Please use this identifier to cite or link to this item: http://hdl.handle.net/1822/31901

TitleMaintaining yeast viability in continuous primary beer fermentation
Author(s)Pires, Eduardo J.
Teixeira, J. A.
Brányik, Tomáš
Côrte-Real, Manuela
Vicente, A. A.
KeywordsContinuous fermentation
Lignocellulosic yeast carrier (LC
Excess of biomass
Foam fractionation
Lignocellulosic yeast carrier (LCYC)
Issue date2014
PublisherInstitute of Brewing & Distilling
JournalJournal of the Institute of Brewing
Abstract(s)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 fractionation by 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 ethanol production, 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 biomass out of the gas-lift reactor, thus ensuring the maintenance of a cell culture with optimum viability. Copyright © 2014 The Institute of Brewing & Distilling
TypeArticle
URIhttp://hdl.handle.net/1822/31901
DOI10.1002/jib.111
ISSN0046-9750
Peer-Reviewedyes
AccessOpen access
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

Files in This Item:
File Description SizeFormat 
document_17567_1.pdf1,32 MBAdobe PDFView/Open

Partilhe no FacebookPartilhe no TwitterPartilhe no DeliciousPartilhe no LinkedInPartilhe no DiggAdicionar ao Google BookmarksPartilhe no MySpacePartilhe no Orkut
Exporte no formato BibTex mendeley Exporte no formato Endnote Adicione ao seu ORCID