IMMOBILIZED CELL TECHNOLOGY IN BEER PRODUCTION

This article describes recent advances in immobilized yeast cell techn ology and the current commercial options practically applicable to the brewing process for rapid fermentation and/or maturation in the produ ction of malt beverages with defined organoleptic/analytical spectra. Research conclusions to date consider adsorption or attachment to pref ormed and regenerable supports as the most suitable means of immobiliz ing yeast for large-scale industrial applications. A broader knowledge of yeast physiology is needed to understand multistep biosyntheses an d regeneration of co-factors and enzymes under growth-limited conditio ns. Reactor design is dictated by the type of application, the support chosen, and the desired mass-transfer requirements. The technology of cell immobilization has the advantage of providing a very cost-effect ive framework for the production of beer and diverse malt beverages. E xpect to see an increasingly important,impact of this technology on th e development of a new process area in the brewing industry.