Yeast immobilisation for brewery fermentation

Abstract

Cell immobilisation is the physical restriction of cells in a delimited region by means of physical and chemical approaches. It usually comprises a solid support containing cell biomass. In brewing fermentations, yeast cell immobilisation was widely explored during the 1970s to the 90s, with the expectation that immobilised systems would revolutionise the brewing industry. The most studied immobilisation method has been the attachment to a surface and entrapment within a porous solid. Some industrial applications were developed, but the flavour profile of the product rarely matched that produced by batch fermentation. Numerous factors are important in immobilised yeast systems and its successful industrial implementation. Although cell immobilisation results in many advantages, such as high biomass loading and ease of cell reuse, there are drawbacks including physiological changes and mass transfer limitations. Therefore, in order to design a feasible brewing fermentation process using immobilised yeast cells, the solid support, immobilisation method and the bioreactor system require to be properly developed. In this review, yeast cell immobilisation technology in brewing is considered together with methods of immobilisation with the associated advantages and drawbacks. Physiological and metabolic alterations in yeast are also explored and industrial applications are highlighted. It is suggested that immobilisation technology has new opportunities as the market is increasingly open to novel flavours and styles.

Fermentation-Inspired Gelatin Hydrogels with a Controllable Supermacroporous Structure and High Ductility for Wearable Flexible Sensors

“…Yeast and glucose as biological foaming agents present a lot of advantages compared with other foaming agents. As is well known, steamed buns and breads based on yeast fermentation have supermacroporous structures and high safety . In addition, active dry yeast and glucose as experimental materials are low cost, easy to obtain, and easy to store; have large gas generation, low reaction energy consumption, and excellent biocompatibility; and require simple reaction conditions and equipment.…”

“…In addition, active dry yeast and glucose as experimental materials are low cost, easy to obtain, and easy to store; have large gas generation, low reaction energy consumption, and excellent biocompatibility; and require simple reaction conditions and equipment. Furthermore, the gas production process is controllable. , …”

“…Furthermore, the gas production process is controllable. 11,12 Inspired by yeast fermentation, we assumed that this method would be suitable for the preparation of controllable supermacroporous hydrogel materials under mild conditions and would overcome the above defects. Gelatin, a hydrolysate of collagen, can be derived from animal skin, commonly used as a natural food thickener with high protein content.…”

Physiology and Mathematical Modeling of ImmobilizedSaccharomycesspp. in Beer Fermentation

“…Even the big market players have incorporated craft beer styles to their scope to remain competitive (Morgan et al 2020). And this rising market is one of the main factors to reawaken interest on brewery fermentation using immobilized yeast in batch process, in which physiological alterations might be very welcome, and not necessarily undesired due to the diversity of beer styles produced by craft breweries (Araujo et al 2021).…”