title: Encapsulation of brewing yeast in alginate/chitosan matrix: lab-scale optimization of lager beer fermentation.
abstract: Two mathematical models were developed for studying the effect of main fermentation temperature (TMF), immobilized cell mass (MIC) and original wort extract (OE) on beer fermentation with alginate-chitosan microcapsules with a liquid core. During the experiments, the investigated parameters were varied in order to find the optimal conditions for beer fermentation with immobilized cells. The basic beer characteristics, i.e. extract, ethanol, biomass concentration, pH and colour, as well as the concentration of aldehydes and vicinal diketones, were measured. The results suggested that the process parameters represented a powerful tool in controlling the fermentation time. Subsequently, the optimized process parameters were used to produce beer in laboratory batch fermentation. The system productivity was also investigated and the data were used for the development of another mathematical model.
authors.affiliation: Department of Wine and Brewing Technology, University of Food Technologies , Plovdiv , Bulgaria.
authors.forename: Vessela
authors.initials: V
authors.lastname: Naydenova
authors.affiliation: Department of Wine and Brewing Technology, University of Food Technologies , Plovdiv , Bulgaria.
authors.forename: Mariyana
authors.initials: M
authors.lastname: Badova
authors.affiliation: Department of Wine and Brewing Technology, University of Food Technologies , Plovdiv , Bulgaria.
authors.forename: Stoyan
authors.initials: S
authors.lastname: Vassilev
authors.affiliation: Department of Wine and Brewing Technology, University of Food Technologies , Plovdiv , Bulgaria.
authors.forename: Vasil
authors.initials: V
authors.lastname: Iliev
authors.affiliation: Department of Wine and Brewing Technology, University of Food Technologies , Plovdiv , Bulgaria.
authors.forename: Maria
authors.initials: M
authors.lastname: Kaneva
authors.affiliation: Department of Wine and Brewing Technology, University of Food Technologies , Plovdiv , Bulgaria.
authors.forename: Georgi
authors.initials: G
authors.lastname: Kostov
keywords: encapsulation; lager beer fermentation; optimization; productivity