INFLUENCE OF THE MEDIUM ON THE ALCOHOLIC FERMENTATION
PERFORMANCE OF TWO DIFFERENT IMMOBILIZATION YEAST
TECHNIQUES COMPARED TO FREE YEAST CELL FERMENTATION
Vilma Gurazi*, Luljeta Xhagolli, Rozana Troja, Shpresa Hereni
Key words: Yeast, Immobilized cells, Entrapment,
Capsulation, Free cell, Fermentation rate.