Batch and continuous mead production with pectate immobilised, ethanol-tolerant yeast

Biotechnology Letters

Volumn 23, Issue 12, 2001, Pages 977-982

  Navrátil, Marián ^a   Šturdík, Ernest ^a   Gemeiner, Peter ^b  

^a SLOVAK UNIVERSITY OF TECHNOLOGY   (Slovakia)

^b INSTITUTE OF CHEMISTRY   (Slovakia)

Author keywords

Continuous fermentation; Immobilised yeast; Mead; Packed bed column; Pectate; Saccharomyces cerevisiae

Indexed keywords

ALCOHOL; NITROGEN; PECTATE LYASE;

ARTICLE; FERMENTATION; IMMOBILIZATION; IMMOBILIZED CELL; NONHUMAN; SACCHAROMYCES CEREVISIAE; YEAST;

SACCHAROMYCES CEREVISIAE;

EID: 0034957334     PISSN: 01415492     EISSN: None     Source Type: Journal    
DOI: 10.1023/A:1010571208324     Document Type: Article

References (11)

1. Continuous secondary fermentation using immobilised yeast
2. Pilot scale vinification process using immobilized Candida stellata cells and Saccharomyces cerevisiae
3. Calcium pectate gel could be a better alternative to calcium alginate gel in multiple applications of immobilized cells
4. Use of dinitrosalicylic acid reagent for determination of reducing sugar
5. Bioactive components in productions using immobilized cells
6. Fermented beverages produced by yeast cells entrapped in ionotropic hydrogels of polysaccharide nature
7. Use of bioluminimetry for determination of active yeast biomass immobilized in ionotropic hydrogels
8. Food bioconversions and metabolite production using immobilized cell technology
9. Production of mead by immobilized whole cells of Saccharomyces cerevisiae
10. Mead production by continuous series reactors using immobilized yeast cells
11. Chemistry and uses of pectin - A review