Abstract: Device for the measurement of biological activities and/or physiological magnitudes, includes a measuring cell, equipped with a chamber suitable to receive micro-organisms to be analyzed, and one or more probes opening into the chamber. The probes are connected to measuring resources and resources for processing the electrical signals emitted by the probes. The measuring cell includes a vertical well, equipped in its lateral wall with holes uniformly distributed around the well in order to allow the probes to open into the well. The probes are sealingly attached to the well, and rest in the support resources, and suitable to receive a cup whose cross section is homothetic to the section of the well. The cup is equipped on its lateral wall with holes which are located opposite to the holes of the well when the cup is positioned in the well.

Abstract: Device for the measurement of biological activities and/or physiological magnitudes, includes a measuring cell, equipped with a chamber suitable to receive micro-organisms to be analyzed, and one or more probes opening into the chamber. The probes are connected to measuring resources and resources for processing the electrical signals emitted by the probes. The measuring cell includes a vertical well, equipped in its lateral wall with holes uniformly distributed around the well in order to allow the probes to open into the well. The probes are sealingly attached to the well, and rest in the support resources, and suitable to receive a cup whose cross section is homothetic to the section of the well. The cup is equipped on its lateral wall with holes which are located opposite to the holes of the well when the cup is positioned in the well.

Abstract: The invention relates to a method for checking the retention of an organic compound (i) or a plurality of organic compounds (i) within a liquid or solid phase, characterized in that it comprises a step in which the oxidoreduction potential of said solid or liquid phase is modified by contacting said solid or liquid phase with an oxidizing agent, a reducing agent or a neutral agent, the oxidoreduction potential value of said solid or liquid phase determining the retention degree of the organic compound (i) or each of the organic compounds (i) within said liquid or solid phase.

Abstract: The present invention relates to a method of culturing microorganisms which makes it possible to reduce the oxidation-reduction potential of the culture medium, characterized in that the said culture is carried out under reducing conditions obtained by a reducing gas compared with air comprising hydrogen.

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: 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: 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: According to the invention, the productivity of cultivated plants is controlled by a microbiological process. At least one telluric microorganism having a favorable rhizospheric effect on a plant is embedded in a polymer gel. Fragments of the gel are then inoculated into the rhizosphere of the plant. The invention also relates to a process for preparing the required fragments of polymer gel. Polymerization of the gel is carried out in the presence of a culture of the desired microorganism, and the polymer block is thereafter broken up prior to use.