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undergraduate thesis
Imobilizirani stanični sustavi u fermentaciji piva
2022. urn:nbn:hr:109:957972
Gabelić, Sara
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Bioprocess Engineering

Cite this document

Gabelić, S. (2022). Imobilizirani stanični sustavi u fermentaciji piva (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:957972

Gabelić, Sara. "Imobilizirani stanični sustavi u fermentaciji piva." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:957972

Gabelić, Sara. "Imobilizirani stanični sustavi u fermentaciji piva." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:957972

Gabelić, S. (2022). 'Imobilizirani stanični sustavi u fermentaciji piva', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 31 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:957972

Gabelić S. Imobilizirani stanični sustavi u fermentaciji piva [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2022 [cited 2025 January 31] Available at: https://urn.nsk.hr/urn:nbn:hr:109:957972

S. Gabelić, "Imobilizirani stanični sustavi u fermentaciji piva", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:109:957972

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Metadata
TitleImobilizirani stanični sustavi u fermentaciji piva
Title (english)Imobilised Cell Systems in in Beer Fermentation
AuthorSara Gabelić
MentorKristina Mastanjević (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Process Engineering)
(Sub-department of Bioprocess Engineering)
Osijek
Defense date and country2022-07-08, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Proizvodnja piva tehnologija je koja se, kroz posljednjih nekoliko desetljeća, nije puno mijenjala. Ipak, suvremeni proces proizvodnje piva otvorio je mogućnost primjene imobiliziranih stanica u fermentaciji, a time i mogućnost korištenja novih tipova bioreaktora. Jedan od takvih primjera jest postupak ubrzane fermentacije piva imobiliziranim stanicama kvasca u bioreaktoru s unutarnjom cirkulacijom. Saccharomyces uvarum, pivski kvasac donjeg vrenja, imobiliziran je smještanjem stanica u matricu alginatnog gela u vidu čestica sfernoga oblika. Imobilizacijom velikog broja stanica ili maloga broja stanica kvasca, kojima je omogućen rast unutar alginatnih čestica, moguće je bilo dobiti visoku koncentraciju aktivnih stanica kvasca. Primjenom bioreaktora s unutarnjom cirkulacijom izvedena je serija šaržnih fermentacija ohmeljene pivske sladovine, gdje je fermentacija trajala od dvanaest do osamnaest sati, što znači da je jedan od potencijala primjene imobiliziranih stanica znatno skraćivanje vremena trajanja procesa u odnosu na tradicionalan način proizvodnje piva. U okviru ovoga rada stavlja se naglasak na postupak fermentacije piva u tradicionalnom smislu, opis metabolizma stanica kvasca, promjene u sastavu supstrata kao posljedica djelovanja stanica kvasca i njihovoj primjeni u pivarstvu.
Abstract (english)
Beer production is an old technology that has not changed so much over the last few decades. However, the modern process of beer production has opened up the possibility of using immobilized cells in fermentation, and thus the possibility of using new types of bioreactors. One such example is the process of accelerated fermentation of beer by immobilized yeast cells in an internal loop gas-lift bioreactor. Saccharomyces uvarum, bottom-fermenting brewer's yeast is immobilized by placing the cells into an alginate gel matrix in the form of spherical particles. By immobilizing a large number of cells or a small number of yeast cells that have been allowed to grow within alginate particles, it is possible to obtain a high concentration of active yeast cells. Using a bioreactor with internal loop gas-lift, a series of batch fermentations of hop beer malt were performed, where the fermentation lasted from 12 h to 18 h, which means that one of the potentials of the application of immobilized cells is a significant reduction in the duration of the process compared to the traditional way of beer production. In this paper emphasis is put on the process of beer fermentation in the traditional sense, the description of yeast cell metabolism and changes in substrate composition as a consequence of their action and their important application in brewing.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:957972
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
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Created on2022-07-11 07:52:57