Growth and fermentation characteristics of bottom brewer's yeast under mechanical stirring

Okabe, Mitsuyasu; Katoh, Miwa; Furugoori, Fumihiko; Yoshida, Masashi; Mitsui, Shunsuke

doi:10.1016/0922-338x(92)90605-t

Cited by 21 publications

(12 citation statements)

References 4 publications

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“…However, at the bench scale, there was a 3-5 fold increase in the accumulation of isobutanol and up to a 6 fold increase in isobutyl acetate whilst ethyl acetate concentrations remained unchanged. Similar results with respect to batch times and flavour compounds had been found previously (Vrieling, 1978); Masschelein et al, 1981;Okabe et al, 1992).…”

Section: Impact Of Mechanical Agitation On Brewing Performance With Msupporting

confidence: 78%

Studies supporting the use of mechanical mixing in large scale beer fermentations

2010

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Section: Impact Of Mechanical Agitation On Brewing Performance With Msupporting

confidence: 78%

Studies supporting the use of mechanical mixing in large scale beer fermentations

2010

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“…Oxygen supply has been reported to be critical for balanced beer flavour since, e.g. excess aeration leads to biomass over-production, low ester but strong acetaldehyde, diacetyl and fusel alcohol formation [7,26].…”

Section: Discussionmentioning

confidence: 99%

Continuous immobilized yeast reactor system for complete beer fermentation using spent grains and corncobs as carrier materials

Brányik

Silva²,

Vicente

et al. 2006

J Ind Microbiol Biotechnol

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Despite extensive research carried out in the last few decades, continuous beer fermentation has not yet managed to outperform the traditional batch technology. An industrial breakthrough in favour of continuous brewing using immobilized yeast could be expected only on achievement of the following process characteristics: simple design, low investment costs, flexible operation, effective process control and good product quality. The application of cheap carrier materials of by-product origin could significantly lower the investment costs of continuous fermentation systems. This work deals with a complete continuous beer fermentation system consisting of a main fermentation reactor (gas-lift) and a maturation reactor (packed-bed) containing yeast immobilized on spent grains and corncobs, respectively. The suitability of cheap carrier materials for long-term continuous brewing was proved. It was found that by fine tuning of process parameters (residence time, aeration) it was possible to adjust the flavour profile of the final product. Consumers considered the continuously fermented beer to be of a regular quality. Analytical and sensorial profiles of both continuously and batch fermented beers were compared.

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“…To improve the volumetric productivity of the beer fermentation process, a promising strategy may be the enhancement of the amount of suspended yeast cells in a batch fermentor (i.e. increasing 'the pitching rate') (Okabe et al 1992;Verbelen et al 2008).…”

Section: Introductionmentioning

confidence: 99%

Stability of high cell density brewery fermentations during serial repitching

et al. 2009

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The volumetric productivity of the beer fermentation process can be increased by using a higher pitching rate (i.e. higher inoculum size). However, the decreased yeast net growth observed in these high cell density brewery fermentations can adversely affect the physiological stability throughout subsequent yeast generations. Therefore, different O(2) conditions (wort aeration and yeast preoxygenation) were applied to high cell density fermentation and eight generations of fermentations were evaluated together with conventional fermentations. Freshly propagated high cell density populations adapted faster to the fermentative conditions than normal cell density populations. Preoxygenating the yeast was essential for the yeast physiological and beer flavor compound stability of high cell density fermentations during serial repitching. In contrast, the use of non-preoxygenated yeast resulted in inadequate growth which caused (1) insufficient yield of biomass to repitch all eight generations, (2) a 10% decrease in viability, (3) a moderate increase of yeast age, (4) and a dramatic increase of the unwanted flavor compounds acetaldehyde and total diacetyl during the sequence of fermentations. Therefore, to achieve sustainable high cell density fermentations throughout the economical valuable process of serial repitching, adequate yeast growth is essential.

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Growth and fermentation characteristics of bottom brewer's yeast under mechanical stirring

Cited by 21 publications

References 4 publications

Studies supporting the use of mechanical mixing in large scale beer fermentations

Studies supporting the use of mechanical mixing in large scale beer fermentations

Continuous immobilized yeast reactor system for complete beer fermentation using spent grains and corncobs as carrier materials

Stability of high cell density brewery fermentations during serial repitching

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