Support materials for yeast immobilization affect the concentration of metal ions in the fermentation medium
PBN-AR
Instytucja
Wydział Technologii Żywności (Uniwersytet Rolniczy im. Hugona Kołłątaja w Krakowie)
Informacje podstawowe
Główny język publikacji
en
Czasopismo
Journal of the Institute of Brewing
ISSN
0046-9750
EISSN
Wydawca
DOI
URL
Rok publikacji
2013
Numer zeszytu
3
Strony od-do
164-171
Numer tomu
119
Identyfikator DOI
Liczba arkuszy
0.5
Autorzy
Pozostali autorzy
+ 2
Słowa kluczowe
en
immobilization, yeast, metal ions, brewing, fermentation, poly(potassium acrylate)
Streszczenia
Język
en
Treść
Hydrogels are potential absorbers of ions present in the medium, but they can also release some cations (e.g. calcium in calcium alginates). Polyelectrolytes such as alginic acid and poly(acrylic acid) strongly bind polyvalent metal ions. In this paper, the impact of some materials used for the immobilization of yeast, in particular the concentration of certain ions, especially those that play a significant role in the process of fermentation such as calcium, magnesium, zinc and manganese, was assessed. The support for the immobilization of yeast (calcium alginate and polyacrylate) significantly affected the concentration of metal ions in a model solution. Calcium alginate decreased the concentration of Mg2+, Zn2+ and Mn2+ in the solution by about 10–25%, and greatly increased the Ca2+ concentration. Polyacrylate, while swelling, decreased the concentration of cations present by up to 50%. Based on the results in this work, no supplementation of wort with divalent metal salts is advised, since it may lead to a stronger cross-linking of polyelectrolytes used, and consequently result in a slower fermentation. Similarly, the relatively high concentration of calcium ions, caused by ion exchange, did not appear to affect the fermentation process.
Inne
System-identifier
URd3a8f1dcd8ee4ecc996b881147026480
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