Physicochemical surface properties of brewing yeast influencing their immobilization onto spent grains in a continuous reactor

Biotechnology and Bioengineering

Volumn 88, Issue 1, 2004, Pages 84-93

  Brányik, Tomáš ^a   Vicente, António ^a   Oliveira, Rosário ^a   Teixeira, José ^a  

^a UNIVERSITY OF MINHO   (Portugal)

Author keywords

Adhesion; Brewing yeast; Derjaguin Landau Verwey Overbeek theory; Hydrophobicity; Immobilization; Spent grains

Indexed keywords

ADHESION; BYPRODUCTS; CELLS; CHEMICAL REACTIONS; FREE ENERGY; GRAIN (AGRICULTURAL PRODUCT); HYDROPHOBICITY; YEAST;

BUBBLE-COLUMN REACTORS; IMMOBILIZATION RATES; PHYSIOCHEMICAL INTERACTIONS; SPENT GRAINS;

BREWERIES;

ADSORPTION; ARTICLE; BUBBLE COLUMN REACTOR; CELL ADHESION; CELL SURFACE; CHEMICAL INTERACTION; ENERGY; FLOCCULATION; FORCE; GRAIN; HYDROPHOBICITY; IMMOBILIZATION; IMMOBILIZED CELL REACTOR; MICROPHOTOGRAPHY; NONHUMAN; PHYSICAL CHEMISTRY; SACCHAROMYCES CEREVISIAE;

CELL ADHESION; CELL MEMBRANE; CEREALS; CHEMISTRY, PHYSICAL; FLOCCULATION; HYDROPHOBICITY; MEMBRANE POTENTIALS; MEMBRANE PROTEINS; SACCHAROMYCES CEREVISIAE; SACCHAROMYCES CEREVISIAE PROTEINS; SURFACE PROPERTIES;

EID: 6344239295     PISSN: 00063592     EISSN: None     Source Type: Journal    
DOI: 10.1002/bit.20217     Document Type: Article

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