The Potential of Using Grapefruit Peel as a Natural Support for Yeast Immobilization During Beer Fermentation
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 cond...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Croatian Society of Chemical Engineers
2020-07-01
|
| Series: | Chemical and Biochemical Engineering Quarterly |
| Subjects: | |
| Online Access: | http://silverstripe.fkit.hr/cabeq/assets/Uploads/05-2-2020.pdf |
| _version_ | 1819001377003667456 |
|---|---|
| author | W. D. Estela-Escalante J. J. Pérez-Escalante E. L. Fuentes-Navarro R. M. Pinillos-Miñano |
| author_facet | W. D. Estela-Escalante J. J. Pérez-Escalante E. L. Fuentes-Navarro R. M. Pinillos-Miñano |
| author_sort | W. D. Estela-Escalante |
| collection | DOAJ |
| description | 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 |
| first_indexed | 2024-12-20T22:48:14Z |
| format | Article |
| id | doaj.art-2b22623a0f8f438c86bbc00f1d30828d |
| institution | Directory Open Access Journal |
| issn | 0352-9568 1846-5153 |
| language | English |
| last_indexed | 2024-12-20T22:48:14Z |
| publishDate | 2020-07-01 |
| publisher | Croatian Society of Chemical Engineers |
| record_format | Article |
| series | Chemical and Biochemical Engineering Quarterly |
| spelling | doaj.art-2b22623a0f8f438c86bbc00f1d30828d2022-12-21T19:24:18ZengCroatian Society of Chemical EngineersChemical and Biochemical Engineering Quarterly0352-95681846-51532020-07-0134210511410.15255/CABEQ.2020.1808The Potential of Using Grapefruit Peel as a Natural Support for Yeast Immobilization During Beer FermentationW. D. Estela-Escalante0J. J. Pérez-Escalante1E. L. Fuentes-Navarro2R. M. Pinillos-Miñano3Universidad Nacional Mayor de San Marcos, Facultad de Química e Ingeniería Química, Av. Germán Amézaga 375, Lima 1, PerúUniversidad Nacional Mayor de San Marcos, Facultad de Farmacia y Bioquímica, Jr. Puno 1002, Lima 1, PerúUniversidad Nacional Agraria La Molina, Escuela de Posgrado, Av. La Molina s/n, La Molina, Lima 12, PerúUniversidad Nacional Mayor de San Marcos, Facultad de Química e Ingeniería Química, Av. Germán Amézaga 375, Lima 1, PerúThe 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 fermentationhttp://silverstripe.fkit.hr/cabeq/assets/Uploads/05-2-2020.pdfgrapefruit peelnatural supportscell immobilizationalcoholic fermentationftir |
| spellingShingle | W. D. Estela-Escalante J. J. Pérez-Escalante E. L. Fuentes-Navarro 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 grapefruit peel natural supports cell immobilization alcoholic fermentation ftir |
| title | The Potential of Using Grapefruit Peel as a Natural Support for Yeast Immobilization During Beer Fermentation |
| title_full | The Potential of Using Grapefruit Peel as a Natural Support for Yeast Immobilization During Beer Fermentation |
| title_fullStr | The Potential of Using Grapefruit Peel as a Natural Support for Yeast Immobilization During Beer Fermentation |
| title_full_unstemmed | The Potential of Using Grapefruit Peel as a Natural Support for Yeast Immobilization During Beer Fermentation |
| title_short | The Potential of Using Grapefruit Peel as a Natural Support for Yeast Immobilization During Beer Fermentation |
| title_sort | potential of using grapefruit peel as a natural support for yeast immobilization during beer fermentation |
| topic | grapefruit peel natural supports cell immobilization alcoholic fermentation ftir |
| url | http://silverstripe.fkit.hr/cabeq/assets/Uploads/05-2-2020.pdf |
| work_keys_str_mv | AT wdestelaescalante thepotentialofusinggrapefruitpeelasanaturalsupportforyeastimmobilizationduringbeerfermentation AT jjperezescalante thepotentialofusinggrapefruitpeelasanaturalsupportforyeastimmobilizationduringbeerfermentation AT elfuentesnavarro thepotentialofusinggrapefruitpeelasanaturalsupportforyeastimmobilizationduringbeerfermentation AT rmpinillosminano thepotentialofusinggrapefruitpeelasanaturalsupportforyeastimmobilizationduringbeerfermentation AT wdestelaescalante potentialofusinggrapefruitpeelasanaturalsupportforyeastimmobilizationduringbeerfermentation AT jjperezescalante potentialofusinggrapefruitpeelasanaturalsupportforyeastimmobilizationduringbeerfermentation AT elfuentesnavarro potentialofusinggrapefruitpeelasanaturalsupportforyeastimmobilizationduringbeerfermentation AT rmpinillosminano potentialofusinggrapefruitpeelasanaturalsupportforyeastimmobilizationduringbeerfermentation |