Enzymes bonded to living yeast cells

Food or edible material: processes – compositions – and products – Fermentation processes – Alcoholic beverage production or treatment to result in...

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426 12, 426 15, 426 16, 426 62, 435174, 435175, 435181, 435256, C12C 1104, C12G 100, C12N 1118

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044593120

ABSTRACT:
Living, fermentable yeast cells are prepared having an enzyme or mixture of enzymes coupled thereto. Enzyme coupling is carried out by contacting at least partially dehydrated living yeast cells with an aqueous enzyme solution to cause the yeast cells to rehydrate and a layer of enzyme to form on the surface of the yeast cells, and than contacting the rehydrated yeast cells with an enzyme-precipitating solution which optionally contains a cross-linking agent to cause the enzyme to become attached to the yeast cells. An aqueous solution of tannin is preferably the enzyme-precipitating solution and gluardialdehyde is preferably the cross-linking agent. Pepsin coupled to Saccharomyces yeast, when used to ferment grape must to produce wine, results in practically foam-free attenuation, quicker fermentation and better self-clarification. Saccharomyces yeast having amgloglucosidase coupled thereto may be used to ferment beer wort to produce a diet beer.

REFERENCES:
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patent: 3950222 (1976-04-01), Takasaki
patent: 4320194 (1982-03-01), Bull
patent: 4323650 (1982-04-01), Rosevear
Griffith et al., A New Method for Coating Fermentation Tower Packing so as to Facilitate Microorganism Attachment, Developments in Industrial Microbiology, vol. 17, 1976, (pp. 241-246).
Hirano et al., Aminoacylase Pellets, Chem. Abstr., vol. 86: 119176c, 1977, (p. 379).
Hagerdal et al., The Production of Ethanol from Cellobiose Using Baker's Yeast Co-Immobilized with Beta-Glucosidase, Food Process Engineering, vol. 2, 1980, (pp. 129-132).

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