Biological acidification during grape must fermentation using mixed cultures of Kluyveromyces thermotolerans and Saccharomyces cerevisiae

dc.contributor.author	Καψοπούλου, Αικατερίνη	el
dc.contributor.author	Μουρτζίνη, Αναστασία	el
dc.contributor.author	Ανθούλας, Μ.	el
dc.contributor.author	Νερατζής, Ηλίας Θ.	el
dc.date.accessioned	2015-05-22T09:07:36Z
dc.date.available	2015-05-22T09:07:36Z
dc.date.issued	2015-05-22
dc.identifier.uri	http://hdl.handle.net/11400/10877
dc.rights	Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 3.0 Ηνωμένες Πολιτείες	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.source	http://link.springer.com/article/10.1007%2Fs11274-006-9283-5	el
dc.subject	Acidification
dc.subject	Mixed culture (Microbiology)
dc.subject	Οξύνιση
dc.subject	Grape must fermentation
dc.subject	Γλεύκος σταφυλιών ζύμωση
dc.subject	K. thermotolerans
dc.subject	L-lactic acid
dc.subject	L-γαλακτικό οξύ
dc.subject	Μεικτές καλλιέργειες
dc.subject	S. cerevisiae
dc.title	Biological acidification during grape must fermentation using mixed cultures of Kluyveromyces thermotolerans and Saccharomyces cerevisiae	en
heal.type	journalArticle
heal.classification	Biological Sciences
heal.classification	Microbiology
heal.classification	Βιολογικές επιστήμες
heal.classification	Μικροβιολογία
heal.classificationURI	http://lod.nal.usda.gov/127348
heal.classificationURI	http://skos.um.es/unescothes/C02502
heal.classificationURI	N/A-Βιολογικές επιστήμες
heal.classificationURI	N/A-Μικροβιολογία
heal.keywordURI	http://id.loc.gov/authorities/subjects/sh86001947
heal.keywordURI	http://id.loc.gov/authorities/subjects/sh90004810
heal.identifier.secondary	DOI 10.1007/s11274-006-9283-5
heal.identifier.secondary	Print ISSN 0959-3993
heal.identifier.secondary	Online ISSN 1573-0972
heal.language	en
heal.access	campus
heal.recordProvider	Τεχνολογικό Εκπαιδευτικό Ίδρυμα Αθήνας. Σχολή Τεχνολογίας Τροφίμων και Διατροφής. Τμήμα Οινολογίας και Τεχνολογίας Ποτών	el
heal.publicationDate	2007-05
heal.bibliographicCitation	Kapsopoulou, K., Mourtzini, A., Anthoulas, M. and Nerantzis, E. (2007). Biological acidification during grape must fermentation using mixed cultures of Kluyveromyces thermotolerans and Saccharomyces cerevisiae. "World Journal of Microbiology and Biotechnology", 23(5), May 2007. pp. 735–739. Available from: http://link.springer.com/article/10.1007%2Fs11274-006-9283-5.	en
heal.abstract	Four mixed culture fermentations of grape must were carried out with Kluyveromyces thermotolerans strain TH941 and Saccharomyces cerevisiae strain SCM952. In the first culture, both yeasts were added together, whereas in the remaining three cultures S. cerevisiae was added 1, 2, and 3 days after the inoculation of K. thermotolerans. The growth and survival of the K. thermotolerans strain and the amount of the produced l-lactic acid depend on the time of inoculation of the S. cerevisiae strain and provided an effective acidification during alcoholic fermentation. The four cultures contained, respectively, at the end of fermentation 0.18, 1.80, 4.28, and 5.13 g l-lactic acid l−1. The grape must with an initial pH of 3.50 was effectively acidified (70% increase in titratable acidity, 0.30 pH unit decrease) by the production of 5.13 g l-lactic acid l−1.	en
heal.publisher	Kluwer Academic Publishers	en
heal.journalName	World Journal of Microbiology and Biotechnology	en
heal.journalType	peer-reviewed
heal.fullTextAvailability	true