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Updated: Aug 7, 2026

A Rapid Technique for the Visualization of Live Immobilized Yeast Cells
Published on: November 9, 2006
Kinetic analysis of beer primary fermentation using yeast cells immobilized by ceramic support adsorption and
Yongming Zhang1, John F Kennedy, Charles J Knill
1Department of Environmental Engineering, School of Urban Science, Shanghai Normal University, Shanghai, PR, china.
Abstract:
Yeast cells were immobilized by absorption onto porous ceramic support and evaluated for continuous beer primary fermentation using a bioreactor in comparison to yeast cells immobilized by entrapment in calcium alginate gel. The effects of temperature and flow rate as a function of reaction/fermentation time on fermentation rate were investigated. The fermentation reaction (in terms of loss of total soluble solids in the beer wort as a function of time) was first-order with half-lifes in the range of approximately 9-11 hours at approximately 10-12 degrees C at beer wort linear flow rates of approximately 0.8-1.6 cm/minute for ceramic support, compared with approximately 16 hours for Ca-alginate gel, the former support matrix being more efficient and demonstrating greater potential for future commercial application.
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