Maintaining yeast viability in continuous primary beer fermentation-Reference-Cited by-同舟云学术

Maintaining yeast viability in continuous primary beer fermentation

Published:2014-01 Issue:1 Volume:120 Page:52-59
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Pires Eduardo J.¹,Teixeira José A.¹,Brányik Tomás²,Côrte-Real Manuela³,Vicente António A.¹

Affiliation:

1. IBB - Institute for Biotechnology and Bioengineering; Centre for Biological Engineering; Universidade do Minho; Campus de Gualtar 4710-057 Braga Portugal

2. Department of Biotechnology; Institute of Chemical Technology Prague; Technická 5 166 28 Prague 6 Czech Republic

3. Centre of Molecular and Environmental Biology; Department of Biology; University of Minho; Campus de Gualtar 4710-057 Braga Portugal

Publisher

Wiley

Subject

Food Science

Reference47 articles.

1. Continuous immobilized yeast reactor system for complete beer fermentation using spent grains and corncobs as carrier materials;Brányik;J. Ind. Microbiol. Biotechnol.,2006

2. Continuous primary beer fermentation with brewing yeast immobilized on spent grains;Brányik;J. Inst. Brew.,2002

3. Continuous beer fermentation using immobilized yeast cell bioreactor systems;Brányik;Biotechnol. Prog.,2005

4. Continuous pilot plant-scale immobilization of yeast in κ-carrageenan gel beads;Decamps;AIChE,2004

5. Beer volatile by-product formation at different fermentation temperature using immobilised yeasts;Smogrovicová;Process Biochem.,1999

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