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In this work, the assimilation of different fermentable sugars by the immobilized yeast in alginate gel and the free yeast under high gravity brewing conditions was investigated and compared. Both immobilized and free yeast utilized glucose, fructose, sucrose and maltose in wort from the beginning of the fermentation. Maltotriose uptake of the fixed cells was also observed during the first hours of fermentation while the free cells only started assimilating maltotriose after the first 48 h. High osmotic pressure at the start of the fermentation changed cellular morphology and that could decelerate the maltotriose uptake of the free yeast.

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Issue: Vol 16 No 3 (2013)
Page No.: 93-100
Published: Sep 30, 2013
Section: Engineering and Technology - Research article

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Copyright: The Authors. This is an open access article distributed under the terms of the Creative Commons Attribution License CC-BY 4.0., which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

 How to Cite
Tran, H., Le, M., & Hoang, A. (2013). Comparison of assimilation of fermentable sugars in wort by the immobilized yeast in alginate gel and the free yeast in high gravity brewing. Science and Technology Development Journal, 16(3), 93-100.

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