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

  • C. Divies
Part of the Elsevier Applied Food Science Series book series (EAFSS)


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


Malic Acid Free Cell Alginate Bead Alcoholic Fermentation Tomato Juice 
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Copyright information

© Elsevier Science Publishers LTD 1989

Authors and Affiliations

  • C. Divies
    • 1
  1. 1.Microbiology Laboratory, ENSBANAUniversity of BourgogneDijonFrance

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