Bioflavored fermentations using a non-conventional encapsulated yeast

La levadura empleada fue conseguida gracias a una donación de la universidad de Comar, Francia por el Dr. Marc Fischer

Autores:: Valencia Velasco, Sebastián Felipe

Tipo de recurso:: Trabajo de grado de pregrado

Fecha de publicación:: 2022

Institución:: Universidad de los Andes

Repositorio:: Séneca: repositorio Uniandes

Idioma:: eng

id	UNIANDES2_2eba1e43b4a990ec7b53004538f54847
oai_identifier_str	oai:repositorio.uniandes.edu.co:1992/59065
network_acronym_str	UNIANDES2
network_name_str	Séneca: repositorio Uniandes
repository_id_str
dc.title.none.fl_str_mv	Bioflavored fermentations using a non-conventional encapsulated yeast
title	Bioflavored fermentations using a non-conventional encapsulated yeast
spellingShingle	Bioflavored fermentations using a non-conventional encapsulated yeast Non-conventional yeast D-limonene Terpenes Bioflavoring Yeast encapsulated Ingeniería
title_short	Bioflavored fermentations using a non-conventional encapsulated yeast
title_full	Bioflavored fermentations using a non-conventional encapsulated yeast
title_fullStr	Bioflavored fermentations using a non-conventional encapsulated yeast
title_full_unstemmed	Bioflavored fermentations using a non-conventional encapsulated yeast
title_sort	Bioflavored fermentations using a non-conventional encapsulated yeast
dc.creator.fl_str_mv	Valencia Velasco, Sebastián Felipe
dc.contributor.advisor.none.fl_str_mv	Sánchez Camargo, Andrea del Pilar Reyes Barrios, Luis Humberto
dc.contributor.author.none.fl_str_mv	Valencia Velasco, Sebastián Felipe
dc.subject.keyword.none.fl_str_mv	Non-conventional yeast D-limonene Terpenes Bioflavoring Yeast encapsulated
topic	Non-conventional yeast D-limonene Terpenes Bioflavoring Yeast encapsulated Ingeniería
dc.subject.themes.es_CO.fl_str_mv	Ingeniería
description	La levadura empleada fue conseguida gracias a una donación de la universidad de Comar, Francia por el Dr. Marc Fischer
publishDate	2022
dc.date.accessioned.none.fl_str_mv	2022-07-22T14:24:14Z
dc.date.available.none.fl_str_mv	2022-07-22T14:24:14Z
dc.date.issued.none.fl_str_mv	2022-07-13
dc.type.es_CO.fl_str_mv	Trabajo de grado - Pregrado
dc.type.driver.none.fl_str_mv	info:eu-repo/semantics/bachelorThesis
dc.type.version.none.fl_str_mv	info:eu-repo/semantics/acceptedVersion
dc.type.coar.none.fl_str_mv	http://purl.org/coar/resource_type/c_7a1f
dc.type.content.es_CO.fl_str_mv	Text
dc.type.redcol.none.fl_str_mv	http://purl.org/redcol/resource_type/TP
format	http://purl.org/coar/resource_type/c_7a1f
status_str	acceptedVersion
dc.identifier.uri.none.fl_str_mv	http://hdl.handle.net/1992/59065
dc.identifier.instname.es_CO.fl_str_mv	instname:Universidad de los Andes
dc.identifier.reponame.es_CO.fl_str_mv	reponame:Repositorio Institucional Séneca
dc.identifier.repourl.es_CO.fl_str_mv	repourl:https://repositorio.uniandes.edu.co/
url	http://hdl.handle.net/1992/59065
identifier_str_mv	instname:Universidad de los Andes reponame:Repositorio Institucional Séneca repourl:https://repositorio.uniandes.edu.co/
dc.language.iso.es_CO.fl_str_mv	eng
language	eng
