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    Growth and by-product profiles of Kluyveromyces marxianus cells immobilized in foamed alginate
    (Wiley, 2015) Wilkowska, Agnieszka; Kregiel, Dorota; Guneser, Onur; Yuceer, Yonca Karagul
    The aim of this research was to study how the yeast cell immobilization technique influences the growth and fermentation profiles of Kluyveromyces marxianus cultivated on apple/chokeberry and apple/cranberry pomaces. Encapsulation of the cells was performed by droplet formation from a foamed alginate solution. The growth and metabolic profiles were evaluated for both free and immobilized cells. Culture media with fruit waste produced good growth of free as well as immobilized yeast cells. The fermentation profiles of K. marxianus were different with each waste material. The most varied aroma profiles were noted for immobilized yeast cultivated on apple/chokeberry pomace. Copyright (c) 2014 John Wiley & Sons, Ltd.
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    Volatile metabolites produced from agro-industrial wastes by Na-alginate entrapped Kluyueromyces marxianus
    (Soc Brasileira Microbiologia, 2016) Guneser, Onur; Karagul-Yuceer, Yonca; Wilkowska, Agnieszka; Kregiel, Dorota
    The aim of this study was to evaluate the effects of alginate entrapment on fermentation metabolites of Kluyueromyces marxianus grown in agrowastes that served as the liquid culture media. K. marxianus cells entrapped in Na-alginate were prepared using the traditional liquid-droplet-forming method. Whey and pomaces from processed tomatoes, peppers, and grapes were used as the culture media. The changes in the concentrations of sugar, alcohol, organic acids, and flavor compounds were analyzed using gas chromatography-mass spectrometry (GC-MS) and high pressure liquid chromatography (HPLC). Both free and entrapped, K. marxianus were used individually to metabolize sugars, organic acids, alcohols, and flavor compounds in the tomato, pepper, grape, and acid whey based media. Marked changes in the fermentation behaviors of entrapped and free K. marxianus were observed in each culture. A 1.45-log increase was observed in the cell numbers of free K. marxianus during fermentation. On the contrary, the cell numbers of entrapped K. marxianus remained the same. Both free and entrapped K. marxianus brought about the fermentation of sugars such as glucose, fructose, and lactose in the agrowaste cultures. The highest volume of ethanol was produced by K. marxianus in the whey based media. The concentrations of flavor compounds such as ethyl acetate, isoamyl alcohol, isoamyl acetate, 2-phenylethyl isobutyrate, phenylethyl acetate, and phenylethyl alcohol were higher in fermented agrowaste based media compared to the control. (C) 2016 Sociedade Brasileira de Microbiologia. Published by Elsevier Editora Ltda.