The use of immobilised yeast cell systems in industry has been extensively reported in the literature. The brewing industry is closely examining immobilisation technology and evaluating its merits. Various immobilisation methods are available to researchers and the nature of the application often dictates the choice of an immobilisation matrix. Industrial scale systems utilising immobilised yeast cells adsorbed to pre-formed carriers have been used for the production of low alcohol beers and for maturation or secondary fermentation of beer. Research relating to the primary fermentation of beer continues and several groups have developed laboratory scale systems. An overview of the respective technologies is provided and several relevant industrial applications cited.
Kappa-carrageenan has been found to be a suitable carrier for yeast immobilisation for continuous fermentation systems due to its unique properties. Brewing lager yeast immobilised in kappa-carrageenan beads was studied both in batch and in a continuously fermenting gas lift bioreactor. The cells were monitored over a six month period of continuous fermentation.Viability (methylene blue), immobilised cell concentration and distribution, and the morphological characteristics of the cells (electron microscopy) were investigated. Viability of cells within the beads was found to decline to less than 50% after six months of continuous wort fermentation and maximum bead population did not exceed 109 cells/mL ofgel bead.
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