Continuous Beer Fermentation Using Immobilized Yeast Cell Bioreactor Systems
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- 作者：Tomá ;
//pubs.acs.org/images/entities/scaron.gif" border="0"> Brá ; nyik ; Antó ; nio A. Vicente ; Pavel Dostá ; lek ; and José ; A. Teixeira
- 刊名：Biotechnology Progress
- 出版年：2005
- 出版时间：June 2005
- 年：2005
- 卷：21
- 期：3
- 页码：653 - 663
- 全文大小：209K
- 年卷期：v.21,no.3(June 2005)
- ISSN：1520-6033
文摘
Traditional beer fermentation and maturation processes use open fermentation andlager tanks. Although these vessels had previously been considered indispensable,during the past decades they were in many breweries replaced by large productionunits (cylindroconical tanks). These have proved to be successful, both providingoperating advantages and ensuring the quality of the final beer. Another promisingcontemporary technology, namely, continuous beer fermentation using immobilizedbrewing yeast, by contrast, has found only a limited number of industrial applications.Continuous fermentation systems based on immobilized cell technology, albeit initiallysuccessful, were condemned to failure for several reasons. These include engineeringproblems (excess biomass and problems with CO2 removal, optimization of operatingconditions, clogging and channeling of the reactor), unbalanced beer flavor (alteredcell physiology, cell aging), and unrealized cost advantages (carrier price, complex andunstable operation). However, recent development in reactor design and understandingof immobilized cell physiology, together with application of novel carrier materials,could provide a new stimulus to both research and application of this promisingtechnology.