caa a22 4500 475747135 CHVBK 20180406123516.0 cr unu---uuuuu 170329e20000801xx s 000 0 eng 10.1007/s002840010099 doi (NATIONALLICENCE)springer-10.1007/s002840010099 Influence of Yeast Flocculation on the Rate of Jerusalem Artichoke Extract Fermentation [Elektronische Daten] [S. Schorr-Galindo, C. Ghommidh, J. P. Guiraud] Variations in residual sugar composition have been observed during Jerusalem artichoke extract fermentations by using Saccharomyces diastaticus NCYC 625, a flocculating yeast strain. In batch cultures, these differences were due to the inulin polymer size distribution of the extracts: measurements of enzymatic activities on different polymerized substrates have shown that the hydrolysis and fermentation yield decreased when the fructose/glucose ratio of the extract increased. Inulin hydrolysis appeared to be the limiting factor of the fermentation rate. A comparison of continuous and batch cultures with the same extract showed that fermentability differences were related to the structure and size of the yeast flocs. This led to an hydrolysis selectivity of the inulin polymers according to their size: the chemostat culture in which the floc average size was larger gave longer chained residual sugars. Springer-Verlag New York Inc., 2000 Schorr-Galindo S. Laboratoire de Génie Biologique et Sciences des Aliments, Microbiologie et Biochimie Industrielles, Université Montpellier II, Place E. Bataillon, 34095 Montpellier cedex 5, France, FR aut Ghommidh C. Laboratoire de Génie Biologique et Sciences des Aliments, Microbiologie et Biochimie Industrielles, Université Montpellier II, Place E. Bataillon, 34095 Montpellier cedex 5, France, FR aut Guiraud J. P. Laboratoire de Génie Biologique et Sciences des Aliments, Microbiologie et Biochimie Industrielles, Université Montpellier II, Place E. Bataillon, 34095 Montpellier cedex 5, France, FR aut https://doi.org/10.1007/s002840010099 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s002840010099 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Schorr-Galindo S. Laboratoire de Génie Biologique et Sciences des Aliments, Microbiologie et Biochimie Industrielles, Université Montpellier II, Place E. Bataillon, 34095 Montpellier cedex 5, France, FR aut NATIONALLICENCE 700 1- Ghommidh C. Laboratoire de Génie Biologique et Sciences des Aliments, Microbiologie et Biochimie Industrielles, Université Montpellier II, Place E. Bataillon, 34095 Montpellier cedex 5, France, FR aut NATIONALLICENCE 700 1- Guiraud J. P. Laboratoire de Génie Biologique et Sciences des Aliments, Microbiologie et Biochimie Industrielles, Université Montpellier II, Place E. Bataillon, 34095 Montpellier cedex 5, France, FR aut Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer