermentation (encapsulated living cells) versus batch fermentation (free cells). Prog Biotechnol 11: 615-621.
277. Sipsas V, Kolokythas G, Kourkoutas Y, et al. 2009. Comparative study of batch and continuous multi-stage fixed-bed tower (MFBT) bioreactor during wine-making using freeze-dried immobilized cells. J Food Eng 90: 495-503.
278. Smith AE, Zhibing Z, Thomas CR, et al. 2000a. The mechanical properties of Saccharomyces cerevisiae. Proc Natl Acad Sci U S A 97: 9871-9874.
279. Smith AE, Moxham KE, Middelberg APJ. 2000b. Wall material properties of yeast cells: Part 1. Cell measurements and compression experiments. Chem Eng Sci 55: 2031-2041.
280. Šmogrovičová D. 2008. Applications of immobilised yeast cells in the brewing industry. In Proceedings of the 13th School of Fermentation Technology: Auxiliary Materials in Brewing Technology, Krakow-Andrychow; 63-72.
281. Šmogrovičová D. 2014. Physiology of free and immobilised brewer's yeast in stress conditions. In Biotechnology: Prospects and Applications, Salar RK, Gahlawat SK, Siwach P, Duhan JS (eds). Springer: Berlin; 89-94.
282. Šmogrovičová D, Dömény Z. 1999. Beer volatile by-product formation at different fermentation temperature using immobilized yeasts. Process Biochem 34: 785-794.
283. Šmogrovičová D, Dömény Z, Gemeiner P, et al. 1997. Reactors for continuous primary beer fermentation using immobilised yeast. Biotechnol Lett 11: 261-264.
284. Šmogrovičová D, Nádaský P, Tandlich R, et al. 2012. Analytical and aroma profiles of Slovak and South African meads. Czech J Food Sci 30: 241-247.
285. Smukalla S, Caldara M, Pochet N, et al. 2008. FLO1 is a variable green beard gene that drives biofilm-like cooperation in budding yeast. Cell 135: 726-737.
286. Soares EV. 2010. Flocculation in Saccharomyces cerevisiae: a review. J Appl Microbiol 110: 1-18.
287. Soares M, Christen P, Pandey A. 2000. Fruit flavor production by Ceratocystis fimbriata grown on coffee husk in solid-state fermentation. Process Biochem 35: 857-861.
288. Sousa ML, Teixeira JA, Mota M. 1994a. Comparative analysis of ethanolic fermentation in two continuous flocculation bioreactors and effect of flocculation additive. Bioprocess Eng 11: 83-90.
289. Sousa ML, Mota M, Teixeira JA. 1994b. Influence of operation parameters on the start-up of a flocculation air-lift bioreactor. Colloids Surf (Special Issue, Bioadhesion II Conference Proceedings) 2: 181-189.
290. Sprague GF Jr, Winans SC. 2006. Eukaryotes learn how to count: quorum sensing by yeast. Genes Dev 20: 1045-1049.
291. Sritrakul N, Laopaiboon P, Danvirutai P, Laopaiboon L. 2007. Continuous mango wine fermentation in a packed-bed bioreactor using immobilized yeasts: system stability and volatile by-products. Thai J Biotechnol 8: 5-10.
292. Sroka P, Satora P, Tarko T, et al. 2013.Immobilization of yeast on grapes for mead production. Potravinarstvo 7: 226-230.
293. Št'ovíček V, Váchová L, Kuthan M, Palková Z. 2010.Factors important for the formation of structured biofilm-like yeast colonies. Fungal Genet Biol 47: 1012-1022.
294. Stammen JA, Williams S, Ku DN, Guldberg RE. 2001. Mechanical properties of a novel PVA hydrogel in shear and unconfined compression. Biomaterials 22: 799-806.
295. Stefanini I, Dapporto L, Legras JL, et al. 2012. Role of social wasps in Saccharomyces cerevisiae ecology and evolution. Proc Natl Acad Sci U S A 109: 13398-13404.
296. Strejc J, Siříštova L, Karabín M, et al. 2013. Production of alcohol-free beer with elevated amounts of flavouring compounds using lager yeast mutants. J Inst Brew 119: 149-155.
297. Styger G, Prior B, Bauer FF. 2011. Wine flavorandaroma. J Ind Microbiol Biotechnol 38: 1145-1159.
298. Sun ZJ, Lv GJ, Li SY, et al. 2007a. Probing the role of microenvironment for microencapsulated Saccharomyces cerevisiae under osmotic stress. J Biotechnol 128: 150-161.
299. Sun ZJ, Lv GJ, Li SY, et al. 2007b. Differential role of microenvironment in microencapsulation for improved cell tolerance to stress. Appl Microbiol Biotechnol 75: 1419-1427.
300. Svaldo-Lanero T, Cavalleri O, Krol S, et al. 2006. Mechanical properties of single living cells encapsulated in polyelectrolytematrixes. J Biotechnol 124: 723-731.
301. Taillandier P, Cazottes ML, Strehaiano P. 1994. Deacidification of grape musts by Schizosaccharomyces entrapped in alginate beads: a continuous-fluidised-bed process. Chem Eng J Bioch Eng 55: 29-33.
302. Taipa MA, Cabral JMS, Santos H. 1993. Comparison of glucose fermentation by suspended and gel-entrapped yeast cells: an in vivo nuclear magnetic resonance study. Biotechnol Bioeng 41: 647-653.
303. Takaya M, Matsumoto N, Yanase H. 2002. Characterization of membrane bioreactor for dry wine production. J Biosci Bioeng 93: 240-244.
304. Tata M, Bower P, Bromberg S, et al. 1999. Immobilized yeast bioreactor systems for continuous beer fermentation. Biotechnol Prog 15: 105-113.
305. Tataridis P, Ntagas P, Voulgaris I, Nerantzis ET. 2005. Production of sparkling wine with immobilized yeast fermentation. Electron J Sci Technol 1: 1-21.
306. Terranova BE, Burns MA. 1991. Continuous cell-suspension processing using magnetically stabilized fluidized beds. Biotechnol Bioeng 37: 110-120.
307. Tristezza M, Lourenço A, Barata A, et al. 2010. Susceptibility of wine spoilage yeasts and bacteria in the planktonic state and in biofilms to disinfectants. Ann Microbiol 60: 549-556.
308. Tsakiris A, Bekatorou A, Psarianos C, et al. 2004a. Immobilization of yeast on dried raisin berries for use in dry white wine-making. Food Chem 87: 11-15.
309. Tsakiris A, Sipsas V, Bekatorou A, et al. 2004b. Red wine making by immobilized cells and influence on volatile composition. J Agric Food Chem 52: 1357-1363.
310. Tsakiris A, Kandylis P, Bekatorou A, et al. 2010. Dry red wine making using yeast immobilized on cork pieces. Appl Biochem Biotechnol 162: 1316-1326.
311. Tsaousi K, Koutinas AA, Bekatorou A, Loukatos P. 2010. Fermentation efficiency of cells immobilized on delignified brewers' spent grains after low and high-temperature thin layer thermal drying. Appl Biochem Biotechnol 162: 594-606.
312. Tsaousi K, Velli A, Akarepis F, et al. 2011. Low-temperature winemaking by thermally dried immobilized yeast on delignified brewer's spent grains. Food Technol Biotechnol 49: 379-384.
313. Valadez-Blanco R, Ferreira FC, Jorge RF, Livingston AG. 2008. A membrane bioreactor for biotransformations of hydrophobic molecules using organic solvent nanofiltration (OSN) membranes. J Membrane Sci 317: 50-64.
314. Valerius O, Kleinschmidt M, Rachfall N, et al. 2007. The Saccharomyces homolog of mammalian RACK1, Cpc2/Asc1p, is required for FLO11-dependent adhesive growth and dimorphism. Mol Cell Prot 6: 1968-1979.
315. Van De Winkel L, Van Beveren PC, Borremans E, et al. 1993. High performance immobilized yeast reactor design for continuous beer fermentation. In Proceedings of the 24th EBC Congress, Oslo; 307-314.
