Effect of immobilised cell concentration on beer quality in continuous fermentation

Šmogrovičová, D.; Dömény, Z.; Švitel, Juraj

doi:10.1080/08905439809549947

Cited by 14 publications

(3 citation statements)

References 13 publications

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“…It is also supported by the fact that increasing the concentration of immobilized cells at the same residence time leads to lower diacetyl concentration in beer (64).…”

Section: Flavor Problems Of Beer Produced By Immobilized Brewing Yeastmentioning

confidence: 68%

Continuous Beer Fermentation Using Immobilized Yeast Cell Bioreactor Systems

Brányik

Vicente

Dostálek

et al. 2008

Biotechnol Progress

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Traditional beer fermentation and maturation processes use open fermentation and lager tanks. Although these vessels had previously been considered indispensable, during the past decades they were in many breweries replaced by large production units (cylindroconical tanks). These have proved to be successful, both providing operating advantages and ensuring the quality of the final beer. Another promising contemporary technology, namely, continuous beer fermentation using immobilized brewing yeast, by contrast, has found only a limited number of industrial applications. Continuous fermentation systems based on immobilized cell technology, albeit initially successful, were condemned to failure for several reasons. These include engineering problems (excess biomass and problems with CO(2) removal, optimization of operating conditions, clogging and channeling of the reactor), unbalanced beer flavor (altered cell physiology, cell aging), and unrealized cost advantages (carrier price, complex and unstable operation). However, recent development in reactor design and understanding of immobilized cell physiology, together with application of novel carrier materials, could provide a new stimulus to both research and application of this promising technology.

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“…It is also supported by the fact that increasing the concentration of immobilized cells at the same residence time leads to lower diacetyl concentration in beer (64).…”

Section: Flavor Problems Of Beer Produced By Immobilized Brewing Yeastmentioning

confidence: 68%

Continuous Beer Fermentation Using Immobilized Yeast Cell Bioreactor Systems

Brányik

Vicente

Dostálek

et al. 2008

Biotechnol Progress

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“…Short contact with biomass during the maturation stage disables the sufficient decay and re-assimilation process of diacetyl in beer. Because of this, both increasing the concentration of immobilized cells and prolonging the residence time leads to lower diacetyl concentration in the final beer 10,87 . Another strategy developed in order to speed up the maturation of green beer in continuous beer fermentation systems is the heat accelerated conversion (10 min at 90°C) of all α-acetolactate to diacetyl between primary and secondary fermentation.…”

Section: Vicinal Diketonesmentioning

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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“…In the brewing industry during the 1980s there was a great increase in immobilized yeast technology research. [37] Immobilized yeast in a two-stage reactor system was applied to both primary and secondary laboratory fermentations of wort. The most widespread cell immobilization technique is entrapment in a matrix or adherence of cells to the surface of a large number of sintered or porous materials.…”

Section: Continuous Primary and Secondary Beer Fermentationmentioning

confidence: 99%

Properties of Hydrogel Materials Used for Entrapment of Microbial Cells in Production of Fermented Beverages

Navrátil

Gemeiner

Klein

et al. 2002

Artificial Cells, Blood Substitutes, and Biotechnology

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Approaches using immobilized biological materials are very promising for application in different branches of the food industry, especially in the production of fermented beverages. Materials tested by our team for the process of entrapment belong to the family of charged polysaccharides able to form beaded hydrogels by ionotropic gelation (e.g. alginate, pectate, kappa-carrageenan) and synthetic polymers (e.g. polyvinyl alcohol) forming bead- and lens-shaped hydrogels by thermal sol/gel transition. Concentration of a gel, conditions and instrumentation of gelation process, bead and size distribution, porosity, diffusion properties, mechanical, storage and operational stability, and many other parameters were followed and optimized. Our work has been oriented especially to practical applications of immobilized cells. Brewing yeast cells were successfully immobilized by entrapment materials and used in a process of batch and continual production of beer, including primary and secondary fermentation of wort. Other applications include continual production of ethanol by fermentation of different saccharide substrates (molasses, glucose syrup, wheat hydrolysate), mead and non-alcoholic beverages production.

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Effect of immobilised cell concentration on beer quality in continuous fermentation

Cited by 14 publications

References 13 publications

Continuous Beer Fermentation Using Immobilized Yeast Cell Bioreactor Systems

Continuous Beer Fermentation Using Immobilized Yeast Cell Bioreactor Systems

A Review of Flavour Formation in Continuous Beer Fermentations*

Properties of Hydrogel Materials Used for Entrapment of Microbial Cells in Production of Fermented Beverages

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