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Yeast immobilisation for brewery fermentation. JOURNAL OF THE INSTITUTE OF BREWING 2021. [DOI: 10.1002/jib.671] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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Moreno-García J, García-Martínez T, Mauricio JC, Moreno J. Yeast Immobilization Systems for Alcoholic Wine Fermentations: Actual Trends and Future Perspectives. Front Microbiol 2018; 9:241. [PMID: 29497415 PMCID: PMC5819314 DOI: 10.3389/fmicb.2018.00241] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2017] [Accepted: 01/31/2018] [Indexed: 11/13/2022] Open
Abstract
Yeast immobilization is defined as the physical confinement of intact cells to a region of space with conservation of biological activity. The use of these methodologies for alcoholic fermentation (AF) offers many advantages over the use of the conventional free yeast cell method and different immobilization systems have been proposed so far for different applications, like winemaking. The most studied methods for yeast immobilization include the use of natural supports (e.g., fruit pieces), organic supports (e.g., alginate), inorganic (e.g., porous ceramics), membrane systems, and multi-functional agents. Some advantages of the yeast-immobilization systems include: high cell densities, product yield improvement, lowered risk of microbial contamination, better control and reproducibility of the processes, as well as reuse of the immobilization system for batch fermentations and continuous fermentation technologies. However, these methods have some consequences on the behavior of the yeasts, affecting the final products of the fermentative metabolism. This review compiles current information about cell immobilizer requirements for winemaking purposes, the immobilization methods applied to the production of fermented beverages to date, and yeast physiological consequences of immobilization strategies. Finally, a recent inter-species immobilization methodology has been revised, where yeast cells are attached to the hyphae of a Generally Recognized As Safe fungus and remain adhered following loss of viability of the fungus. The bio-capsules formed with this method open new and promising strategies for alcoholic beverage production (wine and low ethanol content beverages).
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Affiliation(s)
- Jaime Moreno-García
- Department of Microbiology, Agrifood Campus of International Excellence (ceiA3), Campus de Rabanales, University of Cordoba, Cordoba, Spain
| | - Teresa García-Martínez
- Department of Microbiology, Agrifood Campus of International Excellence (ceiA3), Campus de Rabanales, University of Cordoba, Cordoba, Spain
| | - Juan C. Mauricio
- Department of Microbiology, Agrifood Campus of International Excellence (ceiA3), Campus de Rabanales, University of Cordoba, Cordoba, Spain
| | - Juan Moreno
- Department of Agricultural Chemistry and Soil Science, Agrifood Campus of International Excellence (ceiA3), Campus de Rabanales, University of Cordoba, Cordoba, Spain
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Mota A, Novák P, Macieira F, Vicente AA, Teixeira JA, Šmogrovičová D, Brányik T. Formation of Flavor-Active Compounds during Continuous Alcohol-Free Beer Production: The Influence of Yeast Strain, Reactor Configuration, and Carrier Type. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2010-1123-01] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- André Mota
- IBB, Institute for Biotechnology and Bioengineering, Centre of Biological Engineering, University of Minho, Braga, Portugal
| | - Pavel Novák
- Department of Fermentation Chemistry and Bioengineering, Institute of Chemical Technology Prague, Czech Republic
| | - Filipe Macieira
- IBB, Institute for Biotechnology and Bioengineering, Centre of Biological Engineering, University of Minho, Braga, Portugal
| | - Antonio A. Vicente
- IBB, Institute for Biotechnology and Bioengineering, Centre of Biological Engineering, University of Minho, Braga, Portugal
| | - José A. Teixeira
- IBB, Institute for Biotechnology and Bioengineering, Centre of Biological Engineering, University of Minho, Braga, Portugal
| | - Daniela Šmogrovičová
- Department of Biochemical Technology, Slovak University of Technology, Bratislava, Slovak Republic
| | - Tomás Brányik
- Department of Fermentation Chemistry and Bioengineering, Institute of Chemical Technology Prague, Czech Republic
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Brányik T, Vicente AA, Cruz JMM, Teixeira JA. Continuous Primary Fermentation of Beer with Yeast Immobilized on Spent Grains—The Effect of Operational Conditions. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-62-0029] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Tomáš Brányik
- Centro de Engenharia Biológica, Universidade do Minho, Campus de Gulatar, 4710-057 Braga, Portugal
| | - António A. Vicente
- Centro de Engenharia Biológica, Universidade do Minho, Campus de Gulatar, 4710-057 Braga, Portugal
| | - José M. M. Cruz
- UNICER—Bebidas de Portugal, S.A., Apartado 1044, 4466-955 S. Mamede de Infesta, Portugal
| | - José A. Teixeira
- Centro de Engenharia Biológica, Universidade do Minho, Campus de Gulatar, 4710-057 Braga, Portugal
