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Modeling of saccharide utilization in primary beer fermentation with yeasts immobilized in calcium alginate

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Abstract

Immobilized beer fermentation was studied using an industrial bottom-fermenting yeast strain Saccharomyces cerevisiae. The yeast cells were immobilized in 2.5% calcium alginate gel and used for brewing in a five-vessel cascade reactor. The fermentation was performed at 15°C at various flow rates. A nonstructured mathematical model was developed to simulate the performance of continuous primary fermentation of lager beer. The model was based on the following variables: maltose, maltotriose, glucose, fructose, ethanol, and cell concentration. Experimental values of these variables were determined in samples taken at regular intervals. For experimental data fitting a nonlinear regression was used. Substrate consumption was characterized by specific substrate consumption rate and saturation constant. The values of these two parameters were optimized for all four substrates. Inhibition effects of substrates and product were analyzed using various inhibition patterns. Only the inhibition effect of maltose on maltose consumption was clearly identified. A good-fitting relationship for maltose inhibition was found, and inhibition constants were calculated.

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Abbreviations

a,b :

constants characterizing maltose consumption inhibition by maltose (g/L) (dimensionless)

E :

ethanol concentration (g/L)

F :

fructose concentration (g/L)

f :

volumetric flow rate (L/h)

G :

glucose concentration (g/L)

k :

saturation constant, subscripts M, MT, G, or F indicating substrate (g/L)

M :

maltose concentration (g/L)

MT :

maltotriose concentration (g/L)

r :

specific rate of substrate consumption or ethanol production (indicated by subscript) (g/[gDW·h])

t :

time (h)

V :

working volume of vessel including gel volume (L)

X :

biomass concentration expressed per working volume (gDW/L)

Y :

yield coefficient

DW:

dry weight

max:

maximum rate

n,n−1:

vessel (1–5)

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Authors and Affiliations

  1. Department of Biotechnology, Technical University, Radlinskeho 9, 81237, Bratislava, Slovakia

    Daniela Šmogrovičová, Zoltán Dömény & Juraj Švitel

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  1. Daniela Šmogrovičová
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  2. Zoltán Dömény
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  3. Juraj Švitel
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Correspondence to Juraj Švitel.

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Šmogrovičová, D., Dömény, Z. & Švitel, J. Modeling of saccharide utilization in primary beer fermentation with yeasts immobilized in calcium alginate. Appl Biochem Biotechnol 94, 147–158 (2001). https://doi.org/10.1385/ABAB:94:2:147

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  • DOI: https://doi.org/10.1385/ABAB:94:2:147

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