Grape is one of the most well-known fruits worldwide, being transformed into distinct food
products, one of which is wine. A significantly large portion of grape production is exclusively …

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 …

In Latin,'pulcherrima'is a superlative form of an adjective that translates as beautiful. Apart
from being 'the most beautiful'yeast, Metschnikowia pulcherrima has a remarkable potential …

Viable microbial cells are important biocatalysts in the production of fine chemicals and
biofuels, in environmental applications and also in emerging applications such as …

Wastewater from the food industry is increasingly recognized as a valuable source of energy
and as a resource for new products and not as waste. The reutilization and valorization of …

Immobilized cell technology has shown a significant promotional effect on the fermentation
of alcoholic beverages such as beer, wine and cider. However, genetic, morphological and …

Whole-cell immobilisation technology involving ℽ-aminobutyric acid GABA biosynthesis
using lactic acid bacteria (LAB) has been extensively studied owing to its numerous benefits …

The winemaking process involves the alcoholic fermentation of must, often followed by
malolactic fermentation (MLF). The latter, mainly carried out by the lactic acid bacterium …

Calcium content in sparkling wines may not exceed 80 mg/L due to the risk of aggregation
with alginate capsules. The high calcium content usually found in wine and must …

To realize encapsulation of living microbial cells and easily evaluation of cell viability after
immobilization, the yeast cells were encapsulated in water soluble PAAm nanofiber by a …