Kappa-carrageenan gel immobilisation of lager brewing yeast

被引：21

作者：

Pilkington, H

Margaritis, A ^{[1
]}

Mensour, N

Sobczak, J

Hancock, I

Russell, I

机构：

[1] Univ Western Ontario, Dept Chem & Biochem Engn, London, ON N6A 5B9, Canada

[2] Labatt Brewing Co Ltd, Technol Dev Dept, London, ON N6A 4M3, Canada

来源：

JOURNAL OF THE INSTITUTE OF BREWING | 1999年 / 105卷 / 06期

关键词：

immobilised cells; carrageenan; fermentation; yeast; cell morphology; bead production;

D O I：

10.1002/j.2050-0416.1999.tb00032.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Kappa-carrageenan has been found to be a suitable carrier for yeast immobilisation for continuous fermentation systems due to its unique properties. Brewing lager yeast immobilised in kappa-carrageenan bends was studied both in batch and in a continuously fermenting gas lift bioreactor. The cells were monitored over a six month period of continuous fermentation. Viability (methylene blue), immobilised cell concentration and distribution, and the morphological characteristics of the cells (electron microscopy) were investigated. Viability of cells within the bends was found to decline to less than 50% after six months of continuous wort fermentation and maximum bead population did not exceed 10(9) cells/mL of gel bead.

引用

页码：398 / 404

页数：7

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