dc.relation.references.es_CO.fl_str_mv	Akita, O. (1990). Mutants of Saccharomyces cerevisiae Producing a Large Quantity of -PhenethylAlcohol and -Phenethyl Acetate. journal of fermenation and Bioengeneering, 69(2):125¿128. Aldana, A. S., Sandoval, E. R., and Aponte, A. A. (2004). Encapsulación de Aditivos para la Indus-tria de Alimentos. Facultad de Ingeniería Universidad del Valle, Santiago de Cali, Colombia, 2(1):1-4. Baiano, A. (2020). Craft beer: An overview. Food Science and Food Safety, 20(2):10-28. Bennacef, C., Desobry-banon, S., and Probst, L.(2021). Food Hydrocolloids Ingeniería Química Uniandes Advances on alginate use for spherification to encapsulate biomolecules.El Sevier, 118(November 2020):6-12. Beristain, C. I., Instituto, A. V., and B, D. C.(1996). Encapsulation of Orange Peel Oil by Co-crystallization. Food Science and Biotechnology,29(7):645-647. Bicas, J. L. (2010). Biotechnological production ofbioflavors and functional sugars. ciencia y tecnología de alimentos, 30(1):7-18 Bolaños, D. (2020). Formulación y caracterización fisicoquímica de encapsulados de la levadura Saccharomyces cerevisiae empleando alginato de sodio. Uniandes, 1(1):1-21. Repository:https://wayscript.com/file?t oken=IjE0NzcwLTEyMzYi.4iyDbOxnPlzei 7RnraynLrCS0e0 Byh,Behrendorff, J., Vickers, C. E., Chrysanthopoulos, P., and Nielsen, L. K. (2013).2-Diphenyl-1-picrylhydrazyl Behrendorff et al. Microbial Cell Factories. Microbial Cell Factories Biomed Central,2(1):1-12. Capece, A., Fusco, D. D., Pietrafesa, R., and Siesto,G.(2021). applied sciences Performanceof Wild Non-Conventional Yeasts in Fermentation of Wort Basedon Different Malt Extracts to Select Novel Starters for Low-Alcohol Beers. Applied sciences, 11(2):4- 10. Clark, J. E. (1998). Taste and flavour: their importance in food choice and acceptance. Procedings of the nutrition society, 44:639-643. Collart, M. A. and Oliviero, S. (1993). Preparation of Yeast RNA.Current Protocols in Molecular Biology,23(1):6. Decaris, M. L. and Leach, J. K. (2011). Design of experiments approach to engineer cell secreted matrices for directing osteogenic differentiation. Annals of Biomedical Engineering, 39(4):1174-1185. Fischer, M. J., Meyer, S., Claudel, P., Bergdoll, M., and Karst, F. (2011). Metabolic engineering of monoterpene synthesis in yeast. Biotechnology and Bioengineering, 108(8):1883-1892. Gonalves, F. A., Costa, C. S., Bernardo, J. C., Johnson, I., Fonseca, I. M., and Ferreira, A. G. (2011). Dichloromethane: Revision and extension of ppT relationships for the liquid. Journal of Chemical Thermodynamics, 43(2):105-116. Hosoglu, M. I., Guneser, O., and Yuceer, Y. K. (2018). on Production of Bioflavor Compounds. Elsevier Inc. Jones, B. L. (2005). The endogenous endoprotease inhibitors of barley and malt and their roles in maltingand brewing. Journal of Cereal Science, 42(3):271-280. Jongedijk, E., Cankar, K., Buchhaupt, M., Schrader,J., Bouwmeester, H., and Beekwilder, J. (2016).Biotechnological production of limonene in microorganisms. Applied Microbiology and Biotechnology, 100(7):1-21. Kageyama, N., Inui, T., and Limited, S. L. (2011). Elucidation of Chemical Structures of Components Responsible for Beer Aftertaste.Journal of the american society of Brewing chemist, 69(3):2-6. Kalus, A. and Manojlovic, V. (2013). EncapsulationSystems in the Food Industry. Advances in foodprocess engeneering, 13(1):2-25. Kaya, I. H. (2016). Motivation Factors of Consumers' Food Choice. 