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Research Article

Immobilized Cell Technology in Beer Production

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Pages 155-177 | Published online: 27 Sep 2008

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Read on this site (7)

S. Sohrabvandi, S.M. Mousavi, S.H. Razavi, A.M. Mortazavian & K. Rezaei. (2010) Alcohol-free Beer: Methods of Production, Sensorial Defects, and Healthful Effects. Food Reviews International 26:4, pages 335-352.
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PeterM. Kilonzo, Argyrios Margaritis, Juntang Yu & Qin Ye. (2007) Bioethanol Production from Starchy Biomass by Direct Fermentation Using Saccharomyces Diastaticus in Batch Free and Immobilized Cell Systems. International Journal of Green Energy 4:1, pages 1-14.
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Tomáš Brányik, António A. Vicente, José M. M. Cruz & José A. Teixeira. (2004) Continuous Primary Fermentation of Beer with Yeast Immobilized on Spent Grains—The Effect of Operational Conditions. Journal of the American Society of Brewing Chemists 62:1, pages 29-34.
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H.-Y. Shen, N. Moonjai, K. J. Verstrepen, F. Delvaux & F. R. Delvaux. (2003) Immobilization of Saccharomyces Cerevisiae Induces Changes in the Gene Expression Levels of HSP12, SSA3, and ATF1 during Beer Fermentation. Journal of the American Society of Brewing Chemists 61:4, pages 175-181.
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Marián Navrátil, Peter Gemeiner, Jaroslav Klein, Ernest Šturdík, Anna Malovíková, Jozef Nahálka, Alica Vikartovská, Zoltán Dömény & Daniela Šmogrovičová. (2002) PROPERTIES OF HYDROGEL MATERIALS USED FOR ENTRAPMENT OF MICROBIAL CELLS IN PRODUCTION OF FERMENTED BEVERAGES. Artificial Cells, Blood Substitutes, and Biotechnology 30:3, pages 199-218.
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D. Šmogrovičová, Z. Dömény & J. Svitel. (1998) Effect of immobilised cell concentration on beer quality in continuous fermentation. Food Biotechnology 12:1-2, pages 123-137.
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J. A. Scott & A. M. O'Reilly. (1995) Use of a Flexible Sponge Matrix to Immobilize Yeast for Beer Fermentation. Journal of the American Society of Brewing Chemists 53:2, pages 67-71.
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Articles from other publishers (45)

