Vliv povrchových vlastností pivovarských kvasinek na jejich adhezi na částice mláta v kontinuálním reaktoru.

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F07%3A00018347" target="_blank" >RIV/60461373:22330/07:00018347 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

The influence of cell surface properties on brewing yeast adhesion to spent grain particles in a continuous reactor

Popis výsledku v původním jazyce

An important quality of brewing yeast cell wall is the ability to adhere to other cell walls or solid surfaces. This feature of brewing yeast is responsible for technologically important phenomena such as flocculation at the end of beer fermentation andcell adhesion to immobilization supports e.g. spent grains, DEAE-cellulose etc. Physico-chemical properties of yeast surfaces, e.g. hydrophobicity and surface charge, have a substantial impact on cell adhesion and flocculation. The interaction energies calculated according to DLVO theory and interfacial free energies were compared with yeast adhesion experiments carried out in continuous gas-lift reactor. Two different brewing yeast strains (Saccharomyces cerevisiae) were tested for their adhesion ontospent grain particles. The role of physico-chemical surface properties in cell-cell and cell-carrier interactions was evaluated by comparing the computed predictions with experimental results. Preliminary results supporting the hypothesis

Název v anglickém jazyce

The influence of cell surface properties on brewing yeast adhesion to spent grain particles in a continuous reactor

Popis výsledku anglicky

An important quality of brewing yeast cell wall is the ability to adhere to other cell walls or solid surfaces. This feature of brewing yeast is responsible for technologically important phenomena such as flocculation at the end of beer fermentation andcell adhesion to immobilization supports e.g. spent grains, DEAE-cellulose etc. Physico-chemical properties of yeast surfaces, e.g. hydrophobicity and surface charge, have a substantial impact on cell adhesion and flocculation. The interaction energies calculated according to DLVO theory and interfacial free energies were compared with yeast adhesion experiments carried out in continuous gas-lift reactor. Two different brewing yeast strains (Saccharomyces cerevisiae) were tested for their adhesion ontospent grain particles. The role of physico-chemical surface properties in cell-cell and cell-carrier interactions was evaluated by comparing the computed predictions with experimental results. Preliminary results supporting the hypothesis

Druh

D - Stať ve sborníku

CEP obor

EI - Biotechnologie a bionika

OECD FORD obor

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Projekt

<a href="/cs/project/GA104%2F06%2F1418" target="_blank" >GA104/06/1418: Kontinuální kvašení nealkoholického piva</a><br>

Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2007

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název statě ve sborníku

34th International Conference of Slovak Society of Chemical Engineering, Tatranske Matliare,SR,21.-25.5.2007

ISBN

978-80-227-2640-5

ISSN

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e-ISSN

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Počet stran výsledku

9

Strana od-do

1-9

Název nakladatele

Slovak Society of Chemical Engineering

Místo vydání

Bratislava

Místo konání akce

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Datum konání akce

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Typ akce podle státní příslušnosti

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Kód UT WoS článku

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