1, 1(March):149- 154. Kellis, M., Birren, B. W. Lander, E. S. (2004). THE ORIGINS OF SACCHAROMYCES CEREVISIAE. Mycological Research News, 1(1):1-3. Kishimoto, T., Wanikawa, A., Kagami, N., and Kawatsura, K. (2005). Analysis of hop-derived terpenoids in beer and evaluation of their behavior using the stir bar-sorptive extraction method with GC-MS. Journal of Agricultural and Food Chemistry, 53(12):1-7. Lodolo, E. J., Kock, J. L. F., Axcell, B. C., and Brooks, M. (2008a). The yeast Saccharomyces cerevisiae the main character in beer brewing. FEMSY east Research, 8(7) :1-3. Lopresto, C. G., Petrillo, F., Casazza, A. A., Aliakbarian, B., Perego, P., and Calabr`o, V. (2014). A non-conventional method to extract d-limonene from waste lemon peels and comparison with traditional soxhlet extraction. SEPARATION AND PURIFICA TION TECHNOLOGY, 137(1):13-20. Marongiu, A., Zara, G., Luc, J., Alessandra, L., and Caro, D. (2014). Novel starters for old processes: use of Saccharomyces cerevisiae strains isolated from artisanal sourdough for craft beer production at a brewery scale. Journal of Industrial Microbiology Biotechnology, 42(1):86-96. McCleary, B. V., McNally, M., Monaghan, D., Mugford, D. C., Black, C., Broadbent, R., Chin, M., Cormack, M., Fox, R., Gaines, C., Gothard, P., Home, S., Howes, E., Johnson, C., Keeping, R., Koliatsou, M., Lindhauer, M., Marins De Sa, R., Martin, R., Monaghan, D., Nees, U., Nishwitz, R., Palmer, G.,Panozzo, J., Recabarren, J., Roumeliotis, S., Seddig, S., Solah, V., Sonnet, M., and Themeier, H. (2002). Measurement of Alpha-amylase activity in white wheat flour, milled malt, and microbial enzyme preparations, using the ceralpha assay: Collaborative study. Journal of AOAC International, 85(5):1096-1102. Nelson, M. (2014). The Geography of Beer in Europe from 1000 BC to AD 1000. Springer, New york,R(1):9-34. Oliviero, M. A. C. and Salvatore (1993). Preparation of Total RNA BT - Yeast Protocols. Current protocols in Molecular Biology, 53(1993):269-276. Paduch, R., Szersze ¿n, M. K., Trytek, M., and Fiedurek, J. (2007). Terpenes: substances useful in human healthcare. institute of microbiology and Biotechnology, 2(6):1-13. Peguero, A. (2010). La espectroscopia NIR en la determinación de propiedades físicas y composición química de intermedios de producción y produc tos acabados. Universitat autonoma de barcelona,1(1):7-22 Rizzo, G., Borrello, M., Guccione, G. D., Schifani,G., and Cembalo, L. (2020). Organic Food Consumption: The Relevance of the Health Attribute. Sustainability- University of Palermo, 1:6-12. Rogerson, F., & Symington, C. (2006). A method for the estimation of alcohol in fortified wines using hydrometer Baume and refractometer Brix. American journal of enology and viticulture, 57(4),486-490. Robzyk, K. and Kassir, Y. (1992). A simple and highly efficient procedure for rescuing autonomous plasmids from yeast. Nucleic Acids Research, 20(14):3790. Sannino, C., Mezzasoma, A., Buzzini, P., and Turchetti, B. (2019). Non conventional Yeasts for Producing Alternative Beers. research of application,1(1):361-388 Thai, T. H. (2015). Using Feature of Nose and HAT-MARS Descriptor for Face Recognition with Pose Variance. National foundation for science and technology development conference on information and computer science., 1(1):99-104. Van Hoogmoed, C. G., Busscher, H. J., and De Vos, P. (2003). Fourier transform infrared spectroscopy studies of alginate-PLL capsules with varying compositions. Journal of Biomedical Materials Research- Part A,67(1):172- 178 Vanderhaegen, M.