Fundamentals of Immobilised Yeast Cells for Continuous Beer Fermentation: A Review

Pilkington, P. Heather; Margaritis, Argyrios; Mensour, Normand A.; Russell, Inge

doi:10.1002/j.2050-0416.1998.tb00970.x

Cited by 114 publications

(81 citation statements)

References 80 publications

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“…In a typical three-phase system (gas-liquid-solid) the external and/or internal mass transfer rate may affect both yeast physiology and beer flavour 71 through limited substrate supply and/or altered concentrations of metabolites in the vicinity of the immobilized biomass.…”

Section: Mass Transfer Limitationsmentioning

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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Section: Mass Transfer Limitationsmentioning

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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“…Despite the success in the introduction of immobilized microorganisms to some stages of beer production, such systems have not been applied for primary beer fermentation. This is caused by flavor variation produced by immobilized cells in final beers [40]. The blame for this lies in the insufficient consumption of free amino nitrogen, mass transport difficulties and restricted cell growth [41].…”

Section: Applications Of Microencapsulationmentioning

confidence: 99%

Wytwarzanie homo- i heterogenicznych mikrokapsułek oraz ich zastosowanie

Semba

Trusek-Hołownia

2017

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Microencapsulation is defined as a process during which the whole envelopment with (bio)catalysts, substrates etc. is included into hydrogel and/or surrounded by a porous polymeric membrane. However, the production of homogeneous, narrow size, distributed capsules is quite troublesome. The main problem is the way of obtaining a large number of capsules with a precisely predefined size. It is possible due to a device called an encapsulator. This equipment allows to produce homogeneous beads and core-shell systems with a predefined size in the range from 400 µm to 1600 µm, which is possible because of special nozzles with different diameters. There are a lot of microcapsule applications. In this paper, we would like to present the construction, principles of operation and selected applications of microencapsulation devices using the example of the BÜCHI-B390 encapsulator.Keywords: microencapsulation; homogeneous beads; core-shell systems; encapsulator BÜCHI-B390 Streszczenie Mikrokapsułkowanie definiowane jest jako proces, w którym całe środowisko zawierające m.in. (bio)katalizatory, substraty itp. zamykane jest w sieci hydrożelu i/lub otaczane porowatą polimerową membraną. Wytwarzanie jednorodnych kapsułek o wąskim rozkładzie wielkości jest dość kłopotliwe. Głównym problemem do rozwiązania jest sposób uzyskania dużej liczby kapsułek o dokładnie zdefiniowanej wielkości. Jest to możliwe przy użyciu urządzenia zwanego enkapsulatorem. Pozwala ono na wytwarzanie homogenicznych kapsułek i układów rdzeń-powłoka o zdefiniowanej wielkości w zakresie od 400 µm do 1600 µm, co jest możliwe za pomocą zestawu dysz o różnych średnicach. Istnieje wiele aplikacji mikrokapsułek. W artykule przedstawiona zostanie budowa, zasada działania i wybrane zastosowania urządzenia do mikroenkapsulacji na przykładzie enkapsulatora BUCHI-B390.Słowa kluczowe: mikroenkapsulacja; homogeniczne mikrokapsułki; układy rdzeń-powłoka; enkapsulator BÜCHI-B390

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“…Published by Rynnye Lyan Resources loss of desired biological activity is called immobilization of whole cells (Pilkingtonn et al, 1998;Ibrahim et al, 2013;Amenaghawon and Oiwoh, 2015). The immobilization of whole cells plays an important role in microbial ecology and is widespread in nature.…”

Section: Introductionmentioning

confidence: 99%

“…The immobilization of whole cells plays an important role in microbial ecology and is widespread in nature. Whole cell immobilization occurs to some extent in all microbe-based industrial processes as well, including water and wastewater treatment (Pilkingtonn et al, 1998;Ibrahim et al, 2013;Amenaghawon and Oiwoh, 2015). Before this, the immobilization of whole cells process and its application in the bioprocessing has been interesting for 30 years and it also has introduced in industrials (Behera et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Production of sorbitol by repeated batch fermentation using immobilized of Lactobacillus plantarum Strain (BAA-793) via Solid State Fermentation

Zuriana¹,

Sakinah²

2017

Food Res.

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Sorbitol production from Meranti wood sawdust (MWS) using immobilized cells of Lactobacillus plantarum (BAA-793) with repeated batch fermentation via solid state fermentation (SSF) was studied. The storage stability of the immobilized cells, entrapped in sodium alginate beads was also investigated. This study started with the pretreatment of the MWS to recover the cellulose, followed by the entrapment of the bacterial cells in sodium alginate, then the fermentation process via SSF. The results showed that the storage stability of the immobilized cells in gel beads at 4°C were more stable when compared to stability at 35°C, even with high cell concentration. The cell concentration, when stored at 4°C showed great stability up to 2 days but started to decrease slightly as the storage time was extended to 5 days. The concentration of the cells was about log 10.23 CFU/mL (1.70 x 10 10 CFU/mL) after 2 days, and log 9.48 CFU/mL (3.00 x 10 9 CFU/mL), log 9.47 CFU/mL (2.98 x 10 9 CFU/mL) and log 9.44 CFU/mL (2.80 x 10 9 CFU/mL) after 3 to 5 days, respectively. The decrease in the concentration was not significant within the studied period of storage at 4°C. The repeated batch fermentation for sorbitol production through the reuse of the entrapped cells showed that the same bead cells can be reused for the fermentation process up to 5 cycles. The production of sorbitol using the immobilized cells of Lactobacillus plantarum (BAA-793) through solid state fermentation process showed a good result due to the high concentration of cells entrapped in the beads, giving rise to a high sorbitol production.

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Fundamentals of Immobilised Yeast Cells for Continuous Beer Fermentation: A Review

Cited by 114 publications

References 80 publications

A Review of Flavour Formation in Continuous Beer Fermentations*

A Review of Flavour Formation in Continuous Beer Fermentations*

Wytwarzanie homo- i heterogenicznych mikrokapsułek oraz ich zastosowanie

Production of sorbitol by repeated batch fermentation using immobilized of Lactobacillus plantarum Strain (BAA-793) via Solid State Fermentation

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