Kinetic analysis of beer primary fermentation using yeast cells immobilized by ceramic support adsorption and alginate gel entrapment.
Yeast cells were immobilized by absorption onto porous ceramic support and evaluated for continuous beer primary fermentation using a bioreactor in comparison to yeast cells immobilized by entrapment in calcium alginate gel. The effects of temperature and flow rate as a function of reaction/fermentation time on fermentation rate were investigated. The fermentation reaction (in terms of loss of total soluble solids in the beer wort as a function of time) was first-order with half-lifes in the range of approximately 9-11 hours at approximately 10-12 degrees C at beer wort linear flow rates of approximately 0.8-1.6 cm/minute for ceramic support, compared with approximately 16 hours for Ca-alginate gel, the former support matrix being more efficient and demonstrating greater potential for future commercial application.
Zhang
Yongming
Y
Department of Environmental Engineering, School of Urban Science, Shanghai Normal University, Shanghai, PR, china.
Kennedy
John F
JF
Knill
Charles J
CJ
Panesar
Parmjit S
PS
D000464:Alginates; D001515:Beer; D019149:Bioreactors / Q000382:microbiology; D018914:Cells, Immobilized / Q000378:metabolism; D002516:Ceramics; D005285:Fermentation / Q000502:physiology*; D020723:Glucuronic Acid; D006603:Hexuronic Acids; D007700:Kinetics; D012212:Rheology; D012441:Saccharomyces cerevisiae / Q000378:metabolism; D013696:Temperature
D000464:Alginates; D006603:Hexuronic Acids; D020723:Glucuronic Acid