COIMMOBILIZATION OF ENZYMES AND WHOLE CELLS

被引：4

作者：

HARTMEIER, W

机构：

[1] Hohenheim University, Institute of Food Technology, Department of Technical Biochemistry, Garbenstraße 25

来源：

FOOD BIOTECHNOLOGY | 1990年 / 4卷 / 01期

关键词：

D O I：

10.1080/08905439009549751

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

A survey on coimmobilization of enzymes and whole cells is given. Coentrapment in polymeric matrices and direct enzyme coupling to cells are shown. As an example of an aerobic system cells of Gluconobacter oxydarn and mould catalase were coentrapped in alginate beads which were additionally surrounded with an acrylate membrane. Application of this system for gluconate formation from glucose and hydrogen peroxide led to an eight times increased reaction rate as compared with conventionally aerated fermentation. Yeast cells with β-glucosidase directly coupled thereto were enabled to ferment cellobiose in a packed bed reactor. The feasibility of coimmobilized systems is discussed. © 1990, Taylor & Francis Group, LLC. All rights reserved.

引用

页码：399 / 407

页数：9

共 17 条

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[13]

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[14]

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[17]

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