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FUNDAMENTALS OF IMMOBILISED YEAST CELLS FOR CONTINUOUS BEER FERMENTATION: A REVIEW
Author(s) -
Pilkington P. H.,
Margaritis A.,
Mensour N. A.,
Russell I.
Publication year - 1998
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.2050-0416.1998.tb00970.x
Subject(s) - bioreactor , yeast , fermentation , biochemical engineering , chemistry , food science , industrial fermentation , viability assay , scale up , microbiology and biotechnology , pulp and paper industry , biochemistry , cell , biology , engineering , organic chemistry , physics , classical mechanics
Recent fundamental research conducted on immobilised cells with a focus on continuous primary beer fermentation is presented in this review. The knowledge of whole‐cell immobilisation, continuous fermentation, yeast biochemistry associated with beer flavour production, and bioreactor engineering design is required to apply immobilised yeast cells for industrial scale beer production. Understanding how immobilisation and continuous bioreactor operation affect yeast cell metabolism and viability will provide the groundwork for optimising beer quality. The latest studies on immobilised cell carriers, viability, vitality, mass transfer characteristics and bioreactor design indicate that an industrial scale immobilised cell system for primary beer fermentation may soon be a reality in the modern brewery .