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Izvorni znanstveni članak
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.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.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.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 | citiraj | |
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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 |
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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.
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
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