Highly Efficient Malolactic Fermentation of Red Wine Using Encapsulated Bacteria in a Robust Biocomposite of Silica-Alginate.

Bacteria encapsulation to develop malolactic fermentation emerges as a biotechnological strategy that provides significant advantages over the use of free cells. Two encapsulation methods have been proposed embedding Oenococcus oeni, (i) interpenetrated polymer networks of silica and Ca-alginate and (ii) Ca-alginate capsules coated with hydrolyzed 3-aminopropyltriethoxysilane (hAPTES). On the basis of our results, only the first method was suitable for bacteria encapsulation.

Research progress in coating techniques of alginate gel polymer for cell encapsulation.

Cell encapsulation is used as a biotechnology tool to solve the technological problems derived from handling and application of cells in a great range of fields. This involves immobilization of the cells within a polymeric gel that permits the preservation of their metabolic activity. Alginate is widely established as the most suitable polymer for cell encapsulation.