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Shen HY, Moonjai N, Verstrepen KJ, Delvaux FR. Impact of Attachment Immobilization on Yeast Physiology and Fermentation Performance. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-61-0079] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- H.-Y. Shen
- Centre for Malting and Brewing Science, Faculty of Agricultural and Applied Biological Sciences, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, 3001 Heverlee, Belgium
| | - N. Moonjai
- Centre for Malting and Brewing Science, Faculty of Agricultural and Applied Biological Sciences, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, 3001 Heverlee, Belgium
| | - K. J. Verstrepen
- Centre for Malting and Brewing Science, Faculty of Agricultural and Applied Biological Sciences, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, 3001 Heverlee, Belgium
| | - F. R. Delvaux
- Centre for Malting and Brewing Science, Faculty of Agricultural and Applied Biological Sciences, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, 3001 Heverlee, Belgium
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Shen HY, Moonjai N, Verstrepen KJ, Delvaux F, Delvaux FR. Immobilization ofSaccharomyces CerevisiaeInduces Changes in the Gene Expression Levels ofHSP12, SSA3, andATF1during Beer Fermentation. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-61-0175] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- H.-Y. Shen
- Centre for Malting and Brewing Science, Faculty of Agricultural and Applied Biological Sciences, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, 3001 Heverlee, Belgium
| | - N. Moonjai
- Centre for Malting and Brewing Science, Faculty of Agricultural and Applied Biological Sciences, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, 3001 Heverlee, Belgium
| | - K. J. Verstrepen
- Centre for Malting and Brewing Science, Faculty of Agricultural and Applied Biological Sciences, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, 3001 Heverlee, Belgium
| | - F. Delvaux
- Centre for Malting and Brewing Science, Faculty of Agricultural and Applied Biological Sciences, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, 3001 Heverlee, Belgium
| | - F. R. Delvaux
- Centre for Malting and Brewing Science, Faculty of Agricultural and Applied Biological Sciences, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, 3001 Heverlee, Belgium
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Pires EJ, Teixeira JA, Brányik T, Brandão T, Vicente AA. Continuous beer fermentation - diacetyl as a villain. JOURNAL OF THE INSTITUTE OF BREWING 2015. [DOI: 10.1002/jib.205] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Eduardo J. Pires
- Institute for Biotechnology and Bioengineering, Centre for Biological Engineering; Universidade do Minho; Campus de Gualtar 4710-057 Braga Portugal
| | - José A. Teixeira
- Institute for Biotechnology and Bioengineering, Centre for Biological Engineering; Universidade do Minho; Campus de Gualtar 4710-057 Braga Portugal
| | - Tomás Brányik
- Department of Biotechnology; Institute of Chemical Technology Prague; Technická 5 166 28 Prague 6 Czech Republic
| | - Tiago Brandão
- UNICER − Bebidas de Portugal SGPS; SA, Leça do Balio, 4466-955 S. Mamede de Infesta Portugal
| | - António A. Vicente
- Institute for Biotechnology and Bioengineering, Centre for Biological Engineering; Universidade do Minho; Campus de Gualtar 4710-057 Braga Portugal
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Segura-García LE, Taillandier P, Brandam C, Gschaedler A. Fermentative capacity of Saccharomyces and non-Saccharomyces in agave juice and semi-synthetic medium. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.08.005] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Pires EJ, Teixeira JA, Brányik T, Vicente AA. Carrier-free, continuous primary beer fermentation. JOURNAL OF THE INSTITUTE OF BREWING 2014. [DOI: 10.1002/jib.177] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Eduardo J. Pires
- Institute for Biotechnology and Bioengineering, Centre for Biological Engineering; Universidade do Minho; Campus de Gualtar 4710-057 Braga Portugal
| | - José A. Teixeira
- Institute for Biotechnology and Bioengineering, Centre for Biological Engineering; Universidade do Minho; Campus de Gualtar 4710-057 Braga Portugal
| | - Tomás Brányik
- Department of Biotechnology; Institute of Chemical Technology Prague; Technická 5 166 28 Prague 6 Czech Republic
| | - António A. Vicente
- Institute for Biotechnology and Bioengineering, Centre for Biological Engineering; Universidade do Minho; Campus de Gualtar 4710-057 Braga Portugal
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Pires EJ, Teixeira JA, Brányik T, Côrte-Real M, Brandão T, Vicente AA. High gravity primary continuous beer fermentation using flocculent yeast biomass. JOURNAL OF THE INSTITUTE OF BREWING 2014. [DOI: 10.1002/jib.171] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Eduardo J. Pires
- Institute for Biotechnology and Bioengineering, Centre for Biological Engineering; Universidade do Minho; Campus de Gualtar 4710-057 Braga Portugal
| | - José A. Teixeira
