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Biotechnology Applications in Beverage Production pp 153–167Cite as

On the Utilisation of Entrapped Microorganisms in the Industry of Fermented Beverages

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Part of the book series: Elsevier Applied Food Science Series ((EAFSS))

Abstract

Most fermented drinks have a vegetable origin. They result mainly from enzymic activities which can come either from the raw material or from microorganisms.

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Author information

Authors and Affiliations

  1. Microbiology Laboratory, ENSBANA, University of Bourgogne, Dijon, France

    C. Divies

Authors
  1. C. Divies
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Editor information

Editors and Affiliations

  1. Department of Food Science and Technology and Microbiology, University of Milan, Via Celoria 2, I-20133, Milan, Italy

    C. Cantarelli

  2. Department of Industrial Chemistry and Materials, University of Bologna, Viale Risorgimento 4, I-40136, Bologna, Italy

    G. Lanzarini

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© 1989 Elsevier Science Publishers LTD

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Divies, C. (1989). On the Utilisation of Entrapped Microorganisms in the Industry of Fermented Beverages. In: Cantarelli, C., Lanzarini, G. (eds) Biotechnology Applications in Beverage Production. Elsevier Applied Food Science Series. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-1113-0_11

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  • DOI: https://doi.org/10.1007/978-94-009-1113-0_11

  • Publisher Name: Springer, Dordrecht

  • Print ISBN: 978-94-010-6992-2

  • Online ISBN: 978-94-009-1113-0

  • eBook Packages: Springer Book Archive

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