Carrier-free, continuous primary beer fermentation

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F14%3A43897287" target="_blank" >RIV/60461373:22330/14:43897287 - isvavai.cz</a>

Výsledek na webu

<a href="http://dx.doi.org/10.1002/jib.177" target="_blank" >http://dx.doi.org/10.1002/jib.177</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1002/jib.177" target="_blank" >10.1002/jib.177</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Carrier-free, continuous primary beer fermentation

Popis výsledku v původním jazyce

Developing a sustainable continuous fermentation reactor is one of the most ambitious tasks in brewing science, but it could bring great benefits regarding volumetric productivity to modern breweries. Immobilized cell technology is often applied to reachthe large densities of yeast needed in a continuous fermentation process. However, the financial cost associated with the use of carriers for yeast immobilization is one of the major drawbacks in the technology. This work suggests that yeast flocculation could address biomass immobilization in a gas-lift reactor for the continuous primary fermentation of beer. Nearly 25 g dry wt L-1 of yeast was flocculated in the reactor before interruption of the fermentation. Stable sugar consumption and ethanol production (4.5% alcohol by volume) from an 11°P wort was evidenced. The key esters and higher alcohols measured in the young beer met the standards of a finished primary beer fermentation.

Název v anglickém jazyce

Carrier-free, continuous primary beer fermentation

Popis výsledku anglicky

Developing a sustainable continuous fermentation reactor is one of the most ambitious tasks in brewing science, but it could bring great benefits regarding volumetric productivity to modern breweries. Immobilized cell technology is often applied to reachthe large densities of yeast needed in a continuous fermentation process. However, the financial cost associated with the use of carriers for yeast immobilization is one of the major drawbacks in the technology. This work suggests that yeast flocculation could address biomass immobilization in a gas-lift reactor for the continuous primary fermentation of beer. Nearly 25 g dry wt L-1 of yeast was flocculated in the reactor before interruption of the fermentation. Stable sugar consumption and ethanol production (4.5% alcohol by volume) from an 11°P wort was evidenced. The key esters and higher alcohols measured in the young beer met the standards of a finished primary beer fermentation.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

EI - Biotechnologie a bionika

OECD FORD obor

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Projekt

<a href="/cs/project/GAP503%2F12%2F1424" target="_blank" >GAP503/12/1424: Anaerobní bakterie kazící potraviny a jejich schopnost vytvářet biofilmy</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2014

Kód důvěrnosti údajů

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

Název periodika

Journal of the Institute of Brewing

ISSN

0046-9750

e-ISSN

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Svazek periodika

12

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

7

Strana od-do

500-506

Kód UT WoS článku

000344242900025

EID výsledku v databázi Scopus

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