Abstract
Vinegar was probably the first commercial food ingredient made with immobilized cell technology (ICT), and ICT is now proposed for various food processing applications. The most successful uses of ICT in the food industry are to be found in the beverages sector, particularly beer (Masschelein et al. 1994), wine production (Divies et al. 1994) as well as for food bioconversions and the production of ingredients (Norton & Vuillemard 1994). Applications are also potentially numerous for dairy (Champagne et al. 1994b) and meat fermentations (McLoughlin & Champagne 1994).
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