Very high gravity wort fermentation by immobilised yeast |
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Authors: | Jaroslava Pátková Daniela Šmogrovičová Zoltán Dömény Petra Bafrncová |
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Affiliation: | (1) Department of Biochemical Technology, Faculty of Chemical Technology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovak Republic |
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Abstract: | Using calcium alginate-entrapped yeast, 24% (w/w) wort was successfully fermented within 8 days. This is half the time needed for fermentation by free yeast. The highest ethanol concentration obtained was 10.5% (v/v). When the original wort gravity was increased, the specific rate of ethanol production remained constant 0.16 g gh–1 and the viability did not fall bellow 95% of living cells. Protection of cell against osmotic stress by gel matrix was also confirmed by trehalose measurement. The maximum intracellular trehalose content in calcium alginate-entrapped yeast was 3 times lower compared to free yeast at 30% (w/w) wort fermentation. |
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Keywords: | calcium alginate fermentation immobilised yeast trehalose very high gravity |
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