TY  - JOUR
AU  - Nedović, Viktor
AU  - Obradović, Bojana
AU  - Leskošek-Čukalović, Ida
AU  - Trifunović, Olivera
AU  - Pesić, R
AU  - Bugarski, Branko
PY  - 2001
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/379
AB  - The substantial concern with the possible use of immobilized yeast cells for beer production is reduction of internal mass transfer resistance during continuous fermentation. One way to minimise this problem is to use small-diameter beads. The effects of bead diameters in the range 0.3-2.0 mm on yeast cell immobilization and growth over a short-term cultivation were investigated. Bead diameters in the range 0.5-0.6 mm were optimal and provided rapid cell growth and the highest final cell concentration (2.33 x 10(9) cells/ml of beads). Electrostatic droplet generation was investigated as a technique for production of alginate microbeads. The effects of applied potential, internal needle diameter and electrode position on bead diameter were assessed. The results have shown that this method can be used for controlled production of small-size microbeads loaded with yeast. Depending on applied conditions it was possible to produce the beads in the range 250 mum-2.0 mm in diameter.
PB  - Elsevier Sci Ltd, Oxford
T2  - Process Biochemistry
T1  - Electrostatic generation of alginate microbeads loaded with brewing yeast
EP  - 22
IS  - 1
SP  - 17
VL  - 37
DO  - 10.1016/S0032-9592(01)00172-8
ER  - 

@article{
author = "Nedović, Viktor and Obradović, Bojana and Leskošek-Čukalović, Ida and Trifunović, Olivera and Pesić, R and Bugarski, Branko",
year = "2001",
abstract = "The substantial concern with the possible use of immobilized yeast cells for beer production is reduction of internal mass transfer resistance during continuous fermentation. One way to minimise this problem is to use small-diameter beads. The effects of bead diameters in the range 0.3-2.0 mm on yeast cell immobilization and growth over a short-term cultivation were investigated. Bead diameters in the range 0.5-0.6 mm were optimal and provided rapid cell growth and the highest final cell concentration (2.33 x 10(9) cells/ml of beads). Electrostatic droplet generation was investigated as a technique for production of alginate microbeads. The effects of applied potential, internal needle diameter and electrode position on bead diameter were assessed. The results have shown that this method can be used for controlled production of small-size microbeads loaded with yeast. Depending on applied conditions it was possible to produce the beads in the range 250 mum-2.0 mm in diameter.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Process Biochemistry",
title = "Electrostatic generation of alginate microbeads loaded with brewing yeast",
pages = "22-17",
number = "1",
volume = "37",
doi = "10.1016/S0032-9592(01)00172-8"
}

Nedović, V., Obradović, B., Leskošek-Čukalović, I., Trifunović, O., Pesić, R.,& Bugarski, B.. (2001). Electrostatic generation of alginate microbeads loaded with brewing yeast. in Process Biochemistry
Elsevier Sci Ltd, Oxford., 37(1), 17-22.
https://doi.org/10.1016/S0032-9592(01)00172-8

Nedović V, Obradović B, Leskošek-Čukalović I, Trifunović O, Pesić R, Bugarski B. Electrostatic generation of alginate microbeads loaded with brewing yeast. in Process Biochemistry. 2001;37(1):17-22.
doi:10.1016/S0032-9592(01)00172-8 .

Nedović, Viktor, Obradović, Bojana, Leskošek-Čukalović, Ida, Trifunović, Olivera, Pesić, R, Bugarski, Branko, "Electrostatic generation of alginate microbeads loaded with brewing yeast" in Process Biochemistry, 37, no. 1 (2001):17-22,
https://doi.org/10.1016/S0032-9592(01)00172-8 . .

