Rapid fermentation of beer using an immobilized yeast multistage bioreactor system

Yamauchi, Yasuki; Okamoto, Takanori; Murayama, Hiroshi; Nagara, Akira; Kashihara, Tadashi; Yoshida, Masasi; Yasui, Tetsuji; Nakanishi, Koichi

doi:10.1007/bf02783500

Cited by 14 publications

(14 citation statements)

References 8 publications

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“…1). Often, the complete continuous beer fermentation systems consist of an agitated reactor for primary fermentation followed by a packedbed reactor, with more or less ideal plug-flow 10,121 . A flavour profile similar to conventional beers can be achieved by inducing different growth conditions in a series of usually two or three reactor vessels, where the high cellu-lar activity in the first reactor decreases in subsequent stages.…”

Section: Continuous Mode Of Reactor Operationmentioning

confidence: 99%

“…Perhaps the most feasible is keeping the yeast growth in immobilized high cell density systems suppressed by optimized process parameters (dissolved oxygen, temperature). However, as long as there is carbohydrate consumption in the reactor system, even at conditions limiting cell growth, significant diacetyl formation occurs and diacetyl control through growth regulation was in some cases found to be ineffective 95,121 . Besides process parameters, the wort free amino nitrogen (FAN) concentration was also shown to affect diacetyl production as well.…”

Section: Vicinal Diketonesmentioning

confidence: 99%

“…Control of higher alcohol formation in continuous systems can be well balanced by the choice of an appropriate yeast strain 50,77 , wort composition (amino acids, lipids, zinc), fermentation conditions (temperature, aeration, residence time), immobilization method and reactor design 14,27,62,121 . The majority of these interventions are based on the stimulation of the growth intensity, e.g.…”

Section: Higher Alcoholsmentioning

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: Continuous Mode Of Reactor Operationmentioning

confidence: 99%

Section: Vicinal Diketonesmentioning

confidence: 99%

Section: Higher Alcoholsmentioning

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 pattern of organic was different: less acetic acid and more succinic acid. The beer also contained more sulfite and was more bitter (Yamauchi et al 1995b). Restricted yeast growth was the main reason for some of the differences.…”

Section: Kirin Brewery Company Japanmentioning

confidence: 99%

“…Functions and parameters in Kirin's three stage lager beer fermentation at 10 m 3 carrier scale(Yamauchi et al 1995c) …”

mentioning

confidence: 99%

Immobilization: A Revolution in Traditional Brewing

Virkajärvi¹,

Linko²

1999

Naturwissenschaften

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New Developments in the Brewing Industry Using Immobilised Yeast Cell Bioreactor Systems*

Mensour

Margaritis

Briens

et al. 1997

Journal of the Institute of Brewing

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The use of immobilised yeast cell systems in industry has been extensively reported in the literature. The brewing industry is closely examining immobilisation technology and evaluating its merits. Various immobilisation methods are available to researchers and the nature of the application often dictates the choice of an immobilisation matrix. Industrial scale systems utilising immobilised yeast cells adsorbed to pre-formed carriers have been used for the production of low alcohol beers and for maturation or secondary fermentation of beer. Research relating to the primary fermentation of beer continues and several groups have developed laboratory scale systems. An overview of the respective technologies is provided and several relevant industrial applications cited.

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Rapid fermentation of beer using an immobilized yeast multistage bioreactor system

Cited by 14 publications

References 8 publications

A Review of Flavour Formation in Continuous Beer Fermentations*

A Review of Flavour Formation in Continuous Beer Fermentations*

Immobilization: A Revolution in Traditional Brewing

New Developments in the Brewing Industry Using Immobilised Yeast Cell Bioreactor Systems*

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