title: Immobilized yeast cell systems for continuous fermentation applications.
abstract: In several yeast-related industries, continuous fermentation systems offer important economical advantages in comparison with traditional systems. Fermentation rates are significantly improved, especially when continuous fermentation is combined with cell immobilization techniques to increase the yeast concentration in the fermentor. Hence the technique holds a great promise for the efficient production of fermented beverages, such as beer, wine and cider as well as bio-ethanol. However, there are some important pitfalls, and few industrial-scale continuous systems have been implemented. Here, we first review the various cell immobilization techniques and reactor setups. Then, the impact of immobilization on cell physiology and fermentation performance is discussed. In a last part, we focus on the practical use of continuous fermentation and cell immobilization systems for beer production.
authors.affiliation: Centre for Malting and Brewing Science, Faculty of Bioscience Engineering, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, 3001 Heverlee, Belgium. Pieter.Verbelen@biw.kuleuven.be
authors.forename: Pieter J
authors.initials: PJ
authors.lastname: Verbelen
authors.forename: David P
authors.initials: DP
authors.lastname: De Schutter
authors.forename: Filip
authors.initials: F
authors.lastname: Delvaux
authors.forename: Kevin J
authors.initials: KJ
authors.lastname: Verstrepen
authors.forename: Freddy R
authors.initials: FR
authors.lastname: Delvaux
mesh_terms: D001515:Beer; D019149:Bioreactors; D001709:Biotechnology / Q000295:instrumentation / Q000379:methods*; D018914:Cells, Immobilized; D005285:Fermentation; D007218:Industrial Microbiology; D012441:Saccharomyces cerevisiae / Q000502:physiology*