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1.发明授权Preparation of a dehydrated polysaccharide gel containing microorganisms and a hydrophilic substance for producing fermented drinks 失效制备含有微生物和用于生产发酵饮料的亲水性物质的脱水多糖凝胶
公开(公告)号：US5627062A
公开(公告)日：1997-05-06
申请号：US355042
申请日：1994-12-13
Applicant: Charles Divies , Pascal Lenzi , Jacques Beaujeu , Frederic Herault
Inventor： Charles Divies , Pascal Lenzi , Jacques Beaujeu , Frederic Herault
CPC classification number: C12G1/064 , C12C11/09 , C12G1/0203 , C12N1/04 , C12N11/04
Abstract: A polysaccharide gel enclosing microorganisms is soaked in a solution of a high concentration such as at least 500 g/l of hydrophilic substance and the gel is at least partially dehydrated to provide improved viability of the microorganisms after storage and rehydration of the gel. The dehydration may be carried out in a fluidized bed or by lyophilization. The gel may be in the form of beads or fibers having a double layer structure formed by an internal layer or core of gel containing the microorganisms and an external layer or envelope of gel essentially devoid of the microorganisms. The hydrophilic substance can be a low molecular weight polyol such as glycerol or a sugar such as sucrose, glucose or frutose. The microorganisms in the gel are preferably yeasts and after rehydration the yeast-containing gel is used in the secondary fermentation of wine to produce sparkling wine or champagne.
Abstract translation: 将包围微生物的多糖凝胶浸泡在高浓度的溶液中，例如至少500g / l的亲水物质，并且凝胶至少部分脱水，以在凝胶储存和再水化后提供改善的微生物活力。 脱水可以在流化床中或通过冻干来进行。 凝胶可以是具有由含有微生物的内层或凝胶芯构成的双层结构的珠粒或纤维的形式，以及基本上不含微生物的凝胶的外层或外壳。 亲水性物质可以是低分子量多元醇，例如甘油或糖如蔗糖，葡萄糖或葡萄糖。 凝胶中的微生物优选是酵母，并且在再水化之后，含酵母的凝胶用于葡萄酒的二次发酵以产生起泡葡萄酒或香槟。
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2.发明授权Process of producing a dehydrated polysaccharide gel containing microorganisms for preparing fermented drinks 失效制备含有用于制备发酵饮料的微生物的脱水多糖凝胶的方法
公开(公告)号：US5389532A
公开(公告)日：1995-02-14
申请号：US161681
申请日：1993-11-22
Applicant: Charles Divies , Pascal Lenzi , Jacques Beaujeu , Frederic Herault
Inventor： Charles Divies , Pascal Lenzi , Jacques Beaujeu , Frederic Herault
CPC classification number: C12G1/064 , C12C11/09 , C12G1/0203 , C12N1/04 , C12N11/04
Abstract: A polysaccharide gel enclosing microorganisms is soaked in a high concentration of hydrophilic substance and the gel is at least partially dehydrated to provide improved viability of the microorganisms after storage and rehydration of the gel. Dehydration may be carried out in a fluidized bed or by lyophilization. The gel may be in the form of beads or fibers having a double layer structure formed by an internal layer or core of gel containing the microorganisms and an external layer or envelope of gel essentially devoid of the microorganisms. The hydrophilic substance can be a low molecular weight polyol such as glycerol or a sugar such as sucrose, and is preferably sucrose in a concentration of at least 500 g/l, more preferably about 1000 g/l. The microorganisms in the gel are preferably yeast and after rehydration the yeast-containing gel is used in the secondary fermentation of wine to produce sparkling wine or champagne.
Abstract translation: 将包围微生物的多糖凝胶浸泡在高浓度的亲水物质中，并且凝胶至少部分脱水，以在凝胶储存和再水化后提供改善的微生物活力。 脱水可以在流化床中或通过冻干来进行。 凝胶可以是具有由含有微生物的内层或凝胶芯构成的双层结构的珠粒或纤维的形式，以及基本上不含微生物的凝胶的外层或外壳。 亲水性物质可以是低分子量多元醇，例如甘油或糖如蔗糖，优选浓度为至少500g / l，更优选约1000g / l的蔗糖。 凝胶中的微生物优选是酵母，并且在再水化之后，将含酵母的凝胶用于葡萄酒的二次发酵以产生起泡葡萄酒或香槟。
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3.发明授权Dehydrated polysaccharide gel containing microorganisms and a hydrophilic substance 失效含有微生物和亲水物质的脱水多糖凝胶
公开(公告)号：US5627063A
公开(公告)日：1997-05-06
申请号：US475059
申请日：1995-06-07
Applicant: Charles Divies , Pascal Lenzi , Jacques Beaujeu , Frederic Herault
Inventor： Charles Divies , Pascal Lenzi , Jacques Beaujeu , Frederic Herault
CPC classification number: C12G1/064 , C12C11/09 , C12G1/0203 , C12N1/04 , C12N11/04
Abstract: A polysaccharide gel enclosing microorganisms is soaked in a solution of a high concentration such as at least 500 g/l of hydrophilic substance and the gel is at least partially dehydrated to provide improved viability of the microorganisms after storage and rehydration of the gel. The dehydration may be carried out in a fluidized bed or by lyophilization. The gel may be in the form of beads or fibers having a double layer structure formed by an internal layer or core of gel containing the microorganisms and an external layer or envelope of gel essentially devoid of the microorganisms. The hydrophilic substance can be a low molecular weight polyol such as glycerol or a sugar such as sucrose, glucose or fructose. The microorganisms in the gel are preferably yeasts and after rehydration the yeast-containing gel is used in the secondary fermentation of wine to produce sparkling wine or champagne.
Abstract translation: 将包围微生物的多糖凝胶浸泡在高浓度的溶液中，例如至少500g / l的亲水物质，并且凝胶至少部分脱水，以在凝胶储存和再水化后提供改善的微生物活力。 脱水可以在流化床中或通过冻干来进行。 凝胶可以是具有由含有微生物的内层或凝胶芯构成的双层结构的珠粒或纤维的形式，以及基本上不含微生物的凝胶的外层或外壳。 亲水性物质可以是低分子量多元醇，例如甘油或糖如蔗糖，葡萄糖或果糖。 凝胶中的微生物优选是酵母，并且在再水化之后，含酵母的凝胶用于葡萄酒的二次发酵以产生起泡葡萄酒或香槟。
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