-r. B. (2003a). Bioflavoring and beer refermentation. Microbiol Biotechnol, 1(1):140-150. Vanderhaegen, M.-r. B. (2003b). Bioflavoringand beer refermentation. Microbiol Biotechnol,1(1):122-140. Walteros, C., Angel, M., Niño, F., Humberto, L., and Barrios, R. (2020). Saccharomyces cerevisiae para su potencial uso en la producción de cerveza Colombian Ale. Universidad de los Andes, Proyecto de pregrado, 1(1):1-56. Repository: Uniandes IngenieríaQuímica-Proyecto de pregrado Walther, P. and Hentschel, J. (1990). Imaging of Intramembranous Particles in Frozen-Hydrated Cells (Saccharornyces cerevisiae) by H i g h Resolution Cry0 SEM. Fams inc, 12(1 990):300-307 Wang, N., Adams, G., Buttery, L., Falcone, F. H., and Stolnik, S. (2009). Alginate encapsulation technology supports embryonic stem cells differentiation into insulin-producing cells. Journal of Biotechnology, 144(4):304-312. Wood, T. H. and Rosenberg, A. M. (1957). FREEZING IN YEAST CELLS. University of Pennsylvania,Philadelphia, Pa. (U.S.A.), 25 (Department/Physics):78-87. Yadav, B S, R. U. (1996). Process optimization for continuous ethanol fermentation by alginate immobilized cells of Saccharomyces cerevisiae. Journal of Basic microbiology, 36(3):205-210 Zhao, Y., Li, F., Carvajal, M. T., and Harris, M. T. (2009). Journal of Colloid and Interface Science Interactions between bovine serum albumin and alginate: An evaluation of alginate as protein carrier. Journal of Colloid and Interface Science, 332(2):34.
dc.rights.license.spa.fl_str_mv	Atribución 4.0 Internacional
dc.rights.uri.*.fl_str_mv	http://creativecommons.org/licenses/by/4.0/
dc.rights.accessrights.spa.fl_str_mv	info:eu-repo/semantics/openAccess
dc.rights.coar.spa.fl_str_mv	http://purl.org/coar/access_right/c_abf2
rights_invalid_str_mv	Atribución 4.0 Internacional http://creativecommons.org/licenses/by/4.0/ http://purl.org/coar/access_right/c_abf2
eu_rights_str_mv	openAccess
dc.format.extent.es_CO.fl_str_mv	22 páginas
dc.format.mimetype.es_CO.fl_str_mv	application/pdf
dc.publisher.es_CO.fl_str_mv	Universidad de los Andes
dc.publisher.program.es_CO.fl_str_mv	Ingeniería Química
dc.publisher.faculty.es_CO.fl_str_mv	Facultad de Ingeniería
dc.publisher.department.es_CO.fl_str_mv	Departamento de Ingeniería Química y de Alimentos
institution	Universidad de los Andes
bitstream.url.fl_str_mv	https://repositorio.uniandes.edu.co/bitstreams/08ffcf52-b393-41c7-8cb4-4dcbe09ca010/download https://repositorio.uniandes.edu.co/bitstreams/e4e47a5d-270a-48cb-9b23-140c16d7792a/download https://repositorio.uniandes.edu.co/bitstreams/f80cb6e4-83cd-416d-970a-b547ea234da2/download https://repositorio.uniandes.edu.co/bitstreams/67385ebe-25ea-40a7-b20c-45452fd83e7b/download https://repositorio.uniandes.edu.co/bitstreams/ba867cf9-f6bc-4a38-ad5e-4e0cf815b837/download https://repositorio.uniandes.edu.co/bitstreams/927b3a82-c11a-4f8d-ab9b-b7f7c0587f58/download https://repositorio.uniandes.edu.co/bitstreams/bf9f9e59-23be-4662-81af-52d0a24d40b5/download https://repositorio.uniandes.edu.co/bitstreams/dc1210f8-6758-4450-9609-74d593404247/download
bitstream.checksum.fl_str_mv	9e9a9626027c87f5abf9bcb0ecd6b3a3 f31eecda66533072f19cd18ce65263c3 55ad2e60c833ec5f3c8082e34aa2d6b2 01768158b3cc8f5e2cfe788aecb00d43 dd6ee91646062bed99393d308d389e39 49ed6b777ba02d27e99b825caa6009b1 0175ea4a2d4caec4bbcc37e300941108 5aa5c691a1ffe97abd12c2966efcb8d6
