Process of producing a dehydrated polysaccharide gel containing

Details Process of producing a dehydrated polysaccharide gel containing Process of producing a dehydrated polysaccharide gel containing

1993-11-22

1995-02-14

Naff, 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 13, 426 15, 435182, 435260, C12N 1110, C12N 104, C12C 100, C12G 1100

Patent

active

053895320

ABSTRACT:
A polysaccharide gel enclosing microorganisms is soaked in a high concentration of hydrophilic substance and the gel is at least partially dehydrated to provide improved viability of the microorganisms after storage and rehydration of the gel. Dehydration may be carried out in a fluidized bed or by lyophilization. The gel may be in the form of beads or fibers having a double layer structure formed by an internal layer or core of gel containing the microorganisms and an external layer or envelope of gel essentially devoid of the microorganisms. The hydrophilic substance can be a low molecular weight polyol such as glycerol or a sugar such as sucrose, and is preferably sucrose in a concentration of at least 500 g/l, more preferably about 1000 g/l. The microorganisms in the gel are preferably yeast and after rehydration the yeast-containing gel is used in the secondary fermentation of wine to produce sparkling wine or champagne.

REFERENCES:
patent: 1420557 (1922-06-01), Klein
patent: 3407072 (1968-10-01), Aizawa et al.
patent: 4246349 (1981-01-01), Messing et al.
patent: 4663286 (1987-05-01), Tsang et al.
Bashan, Y., Applied and Environmental Microbiology, May 1986, pp. 1089-1098.

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