Brewing Using Freeze-dried Raw Materials And Immobilized Biocatalysts On Micro And Nano Tubular Cellulose | 17167
Journal of Biotechnology & Biomaterials
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Anew brewing technology with dry raw materials is proposed with potential application in home brewing. A biocatalyst
was prepared using micro and nano tubular cellulose after pine tree sawdust delignification and S. cerevisiae AXAZ-1
cells. Hopped wort and biocatalysts were freeze-dried and stored in airtight containers at 4?C for up to 2 months. Initially, the
effect of biocatalyst quantity on fermentation kinetics was studied. Likewise, the effect of freeze-dried raw materials and their
storage on the final product quality was assessed. After each month of storage, the freeze-dried raw materials were assessed on
their fermentation activity in brewing and the quality of the final product. The content of the beer samples in alcohol, aroma
volatile by-products, residual sugar, free cell concentration as well as their color and bitterness were evaluated. It is observed
that the biocatalyst remained active and retained its fermentation activity and the final beer characteristics were within the
acceptable commercial limits.
brewing, freeze-drying, immobilization,
This project is implemented under the ?ARISTEIA? Action of the ?Operational Programme Education
And Lifelong Learning? and is co-funded by the European Social Fund (ESF) and Greek National Resources.
Angelika-Ioanna Gialleli received her BSc in Chemistry (2008), from University of Patras, Greece. She also received an Interstate MSc in Food Biotechnology
(2010) from University of Ulster, UK and University of Patras, Greece. The above mentioned degrees were focused in fermentation technology and especially
the production of wine and beer. At the present, she is a PhD Candidate at the University of Patras doing research on the field of food nanobiotechnolgy. She is
a co-author in one research article in peer reviewed journal and has presented 10 papers in international and national conferences. She is member of the Food
Biotechnology Group of the Department of Chemistry that specializes on fermentation technology (submerged & solid state), fermented food production, agro-
industrial waste utilization, and industrial bioreactor design.
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