Process for the preparation of co immobilized le vadura coupled with Enzymes.

摘要

Procedure for obtaining co immobilized Yeast coupled with Enzymes.Is the total or partial dehydration of yeast cells, followed by rehydration with an aqueous solution of Enzymes at a temperature between 30 and 40 C; adding a precipitating Agent, such as Tannin, which does not affect the ability of fermentation of yeast cells, and Condition of a cross-linking Agent, such as glutarodialdehido.These are co immobilized Biotechnology applications for reactions, such as alcoholic fermentation.