316. Van Dieren B. 1995. Yeast metabolism and the production of alcohol-free beer. In EBC Symposium, 'Immobilized Yeast Applications in the Brewery Industry', Monograph XXIV. Verlag Hans Carl Getränke-Fachverlag: Espoo, Finland, 66-76.
317. Van Iersel MFM, Van Dieren B, Rombouts FM, Abee T. 1999. Flavor formation and cell physiology during the production of alcohol-free beer with immobilized Saccharomycess cerevisiae. Enz Microb Technol 24: 407-411.
318. Van Iersel MFM, Brouwer PE, Rombouts FM, Abee T. 2000. Influence of yeast immobilization on fermentation and aldehyde reduction during the production of alcohol free beer. Enzyme Microb Technol 26: 602-607.
319. Van Mulders SE, Christianen E, Saerens SMG, et al. 2009. Phenotypic diversity of Flo protein family mediated adhesion in Saccharomyces cerevisiae. FEMS Yeast Res 9: 178-190.
320. Vandenbosch D, De Canck E, Dhondt I, et al. 2013. Genomewide screening for genes involved in biofilm formation and miconazole susceptibility in Saccharomyces cerevisiae. FEMS Yeast Res 13: 720-730.
321. Varakumar S, Naresh K, Reddy OVS. 2012. Preparation of mango (Mangifera indica L.) wine using a new yeast-mango peel immobilised biocatalyst system. Czech J Food Sci 30: 557-566.
322. Vassilev S, Naydenova V, Badova M, et al. 2013. Modeling of alcohol fermentation in brewing - comparative assessment of flavor profile of beers produced with free and immobilized cells. In Proceedings of ECMS 2013, Rekdalsbakken W, Bye RT, Zhang H (eds). DOI: 10.7148/2013; ISBN: 978-0-9564944-6-7.
323. Verbelen PJ, De Schutter DP, Delvaux F, et al. 2006. Immobilized yeast cell systems for continuous fermentation applications. Biotechnol Lett 28: 1515-1525.
324. Verstrepen KJ, Pretorius IS. 2006. The development of superior yeast strains for the food and beverage industry: challenges, opportunities and potential benefits. In The Yeast Handbook, vol 8: Yeasts in Food and Beverages, Querol A, Fleet G (eds). Springer-Verlag: Heidelberg; 399-444.
325. Verstrepen KJ, Derdelinckx G, Dufour JP, et al. 2003a. Flavor-active esters: adding fruitiness to beer. J Bio Bioeng 96: 110-118.
326. Verstrepen KJ, Derdelinckx G, Delvaux FR. 2003b. Esters in beer - part 1: the fermentation process: more than ethanol formation. Cerevisiae 28: 41-49.
327. Verstrepen KJ, Derdelinckx G, Delvaux FR. 2003c. Esters in beer - part 2: controlling ester levels during beer fermentation: a biochemical approach. Cerevisiae 28: 22-33.
328. Verstrepen KJ, Derdelinckx G, Delvaux FR. 2003d. Esters in beer - part 3: why do yeast cells produce fruity flavours: the physiological role of acetate ester synthesis. Cerevisiae 29: 19-29.
329. Verstrepen KJ, Derdelinckx G, Verachtert H, Delvaux FR. 2003e. Yeast flocculation: what brewers should know. Appl Microbiol Biotechnol 61: 197-205.
330. th Anniversary review: yeast flocculation and sedimentation in brewing. J Inst Brew 117: 475-487.
331. Vilela A, Schuller D, Mendes-Faia A, Côrte-Real M. 2013.Reduction of volatile acidity of acidic wines by immobilized Saccharomyces cerevisiae cells. Appl Microbiol Biotechnol 97: 4991-5000.
332. Virkajärvi I, Kronlöf J. 1998. Long-term stability of immobilized yeast columns in primary fermentation. J Am Soc Brew Chem 56: 70-75.
333. Virkajärvi I, Linko M. 1999. Immobilization: a revolution in traditional brewing. Naturwiss 86: 112-122.
334. Virkajärvi I, Pohjala N. 2000. Primary fermentation with immobilized yeast: some effects of carrier materials on the flavour of the beer. J Inst Brew 106: 311-318.
