Using of immobilized beer yeast for brewing beer wort
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Дата
2021
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Анотація
The article considers the possibility of using immobilized beer yeast of
germinal fermentation, included in the matrix of polyvinyl alcohol gel, in the
production of craft beer in restaurants. Methods of immobilization of microorganisms
and carrier selection are analyzed. The efficiency of inclusion of cells in the gel is
achieved with the optimal combination of pore size gel cells of the microorganism
(yeast) and optimization of the microenvironment of the cell. In order to increase the
mechanical strength of the carriers and to hold back the cells included in them, matrix
processing with bifunctional cross-linking reagents that are able to interact with the
functional groups that are part of the cell's shell is used. The advantage of the method
are its simplicity, the possibility of obtaining preparations in any form (spherical
particles, films, rolls, etc.), versatility, that is, the possibility of using any biologically
active substances for the immobilization. The obtained samples of immobilized cells
are stable, since they are protected by the gel from adverse external influences,
including from bacterial contamination, because large bacterial cells can not
penetrate into a small porous matrix. The advantages of using of polyvinyl alcohol as
a carrier in comparison with other substances used for immobilization and the
advantages of the method of immobilization of incorporation into a matrix structure
differing in the strength of cell fixation have been established. Chemical methods of
cell immobilization are not widely used. They are based on the formation of covalent
bonds with the activated carrier, on the transverse crosslinking of cells due to active
groups of amino acids and other compounds in the shell of cells with bifunctional
reagents, which, in turn, have a toxic effect on cells, reducing their livelihoods. The
prospects of application of immobilized cells in the processes of fermentation in
obtaining alcohol-containing products are determined. The research of the process of
main brewing of beer wort was carried out and a comparative characteristic of a
qualitative indicator determined by the visible degree of fermentation, between a
sample with the using of immobilized yeast and a sample with a direct yeast injection
was carried out. Conclusions in favor of the using of the digestion method with the
using of immobilized cells, which provides significant savings in material resources
(yeast) compared with the classical technology of beer production are made. The
proposed technology makes it possible to significantly reduce the cost of the process
of lighting and filtering craft beer and kvass during production in restaurants, and to
save material resources, since the use of yeast in immobilized form increases the
multiplicity of their application.
Опис
Yaniiev D. Using of immobilized beer yeast for brewing beer wort / D. Yaniiev ; advisor : G. Diduch // Black Sea Science 2021 : proc. of the Intern. Competition of Student Scientific Works / Odessa National Academy of Food Technologies ; eds. B. Yegorov, M. Mardar [et al.]. – Odessa: ONAFT, 2021. – P. 6–13 : tabl. – Ref.: 13 tit.
Ключові слова
kraft beer, immobilized beer yeast, polyvinyl alcohol, degree of fermentation