FUNDAMENTALS OF IMMOBILISED YEAST CELLS FOR CONTINUOUS BEER FERMENTATION: A REVIEW

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Abstract
Recent fundamental research conducted on immobilised cells with a focus on continuous primary beer fermentation is presented in this review. The knowledge of whole‐cell immobilisation, continuous fermentation, yeast biochemistry associated with beer flavour production, and bioreactor engineering design is required to apply immobilised yeast cells for industrial scale beer production. Understanding how immobilisation and continuous bioreactor operation affect yeast cell metabolism and viability will provide the groundwork for optimising beer quality. The latest studies on immobilised cell carriers, viability, vitality, mass transfer characteristics and bioreactor design indicate that an industrial scale immobilised cell system for primary beer fermentation may soon be a reality in the modern brewery.