Immobilization techniques for beverage production using yeast cell systems: challenges, types, and future perspectives - a mini review  

作　　者：Syed Sib Tul Hassan Shah Iqra Naeem Aimen Naeem Nabeel Khalid Bhutta Fatima Noor 

机构地区：[1]Zhejiang Province Key Laboratory of Plant Secondary Metabolism and Regulation,College of Life Sciences and Medicine,Zhejiang Sci-Tech University,Hangzhou,310018,China [2]School of Biological Sciences,University of the Punjab,Lahore,Pakistan [3]Laboratory of Anti-allergic Functional Molecules,College of Life Sciences and Medicine,Zhejiang Sci-Tech University,Hangzhou,Zhejiang,310018,China [4]Department of Zoology,Government College University,Faisalabad,Punjab,Pakistan

出　　处：《Food and Health》2024年第4期27-38,共12页食品和健康（英文）

摘　　要：Yeast immobilization is a process of physical entrapment of yeast cells using different techniques while maintaining their biological activity.Continuous fermentation systems have significant advantages over conventional methods.Research highlights that immobilized yeast cell systems have several benefits as compared to free yeast cells.The immobilized yeast cell systems improve fermentation rates,especially when paired with continuous fermentation and appropriate immobilization techniques.Understanding various immobilization techniques,continuous fermentation processes,yeast metabolic activity related to beverage flavor production,and bioreactor designs is vital for optimizing the use of immobilized yeast cells systems on industrial scale.This review provides an overview of recent basic research on immobilized yeast cell systems,with a focus on continuous beverage fermentation.In this study,different reactor configurations and immobilization techniques are explored.The study focus on the impacts of immobilization on the yeast cells,and discuss the recent advancements in these techniques.The review concludes with a discussion on the practical applications of immobilized yeast cells and continuous fermentation in beverage production.

关 键 词：Yeast Cell System Beverages Continuous Fermentation Microbial System 

分 类 号：O64[理学—物理化学]