Application of immobilized yeast cells in the brewing industry

Abstract

The use of immobilized yeast cell systems in industry has been extensively reported in the literature. The brewing industry is closely examining immobilization technology and evaluating its merits as related to their particular applications. Industrial scale systems utilizing immobilized yeast cells have been used for the production of low alcohol beers and for maturation or secondary fermentation of “young” beer. Research in primary fermentation of beer continues and several groups have developed laboratory scale systems. Labatt Breweries of Canada, in cooperation with researchers from the Department of Chemical and Biochemical Engineering at the University of Western Ontario, have conducted preliminary experiments using kappa-carrageenan immobilized yeast cells. A 50 L gas lift draft tube bioreactor was utilized for the continuous primary fermentation of beer with a minimum residence time of 20 hours. A beer product with an acceptable flavour profile was produced.