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.
Keywords:
microbeads / cell growth / mass transfer limitations / electrostatic bead generator / brewing yeast / bead size
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 . .
