Scientists have created mini robots to optimize the fermentation process in beer. Reported by the American Chemical Society.
Beer production takes a long time. In the first step, sugar and other elements must be separated from the grain to make must. After that, yeast is added to the must, which converts sugar into alcohol and carbon dioxide, and also changes the taste of the solution. This step can take up to four weeks, during which time unwanted microorganisms can enter the beer and give it a sour taste. In previous studies, scientists have found that encapsulating yeast in polymer containers can speed up the process and reduce the risk of spoilage.
Martin Pumera and colleagues invented self-propelled boats that actively move through the beer and help speed up fermentation. BeerBot capsules are 2mm in diameter and are infused with yeast, iron oxide nanoparticles, algae sodium alginate, and a solution of ferric chloride. They then made one side of the spheres porous by exposing it to an alkaline solution under the influence of a current.
It turns out that balls containing yeast can ferment sugar and produce carbon dioxide bubbles that push them up. When they come to the surface, they release carbon dioxide into the air and then sink again many times. The experiment showed that BeerBot converted sugars faster than free yeast cells. When the sugar ran out and fermentation stopped, the yeast pods sank to the bottom of the container. This made it easy to separate yeast from the final product with a magnet, without the use of a filter, which is currently required to remove free yeast cells.
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