bitstream.checksumAlgorithm.fl_str_mv	MD5 MD5 MD5 MD5 MD5 MD5 MD5 MD5
repository.name.fl_str_mv	Repositorio institucional Séneca
repository.mail.fl_str_mv	adminrepositorio@uniandes.edu.co
_version_	1812134008766595072
spelling	Atribución 4.0 Internacionalhttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2Sánchez Camargo, Andrea del Pilar081d21db-0fe5-43e9-ab35-e8f559772f98600Reyes Barrios, Luis Humbertovirtual::13185-1Valencia Velasco, Sebastián Felipecff55584-13c9-460c-91fc-45e7739e8adf6002022-07-22T14:24:14Z2022-07-22T14:24:14Z2022-07-13http://hdl.handle.net/1992/59065instname:Universidad de los Andesreponame:Repositorio Institucional Sénecarepourl:https://repositorio.uniandes.edu.co/La levadura empleada fue conseguida gracias a una donación de la universidad de Comar, Francia por el Dr. Marc FischerNon-conventional yeasts are able to produce a variety of organoleptic profiles that could be explored in beers. Techniques such as Bioflavoring consist of the natural synthesis of compounds by a metabolic path that makes possible new sensory profiles using such non-conventional yeasts. The aim of this work was to study the production of terpenes by the GDPP pathway using a genetically modified non-conventional yeast (Saccharomyces cerevisiae (AE9)) for obtaining bioflavored fermentations. For comparison purposes, a neutral CEN.PK strain was also studied at the same fermentation conditions. Furthermore, those strains were encapsulated using calcium alginate, and the physical, chemical, and morphological properties of these capsules were studied. The fermentation kinetics were followed by the analysis of reactants and products by HPLC. The final composition analysis of fermentation was assessed with GC-MS analysis, resulting in the identification of terpenes such as D-limonene. Results also show Higher ethanol production in encapsulated fermentations as well as less astringency. To sum up, Saccharomyces cerevisiae (AE9) produces terpenoids compounds that are joined to capsules in fermentation resulting in a differentiated organoleptic profile.Ingeniero QuímicoPregrado22 páginasapplication/pdfengUniversidad de los AndesIngeniería QuímicaFacultad de IngenieríaDepartamento de Ingeniería Química y de AlimentosBioflavored fermentations using a non-conventional encapsulated yeastTrabajo de grado - Pregradoinfo:eu-repo/semantics/bachelorThesisinfo:eu-repo/semantics/acceptedVersionhttp://purl.org/coar/resource_type/c_7a1fTexthttp://purl.org/redcol/resource_type/TPNon-conventional yeastD-limoneneTerpenesBioflavoringYeast encapsulatedIngenieríaAkita, O. (1990). Mutants of Saccharomyces cerevisiae Producing a Large Quantity of -PhenethylAlcohol and -Phenethyl Acetate. journal of fermenation and Bioengeneering, 69(2):125¿128.Aldana, A. S., Sandoval, E. R., and Aponte, A. A. (2004). Encapsulación de Aditivos para la Indus-tria de Alimentos. Facultad de Ingeniería Universidad del Valle, Santiago de Cali, Colombia, 2(1):1-4.Baiano, A. (2020). Craft beer: An overview. Food Science and Food Safety, 20(2):10-28.Bennacef, C., Desobry-banon, S., and Probst, L.(2021). Food Hydrocolloids Ingeniería Química Uniandes Advances on alginate use for spherification to encapsulate biomolecules.El Sevier, 118(November 2020):6-12.Beristain, C. I., Instituto, A. V., and B, D. C.(1996). Encapsulation of Orange Peel Oil by Co-crystallization. Food Science and Biotechnology,29(7):645-647.Bicas, J. L. (2010). Biotechnological production ofbioflavors and functional sugars. ciencia y tecnología de alimentos, 30(1):7-18Bolaños, D. (2020). Formulación y caracterización fisicoquímica de encapsulados de la levadura Saccharomyces cerevisiae empleando alginato de sodio. Uniandes, 1(1):1-21. Repository:https://wayscript.com/file?t oken=IjE0NzcwLTEyMzYi.4iyDbOxnPlzei 7RnraynLrCS0e0Byh,Behrendorff, J., Vickers, C. E., Chrysanthopoulos, P., and Nielsen, L. K. (2013).2-Diphenyl-1-picrylhydrazyl Behrendorff et al. Microbial Cell Factories. Microbial Cell Factories Biomed Central,2(1):1-12.Capece, A., Fusco, D. D., Pietrafesa, R., and Siesto,G.(2021). applied sciences Performanceof Wild Non-Conventional Yeasts in Fermentation of Wort Basedon Different Malt Extracts to Select Novel Starters for Low-Alcohol Beers. Applied sciences, 11(2):4- 10.Clark, J. E. (1998). Taste and flavour: their importance in food choice and acceptance. Procedings of the nutrition society, 44:639-643.Collart, M. A. and Oliviero, S. (1993). Preparation of Yeast RNA.Current Protocols in Molecular Biology,23(1):6.Decaris, M. L. and Leach, J. K. (2011). Design of experiments approach to engineer cell secreted matrices for directing osteogenic differentiation. Annals of Biomedical Engineering, 39(4):1174-1185.Fischer, M. J., Meyer, S., Claudel, P., Bergdoll, M., and Karst, F. (2011). Metabolic engineering of monoterpene synthesis in yeast. Biotechnology and Bioengineering, 108(8):1883-1892.Gonalves, F. A., Costa, C. S., Bernardo, J. C., Johnson, I., Fonseca, I. M., and Ferreira, A. G. (2011). Dichloromethane: Revision and extension of ppT relationships for the liquid. Journal of Chemical Thermodynamics, 43(2):105-116.Hosoglu, M. I., Guneser, O., and Yuceer, Y. K. (2018). on Production of Bioflavor Compounds. Elsevier Inc.Jones, B. L. (2005). The endogenous endoprotease inhibitors of barley and malt and their roles in maltingand brewing. Journal of Cereal Science, 42(3):271-280.Jongedijk, E., Cankar, K., Buchhaupt, M., Schrader,J., Bouwmeester, H., and Beekwilder, J. (2016).Biotechnological production of limonene in microorganisms. Applied Microbiology and Biotechnology, 100(7):1-21.Kageyama, N., Inui, T., and Limited, S. L. (2011). Elucidation of Chemical Structures of Components Responsible for Beer Aftertaste.Journal of the american society of Brewing chemist, 69(3):2-6.Kalus, A. and Manojlovic, V. (2013). EncapsulationSystems in the Food Industry. Advances in foodprocess engeneering, 13(1):2-25.Kaya, I. H. (2016). Motivation Factors of Consumers' Food Choice. 1, 1(March):149- 154.Kellis, M., Birren, B. W. Lander, E. S. (2004). THE ORIGINS OF SACCHAROMYCES CEREVISIAE. Mycological Research News, 1(1):1-3.Kishimoto, T., Wanikawa, A., Kagami, N., and Kawatsura, K. (2005). Analysis of hop-derived terpenoids in beer and evaluation of their behavior using the stir bar-sorptive extraction method with GC-MS. Journal of Agricultural and Food Chemistry, 53(12):1-7.Lodolo, E. J., Kock, J. L. F., Axcell, B. C., and Brooks, M. (2008a). The yeast Saccharomyces cerevisiae the main character in beer brewing. FEMSY east Research, 8(7) :1-3.Lopresto, C. G., Petrillo, F., Casazza, A. A., Aliakbarian, B., Perego, P., and Calabr`o, V. (2014). A non-conventional method to extract d-limonene from waste lemon peels and comparison with traditional soxhlet extraction. SEPARATION AND PURIFICA TION TECHNOLOGY, 137(1):13-20.Marongiu, A., Zara, G., Luc, J., Alessandra, L., and Caro, D. (2014). Novel starters for old processes: use of Saccharomyces cerevisiae strains isolated from artisanal sourdough for craft beer production at a brewery scale. Journal of Industrial Microbiology Biotechnology, 42(1):86-96.McCleary, B. V., McNally, M., Monaghan, D., Mugford, D. C., Black, C., Broadbent, R., Chin, M., Cormack, M., Fox, R., Gaines, C., Gothard, P., Home, S., Howes, E., Johnson, C., Keeping, R., Koliatsou, M., Lindhauer, M., Marins De Sa, R., Martin, R., Monaghan, D., Nees, U., Nishwitz, R., Palmer, G.,Panozzo, J., Recabarren, J., Roumeliotis, S., Seddig, S., Solah, V., Sonnet, M., and Themeier, H. (2002). Measurement of Alpha-amylase activity in white wheat flour, milled malt, and microbial enzyme preparations, using the ceralpha assay: Collaborative study. Journal of AOAC International, 85(5):1096-1102.Nelson, M. (2014). The Geography of Beer in Europe from 1000 BC to AD 1000. Springer, New york,R(1):9-34.Oliviero, M. A. C. and Salvatore (1993). Preparation of Total RNA BT - Yeast Protocols. Current protocols in Molecular Biology, 53(1993):269-276.Paduch, R., Szersze ¿n, M. K., Trytek, M., and Fiedurek, J. (2007). Terpenes: substances useful in human healthcare. institute of microbiology and Biotechnology, 2(6):1-13.Peguero, A. (2010). La espectroscopia NIR en la determinación de propiedades físicas y composición química de intermedios de producción y produc tos acabados. Universitat autonoma de barcelona,1(1):7-22Rizzo, G., Borrello, M., Guccione, G. D., Schifani,G., and Cembalo, L. (2020). Organic Food Consumption: The Relevance of the Health Attribute. Sustainability- University of Palermo, 1:6-12.Rogerson, F., & Symington, C. (2006). A method for the estimation of alcohol in fortified wines using hydrometer Baume and refractometer Brix. American journal of enology and viticulture, 57(4),486-490.Robzyk, K. and Kassir, Y. (1992). A simple and highly efficient procedure for rescuing autonomous plasmids from yeast. Nucleic Acids Research, 20(14):3790.Sannino, C., Mezzasoma, A., Buzzini, P., and Turchetti, B. (2019). Non conventional Yeasts for Producing Alternative Beers. research of application,1(1):361-388Thai, T. H. (2015). Using Feature of Nose and HAT-MARS Descriptor for Face Recognition with Pose Variance. National foundation for science and technology development conference on information and computer science., 1(1):99-104.Van Hoogmoed, C. G., Busscher, H. J., and De Vos, P. (2003). Fourier transform infrared spectroscopy studies of alginate-PLL capsules with varying compositions. Journal of Biomedical Materials Research- Part A,67(1):172- 178Vanderhaegen, M.-r. B. (2003a). Bioflavoring and beer refermentation. Microbiol Biotechnol, 1(1):140-150.Vanderhaegen, M.-r. B. (2003b). Bioflavoringand beer refermentation. Microbiol Biotechnol,1(1):122-140.Walteros, C., Angel, M., Niño, F., Humberto, L., and Barrios, R. (2020). Saccharomyces cerevisiae para su potencial uso en la producción de cerveza Colombian Ale. Universidad de los Andes, Proyecto de pregrado, 1(1):1-56. Repository: Uniandes IngenieríaQuímica-Proyecto de pregradoWalther, P. and Hentschel, J. (1990). Imaging of Intramembranous Particles in Frozen-Hydrated Cells (Saccharornyces cerevisiae) by H i g h Resolution Cry0 SEM. Fams inc, 12(1 990):300-307Wang, N., Adams, G., Buttery, L., Falcone, F. H., and Stolnik, S. (2009). Alginate encapsulation technology supports embryonic stem cells differentiation into insulin-producing cells. Journal of Biotechnology, 144(4):304-312.Wood, T. H. and Rosenberg, A. M. (1957). FREEZING IN YEAST CELLS. University of Pennsylvania,Philadelphia, Pa. (U.S.A.), 25 (Department/Physics):78-87.Yadav, B S, R. U. (1996). Process optimization for continuous ethanol fermentation by alginate immobilized cells of Saccharomyces cerevisiae. Journal of Basic microbiology, 36(3):205-210Zhao, Y., Li, F., Carvajal, M. T., and Harris, M. T. (2009). Journal of Colloid and Interface Science Interactions between bovine serum albumin and alginate: An evaluation of alginate as protein carrier. Journal of Colloid and Interface Science, 332(2):34.201815565Publicationhttps://scholar.google.es/citations?user=2vO8IrIAAAAJvirtual::13185-10000-0001-7251-5298virtual::13185-1https://scienti.minciencias.gov.co/cvlac/visualizador/generarCurriculoCv.do?cod_rh=0001574664virtual::13185-17bc6dc94-4e9c-4245-8b42-9f7dbc69de83virtual::13185-17bc6dc94-4e9c-4245-8b42-9f7dbc69de83virtual::13185-1TEXTProyecto de grado IQUI.pdf.txtProyecto de grado IQUI.pdf.txtExtracted texttext/plain57367https://repositorio.uniandes.edu.co/bitstreams/08ffcf52-b393-41c7-8cb4-4dcbe09ca010/download9e9a9626027c87f5abf9bcb0ecd6b3a3MD55Formato_Aprobacio¿n_Tesis_IQUI.pdf.txtFormato_Aprobacio¿n_Tesis_IQUI.pdf.txtExtracted texttext/plain1172https://repositorio.uniandes.edu.co/bitstreams/e4e47a5d-270a-48cb-9b23-140c16d7792a/downloadf31eecda66533072f19cd18ce65263c3MD57THUMBNAILProyecto de grado IQUI.pdf.jpgProyecto de grado IQUI.pdf.jpgIM Thumbnailimage/jpeg24412https://repositorio.uniandes.edu.co/bitstreams/f80cb6e4-83cd-416d-970a-b547ea234da2/download55ad2e60c833ec5f3c8082e34aa2d6b2MD56Formato_Aprobacio¿n_Tesis_IQUI.pdf.jpgFormato_Aprobacio¿n_Tesis_IQUI.pdf.jpgIM Thumbnailimage/jpeg17198https://repositorio.uniandes.edu.co/bitstreams/67385ebe-25ea-40a7-b20c-45452fd83e7b/download01768158b3cc8f5e2cfe788aecb00d43MD58ORIGINALProyecto de grado IQUI.pdfProyecto de grado IQUI.pdf"Proyecto de grado de Ingeniería Química"application/pdf1098584https://repositorio.uniandes.edu.co/bitstreams/ba867cf9-f6bc-4a38-ad5e-4e0cf815b837/downloaddd6ee91646062bed99393d308d389e39MD53Formato_Aprobacio¿n_Tesis_IQUI.pdfFormato_Aprobacio¿n_Tesis_IQUI.pdfHIDEapplication/pdf435030https://repositorio.uniandes.edu.co/bitstreams/927b3a82-c11a-4f8d-ab9b-b7f7c0587f58/download49ed6b777ba02d27e99b825caa6009b1MD54CC-LICENSElicense_rdflicense_rdfapplication/rdf+xml; charset=utf-8908https://repositorio.uniandes.edu.co/bitstreams/bf9f9e59-23be-4662-81af-52d0a24d40b5/download0175ea4a2d4caec4bbcc37e300941108MD52LICENSElicense.txtlicense.txttext/plain; charset=utf-81810https://repositorio.uniandes.edu.co/bitstreams/dc1210f8-6758-4450-9609-74d593404247/download5aa5c691a1ffe97abd12c2966efcb8d6MD511992/59065oai:repositorio.uniandes.edu.co:1992/590652024-03-13 14:52:32.226http://creativecommons.org/licenses/by/4.0/open.accesshttps://repositorio.uniandes.edu.coRepositorio institucional Sénecaadminrepositorio@uniandes.edu.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

Bioflavored fermentations using a non-conventional encapsulated yeast

Publicaciones similares