Immobilized yeast cell systems for continuous fermentation applications

In several yeast-related industries, continuous fermentation systems offer important economical advantages in comparison with traditional systems. Fermentation rates are significantly improved, especially when continuous fermentation is combined with cell immobilization techniques to increase the ye...

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Bibliographic Details
Published in:Biotechnology letters 2006-10, Vol.28 (19), p.1515-1525
Main Authors: Verbelen, Pieter J, Schutter, David P. De, Delvaux, Filip, Verstrepen, Kevin J, Delvaux, Freddy R
Format: Article
Language:English
Subjects:
Beer
Beer production
Biofuels
Biological and medical sciences
Bioreactors
Biotechnology
Biotechnology - instrumentation
Biotechnology - methods
Cells, Immobilized
Ethanol
Fermentation
Fermentation technology
flocculation
Fundamental and applied biological sciences. Psychology
Industrial Microbiology
Saccharomyces cerevisiae
Saccharomyces cerevisiae - physiology
Vitaceae
Wines
Yeast
Yeast physiology
Yeasts
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Summary:In several yeast-related industries, continuous fermentation systems offer important economical advantages in comparison with traditional systems. Fermentation rates are significantly improved, especially when continuous fermentation is combined with cell immobilization techniques to increase the yeast concentration in the fermentor. Hence the technique holds a great promise for the efficient production of fermented beverages, such as beer, wine and cider as well as bio-ethanol. However, there are some important pitfalls, and few industrial-scale continuous systems have been implemented. Here, we first review the various cell immobilization techniques and reactor setups. Then, the impact of immobilization on cell physiology and fermentation performance is discussed. In a last part, we focus on the practical use of continuous fermentation and cell immobilization systems for beer production.
ISSN:0141-5492
1573-6776
DOI:10.1007/s10529-006-9132-5