Kvasny Prum. 1981; 27(9): 193-198 | DOI: 10.18832/kp1981035

Immobilized brewing yeast.Peer-reviewed article

M. POLEDNÍKOVÁ, H. ŠEDOVÁ, M. KAHLER

In the first part of this research problem different manners of yeast immobilization and properties of the obtained biocatalysts were compared. As the best carrier the calcium alginate was found not only from the standpoint of preparation and bond strength but also from the point of view of maintenance of high fermentation activity. Principal parameters of yeast linkage were determined stepwise and at the same time the manner was tested how to suppress swelling capacity of alginate pellets suppression. Some steps of cell immobilization are the object of the patent registration. The second part of this research problem concerns the influence of the large-scale wort contamination on fermentation, which in the immobilized cells are applied and the specification of the optimal technology of the fermentation process.
(In Czech, English summary only)

Keywords: Immobilized brewing yeast, brewing industry

Published: September 1, 1981