Studies supporting the use of mechanical mixing in large scale beer fermentations

Biotechnology Letters

Volumn 32, Issue 5, 2010, Pages 623-633

  Nienow, Alvin W ^a   McLeod, Georgina ^a,c   Hewitt, Christopher J ^b  

^a UNIVERSITY OF BIRMINGHAM   (United Kingdom)

^b LOUGHBOROUGH UNIVERSITY   (United Kingdom)

^c ABBOTT LABORATORIES   (United Kingdom)

Author keywords

Beer fermentation; Concentration and temperature gradients; Ethanol; Flow cytometry; Mechanical mixing; Scale down; Scale up; Yeast

Indexed keywords

BEER FERMENTATIONS; CONCENTRATION AND TEMPERATURE GRADIENTS; MECHANICAL MIXING; SCALE-DOWN; SCALE-UP; TEMPERATURE GRADIENT;

BATCH DATA PROCESSING; BEVERAGES; CONCENTRATION (PROCESS); ETHANOL; FLOW CYTOMETRY; MIXING; PLASMAS; THERMAL GRADIENTS; YEAST;

FERMENTATION;

BEER; BIOREACTOR; FERMENTATION; FOOD INDUSTRY; GROWTH, DEVELOPMENT AND AGING; MECHANICAL STRESS; METABOLISM; METHODOLOGY; MICROBIOLOGY; REVIEW; SACCHAROMYCES CEREVISIAE;

BEER; BIOREACTORS; FERMENTATION; FOOD INDUSTRY; SACCHAROMYCES CEREVISIAE; STRESS, MECHANICAL;

SACCHAROMYCES CEREVISIAE;

EID: 77952239112     PISSN: 01415492     EISSN: 15736776     Source Type: Journal    
DOI: 10.1007/s10529-010-0213-0     Document Type: Review

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