Technological Development of Brewing in Domestic Refrigerator Using Freeze-Dried Raw Materials.

Development of a novel directly marketable beer brewed at low temperature in a domestic refrigerator combined with yeast immobilization technology is presented in this study. Separately, freeze-dried wort and immobilized cells of the cryotolerant yeast strain AXAZ-1 on tubular cellulose were used in low-temperature fermentation (2, 5 and 7 °C). The positive effect of tubular cellulose during low-temperature brewing was examined, revealing that freeze-dried immobilized yeast cells on tubular cellulose significantly reduced the fermentation rates in contrast to freeze-dried free cells, although they are recommended for home-made beer production.

Production of nanotubes in delignified porous cellulosic materials after hydrolysis with cellulase.

In this study, tubular cellulose (TC), a porous cellulosic material produced by delignification of sawdust, was treated with a Trichoderma reesei cellulase in order to increase the proportion of nano-tubes. The effect of enzyme concentration and treatment duration on surface characteristics was studied and the samples were analyzed with BET, SEM and XRD. Also, a composite material of gelatinized starch and TC underwent enzymatic treatment in combination with amylase (320U) and cellulase (320U) enzymes.

Use of Pistacia terebinthus resin as immobilization support for Lactobacillus casei cells and application in selected dairy products.

Resin from Pistacia terebinthus tree was used for the immobilization of L. casei ATCC 393 cells. The encapsulated L.

Lactic acid fermentation by cells immobilised on various porous cellulosic materials and their alginate/poly-lactic acid composites.

Porous delignified cellulose (or tubular cellulose, abbr. TC) from Indian Mango (Mangifera indica) and Sal (Shorea robusta) wood and Rice husk, and TC/Ca-alginate/polylactic acid composites, were used as Lactobacillus bulgaricus immobilisation carriers leading to improvements in lactic acid fermentation of cheese whey and synthetic lactose media, compared to free cells. Specifically, shorter fermentation rates, higher lactic acid yields (g/g sugar utilised) and productivities (g/Ld), and higher amounts of volatile by-products were achieved, while no significant differences were observed on the performance of the different immobilised biocatalysts.