Yeast immobilization is a process of physical entrapment of yeast cells using different techniques while maintaining their biological activity.Continuous fermentation systems have significant advantages over conventio...Yeast immobilization is a process of physical entrapment of yeast cells using different techniques while maintaining their biological activity.Continuous fermentation systems have significant advantages over conventional methods.Research highlights that immobilized yeast cell systems have several benefits as compared to free yeast cells.The immobilized yeast cell systems improve fermentation rates,especially when paired with continuous fermentation and appropriate immobilization techniques.Understanding various immobilization techniques,continuous fermentation processes,yeast metabolic activity related to beverage flavor production,and bioreactor designs is vital for optimizing the use of immobilized yeast cells systems on industrial scale.This review provides an overview of recent basic research on immobilized yeast cell systems,with a focus on continuous beverage fermentation.In this study,different reactor configurations and immobilization techniques are explored.The study focus on the impacts of immobilization on the yeast cells,and discuss the recent advancements in these techniques.The review concludes with a discussion on the practical applications of immobilized yeast cells and continuous fermentation in beverage production.展开更多
The genus Hybos Meigen,1803 is the largest genus in the Hybotinae with over 230 known species worldwide.Five species are newly reported from Gaoligongshan.The following four species are described as new to science:Hyb...The genus Hybos Meigen,1803 is the largest genus in the Hybotinae with over 230 known species worldwide.Five species are newly reported from Gaoligongshan.The following four species are described as new to science:Hybos flavifemur sp.nov.,Hybos gongshanus sp.nov.,Hybos nigrifemur sp.nov.and Hybos yuqiangi sp.nov.A key to the five species of Hybos from Gaoligongshan is presented.展开更多
文摘Yeast immobilization is a process of physical entrapment of yeast cells using different techniques while maintaining their biological activity.Continuous fermentation systems have significant advantages over conventional methods.Research highlights that immobilized yeast cell systems have several benefits as compared to free yeast cells.The immobilized yeast cell systems improve fermentation rates,especially when paired with continuous fermentation and appropriate immobilization techniques.Understanding various immobilization techniques,continuous fermentation processes,yeast metabolic activity related to beverage flavor production,and bioreactor designs is vital for optimizing the use of immobilized yeast cells systems on industrial scale.This review provides an overview of recent basic research on immobilized yeast cell systems,with a focus on continuous beverage fermentation.In this study,different reactor configurations and immobilization techniques are explored.The study focus on the impacts of immobilization on the yeast cells,and discuss the recent advancements in these techniques.The review concludes with a discussion on the practical applications of immobilized yeast cells and continuous fermentation in beverage production.
基金supported by the National Natural Science Foundation of China(31970444)。
文摘The genus Hybos Meigen,1803 is the largest genus in the Hybotinae with over 230 known species worldwide.Five species are newly reported from Gaoligongshan.The following four species are described as new to science:Hybos flavifemur sp.nov.,Hybos gongshanus sp.nov.,Hybos nigrifemur sp.nov.and Hybos yuqiangi sp.nov.A key to the five species of Hybos from Gaoligongshan is presented.
