Open AccessThe Potential of Using Grapefruit Peel as a Natural Support for Yeast Immobilization During Beer Fermentation
Author(s) -
Waldir D. EstelaEscalante,
Jimy Joshua Pérez-Escalante,
Eduardo Fuentes,
Ricardo M. Pinillos-Miñano
Publication year - 2020
Publication title -
chemical and biochemical engineering quarterly/chemical and biochemical engineering quarterly
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.334
H-Index - 40
eISSN - 1846-5153
pISSN - 0352-9568
DOI - 10.15255/cabeq.2020.1808
Subject(s) - fermentation , chemistry , yeast , food science , sugar , ethanol , biochemistry
The potential use of grapefruit peel as support material for yeast immobilization during beer fermentation was evaluated. After conditioning, FTIR analysis revealed a higher quantity of methoxy (–OCH3) groups, suggesting that lignin is the major component of the support. Cell adhesion onto the conditioned support in 12°Plato laboratory malt wort was evaluated, observing a maximal cell adhesion (2.25 · 109 cells/gram of dried support) at 20 h of cultivation, remaining almost constant in the subsequent time points. Evaluations of the fermentative behaviour of the biocatalyst at 15±0.5 °C in a 14°Plato laboratory malt wort indicated good stability in terms of physical integrity (confirmed by SEM observation). The fermentation time was shortened to four days, and the rates of reducing sugar consumption and ethanol production were improved when compared to fermentations carried out with free suspended cells. These results show a promising potential of grapefruit peel as support material in beer fermentation.