Biological and Biochemical Aspects of Tower Fermentation*

Ault, R. G.; Hampton, Alexander; Newton, Roger F.; Roberts, Richard

doi:10.1002/j.2050-0416.1969.tb03211.x

Cited by 41 publications

(7 citation statements)

References 1 publication

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“…The observations during laboratory scale experiments reported approximately 50% mutated cells after nine months of continuous cultivation with a deleterious effect on beer flavour 92 . Conversely, no mutation of the yeast was observed in other industrial scale continuous beer fermenters operating over several months 2,6 . Given that there was no clear evidence of mutation in continuous fermentation systems, it can be speculated that mutations are either strain specific and/or the majority of the mutations do not provide any advantage.…”

Section: Mutation Of Yeast In Continuous Culturesmentioning

confidence: 88%

“…The main fermentation has encountered problems of different origin such as engineering (carrier choice, reactor design, production inflexibility), microbial (upstream hygiene, long-term process asepticity), physiological (immobilization induced metabolic shifts, yeast mutation, aging) and economic (carrier cost, costs for skilled supervision) 2,45,59,92,112,113,120 . It is clear, that some of the problems were met in one system, but not in others.…”

Section: Introductionmentioning

confidence: 99%

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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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Section: Mutation Of Yeast In Continuous Culturesmentioning

confidence: 88%

Section: Introductionmentioning

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 bioreactor had a high-aspect-ratio (beer depth divided by the inner diameter) of around 8:1, which is based on the APV tower fermentor that was used to produce lager and ale beer in the 1960s [30,31,38,39]. The inlet tube had an inner radius of 1 mm and a length of 18 mm; the outlet tube had an inner radius of 2 mm and a length of 25 mm; both contained barbs to facilitate the attachment of the silicone tubing.…”

Section: Mini Tower Fermentor Design and Constructionmentioning

confidence: 99%

Gravity-Driven Adaptive Evolution of an Industrial Brewer’s Yeast Strain towards a Snowflake Phenotype in a 3D-Printed Mini Tower Fermentor

Conjaerts

Willaert

2017

Fermentation

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Abstract:We designed a mini tower fermentor that is suitable to perform adaptive laboratory evolution (ALE) with gravity imposed as selective pressure, and suitable to evolve a weak flocculating industrial brewers' strain towards a strain with a more extended aggregation phenotype. This phenotype is of particular interest in the brewing industry, since it simplifies yeast removal at the end of the fermentation, and many industrial strains are still not sufficiently flocculent. The flow of particles (yeast cells and flocs) was simulated, and the theoretical retainment advantage of aggregating cells over single cells in the tower fermentor was demonstrated. A desktop stereolithography (SLA) printer was used to construct the mini reactor from transparent methacrylic acid esters resin. The printed structures were biocompatible for yeast growth, and could be sterilised by autoclaving. The flexibility of 3D printing allowed the design to be optimized quickly. During the ALE experiment, yeast flocs were observed within two weeks after the start of the continuous cultivation. The flocs showed a "snowflake" morphology, and were not the result of flocculin interactions, but probably the result of (a) mutation(s) in gene(s) that are involved in the mother/daughter separation process.

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“…Diacetyl concentrations can be decreased by increased fermentation/maturation temperature ('diacetyl rest'), a technique used in brewing, which accelerates the conversion of α-acetolactate to acetoin in green beer (34) or by using commercial enzymes that perform the same conversion (1). Accordingly, in the commercial, continuous Tower process, effluent beers had diacetyl concentration which was from 56 to 1350% higher than comparable batch beers, although the diacetyl concentration in both beers decreased to similar values after 14 days in cask (69). In maturation processes using immobilised yeast cells, it is common for a heat treatment (80°C) to be used, with α-acetolactate converted outside the yeast cell to diacetyl followed by diacetyl reduction to acetoin by immobilised yeast.…”

Section: Immobilisation and The Production Of Flavour Compoundsmentioning

confidence: 93%

Yeast immobilisation for brewery fermentation

Araujo

Barga²,

Della-Bianca³

et al. 2021

J. Inst. Brew.

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Cell immobilisation is the physical restriction of cells in a delimited region by means of physical and chemical approaches. It usually comprises a solid support containing cell biomass. In brewing fermentations, yeast cell immobilisation was widely explored during the 1970s to the 90s, with the expectation that immobilised systems would revolutionise the brewing industry. The most studied immobilisation method has been the attachment to a surface and entrapment within a porous solid. Some industrial applications were developed, but the flavour profile of the product rarely matched that produced by batch fermentation. Numerous factors are important in immobilised yeast systems and its successful industrial implementation. Although cell immobilisation results in many advantages, such as high biomass loading and ease of cell reuse, there are drawbacks including physiological changes and mass transfer limitations. Therefore, in order to design a feasible brewing fermentation process using immobilised yeast cells, the solid support, immobilisation method and the bioreactor system require to be properly developed. In this review, yeast cell immobilisation technology in brewing is considered together with methods of immobilisation with the associated advantages and drawbacks. Physiological and metabolic alterations in yeast are also explored and industrial applications are highlighted. It is suggested that immobilisation technology has new opportunities as the market is increasingly open to novel flavours and styles.

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Biological and Biochemical Aspects of Tower Fermentation*

Cited by 41 publications

References 1 publication

A Review of Flavour Formation in Continuous Beer Fermentations*

A Review of Flavour Formation in Continuous Beer Fermentations*

Gravity-Driven Adaptive Evolution of an Industrial Brewer’s Yeast Strain towards a Snowflake Phenotype in a 3D-Printed Mini Tower Fermentor

Yeast immobilisation for brewery fermentation

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