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CONTINUOUS FERMENTATION BY IMMOBILIZED BREWERS YEAST
Author(s) -
White F. H.,
Portno A. D.
Publication year - 1978
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1978.tb03878.x
Subject(s) - yeast , calcium alginate , fermentation , chemistry , chromatography , biochemistry , biology , calcium , organic chemistry
A simple means of immobilizing yeast in a gel of calcium alginate is described. Immobilization occurs over a wide range of yeast/alginate ratios, and by varying this ratio it is possible to control the size of the immobilized yeast flocs. Non‐flocculent strains of yeast can be immobilized by this procedure and remain viable for long periods of time. The procedure can render such strains sufficiently flocculent to allow their use in continuous tower fermenters.