Process for the preparation of immobilized yeasts

Details Process for the preparation of immobilized yeasts Process for the preparation of immobilized yeasts

C - Chemistry, Metallurgy

12

N

195/3, 195/34.1

C12N 11/10 (2006.01) C12G 1/00 (2006.01) C12G 1/06 (2006.01) C12G 3/00 (2006.01) C12N 11/04 (2006.01)

Patent

CA 2012409

23443-415 ABSTRACT A process for the preparation of yeasts immobilized in calcium alginate beads is disclosed. According to the process, yeast cells in a sodium alginate solution are added dropwise to a CaC12 solution, hardened in this solution for 30 to 180 minutes, washed for 100 to 500 minutes at 5 to 35°C with water having a salt content of up to 0.5 g/l and then dried at 10 to 50°C. The immobilized yeast are useful in production of alcoholic drinks, in particular in the fermentation of sparkling wine, without producing turbidity caused by the formation of calcium tartarate and calcium maleate crystals or dullness caused by leached yeast cells.

Affiliated with

Also associated with

Rating

Process for the preparation of immobilized yeasts does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Process for the preparation of immobilized yeasts, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Process for the preparation of immobilized yeasts will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFCA-PAI-O-1434864