TY  - JOUR
AU  - Nedović, Viktor
AU  - Leskošek-Čukalović, Ida
AU  - Trifunović, Olivera
AU  - Pešić, Radojica
AU  - Bugarski, Branko
PY  - 2000
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/329
AB  - In beer brewing with immobilized yeast cells it is very important to minimize the mass transfer resistance, problem associated with large diameter beads, because the mass transfer limitations may force the cells to alter their metabolic states and thus, impact the efficiency of fermentation process and quality of final beer. Internal mass transfer can be optimized by adjusting the immobilization matrix size, texture and porosity. The classical dripping method, that is commonly used to produce gel beads, has a limitation in the large diameter of the produced beads, which is typically 2 to 3 mm. In recent time other techniques have been developed to produce smaller particles of equal size. The major objective of this study was to optimize the bead size by using the new technique, electrostatic droplet generation. We have obtained promising results since in this way it was possible to produce very small uniform microbeads (in the diameter range of several hundreds of micrometers to 2 mm) under stable conditions. The size of beads was strongly influenced by applied potential, needle size and electrode distance.
AB  - Pri primeni imobilisanih ćelija kvasca u fermentaciji piva važno je, kako sa aspekta produktivnosti sistema, tako i sa aspekta hemijskog sastava piva, da se otpori prenosu mase supstrata i proizvoda metabolizma ćelija unutar matrice nosača svedu na najmanju moguću meru. Ovo se može postići podešavanjem veličine, teksture i poroznosti matrice nosača. Obzirom da klasična tehnika imobilizacije kvasca u matrici Ca-alginata daje čestice većih dimenzija (prečnika od 2 do 3 mm), danas je razvijeno vise različitih tehnika koje pružaju mogućnost dobijanja čestica malih dimenzija. Jedna od novih tehnika, čije su mogućnosti primene u cilju optimizacije veličine alginatnih čestica ispitivane u sklopu ovog istraživanja, je postupak elektrostatičke ekstruzije. Dobijeni rezultati su pokazali daje primenom ove tehnike moguće dobiti kontrolisanu i stabilnu proizvodnju mikro čestica uniformne veličine, čiji se prečnik kretao u rasponu od nekoliko stotina mikrometara do 2 mm, u zavisnosti od primenjene razlike potencijala, prečnika igle i rastojanja između elektroda.
PB  - Faculty of Technology, Novi Sad
T2  - Acta periodica technologica
T1  - Immobilization of yeast cells in small alginate beads using electrostatic droplet generation
T1  - Primena postupka elektrostatičke ekstruzije pri dobijanju alginatnih čestica malih dimenzija sa imobilisanim ćelijama pivskog kvasca
EP  - 597
IS  - 31
SP  - 591
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_172
ER  - 

@article{
author = "Nedović, Viktor and Leskošek-Čukalović, Ida and Trifunović, Olivera and Pešić, Radojica and Bugarski, Branko",
year = "2000",
abstract = "In beer brewing with immobilized yeast cells it is very important to minimize the mass transfer resistance, problem associated with large diameter beads, because the mass transfer limitations may force the cells to alter their metabolic states and thus, impact the efficiency of fermentation process and quality of final beer. Internal mass transfer can be optimized by adjusting the immobilization matrix size, texture and porosity. The classical dripping method, that is commonly used to produce gel beads, has a limitation in the large diameter of the produced beads, which is typically 2 to 3 mm. In recent time other techniques have been developed to produce smaller particles of equal size. The major objective of this study was to optimize the bead size by using the new technique, electrostatic droplet generation. We have obtained promising results since in this way it was possible to produce very small uniform microbeads (in the diameter range of several hundreds of micrometers to 2 mm) under stable conditions. The size of beads was strongly influenced by applied potential, needle size and electrode distance., Pri primeni imobilisanih ćelija kvasca u fermentaciji piva važno je, kako sa aspekta produktivnosti sistema, tako i sa aspekta hemijskog sastava piva, da se otpori prenosu mase supstrata i proizvoda metabolizma ćelija unutar matrice nosača svedu na najmanju moguću meru. Ovo se može postići podešavanjem veličine, teksture i poroznosti matrice nosača. Obzirom da klasična tehnika imobilizacije kvasca u matrici Ca-alginata daje čestice većih dimenzija (prečnika od 2 do 3 mm), danas je razvijeno vise različitih tehnika koje pružaju mogućnost dobijanja čestica malih dimenzija. Jedna od novih tehnika, čije su mogućnosti primene u cilju optimizacije veličine alginatnih čestica ispitivane u sklopu ovog istraživanja, je postupak elektrostatičke ekstruzije. Dobijeni rezultati su pokazali daje primenom ove tehnike moguće dobiti kontrolisanu i stabilnu proizvodnju mikro čestica uniformne veličine, čiji se prečnik kretao u rasponu od nekoliko stotina mikrometara do 2 mm, u zavisnosti od primenjene razlike potencijala, prečnika igle i rastojanja između elektroda.",
publisher = "Faculty of Technology, Novi Sad",
journal = "Acta periodica technologica",
title = "Immobilization of yeast cells in small alginate beads using electrostatic droplet generation, Primena postupka elektrostatičke ekstruzije pri dobijanju alginatnih čestica malih dimenzija sa imobilisanim ćelijama pivskog kvasca",
pages = "597-591",
number = "31",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_172"
}

Nedović, V., Leskošek-Čukalović, I., Trifunović, O., Pešić, R.,& Bugarski, B.. (2000). Immobilization of yeast cells in small alginate beads using electrostatic droplet generation. in Acta periodica technologica
Faculty of Technology, Novi Sad.(31), 591-597.
https://hdl.handle.net/21.15107/rcub_agrospace_172

Nedović V, Leskošek-Čukalović I, Trifunović O, Pešić R, Bugarski B. Immobilization of yeast cells in small alginate beads using electrostatic droplet generation. in Acta periodica technologica. 2000;(31):591-597.
https://hdl.handle.net/21.15107/rcub_agrospace_172 .

Nedović, Viktor, Leskošek-Čukalović, Ida, Trifunović, Olivera, Pešić, Radojica, Bugarski, Branko, "Immobilization of yeast cells in small alginate beads using electrostatic droplet generation" in Acta periodica technologica, no. 31 (2000):591-597,
https://hdl.handle.net/21.15107/rcub_agrospace_172 .