Fermented beverages produced by yeast cells entrapped in ionotropic hydrogels of polysaccharide nature

Minerva Biotecnologica

Volumn 12, Issue 4, 2000, Pages 337-344

  Navraatil M ^a   Gemeiner, P ^a   Sturdik E ^a   Domeny Z ^a   Smogrovicova D ^a   Antalova Z ^a  

^a SLOVAK UNIVERSITY OF TECHNOLOGY   (Slovakia)

Author keywords

Calcium pectate gel beads; Ethanol; Fermented beverages; Fruit juices; Immobilized cell technology; Mead; Non alcoholic beer; Yeast biomass estimation

Indexed keywords

ALCOHOL; ASPARTIC ACID; CALCIUM ALGINATE; CALCIUM DERIVATIVE; CALCIUM PECTATE; CITRIC ACID; LACTIC ACID; POLYSACCHARIDE; SUCCINIC ACID; TRICARBOXYLIC ACID; UNCLASSIFIED DRUG;

ALCOHOL TOLERANCE; ARTICLE; BEER; BEVERAGE; BIOREACTOR; BIOTECHNOLOGY; CELL MUTANT; CITRIC ACID CYCLE; CONTROLLED STUDY; ENCAPSULATION; FERMENTATION; FRUIT JUICE; GEL; HEAT TOLERANCE; HYDROGEL; IMMOBILIZED CELL; NONHUMAN; PRODUCTIVITY; SACCHAROMYCES CEREVISIAE; TEMPERATURE; THERMOSTABILITY; TIME; YEAST CELL;

SACCHAROMYCES CEREVISIAE;

EID: 0034459541     PISSN: 11204826     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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