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

Copyright © 2000 EDIZIONI MINERVA MEDICA

lingua: Inglese

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


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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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