Muna Awadh Alrebaki, Muneer M. Ba-Abbad & Ahmad Zuhairi Abdullah. (2023) Novel Fe0 Embedded Alginate Beads and Coated with CuO-Fe3O4 as a Sustainable Catalyst for Photo-Fenton Degradation of Oxytetracycline in Wastewater. Arabian Journal for Science and Engineering 48:7, pages 8957-8969.
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Jihong Wu, Yue Liu, Hu Zhao, Mingquan Huang, Ying Sun, Jinglin Zhang & Baoguo Sun. (2021) Recent advances in the understanding of off-flavors in alcoholic beverages: Generation, regulation, and challenges. Journal of Food Composition and Analysis 103, pages 104117.
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Thiago M. Araujo, Marcelo C. Barga, Bianca E. Della‐Bianca & Thiago O. Basso. (2021) Yeast immobilisation for brewery fermentation. Journal of the Institute of Brewing 127:4, pages 302-316.
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Asaf Rotbart, Peter J. Moate, Chu Kion Yao, Jian Zhen Ou & Kourosh Kalantar-Zadeh. (2018) A novel mathematical model for the dynamic assessment of gas composition and production in closed or vented fermentation systems. Sensors and Actuators B: Chemical 254, pages 354-362.
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Verica Djordjević, Ronnie Willaert, Brian Gibson & Viktor Nedović. 2017. Fungal Metabolites. Fungal Metabolites 599 638 .
Gianluca Bleve, Maria Tufariello, Cosimo Vetrano, Giovanni Mita & Francesco Grieco. (2016) Simultaneous Alcoholic and Malolactic Fermentations by Saccharomyces cerevisiae and Oenococcus oeni Cells Co-immobilized in Alginate Beads. Frontiers in Microbiology 7.
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Verica Djordjević, Ronnie Willaert, Brian Gibson & Viktor Nedović. 2016. Fungal Metabolites. Fungal Metabolites 1 40 .
Maria Kanellaki, Argyro Bekatorou & Athanasios A. Koutinas. 2014. Cold-adapted Yeasts. Cold-adapted Yeasts 417 439 .
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Michael C. FlickingerHolger Hübner & Rainer Buchholz. 2009. Encyclopedia of Industrial Biotechnology. Encyclopedia of Industrial Biotechnology.
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Pierre Fontanille, Jean-Bernard Gros & Christian Larroche. 2006. Enzyme Technology. Enzyme Technology 123 155 .
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Y Kourkoutas, A Bekatorou, I.M Banat, R Marchant & A.A Koutinas. (2004) Immobilization technologies and support materials suitable in alcohol beverages production: a review. Food Microbiology 21:4, pages 377-397.
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C. Decamps, S. Norton, D. Poncelet & R. J. Neufeld. (2004) Continuous pilot plant–scale immobilization of yeast in κ‐carrageenan gel beads. AIChE Journal 50:7, pages 1599-1605.
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Elisabetta de Alteriis, Giovanni Silvestro, Massimo Poletto, Vittorio Romano, Daniele Capitanio, Concetta Compagno & Palma Parascandola. (2004) Kluyveromyces lactis cells entrapped in Ca-alginate beads for the continuous production of a heterologous glucoamylase. Journal of Biotechnology 109:1-2, pages 83-92.
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Marián Navrátil, Zoltán Dömény, Ernest Šturdík, Daniela Šmogrovičová & Peter Gemeiner. (2010) Production of non‐alcoholic beer using free and immobilized cells of Saccharomyces cerevisiae deficient in the tricarboxylic acid cycle . Biotechnology and Applied Biochemistry 35:2, pages 133-140.
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W. Hartmeier & M. Reiss. 2002. Industrial Applications. Industrial Applications 49 65 .
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V.A Nedovic, A Durieuxb, L Van Nedervelde, P Rosseels, J Vandegans, A.-M Plaisant & J.-P Simon. (2000) Continuous cider fermentation with co-immobilized yeast and Leuconostoc oenos cells. Enzyme and Microbial Technology 26:9-10, pages 834-839.
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M.F.M van Iersel, E Brouwer–Post, F.M Rombouts & T Abee. (2000) Influence of yeast immobilization on fermentation and aldehyde reduction during the production of alcohol-free beer. Enzyme and Microbial Technology 26:8, pages 602-607.
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C. P. Champagne, N. J. Gardner, L. Soulignac & J. P. Innocent. (2001) The production of freeze-dried immobilized cultures of Streptococcus thermophilus and their acidification properties in milk. Journal of Applied Microbiology 88:1, pages 124-131.
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D. Šmogrovičová & Z. Dömény. (1999) Beer volatile by-product formation at different fermentation temperature using immobilised yeasts. Process Biochemistry 34:8, pages 785-794.
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M.F.M. van Iersel, B. van Dieren, F.M. Rombouts & T. Abee. (1999) Flavor formation and cell physiology during the production of alcohol-free beer with immobilized Saccharomyces cerevisiae. Enzyme and Microbial Technology 24:7, pages 407-411.
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V. Jirků. (1999) A novel entrapping matrix for yeast-catalyzed ethanol fermentation. Process Biochemistry 34:2, pages 193-196.
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Charles A. Masschelein. (1997) HORACE BROWN MEMORIAL LECTURE A REALISTIC VIEW ON THE ROLE OF RESEARCH IN THE BREWING INDUSTRY TODAY. Journal of the Institute of Brewing 103:2, pages 103-113.
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Christian Larroche & Jean-Bernard Gros. 1997. Biotechnology of Aroma Compounds. Biotechnology of Aroma Compounds 179 220 .
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A. Durieux, V. Garre, J. Mukamana, J.-M. Jourdain, D. Silva, A.-M. Plaisant, J.-P. Defroyennes, G. Foroni & J.-P. Simon. 1996. Immobilized Cells - Basics and Applications, Proceedings of an International Symposium organized under auspices of The Working Party on Applied Biocatalysis of the European Federation of Biotechnology Noordwijkerhout. Immobilized Cells - Basics and Applications, Proceedings of an International Symposium organized under auspices of The Working Party on Applied Biocatalysis of the European Federation of Biotechnology Noordwijkerhout 679 686 .
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J.A. Scott & A.M. O'Reilly. (1996) Co-immobilization of selected yeast and bacteria for controlled flavour development in an alcoholic cider beverage. Process Biochemistry 31:2, pages 111-117.
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J. A. Scott, A. M. O'Reilly & S. Kirkhope. (1995) An fibrous sponge matrix to immobilise yeast for beverage fermentations. Biotechnology Techniques 9:5, pages 305-310.
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