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Continuous Primary Beer Fermentation with Brewing Yeast Immobilized on Spent Grains
Author(s) -
Brányik Tomáš,
Vicente António,
Cruz José Machado,
Teixeira José
Publication year - 2002
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.2050-0416.2002.tb00569.x
Subject(s) - brewing , bioreactor , fermentation , aeration , yeast , chemistry , dilution , food science , pulp and paper industry , chromatography , biochemistry , physics , organic chemistry , engineering , thermodynamics
This work demonstrated the technological feasibility of the three‐phase airlift bioreactor (ALR) with brewing yeast immobilized on spent grains (a brewing by‐product) for continuous beer production. The optimum fermentation performance of the one stage immobilized cell bioreactor was achieved at residence times between 18–25 h (dilution rate 0.04–0.055 h −1 ) and was characterized by an apparent degree of attenuation in the range of 70–80%. The productivity of the system in terms of ethanol concentration in green beer (ca. 4.2%) was satisfactory. Although the diacetyl concentration in the young beer was high (0.32 mg L −1 at D = 0.04 h −1 ) it is speculated that the level could be reduced by cell growth control, aeration and temperature optimisation. The immobilized yeast fermentation in the ALR was shown to be robust in recovery after process upsets.