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Support materials for yeast immobilization affect the concentration of metal ions in the fermentation medium

  • Published:2013-08 Issue: Volume: Page:n/a-n/a
  • ISSN:0046-9750
  • Container-title:Journal of the Institute of Brewing
  • language:en
  • Short-container-title:J. Inst. Brew.

Author:

Poreda Aleksander1,Tuszyński Tadeusz2,Zdaniewicz Marek1,Sroka Paweł1,Jakubowski Marek3

Affiliation:

1. Department of Fermentation Technology and Technical Microbiology; University of Agriculture in Krakow; ul. Balicka 122; 31-149; Kraków; Poland

2. Department of Food Chemistry and Toxicology; University of Rzeszow; Al. Rejtana 16C; 35-959; Rzeszow; Poland

3. Technical University of Koszalin; Poland

Publisher

Wiley

Subject

Food Science

Reference45 articles.

1. Comparative study of kissiris, alumina and calcium alginate as supports of cells for batch and continuous wine-making at low temperatures;Bakoyianis;J. Agric. Food Chem.,1997

2. Lim , F. 1982 US Patent no

3. Co-immobilization of Aspergillus niger and Zymomonas mobilis for ethanol production from starch;Nowak;Pol. J. Food. Nutr. Sci.,1997

4. Mixed culture of killer and sensitive Saccharomyces cerevisiaestrains in match and continuous fermentations;Ramon-Portugal;World J. Microbiol. Biotechol.,1998

5. Kinetic study of continuous whey permeate fermentation by immobilized Lactobacillus helveticus for lactic acid production;Norton;Enzyme Microb. Technol.,1994
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