Influence of yeast immobilization on fermentation and aldehyde reduction during the production of alcohol-free beer

Iersel, M.F.M. van; Brouwer-Post, E.; Rombouts, F.M.; Abee, Tjakko

doi:10.1016/s0141-0229(00)00140-x

Cited by 60 publications

(43 citation statements)

References 16 publications

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“…Based on the current study, immobilized S. rouxii, in all cases and S. ludwigii, at 12˚C, could consume maltose. This may be due to the reduced intracellular pH values in the immobilized cells (8,21) resulting in increased fermentation activities (productivity levels) of the enzymes. Indeed, the Sugar consumption and ethanol production in wort reduced intracellular pH was attributed to the increased permeability of cytoplasmatic membrane to protons (8), which led to a higher transport of some sugars such as maltose-H + , lactose-H + and hexose-H + (5).…”

Section: S Ludwigiimentioning

confidence: 99%

“…Yeast immobilization has also shown an impact on the cellular metabolism (8,14,21,22). Yeast is the most important microorganism for producing fermented beverages (12).…”

Section: Introductionmentioning

confidence: 99%

“…Saccharomyces rouxii is one of the most osmotolerant yeasts (16,17) closely related to S. cerevisiae (16 Immobilization of S. cerevisiae has already been repeated in the literature (2,3,4,9,10,20,21,22) but no immobilization was found for the other two species.…”

Section: Introductionmentioning

confidence: 99%

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"A comparison between sugar consumption and ethanol production in wort by immobilized Saccharomyces Cerevisiae, Saccharomyces Ludwigii and Saccharomyces Rouxii on Brewer's Spent Grain"

Mohammadi¹,

Razavi²,

Mousavi³

et al. 2011

Braz. J. Microbiol.

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The immobilization of Saccharomyces cerevisiae DSM 70424, Saccharomyces ludwigii DSM 3447 andSaccharomyces rouxii DSM 2531 on brewer's spent grain and then ethanol production and sugar consumption of these immobilized yeasts were investigated. The aim of this study was to investigate the abilities of these three immobilized yeasts for producing alcohol for brewing at two temperatures (7 and 12 °C) using two different sugar levels (one at original level supplied in the brewery and one with 2.5% (w/v), added glucose to the wort).Increasing both parameters resulted in higher alcohol production by all the yeasts studied. At 7 °C and with original wort density the ethanol content at the end of fermentation was 2.7% (v/v) for S. cerevisiae, 1.7% for S. ludwigii and 2.0% for S. rouxii. After the addition of 2.5% (w/v) glucose at the same temperature (7 °C), the alcohol production was increased to 4.1, 2.8 and 4.1%, respectively. Similar improvements were observed when the fermentation was carried out at 12 °C with/without the addition of glucose to the wort.However, temperature indicated greater influence on S. ludwigii than did on S. rouxii and S. cerevisiae. The immobilization as carried out in this study impacted both S. ludwigii and S. rouxii in a way that they could consume maltose under certain conditions.

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Section: S Ludwigiimentioning

confidence: 99%

“…Yeast immobilization has also shown an impact on the cellular metabolism (8,14,21,22). Yeast is the most important microorganism for producing fermented beverages (12).…”

Section: Introductionmentioning

confidence: 99%

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"A comparison between sugar consumption and ethanol production in wort by immobilized Saccharomyces Cerevisiae, Saccharomyces Ludwigii and Saccharomyces Rouxii on Brewer's Spent Grain"

Mohammadi¹,

Razavi²,

Mousavi³

et al. 2011

Braz. J. Microbiol.

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“…Regarding the influence of immobilization on different enzymatic mechanisms involved in carbonyl reduction, it was found that either they were not affected 17 , or the reducing capacity of yeast was improved 100 . The increased alcohol dehydrogenase activity in immobilized yeast was found to be correlated with an immobilization-induced (DEAE-cellulose) higher glucose flux in cells.…”

Section: Carbonyl Compoundsmentioning

confidence: 99%

“…The increased alcohol dehydrogenase activity in immobilized yeast was found to be correlated with an immobilization-induced (DEAE-cellulose) higher glucose flux in cells. Since the enzymatic reduction of aldehydes by brewing yeast is coupled to the oxidation of cofactors NADH and NADPH, the higher aldehyde reduction capacity was attributed to efficient cofactor regeneration during faster glycolysis and the pentose phosphate pathway 100 .…”

Section: Carbonyl Compoundsmentioning

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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Current Awareness

2000

Yeast

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In order to keep subscribers up‐to‐date with the latest developments in their field, this current awareness service is provided by John Wiley & Sons and contains newly‐published material on yeasts. Each bibliography is divided into 10 sections. 1 Books, Reviews & Symposia; 2 General; 3 Biochemistry; 4 Biotechnology; 5 Cell Biology; 6 Gene Expression; 7 Genetics; 8 Physiology; 9 Medical Mycology; 10 Recombinant DNA Technology. Within each section, articles are listed in alphabetical order with respect to author. If, in the preceding period, no publications are located relevant to any one of these headings, that section will be omitted. (3 weeks journals ‐ search completed 21st June 2000)

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Influence of yeast immobilization on fermentation and aldehyde reduction during the production of alcohol-free beer

Cited by 60 publications

References 16 publications

"A comparison between sugar consumption and ethanol production in wort by immobilized Saccharomyces Cerevisiae, Saccharomyces Ludwigii and Saccharomyces Rouxii on Brewer's Spent Grain"

"A comparison between sugar consumption and ethanol production in wort by immobilized Saccharomyces Cerevisiae, Saccharomyces Ludwigii and Saccharomyces Rouxii on Brewer's Spent Grain"

A Review of Flavour Formation in Continuous Beer Fermentations*

Current Awareness

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