Yeast immobilization is defined as the physical confinement of intact cells to a region of
space with conservation of biological activity. The use of these methodologies for alcoholic …

Consumers are increasingly showing a preference for foods whose nutritional and
therapeutic value has been enhanced. Probiotics are live microorganisms, and their …

Immobilized yeast cells are used industrially in winemaking processes such as sparkling
wine and Sherry wine production. Here, a novel approach has been explored for the …

Immobilized cell technologies (ICT) have been used in wort fermentation, beer maturation,
or production of alcohol-free or low-alcohol beer. The purpose of ICT is to restrict intact cells …

The growth and activity of adherent cells can be enabled or enhanced through attachment to
a solid surface. For food and beverage production processes, these solid supports should …

The most important dogma in white-wine production is the preservation of the wine aroma
and the limitation of the oxidative action of oxygen. In contrast, the aging of Sherry and …

Yeast cell leakage from the matrix is one of the reoccurring inconveniences of most yeast
immobilization systems. Yeast biocapsules are a cost-effective, spontaneous immobilization …

In the context of global advancements, the imperative of a sustainable energy supply looms
large. Biomass, an adaptable and renewable resource, has garnered attention for its …

The aim of the present study was to establish a new process for brewing red raspberry wine
with immobilized yeast and improve the value of red raspberry. Using the spore filaments of …

Microbial interactions between filamentous fungi and yeast are still not fully understood. To
evaluate a potential antifungal activity of a filamentous fungus while highlighting …