335. Virkajärvi I, Lindborg K, Kronlöf J, Pajunen E. 1999. Effects of aeration on flavor compounds in immobilized primary fermentation. Monatsschr Brauwissensch 52: 9-12.
336. Virkajärvi I, Vainikka M, Virtanen H, Home S. 2002. Productivity of immobilized yeast reactors with very high-gravity worts. J Am Soc Brew Chem 60: 188-197.
337. Walker GM. 2004. Metals in yeast fermentation processes. Adv Appl Microbiol 54: 197-230.
338. Walker GM, Birch RM, Chandrasena G, Maynard AI. 1996. Magnesium, calcium, and fermentative metabolism in industrial yeasts. J Am Soc Brew Chem 54: 13-18.
339. Walsh PK, Malone DM. 1995. Cell growth in immobilization matrices. Biotechnol Adv 13: 13-43.
340. Wang YJ, Zhang NQ, Liu JZ, et al. 1989. Operation of fluidized-bed bioreactor containing immobilized yeast cells and the diacetyl levels of green beer. Chin J Biotechnol 5: 253-261.
341. Webb C, Kang HK, Moffat G, et al. 1996. The magnetically stabilized fluidized-bed bioreactor - a tool for improved mass-transfer in immobilized enzyme-systems. Chem Eng J Biochem Eng 61: 241-246.
342. Willaert R, Nedovic VA. 2006. Primary beer fermentation by immobilized yeast - a review on flavour formation and control strategies. J Chem Technol Biotechnol 81: 1353-1367.
343. Willetts JC, Seward R, Dinsdale MG, Lloyd D. 1997. Vitality of cider yeast grown microaerobically with added ethanol, butan-l-ol or isobutanol. J Inst Brew 103: 79-84.
344. Witzgall P, Proffit M, Rozpȩdowska E, et al. 2012. 'This is not an apple' - yeast mutualism in codling moth. J Chem Ecol 38: 949-957.
345. Yamauchi Y, Kashihara T, Muruyama H, et al. 1994a. Scale-up of immobilized yeast bioreactor for continuous fermentation of beer. MBAA Tech Quart 31: 90-94.
346. Yamauchi Y, Okamoto T, Muruyama H, et al. 1994b. Beer brewing using an immobilized yeast bioreactor design of an immobilized yeast bioreactor for rapid beer brewing system. Ferment Bioeng 78: 443-449.
347. Yamauchi Y, Okamoto T, Muruyama H, et al. 1995. Rapid fermentation of beer using an immobilized yeast multistage bioreactor system - balance control of extract and amino acid uptake. Appl Biochem Biotechnol 53: 245-259.
348. Yilmaztekin M, Erten H, Cabaroglu T. 2008. Production of isoamyl acetate from sugar beet molasses by Williopsis saturnus var. saturnus. J Inst Brew 114: 34-38.
349. Yilmaztekin M, Erten H, Cabaroglu T. 2009. Enhanced production of isoamyl acetate from beet molasses with addition of fusel oil by Williopsis saturnus var. saturnus. Food Chem 112: 290-294.
350. Yilmaztekin M, Cabaroglu T, Erten H. 2013. Effects of fermentation temperature and aeration on production of natural isoamyl acetate by Williopsis saturnus var. saturnus. Bio Med Res Int: 870802; DOI:10.1155/2013/870802.
351. Zahalak GI, McConnaughey WB, Elson EL. 1990. Determination of cellular mechanical properties by cell poking, with an application to leukocytes. J Biomech Eng 112: 283-294.
352. Zara G, Zara S, Pinna C, et al. 2009. FLO11 gene length and transcriptional level affect biofilm-forming ability of wild flor strains of Saccharomyces cerevisiae. Microbiology 155: 3838-3846.
353. Zhang D, Lovitt RW. 2006. Review: Strategies for enhanced malolactic fermentation in wine and cider maturation. J Chem Technol Biotechnol 81: 1130-1140.