Continuous Fermentation Processes in Beer Production Using Immobilized Yeast

Authors

  • Z. Domeny Department of Biochemical Technology, Institute of Chemical Technology, Slovak Technical University, Slovak Republic
  • D. Smogrovicova Department of Biochemical Technology, Institute of Chemical Technology, Slovak Technical University, Slovak Republic
  • E. Sturdik Department of Biochemical Technology, Institute of Chemical Technology, Slovak Technical University, Slovak Republic

Abstract

The continuous beer fermentation has been studied. The results from the continualization of the primary and secondary fermentation, where immobilized cells were applied, are presented. Different carriers used are compared and the recent knowledge of the reactor systems applied in the beer fermentation is summarized.

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Published

1998-10-15

How to Cite

Domeny, Z., Smogrovicova, D., & Sturdik, E. (1998). Continuous Fermentation Processes in Beer Production Using Immobilized Yeast. Chemické Listy, 92(9). Retrieved from http://blog.chemicke-listy.cz/ojs3/index.php/chemicke-listy/article/view/2670

Issue

Vol. 92 No. 9 (1998)

Section

Articles

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