Immobilized Cell Biotechnology-A New Possibility for Brewing?. Takashi Inoue, Central Laboratories of Key Technology, Kirin Brewery Co. Ltd., 3 Miyahara, Takasaki, Japan 370-12. J. Am. Soc. Brew. Chem. 46:0064, 1988.

A quality beer can be produced by an immobilized yeast reactor system based on the principle that if yeast growth in the system is adjusted equal to that of traditional batch fermentation, equal amounts of metabolic products will be produced. The system is composed of a fermentor with aerator and stirrer, a yeast separator, and an immobilized yeast reactor. Fermented wort comparable to a traditional fermentation was produced within 25 hr of primary fermentation, and the matured beer was acceptable.

Keywords: Diacetyl, Fermentor, Free amino nitrogen, Immobilized yeast