Immobilized beer fermentation was studied using an industrial bottom-fermenting @entity375 @entity375 . The @entity375 cells were immobilized in 2.5% @entity460 alginate gel and used for brewing in a five-vessel cascade reactor. The fermentation was performed at 15 degrees C at various flow rates. A nonstructured mathematical model was developed to simulate the performance of continuous primary fermentation of lager beer. The model was based on the following variables: @entity7969 , @entity21840 , @entity413 , @entity948 , @entity1068 , and cell concentration. Experimental values of these variables were determined in samples taken at regular intervals. For experimental data fitting a nonlinear regression was used. Substrate consumption was characterized by specific substrate consumption rate and saturation constant. The values of these two parameters were optimized for all four substrates. Inhibition effects of substrates and product were analyzed using various inhibition patterns. Only the inhibition effect of @entity7969 on @entity7969 consumption was clearly identified. A good-fitting relationship for @entity7969 inhibition was found, and inhibition constants were calculated.

Modeling of saccharide utilization in primary beer fermentation with @entity375 immobilized in XXXX alginate.

@entity7969 :: ('MESH:D008320', 'Chemical') :: ['maltose'] @entity948 :: ('MESH:D005632', 'Chemical') :: ['fructose'] @entity21840 :: ('MESH:C008317', 'Chemical') :: ['maltotriose'] @entity460 :: ('MESH:D002118', 'Chemical') :: ['calcium'] @entity375 :: ('4932', 'Species') :: ['yeast strain', 'yeast', 'Saccharomyces cerevisiae'] @entity1068 :: ('MESH:D000431', 'Chemical') :: ['ethanol'] @entity413 :: ('MESH:D005947', 'Chemical') :: ['glucose']
@entity460 :: (MESH:D002118,Chemical) :: ['calcium']
