The Potential of Using Grapefruit Peel as a Natural Support for Yeast Immobilization During Beer Fermentation
نویسندگان
چکیده
منابع مشابه
Feasibility of continuous main fermentation of beer using immobilized yeast
Fermentation is the most time consuming step in the production of beer and therefore the effective use of fermentation vessels is a crucial element in brewing economy. One means of increasing the productivity of a batch process is to convert it to a continuous one. Experiments in continuous fermentation emerged during the 1950s and 1960s, but by the end of 1970s most of them had been closed dow...
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Traditional beer fermentation and maturation processes use open fermentation and lager tanks. Although these vessels had previously been considered indispensable, during the past decades they were in many breweries replaced by large production units (cylindroconical tanks). These have proved to be successful, both providing operating advantages and ensuring the quality of the final beer. Anothe...
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15 صفحه اولEvaluation of Beer Fermentation with a Novel Yeast Williopsis saturnus.
The aim of this study is to evaluate the potential of a novel yeast Williopsis saturnus var. mrakii NCYC 500 to produce fruity beer. Fermentation performance of W. mrakii and beer volatile composition were compared against that fermented with Saccharomyces cerevisiae Safale US-05. oBrix, sugar and pH differed significantly between the two types of beer. A total of 8 alcohols, 11 acids, 41 ester...
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Two different types of immobilized yeast bioreactors were examined for continuous fermentation of high-gravity worts. One of these is a fluidized bed reactor (FBR) that employs porous glass beads for yeast immobilization. The second system is a loop reactor containing a porous silicon carbide cartridge (SCCR) for immobilizing the yeast cells. Although there was some residual fermentable sugar i...
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ژورنال
عنوان ژورنال: Chemical & biochemical engineering quarterly
سال: 2020
ISSN: 1846-5153,0352-9568
DOI: 10.15255/cabeq.2020.1808