title: Kinetic analysis of beer primary fermentation using yeast cells immobilized by ceramic support adsorption and alginate gel entrapment.
abstract: 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.
authors.affiliation: Department of Environmental Engineering, School of Urban Science, Shanghai Normal University, Shanghai, PR, china.
authors.forename: Yongming
authors.initials: Y
authors.lastname: Zhang
authors.forename: John F
authors.initials: JF
authors.lastname: Kennedy
authors.forename: Charles J
authors.initials: CJ
authors.lastname: Knill
authors.forename: Parmjit S
authors.initials: PS
authors.lastname: Panesar
mesh_terms: 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
chemical_list: D000464:Alginates; D006603:Hexuronic Acids; D020723:Glucuronic Acid