Modeling of saccharide utilization in primary beer fermentation with yeasts immobilized in calcium alginate |
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Authors: | Daniela Šmogrovičová Zoltán Dömény Juraj Švitel |
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Institution: | (1) Department of Biotechnology, Technical University, Radlinskeho 9, 81237 Bratislava, Slovakia |
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Abstract: | Immobilized beer fermentation was studied using an industrial bottom-fermenting yeast strain Saccharomyces cerevisiae. The yeast cells were immobilized in 2.5% calcium alginate gel and used for brewing in a five-vessel cascade reactor. The
fermentation was performed at 15°C at various flow rates. A nonstructured mathematical model was developed to simulate the
performance of continuous primary fermentation of lager beer. The model was based on the following variables: maltose, maltotriose,
glucose, fructose, ethanol, and cell concentration. Experimental values of these variables were determined in samples taken
at regular intervals. For experimental data fitting a nonlinear regression was used. Substrate consumption was characterized
by specific substrate consumption rate and saturation constant. The values of these two parameters were optimized for all
four substrates. Inhibition effects of substrates and product were analyzed using various inhibition patterns. Only the inhibition
effect of maltose on maltose consumption was clearly identified. A good-fitting relationship for maltose inhibition was found,
and inhibition constants were calculated. |
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Keywords: | Beer fermentation brewing saccharide utilization modeling immobilization calcium alginate |
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