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Immobilized yeast cell systems for continuous fermentation applications

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Abstract

In several yeast-related industries, continuous fermentation systems offer important economical advantages in comparison with traditional systems. Fermentation rates are significantly improved, especially when continuous fermentation is combined with cell immobilization techniques to increase the yeast concentration in the fermentor. Hence the technique holds a great promise for the efficient production of fermented beverages, such as beer, wine and cider as well as bio-ethanol. However, there are some important pitfalls, and few industrial-scale continuous systems have been implemented. Here, we first review the various cell immobilization techniques and reactor setups. Then, the impact of immobilization on cell physiology and fermentation performance is discussed. In a last part, we focus on the practical use of continuous fermentation and cell immobilization systems for beer production.

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Acknowledgements

P.J. Verbelen acknowledges the financial support from the Institute for the Promotion of Innovation through Science and Technology in Flanders (IWT-Vlaanderen). K.J. Verstrepen is a postdoctoral fellow of the Fund for Scientific Research-Flanders (FWO-Vlaanderen) and a CGR fellow of Harvard University.

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Authors and Affiliations

  1. Centre for Malting and Brewing Science, Faculty of Bioscience Engineering, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, 3001, Heverlee, Belgium

    Pieter J. Verbelen, David P. De Schutter, Filip Delvaux & Freddy R. Delvaux

  2. Bauer Center for Genomics Research, Room 104, Harvard University, 7 Divinity Avenue, Cambridge, MA, 02138, USA

    Kevin J. Verstrepen

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  1. Pieter J. Verbelen
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  2. David P. De Schutter
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  3. Filip Delvaux
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  4. Kevin J. Verstrepen
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  5. Freddy R. Delvaux
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Correspondence to Pieter J. Verbelen.

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Verbelen, P.J., De Schutter, D.P., Delvaux, F. et al. Immobilized yeast cell systems for continuous fermentation applications. Biotechnol Lett 28, 1515–1525 (2006). https://doi.org/10.1007/s10529-006-9132-5

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  • DOI: https://doi.org/10.1007/s10529-006-9132-5

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