CONTINUOUS FERMENTATION BY IMMOBILIZED BREWERS YEAST

Abstract

A simple means of immobilizing yeast in a gel of calcium alginate is described. Immobilization occurs over a wide range of yeast/alginate ratios, and by varying this ratio it is possible to control the size of the immobilized yeast flocs. Non‐flocculent strains of yeast can be immobilized by this procedure and remain viable for long periods of time. The procedure can render such strains sufficiently flocculent to allow their use in continuous tower fermenters. 1978 The Institute of Brewing & Distilling