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RDF description of Yeast immobilization on peanut hulls for potential application in beer fermentation - http://orbis.uaslp.mx/vivo/individual/scopus5884
rights: termsOfUse
date: 2026-08-26T20:32:55
publisher: vivo
type: Document

Article
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Information Content Entity
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Yeast immobilization on peanut hulls for potential application in beer fermentation
most specific type: Document
origen: scopus
has publication venue: American Journal of Biochemistry and Biotechnology
type: Article
has funding vehicle: Universidad Nacional Mayor de San Marcos, UNMSM: 00837-R-16
related by: authorship_37330
volume: 15
date time value: article date 5885
type: Document
page start: 101
type: Thing
type: Continuant
type: Information Content Entity
related by: authorship_37329
most specific type: Article
abstract: The potential of using peanut hulls as support material for immobilization of yeast cells during beer fermentation was evaluated. After treatment of peanut hulls with 0.5%25 (w/v) NaOH, FTIR analysis revealed an important change on its chemical composition. For instance, the proportion of lignin decreased and as a result the adsorption of yeast cells onto the support material during fermentation was favoured. Cell adhesion onto the conditioned support in 8° Brix laboratory malt wort as fermentation medium was evaluated, observing a maximal cell adhesion (2.56×108 cells/g of dried support) at 20.5 h of cultivation. Evaluations of the performance of the biocatalyst in fermentations at 15±0.5°C in 14° Brix laboratory malt wort indicated a proper stability in terms of physical integrity (confirmed by SEM observation) and improved fermentation kinetics. The fermentation time was shortened to approximately 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 peanut hulls as support material in beer fermentation. © 2019 Waldir D. Estela-Escalante, Sergio Rosales-Mendoza and Mario Moscosa-Santillán.
accesstype: All Open Access, Gold
type: Entity
e iscopus: 2-s2.0-85073759774
chemicalscas: cellulose, 61991-22-8, 68073-05-2, 9004-34-6; lignin, 9005-53-2; sodium hydroxide, 1310-73-2
crisid: 5885
page end: 109
estado: published
doi: 10.3844/ajbbsp.2019.101.109
related by: authorship_37328
freetext keyword: Beer fermentation; Natural supports; Peanut hulls; Yeast immobilization Beer; Brewing; Cell adhesion; Cells; Chemical analysis; Enzymes; Oilseeds; Sodium hydroxide; Yeast; Beer fermentations; Chemical compositions; Ethanol production; Fermentation kinetics; Fermentation medium; Peanut hull; Physical integrity; Yeast immobilizations; Fermentation; cellulose; lignin; sodium hydroxide; adsorption; alcohol production; Article; batch fermentation; beer; binding affinity; biocatalyst; cell adhesion; cell surface; chemical composition; controlled study; delignification; environmental factor; fermentation; food processing waste; Fourier transform infrared spectroscopy; fungal viability; high performance liquid chromatography; immobilized cell; ionic strength; malt; nonhuman; peanut; peanut hulls; pH; Saccharomyces cerevisiae; scanning electron microscopy; sugar intake; temperature; yeast; yeast cell; Adhesion; Cells; Chemical Analysis; Enzymes; Fermentation; Immobilization; Peanut Hulls; Sodium Hydroxide
type: Generically Dependent Continuant
issue: 3

American Journal of Biochemistry and Biotechnology
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publication venue for: Yeast immobilization on peanut hulls for potential application in beer fermentation
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type: Information Content Entity
type: Document
type: Continuant
type: Generically Dependent Continuant
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Universidad Nacional Mayor de San Marcos, UNMSM: 00837-R-16
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type: BFO_0000020
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type: Thing
type: Grant
type: Continuant
funding vehicle for: Yeast immobilization on peanut hulls for potential application in beer fermentation