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Minerva Biotecnologica 2000 December;12(4):337-44

language: English

Fermented bev­er­ag­es pro­duced by ­yeast ­cells ­entrapped in ion­o­trop­ic hydro­gels of poly­sac­cha­ride ­nature

Novratil M. 1, Gemeiner P. 2, Sturdik E. 1, Domeny Z. 1, Smogrovicova D. 1, Antalova Z. 1

1 Department of Biochemical Technology , Faculty of Chemical Technology, Slovak University of Technology, Bratislava, Slovak Republic;
2 Institute of Chemistry, Slovak Academy of Sciences, Bratislava, Slovak Republic


Immobilized ­cell tech­nol­o­gy has ­been involv­ing in ­more and ­more indus­tri­al pro­cess­es includ­ing the bev­er­age indus­try. In ­this ­paper, ­some pos­sible appli­ca­tions of immo­bi­lized ­cells in pro­duc­tion of ­both alco­hol­ic and non-alco­hol­ic bev­er­ag­es are pre­sent­ed and dis­cussed. Calcium pec­tate gel ­beads, ­which are ­more mechan­i­cal­ly ­stable ­than cal­cium algi­nate ­gels, ­have ­been test­ed in sev­er­al bio­tech­no­log­i­cal pro­cess­es. Immobilized ­yeast ­cells ­were ­used for pri­mary and sec­on­dary fer­men­ta­tion of ­beer, ­where the ­total pro­duc­tion ­time was short­ened to 74 ­hours. Also, pro­duc­tion of non-alco­hol­ic ­beer and fer­ment­ed ­fruit juic­es was per­formed by immo­bi­lized ­mutant ­yeast ­cells defi­cient in syn­the­sis of TCA ­cycle ­enzymes. A ther­mo­tol­er­ant and eth­a­nol­tol­er­ant Saccharomyces cerev­i­siae ­cells immo­bi­lized in cal­cium pec­tate ­gels ­were ­used for con­tin­u­ous pro­duc­tion of eth­a­nol and ­mead; a ­three-col­umn ­packed-bed reac­tor ­with a tem­per­a­ture gra­di­ent was test­ed, and no sig­nif­i­cant ­decrease in activ­ity was ­observed ­even ­after 564 ­hours of oper­a­tion. We can con­clude ­that pec­tate gel exhib­its ­high mechan­i­cal stabil­ity and ­allows to oper­ate in con­tin­u­ous ­mode for sev­er­al ­weeks.

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