Microencapsulation of Baker’s Yeast in Gellan Gum Beads Used in Repeated Cycles of Glucose Fermentation
المؤلفون المشاركون
Iurciuc (Tincu), Camelia Elena
Peptu, Catalina
Savin, Alexandru
Atanase, Leonard-Ionuț
Souidi, Kaies
Mackenzie, Grahame
Martin, Patrick
Riess, Gerard
Popa, Marcel
المصدر
International Journal of Polymer Science
العدد
المجلد 2017، العدد 2017 (31 ديسمبر/كانون الأول 2017)، ص ص. 1-15، 15ص.
الناشر
Hindawi Publishing Corporation
تاريخ النشر
2017-07-11
دولة النشر
مصر
عدد الصفحات
15
التخصصات الرئيسية
الملخص EN
The purpose of this work is to prepare ionically cross-linked (with CaCl2) gellan particles with immobilized yeast cells for their use in repeated fermentation cycles of glucose.
The study investigates the influence of ionic cross-linker concentration on the stability and physical properties of the particles obtained before extrusion and during time in the coagulation bath (the cross-linker solution with different CaCl2 concentrations).
It was found that by increasing the amount of the cross-linker the degree of cross-linking in the spherical gellan matrix increases, having a direct influence on the particle morphology and swelling degree in water.
These characteristics were found to be very important for diffusion of substrate, that is, the glucose, into the yeast immobilized cells and for the biocatalytic activity of the yeast immobilized cells in gellan particles.
These results highlight the potential of these bioreactors to be used in repeated fermentation cycles (minimum 10) without reducing their biocatalytic activity and maintaining their productivity at similar parameters to those obtained in the free yeast fermentation.
Encapsulation of Saccharomyces cerevisiae into the gellan gum beads plays a role in the effective application of immobilized yeast for the fermentation process.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Iurciuc (Tincu), Camelia Elena& Peptu, Catalina& Savin, Alexandru& Atanase, Leonard-Ionuț& Souidi, Kaies& Mackenzie, Grahame…[et al.]. 2017. Microencapsulation of Baker’s Yeast in Gellan Gum Beads Used in Repeated Cycles of Glucose Fermentation. International Journal of Polymer Science،Vol. 2017, no. 2017, pp.1-15.
https://search.emarefa.net/detail/BIM-1169205
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Iurciuc (Tincu), Camelia Elena…[et al.]. Microencapsulation of Baker’s Yeast in Gellan Gum Beads Used in Repeated Cycles of Glucose Fermentation. International Journal of Polymer Science No. 2017 (2017), pp.1-15.
https://search.emarefa.net/detail/BIM-1169205
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Iurciuc (Tincu), Camelia Elena& Peptu, Catalina& Savin, Alexandru& Atanase, Leonard-Ionuț& Souidi, Kaies& Mackenzie, Grahame…[et al.]. Microencapsulation of Baker’s Yeast in Gellan Gum Beads Used in Repeated Cycles of Glucose Fermentation. International Journal of Polymer Science. 2017. Vol. 2017, no. 2017, pp.1-15.
https://search.emarefa.net/detail/BIM-1169205
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references
رقم السجل
BIM-1169205
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر