Immobilized cell systems in beer fermentation
1999
Nedovic, V.
In this book a new procedure for beer fermentation with immobilized yeast cells by using an internal loop gas-lift bioreactor is presented. The experimental program included kinetic, fermentation and mixing studies. In the first part of this study, attempt was made to investigate kinetic parameters of yeast growth under immobilization conditions and kinetic parameters of wort fermentation with immobilized yeast. Saccharomyces uvarum, bottom-fermenting brewers' yeast strain, was immobilized by entrapment within a porous polymeric matrix of Ca-aliginate. The beer produced in this bioreactor hardly differed in its characteristics such as apparent extract, alcohol, free amino nitrogen and flavour volatiles, from beer produced by the conventional batch fermentation. Liquid mixing in the biorector was analysed as a function of gas velocity.
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