Biotechnology Letters, Vol.23, No.12, 977-982, 2001
Batch and continuous mead production with pectate immobilised, ethanol-tolerant yeast
Saccharomyces cerevisiae immobilised in calcium pectate gel optimally fermented honey mash to mead with a beads/medium ratio of 1:3, at 30 degreesC with 'Vitamon Ultra' salt as the best commercial nitrogen/nutrient source. In continuous fermentation using a two-column system, the overall ethanol production rate was 5.7 g l(-1) h(-1).
Keywords:continuous fermentation;immobilised yeast;mead;packed-bed column;pectate;Saccharomyces cerevisiae