Kinetic study of the production of ethanol with Saccharomyces cerevisiae Immobilized on Berl saddles

Co‐culture of Penicillium chrysogenum and Saccharomyces cerevisiae leading to the immobilization of yeast

“…Now we have in fact successfully reused yeast biocapsules with no loss of integrity or activity up to 11 times for wine production from natural grape musts (research going on at present). Also, binding and interactions between the two microorganisms are all natural rather than forced on a support such as alginate, carraginate and others,8, 19, 27 this allows the yeast to preserve most of its catalytic activity.…”