Beer brewing using an immobilized yeast bioreactor design of an immobilized yeast bioreactor for rapid beer brewing system

Yamauchi, Yasuki; Okamoto, Takanori; Murayama, Hiroshi; Nagara, Akira; Kashihara, Tadashi; Nakanishi, Koichi

doi:10.1016/0922-338x(94)90044-2

Cited by 25 publications

(16 citation statements)

References 3 publications

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“…Predictions that continuous beer fermentation using immobilized cells will outperform existing mainstream brewing technology have not yet become truth. Only a limited number of continuous beer fermentation (23,124,125), continuous maturation (69,84), and alcohol-free beer production (126,127) processes have found industrial application. The cautious attitude of the brewing industry toward continuous beer fermentation, especially primary fermentation, is mainly caused by technical difficulties often encountered during the process and flavor problems with the finished product (128).…”

Section: Perspectives and Researchmentioning

confidence: 99%

“…The batch fermentation can be mimicked in continuous systems either in tubular reactors with plug-flow (2) or in a series of agitated reactors (8). Therefore, complete continuous beer fermentation systems usually consist of two or more fermentation vessels, combining agitated vessels and plug-flow-like packed-bed reactors, where the correct balance of flavor compounds in beer is achieved by controlling the temperature, dissolved oxygen, and other substrate levels in the reactors (7,14,23,24).…”

Section: Immobilized Brewing Yeast Physiologymentioning

confidence: 99%

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Continuous Beer Fermentation Using Immobilized Yeast Cell Bioreactor Systems

Brányik

Vicente

Dostálek

et al. 2008

Biotechnol Progress

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Traditional beer fermentation and maturation processes use open fermentation and lager tanks. Although these vessels had previously been considered indispensable, during the past decades they were in many breweries replaced by large production units (cylindroconical tanks). These have proved to be successful, both providing operating advantages and ensuring the quality of the final beer. Another promising contemporary technology, namely, continuous beer fermentation using immobilized brewing yeast, by contrast, has found only a limited number of industrial applications. Continuous fermentation systems based on immobilized cell technology, albeit initially successful, were condemned to failure for several reasons. These include engineering problems (excess biomass and problems with CO(2) removal, optimization of operating conditions, clogging and channeling of the reactor), unbalanced beer flavor (altered cell physiology, cell aging), and unrealized cost advantages (carrier price, complex and unstable operation). However, recent development in reactor design and understanding of immobilized cell physiology, together with application of novel carrier materials, could provide a new stimulus to both research and application of this promising technology.

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Section: Perspectives and Researchmentioning

confidence: 99%

Section: Immobilized Brewing Yeast Physiologymentioning

confidence: 99%

Continuous Beer Fermentation Using Immobilized Yeast Cell Bioreactor Systems

Brányik

Vicente

Dostálek

et al. 2008

Biotechnol Progress

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“…This can be achieved by means of controlling the process parameters such as temperature, aeration and residence time in each reactor separately. The number of reactors in multi-stage systems results from a compromise between flavour requirements, investment and operational costs 95,110,119 .…”

Section: Continuous Mode Of Reactor Operationmentioning

confidence: 99%

A Review of Flavour Formation in Continuous Beer Fermentations*

Brányik

Vicente

Dostálek

et al. 2008

Journal of the Institute of Brewing

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The attractive prospect of a continuous beer fermentation system consists mostly of the accelerated transformation of wort into beer. Although continuous beer fermentation has been studied as a promising technology for several decades, the number of industrial applications is still limited. The major obstacle hindering the extensive industrial exploitation of this technology is the difficulty in achieving the correct balance of sensory compounds in the short time typical for continuous systems. This paper offers an integral view on the particularities of continuous systems, which may impart beer a sensorial character distinct from conventionally fermented counterparts. The main groups of flavour active compounds are discussed from the perspective of possible control strategies by means of process parameters and strain selection.

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“…Yamauchi et al (1994a) described a three-stage bioreactor system with immobilized yeast for rapid lager beer fermentation (Fig. 4).…”

Section: Kirin Brewery Company Japanmentioning

confidence: 99%

“…Total residence time varies between 72 and 96 h. Entrapment in alginate beads was first used for immobilization but was replaced by porous glass beads developed by Kirin because of decreasing fermenting capacity, insufficient mechanical strength, and swelling of the carrier leading to plugging of the bioreactor and thus preventing long-term operation. Other disadvantages attributed to alginate beads were heat lability and poor regenerating ability for repeated use (Yamauchi et al 1994a) Aseptic filling of the reactors was also impossible with alginate beads (Inoue 1995). Kirin scaled up the system to small commercial scale production (1850 hl/a); later the brewing was stopped due to diminished demand and the limited number of products (Inoue 1995).…”

Section: Kirin Brewery Company Japanmentioning

confidence: 99%