Influence of yeast immobilization on fermentation and aldehyde reduction during the production of alcohol-free beer

M.F.M. van Iersel, E. Brouwer-Post, F.M. Rombouts, T. Abee

Research output: Contribution to journalArticleAcademicpeer-review

46 Citations (Scopus)

Abstract

Production of alcohol-free beer by limited fermentation is optimally performed in a packed-bed reactor. This highly controllable system combines short contact times between yeast and wort with the reduction of off-flavors to concentrations below threshold values. In the present study, the influence of immobilization of yeast to DEAE-cellulose on sugar fermentation and aldehyde reduction was monitored. Immobilized cells showed higher activities of hexokinase and pyruvate decarboxylase compared to cells grown in batch culture. In addition, a higher glucose flux was observed, with enhanced excretion of main fermentation products, indicating a reduction in the flux of sugar used for biomass production. ADH activity was higher in immobilized cells compared to that in suspended cells. However, during prolonged production a decrease was observed in NAD-specific ADH activity, whereas NADP-specific activity increased in the immobilized cells. The shifts in enzyme activities and glucose flux correlate with a higher in vivo reduction capacity of the immobilized cells.
Original languageEnglish
Pages (from-to)602-607
JournalEnzyme and Microbial Technology
Volume26
DOIs
Publication statusPublished - 2000

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