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https://doi.org/10.15255/CABEQ.2020.1808

The Potential of Using Grapefruit Peel as a Natural Support for Yeast Immobilization During Beer Fermentation

W. D. Estela-Escalante   ORCID icon orcid.org/0000-0002-8917-7472 ; Universidad Nacional Mayor de San Marcos, Facultad de Química e Ingeniería Química, Av. Germán Amézaga 375, Lima 1, Perú
J. J. Pérez-Escalante   ORCID icon orcid.org/0000-0003-3339-554X ; Universidad Nacional Mayor de San Marcos, Facultad de Farmacia y Bioquímica, Jr. Puno 1002, Lima 1, Perú
E. L. Fuentes-Navarro   ORCID icon orcid.org/0000-0001-9351-9853 ; Universidad Nacional Agraria La Molina, Escuela de Posgrado, Av. La Molina s/n, La Molina, Lima 12, Perú
R. M. Pinillos-Miñano ; Universidad Nacional Mayor de San Marcos, Facultad de Química e Ingeniería Química, Av. Germán Amézaga 375, Lima 1, Perú

Puni tekst: engleski, pdf (2 MB) str. 105-114 preuzimanja: 27* citiraj
APA 6th Edition
Estela-Escalante, W.D., Pérez-Escalante, J.J., Fuentes-Navarro, E.L. i Pinillos-Miñano, R.M. (2020). The Potential of Using Grapefruit Peel as a Natural Support for Yeast Immobilization During Beer Fermentation. Chemical and Biochemical Engineering Quarterly, 34 (2), 105-114. https://doi.org/10.15255/CABEQ.2020.1808
MLA 8th Edition
Estela-Escalante, W. D., et al. "The Potential of Using Grapefruit Peel as a Natural Support for Yeast Immobilization During Beer Fermentation." Chemical and Biochemical Engineering Quarterly, vol. 34, br. 2, 2020, str. 105-114. https://doi.org/10.15255/CABEQ.2020.1808. Citirano 19.09.2020.
Chicago 17th Edition
Estela-Escalante, W. D., J. J. Pérez-Escalante, E. L. Fuentes-Navarro i R. M. Pinillos-Miñano. "The Potential of Using Grapefruit Peel as a Natural Support for Yeast Immobilization During Beer Fermentation." Chemical and Biochemical Engineering Quarterly 34, br. 2 (2020): 105-114. https://doi.org/10.15255/CABEQ.2020.1808
Harvard
Estela-Escalante, W.D., et al. (2020). 'The Potential of Using Grapefruit Peel as a Natural Support for Yeast Immobilization During Beer Fermentation', Chemical and Biochemical Engineering Quarterly, 34(2), str. 105-114. https://doi.org/10.15255/CABEQ.2020.1808
Vancouver
Estela-Escalante WD, Pérez-Escalante JJ, Fuentes-Navarro EL, Pinillos-Miñano RM. The Potential of Using Grapefruit Peel as a Natural Support for Yeast Immobilization During Beer Fermentation. Chemical and Biochemical Engineering Quarterly [Internet]. 2020 [pristupljeno 19.09.2020.];34(2):105-114. https://doi.org/10.15255/CABEQ.2020.1808
IEEE
W.D. Estela-Escalante, J.J. Pérez-Escalante, E.L. Fuentes-Navarro i R.M. Pinillos-Miñano, "The Potential of Using Grapefruit Peel as a Natural Support for Yeast Immobilization During Beer Fermentation", Chemical and Biochemical Engineering Quarterly, vol.34, br. 2, str. 105-114, 2020. [Online]. https://doi.org/10.15255/CABEQ.2020.1808

Sažetak
The potential use of grapefruit peel as support material for yeast immobilization during beer fermentation was evaluated. After conditioning, FTIR analysis revealed a higher quantity of methoxy (–OCH3) groups, suggesting that lignin is the major component of the support. Cell adhesion onto the conditioned support in 12°Plato laboratory malt wort was evaluated, observing a maximal cell adhesion (2.25 · 109 cells/gram of dried support) at 20 h of cultivation, remaining almost constant in the subsequent time points. Evaluations of the fermentative behaviour of the biocatalyst at 15±0.5 °C in a 14°Plato laboratory malt wort indicated good stability in terms of physical integrity (confirmed by SEM observation). The fermentation time was shortened to four days, and the rates of reducing sugar consumption and ethanol production were improved when compared to fermentations carried out with free suspended cells. These results show a promising potential of grapefruit peel as support material in beer fermentation.






Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.

Ključne riječi
grapefruit peel; natural supports; cell immobilization; alcoholic fermentation; FTIR

Hrčak ID: 241916

URI
https://hrcak.srce.hr/241916

Posjeta: 96 *