IMMOBILIZATION OF YEAST WITH HOLLOW PVA GEL BEADS

被引：16

作者：

SHINDO, S

KAMIMURA, M

机构：

[1] Brewing Research Laboratories, Sapporo Breweries Ltd., Yaizu-shi, Shizuoka, 425, 10, Okatohme

来源：

JOURNAL OF FERMENTATION AND BIOENGINEERING | 1990年 / 70卷 / 04期

关键词：

D O I：

10.1016/0922-338X(90)90054-Z

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：

We constructed a novel immobilization system of yeast cells with PVA gel beads. The PVA gel beads formed hollows, so they could be prevented from breaking by flotation by the CO2 gas that filled the hollow part. Activity of this immobilized yeast on hollow PVA gel beads was about 1.4-fold higher than that on calcium alginate. Neither destruction of the carrier nor diminishing of yeast activity were observed even after 40 d of fermentation. The optimal immobilization of yeast cells was done with 8% PVA and 2% sodium alginate, and the inoculum size was 1.0 × 105 cells per ml of gel beads. © 1990.

引用

页码：232 / 234

页数：3

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