Continuous secondary fermentation using immobilised yeast

被引：19

作者：

Dömény, Z

Smogrovicová, D

Gemeiner, P

Sturdík, E

Pátková, J

Malovíková, A

机构：

[1] Slovak Acad Sci, Inst Chem, SK-84238 Bratislava, Slovakia

[2] Slovak Tech Univ Bratislava, Fac Chem Technol, Dept Biochem Technol, SK-81237 Bratislava, Slovakia

来源：

BIOTECHNOLOGY LETTERS | 1998年 / 20卷 / 11期

关键词：

beer; yeast; immobilisation; continuous fermentation; reactor; calcium pectate gel;

D O I：

10.1023/A:1005417913123

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

An immobilised yeast, two-stage reactor system was applied to laboratory fermentations of wort. The first stage, the primary fermentation process was carried out in an up-flow gas-lift bioreactor, and in the second stage, fermentation was processed in column reactors consisting of eight packed-beds filled with both yeasts entrapped in three different polysaccharide hydrogels (calcium alginate, calcium pectate, sodium carrageenan) and with free yeast in parallel. The residence time for the two-stage immobilised system varied from 74 to108 h.

引用

页码：1041 / 1045

页数：5

共 14 条

[1]

ACKER ME, 1985, AM SOC BREW CHEM, V43, P168

[2]

BRAUEREI, 1987, ANAL EBC, P4

[3] Comparison of ethanol tolerance of free and immobilized Saccharomyces uvarum yeasts [J].