[Immobilization of champagne yeasts by inclusion into cryogels of polyvinyl alcohol for preventing cell escape from carrier matrix].
Wine champagnizing, a process involving the use of champagne yeasts immobilized by inclusion into cryogels of polyvinyl alcohol, has been studied. Treatment of yeast cells with the autoregulatory factor d1 was proposed as a means of preventing the cell escape from the carrier matrix. Such a treatment inhibited growth and proliferation processes in yeasts cells, without affecting the activity of fermentation; the resulting champagne had the same organoleptic and chemical characteristics as its counterparts obtained using traditional techniques.
Martynenko
N N
NN
Moscow State University of Foodstuff Production, Moscow, 125080 Russia. martynenkon@mail.ru
Gracheva
I M
IM
Sarishvili
N G
NG
Zubov
A L
AL
El'-Registan
G I
GI
Lozinskiĭ
V I
VI
D001798:Blood Proteins; D018914:Cells, Immobilized; D059985:Cryogels; D005285:Fermentation; D005353:Fibronectins; D006706:Homeostasis; D020100:Hydrogels; D007218:Industrial Microbiology / Q000379:methods*; D011142:Polyvinyl Alcohol / Q000737:chemistry*; D014920:Wine / Q000382:microbiology*; D015003:Yeasts / Q000378:metabolism*
D001798:Blood Proteins; D059985:Cryogels; D005353:Fibronectins; D020100:Hydrogels; D011142:Polyvinyl Alcohol