Flavor formation and cell physiology during the production of alcohol-free beer with immobilized Saccharomyces cerevisiae

Iersel, M.F.M. van; Dieren, B. van; Rombouts, F.M.; Abee, Tjakko

doi:10.1016/s0141-0229(98)00146-x

Cited by 47 publications

(35 citation statements)

References 19 publications

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“…Data showed that immobilization affected the cells physiology and metabolic activity, as also reported by other studies (8,20). Free cells of S. ludwigii (6,19) and S. rouxii (19) could not consume maltose (the most abundant sugar in the wort).…”

Section: S Ludwigiisupporting

confidence: 74%

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"A comparison between sugar consumption and ethanol production in wort by immobilized Saccharomyces Cerevisiae, Saccharomyces Ludwigii and Saccharomyces Rouxii on Brewer's Spent Grain"

Mohammadi¹,

Razavi²,

Mousavi³

et al. 2011

Braz. J. Microbiol.

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The immobilization of Saccharomyces cerevisiae DSM 70424, Saccharomyces ludwigii DSM 3447 andSaccharomyces rouxii DSM 2531 on brewer's spent grain and then ethanol production and sugar consumption of these immobilized yeasts were investigated. The aim of this study was to investigate the abilities of these three immobilized yeasts for producing alcohol for brewing at two temperatures (7 and 12 °C) using two different sugar levels (one at original level supplied in the brewery and one with 2.5% (w/v), added glucose to the wort).Increasing both parameters resulted in higher alcohol production by all the yeasts studied. At 7 °C and with original wort density the ethanol content at the end of fermentation was 2.7% (v/v) for S. cerevisiae, 1.7% for S. ludwigii and 2.0% for S. rouxii. After the addition of 2.5% (w/v) glucose at the same temperature (7 °C), the alcohol production was increased to 4.1, 2.8 and 4.1%, respectively. Similar improvements were observed when the fermentation was carried out at 12 °C with/without the addition of glucose to the wort.However, temperature indicated greater influence on S. ludwigii than did on S. rouxii and S. cerevisiae. The immobilization as carried out in this study impacted both S. ludwigii and S. rouxii in a way that they could consume maltose under certain conditions.

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Section: S Ludwigiisupporting

confidence: 74%

“…Saccharomyces rouxii is one of the most osmotolerant yeasts (16,17) closely related to S. cerevisiae (16 Immobilization of S. cerevisiae has already been repeated in the literature (2,3,4,9,10,20,21,22) but no immobilization was found for the other two species.…”

Section: Introductionmentioning

confidence: 99%

"A comparison between sugar consumption and ethanol production in wort by immobilized Saccharomyces Cerevisiae, Saccharomyces Ludwigii and Saccharomyces Rouxii on Brewer's Spent Grain"

Mohammadi¹,

Razavi²,

Mousavi³

et al. 2011

Braz. J. Microbiol.

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“…Reduced nutrient diffusion to cells entrapped in matrices caused different metabolic behaviour while free and adsorbed cells (DEAE-cellulose) showed significant similarities 88 . By contrast, yeast adsorbed on pre-formed carriers (stainless steel fibre cloth, DEAE-cellulose) produced more esters thanks to either acyl-CoA spared in reduced fatty acid synthesis 81,82 and/or induced AATase synthesis at low concentrations of these fatty acids 99 . Hence, ester formation can be controlled by an appropriately chosen immobilization method, but its possible impact has to be verified for each individual case 113 .…”

Section: Estersmentioning

confidence: 97%

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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“…Total diacetyl was determined by gas chromatographic analysis of the static headspace 19 and free amino nitrogen (FAN) was measured according to the current European Brewery Convention recommended methods 1 .…”

Section: +Viir Fiiv Erep]wmwmentioning

confidence: 99%

Continuous Primary Beer Fermentation with Brewing Yeast Immobilized on Spent Grains

Brányik

Vicente

Cruz³

et al. 2002

Journal of the Institute of Brewing

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This work demonstrated the technological feasibility of the three-phase airlift bioreactor (ALR) with brewing yeast immobilized on spent grains (a brewing by-product) for continuous beer production. The optimum fermentation performance of the one stage immobilized cell bioreactor was achieved at residence times between 18-25 h (dilution rate 0.04-0.055 h -1 ) and was characterized by an apparent degree of attenuation in the range of 70-80%. The productivity of the system in terms of ethanol concentration in green beer (ca. 4.2%) was satisfactory. Although the diacetyl concentration in the young beer was high (0.32 mg L -1 at D = 0.04 h -1 ) it is speculated that the level could be reduced by cell growth control, aeration and temperature optimisation. The immobilized yeast fermentation in the ALR was shown to be robust in recovery after process upsets.

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Flavor formation and cell physiology during the production of alcohol-free beer with immobilized Saccharomyces cerevisiae

Cited by 47 publications

References 19 publications

"A comparison between sugar consumption and ethanol production in wort by immobilized Saccharomyces Cerevisiae, Saccharomyces Ludwigii and Saccharomyces Rouxii on Brewer's Spent Grain"

"A comparison between sugar consumption and ethanol production in wort by immobilized Saccharomyces Cerevisiae, Saccharomyces Ludwigii and Saccharomyces Rouxii on Brewer's Spent Grain"

A Review of Flavour Formation in Continuous Beer Fermentations*

Continuous Primary Beer Fermentation with Brewing Yeast Immobilized on Spent Grains

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