Immobilization of yeast in alginate beads for production of alco

Details Immobilization of yeast in alginate beads for production of alco Immobilization of yeast in alginate beads for production of alco

1990-03-07

1991-12-03

Haff, David M.

Chemistry: molecular biology and microbiology

Carrier-bound or immobilized enzyme or microbial cell;...

Enzyme or microbial cell is immobilized on or in an organic...

426 11, 426 15, 426 16, 426 62, 435182, C12N 1110, C12N 1104, C12C 1100, C12G 100

Patent

active

050700197

ABSTRACT:
Immobilized yeast for the production of alcoholic beverages is produced by forming calcium alginate beads containing yeast, hardening the beads for 30 to 180 minutes in a CaCl.sub.2 solution, washing the beads for 100 to 500 minutes at 5.degree. to 35.degree. C. with water which may have a salt content of up to 0.5 g/l and drying the beads at a temperature of 10.degree. to 50.degree. C. The immobilized yeast is particularly suitable for use in the bottle fermentation of sparkling wine.

REFERENCES:
patent: 4352883 (1982-10-01), Lim
patent: 4524137 (1985-06-01), Hagerdal et al.
patent: 4659662 (1987-04-01), Hsu
patent: 4663286 (1987-05-01), Tsang et al.
patent: 4950600 (1990-08-01), Tanaka et al.

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