Continuous beer brewing with yeast immobilized on granular ceramic

Nakanishi, Koichi; Murayama, Hiroshi; Sato, Hiromitsu; Nagara, Akira; Yasui, Tetsuji; Mitsui, Shunsuke

doi:10.1016/0922-338x(89)90104-9

Cited by 4 publications

(4 citation statements)

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“…The use of adsorbed yeast cells for the continuous production of beer was first attempted in 1899 by Barbet. Recently, a number of studies have been published on the production of beer by batch fermentation with immobilized cells on polyethylene film (Kolpakchi et al, 1976), ceramic or polyethylene rings (Kolpakchi et al, 1980), alginate gel (Pardonova et al, 1982), and hollow PVA gel beads (Shindo et al, 1990). Also, a number of studies have been published on brewing by continuous fermentation with immobilized yeast cells on PVC and porous bricks (Corrieu et al, 1976;Navarro et al, 1976), diatoms, PVC and plastic (Moll, 1977), pieces of brick (Moll and Duteurtre, 1979), Ca alginates (Godtfredsen et al, 1981;Linko and Linko, 1981;Onaka et al, 1985), and ceramics (Nakanishi et al, 1989).…”

Section: Introductionmentioning

confidence: 99%

Immobilization of Yeast on Delignified Cellulosic Material for Low Temperature Brewing

Bardi

Koutinas

Soupioni

et al. 1996

J. Agric. Food Chem.

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A biocatalyst was prepared by immobilization of Saccharomyces cerevisiae strain AXAZ-1 on delignified cellulosic (D.C.) material and studied in the fermentation of wort for batch and continuous brewing. The immobilized yeast gave an important operational stability without decrease of its activity, even at low temperatures (0-5°C), compared with free cells. Batch fermentations at various temperatures were faster than those of free cells and those usual in commercial brewing. A traditional bottom fermentation takes 8-10 days. Specifically, at 0°C, the fermentation rate was 4-5 times higher than that of free cells. Diacetyl and polyphenol contents as well as bitterness and pH were lower than those when free cells were used for fermentations; at 0°C, polyphenol content was ∼30% and bitterness 50% of the values noted when free cells were used for fermentations. The alcohol concentration at 0°C was ∼20% higher than that of free cells. The continuous system was operated continuously for 3 months with relatively high productivity. However, polyphenols and bitterness were higher than those obtained in batch fermentations with immobilized cells. Preliminary taste tests indicated that the beer produced by the immobilized cell process had an acceptable clarity, aroma, and taste.

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Section: Introductionmentioning

confidence: 99%

Immobilization of Yeast on Delignified Cellulosic Material for Low Temperature Brewing

Bardi

Koutinas

Soupioni

et al. 1996

J. Agric. Food Chem.

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show abstract

“…No addition of yeast is necessary as the pores of the vessels host the yeast between batches (Hayashida, 2008:167). The immobilization of yeast in a ceramic matrix has actually been successfully tried in connection with the development of modern continuous beer brewing systems (Nakanishi et al, 1989). Such impregnation of yeast into the ceramic matrix of the prehistoric vessel will have left detectable traces.…”

Section: Discussionmentioning

confidence: 99%

Ergosterol (5, 7, 22-ergostatrien-3β-ol) as a potential biomarker for alcohol fermentation in lipid residues from prehistoric pottery

Isaksson

Karlsson

Eriksson

2010

Journal of Archaeological Science

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“…*** Filamentous ceramics. **** Data from Osaki et al 2 ) with the commercial one are summarized in Table II. It was shown that the major constituents and aroma components of soy sauce produced by bioreactor system were the same as the conventional sample and also those in the data of Osaki et al 3 ) and Hamada et al 4 ) Furthermore the time required for fermentation was shortened to 6 days, 2 days shorter than the process with ,cylindrial filamentous ceramics.…”

Section: Received July 9 1990mentioning

confidence: 99%