- Institute for Biotechnology and Bioengineering, Centre for Biological Engineering; Universidade do Minho; Campus de Gualtar 4710-057 Braga Portugal
| | - Tomás Brányik
- Department of Biotechnology; Institute of Chemical Technology Prague; Technická 5 166 28 Prague 6 Czech Republic
| | - Manuela Côrte-Real
- Centre of Molecular and Environmental Biology; Department of Biology, University of Minho
| | - Tiago Brandão
- UNICER − Bebidas de Portugal SGPS, SA; Leça do Balio 4466-955 S Mamede de Infesta Portugal
| | - António A. Vicente
- Institute for Biotechnology and Bioengineering, Centre for Biological Engineering; Universidade do Minho; Campus de Gualtar 4710-057 Braga Portugal
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Poreda A, Tuszyński T, Zdaniewicz M, Sroka P, Jakubowski M. Support materials for yeast immobilization affect the concentration of metal ions in the fermentation medium. JOURNAL OF THE INSTITUTE OF BREWING 2013. [DOI: 10.1002/jib.77] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Aleksander Poreda
- Department of Fermentation Technology and Technical Microbiology; University of Agriculture in Krakow; ul. Balicka 122; 31-149; Kraków; Poland
| | - Tadeusz Tuszyński
- Department of Food Chemistry and Toxicology; University of Rzeszow; Al. Rejtana 16C; 35-959; Rzeszow; Poland
| | - Marek Zdaniewicz
- Department of Fermentation Technology and Technical Microbiology; University of Agriculture in Krakow; ul. Balicka 122; 31-149; Kraków; Poland
| | - Paweł Sroka
- Department of Fermentation Technology and Technical Microbiology; University of Agriculture in Krakow; ul. Balicka 122; 31-149; Kraków; Poland
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Brányik T, Vicente A, Cruz JM, Teixeira J. Continuous Primary Beer Fermentation with Brewing Yeast Immobilized on Spent Grains. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2002.tb00569.x] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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Brányik T, Vicente AA, Dostálek P, Teixeira JA. A Review of Flavour Formation in Continuous Beer Fermentations*. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2008.tb00299.x] [Citation(s) in RCA: 71] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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Lee KH, Choi IS, Kim YG, Yang DJ, Bae HJ. Enhanced production of bioethanol and ultrastructural characteristics of reused Saccharomyces cerevisiae immobilized calcium alginate beads. BIORESOURCE TECHNOLOGY 2011; 102:8191-8198. [PMID: 21742486 DOI: 10.1016/j.biortech.2011.06.063] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/29/2011] [Revised: 06/04/2011] [Accepted: 06/16/2011] [Indexed: 05/31/2023]
Abstract
Yeast immobilized on alginate beads produced a higher ethanol yield more rapidly than did free yeast cells under the same batch-fermentation conditions. The optimal fermentation conditions were 30°C, pH 5.0, and 10% initial glucose concentration with 2% sodium alginate beads. The fermentation time using reused alginate beads was 10-14 h, whereas fresh beads took 24h, and free cells took 36 h. All bead samples resulted in nearly a 100% ethanol yield, whereas the free cells resulted in an 88% yield. Transmission electron microscopy (TEM) showed that the shortened time and higher yield with the reused beads was due to a higher yeast population per bead as well as a higher porosity. The ultrastructure of calcium alginate beads and the alginate matrix structure known as the "egg-box" model were observed using TEM.
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Affiliation(s)
- Kwang Ho Lee
- Department of Wood Science and Landscape Architecture (BK21 Program), Chonnam National University, Gwangju 500-757, Republic of Korea
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Brányik T, Vicente AA, Dostálek P, Teixeira JA. Continuous Beer Fermentation Using Immobilized Yeast Cell Bioreactor Systems. Biotechnol Prog 2008; 21:653-63. [PMID: 15932239 DOI: 10.1021/bp050012u] [Citation(s) in RCA: 69] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
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. Another promising contemporary technology, namely, continuous beer fermentation using immobilized brewing yeast, by contrast, has found only a limited number of industrial applications. Continuous fermentation systems based on immobilized cell technology, albeit initially successful, were condemned to failure for several reasons. These include engineering problems (excess biomass and problems with CO(2) removal, optimization of operating conditions, clogging and channeling of the reactor), unbalanced beer flavor (altered cell physiology, cell aging), and unrealized cost advantages (carrier price, complex and unstable operation). However, recent development in reactor design and understanding of immobilized cell physiology, together with application of novel carrier materials, could provide a new stimulus to both research and application of this promising technology.
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Affiliation(s)
- Tomás Brányik
- Centro de Engenharia Biológica, Universidade do Minho, Campus de Gualtar, 4710-057 Braga, Portugal
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