METHOD FOR PRODUCING AN ENZYMATIC COCKTAIL FROM FUNGAL MUST

The invention relates to a method for producing an enzymatic cocktail from a cellulose-producing and/or hemicellulose-producing cellulolytic microorganism, comprising: - a step of producing enzymes with the obtaining of a medium containing enzymes and a microorganism must, said must being optionally...

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Bibliographische Detailangaben
Hauptverfasser:	JOURDIER, Etienne, COHEN, Celine, CHAUSSEPIED, Bernard, BEN CHAABANE, Fadhel
Format:	Patent
Sprache:	eng ; lit
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PROCESSES USING MICROORGANISMS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS VINEGAR WINE
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Beschreibung
Zusammenfassung:	The invention relates to a method for producing an enzymatic cocktail from a cellulose-producing and/or hemicellulose-producing cellulolytic microorganism, comprising: - a step of producing enzymes with the obtaining of a medium containing enzymes and a microorganism must, said must being optionally separated from the liquid containing said enzymes, - a step of cooling said must to a temperature below the temperature of the enzyme-producing step, for a period of time such that the beta-glucosidase concentration of the liquid resulting from the cooling step is greater than that of the liquid resulting from the enzyme-producing step, and/or the ratio of the volume of solid/total volume is less than said ratio for the enzyme-producing step; and an enzymatic cocktail is obtained at the end of the cooling step.