Continuous beer fermentation using immobilized yeast cell bioreactor systems

Area of Science:

• Brewing Science and Technology
• Biotechnology and Fermentation Engineering

Background:

• Traditional beer production relies on open fermentation and lager tanks.
• Cylindroconical tanks have largely replaced older methods, offering operational benefits and ensuring beer quality.
• Continuous fermentation using immobilized brewing yeast is a contemporary technology with limited industrial adoption.

Purpose of the Study:

• To review the historical challenges and potential of continuous beer fermentation using immobilized yeast.
• To explore recent advancements that could overcome previous limitations.
• To stimulate further research and industrial application of this technology.

Main Methods:

• Analysis of historical industrial applications of immobilized cell technology in continuous fermentation.
• Review of engineering problems associated with continuous fermentation (e.g., biomass management, CO2 removal, reactor clogging).
• Examination of physiological factors affecting beer flavor and cell aging in immobilized systems.

Main Results:

• Continuous fermentation with immobilized yeast faced significant engineering hurdles and issues with beer flavor.
• Economic viability was hindered by carrier costs and operational instability.
• Past attempts were largely unsuccessful due to a combination of technical and physiological challenges.

Conclusions:

• Despite past failures, recent progress in reactor design and understanding of immobilized cell physiology presents new opportunities.
• Novel carrier materials could enhance the efficiency and stability of continuous fermentation systems.
• Further research and development are needed to realize the potential of continuous beer fermentation with immobilized yeast.