Journal of Bioprocessing & Biotechniques

Ale CE

Publications

• Research Article
  Freeze-Drying of Wine Yeasts and Oenococcus oeni and Selection of the Inoculation Conditions after Storage
  Author(s): Ale CE, Otero MC and Pasteris SEAle CE, Otero MC and Pasteris SE
  
  Modern winemaking industry has new challenges focused on the application of preserved starter’s microbial cultures for the optimization of the fermentation process that ensuring flavor characteristics and the reproducibility of the final products obtained. Thus, the aim of the present work was to select the inoculation conditions for preselected Saccharomyces cerevisiae mc2 (SC), Kloeckera apiculata mF (KA) and Oenococcus oeni X2L (OO) after freeze-drying and storage in both pure and mixed cultures. The strains were grown in 17% Natural Grape Juice (NGJ) and then lyophilized in 10% individual sugars (glucose, fructose, sucrose, maltose and trehalose), 2.4% sodium glutamate, 4% yeast extract and NGJ by using different culture combinations: 1)- pure cultures (KA1, SC1, OO1), 2)- mixed yeast cultures (KA2.. Read More»
  DOI: 10.4172/2155-9821.1000248

  Abstract PDF