Immobilized Cell Technology in Beer Production

Masschelein, C. A.; Ryder, David; Simon, Jean-Paul

doi:10.3109/07388559409086966

Cited by 64 publications

(22 citation statements)

References 37 publications

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“…In a fluidised-bed reactor, it was found that the free amino nitrogen (FAN) uptake by entrapped yeast cells increased linearly with the superficial velocity of the wort in the reactor. 35,40 This relationship has also been found in a gas-lift bioreactor. 41 The rate of amino acid uptake in the fluidised-bed reactor was very similar to that of a free-cell system.…”

Section: 14mentioning

confidence: 61%

Primary beer fermentation by immobilised yeast—a review on flavour formation and control strategies

Willaert

Nedović

2006

J of Chemical Tech & Biotech

117

102

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Immobilised cells are increasingly being used in bio-industries and may also have benefits for the brewing industry. The major challenge to applying this technology successfully in breweries is focused on the main fermentation in combination with the secondary fermentation. In particular, the control and fine-tuning of the flavour profile during the main fermentation require further investigation. In this review, the influence of immobilised cell technology on the production of the flavour-active compounds (i.e. higher alcohols, esters and vicinal diketones) is discussed. Control strategies that are based on the manipulation of parameters during fermentation such as temperature, feed volume, wort gravity, wort composition and aeration are explained. Finally, bioreactor configurations that may facilitate immobilised cells in performing the primary fermentation are evaluated.

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Section: 14mentioning

confidence: 61%

Primary beer fermentation by immobilised yeast—a review on flavour formation and control strategies

Willaert

Nedović

2006

J of Chemical Tech & Biotech

117

102

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“…Yeast immobilisation is known to influence the cellular metabolism. which can be positive or negative with regard to beer production (Masschelein et al 1994;Norton and D'Amore 1994;van Iersel et al 2(00). For accelerated maturation during the secondary beer fermentation, as well as for dietetic and alcoholfree beer, large-scale production with carrier-fixed yeast cells are sporadically carried out (van Iersel et al 1998).…”

Section: Discussionmentioning

confidence: 99%

Production of Beer and Wine

Hartmeier

Reiss

2002

Industrial Applications

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“…Furthermore, employing immobilised yeasts allows using yeast strains regardless their flocculant characteristics, since only flocculant strains are suitable for the classical beer fermentation. Various aspects of immobilised cell technology in brewing industry were reviewed by Masschelein et al (1994).…”

Section: Introductionmentioning

confidence: 99%

Effect of immobilised cell concentration on beer quality in continuous fermentation

Šmogrovičová¹,

Dömény²,

Švitel

1998

Food Biotechnology

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We studied the influence of immobilised yeasts on fermentation parameters and beer quality using a continuous gas-lift bioreactor system with Saccharomyces warum entrapped in calcium pectate beads. The higher the amount of biomass, the shorter the fermentation time. At an immobilised biomass volume to wort ratio of 0.35:1 (v/v), productivity began to fall and the specific rate of saccharide utilisation decreased. The optimum level for productivity and beer quality was obtained at the ratio of 0.27:1 (v/v) biocatalyst volume to the wort volume. Beer with suitable flavour, low level of diacetyl (less than 0.1 mg/1) and an optimum ratio of the higher alcohols to esters content (4.53:1) has been produced with a residence time of 13.16 h 123

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Immobilized Cell Technology in Beer Production

Cited by 64 publications

References 37 publications

Primary beer fermentation by immobilised yeast—a review on flavour formation and control strategies

Primary beer fermentation by immobilised yeast—a review on flavour formation and control strategies

Production of Beer and Wine

Effect of immobilised cell concentration on beer quality in continuous fermentation

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