Maintaining yeast viability in continuous primary beer fermentation

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F14%3A43896480" target="_blank" >RIV/60461373:22330/14:43896480 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.1002/jib.111" target="_blank" >http://dx.doi.org/10.1002/jib.111</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1002/jib.111" target="_blank" >10.1002/jib.111</a>

Result language
angličtina
Original language name
Maintaining yeast viability in continuous primary beer fermentation
Original language description
Continuous fermentation is a long known and vastly studied process. The use of immobilized cell technology (ICT) is exploited in a significant number of studies owing to the associated high volumetric productivity, time savings and low capital demand. This work was aimed at solving one of the most relevant obstacles to implementing ICT on a large scale in beer fermentations, namely the control of biomass and the maintenance of cell viability in a gas-lift bioreactor. For this purpose, foam fractionationby skimming was proposed as a tool for control of continuous biomass concentration. The consequences of foaming on lignocellulosic yeast carrier losses were assessed and discussed. A steady consumption of sugars from wort, as well as consistent ethanolproduction, were achieved. The viability of the suspended cells in the reactor was compared with that of the cell population in the foam using flow cytometry. Results suggest that foam might be used as a promising tool to skim non-viable
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
EI - Biotechnology and bionics
OECD FORD branch
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Project
<a href="/en/project/GAP503%2F12%2F1424" target="_blank" >GAP503/12/1424: Anaerobic food spoiling bacteria and their biofilm forming potential</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year
2014
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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