Repeated batch production of ethanol from Jerusalem artichoke tubers using recycled immobilized cells of Kluyveromyces fragilis

1981 ◽  
Vol 3 (12) ◽  
pp. 679-682 ◽  
Author(s):  
Argyrios Margaritis ◽  
Pratima Bajpai
Keyword(s):  
Immobilized Cells ◽  
Jerusalem Artichoke ◽  
Batch Production ◽  
Kluyveromyces Fragilis ◽  
Repeated Batch

Repeated batch production ofL-phenylalanine from phenylpyruvate and NH4Cl by immobilized cells ofNocardia opaca under hydrogen high pressure

1988 ◽  
Vol 31 (8) ◽  
pp. 834-840 ◽  
Author(s):  
Tadashi Matsunaga ◽  
Michio Higashijima ◽  
Anny Sulaswatty ◽  
Shigeo Nishimura ◽  
Takanori Kitamura ◽  
...  
Keyword(s):  
High Pressure ◽  
Immobilized Cells ◽  
Batch Production ◽  
Repeated Batch

Phenol Biodegradation by Fungal Cells Immobilized in Sol-Gel Hybrids

2013 ◽  
Vol 68 (1-2) ◽  
pp. 53-59 ◽  
Author(s):  
Kolishka V. Tsekova ◽  
Georgi E. Chernev ◽  
Alexander E. Hristov ◽  
Lyudmila V. Kabaivanova
Keyword(s):  
Immobilized Cells ◽  
Sol Gel ◽  
Cell System ◽  
Aspergillus Awamori ◽  
Efficient Technology ◽  
Fungal Cell ◽  
Phenol Biodegradation ◽  
Force Microscopy ◽  
Atomic Force ◽  
Repeated Batch

The capability of cells of the fungus Aspergillus awamori, either free or immobilized in hybrid sol-gel material cells, for phenol biodegradation was demonstrated. Phenol was present in the reaction mixture as the sole carbon and energy source, and its decomposition was followed in repeated batch degradation experiments. Atomic force microscopy provided information on the development of self-organizing structures in the materials synthesized by the sol-gel method. Phenol biodegradation was mediated only by the fungal cells, and no absorption by the hybrid matrix was observed. Ten cycles of phenol biodegradation using the immobilized cells system were conducted during which up to 2000 mg l-1 phenol was completely decomposed. Immobilized cells degraded phenol at 8.33 mg h-1, twice as fast as free cells. The good performance of the immobilized fungal cell system is promising for the development of an efficient technology for treating phenol-containing waste waters

Repeated-batch production of hydrogen using Rhodobacter sphaeroides S10

2012 ◽  
Vol 37 (21) ◽  
pp. 15855-15866 ◽  
Author(s):  
Walailak Pattanamanee ◽  
Wanna Choorit ◽  
Duangporn Kantachote ◽  
Yusuf Chisti
Keyword(s):  
Rhodobacter Sphaeroides ◽  
Batch Production ◽  
Production Of Hydrogen ◽  
Repeated Batch

scholarly journals Freeze-Dried Immobilized Kefir Culture in Low Alcohol Winemaking

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 115 ◽  
Author(s):  
Anastasios Nikolaou ◽  
Georgios Sgouros ◽  
Gregoria Mitropoulou ◽  
Valentini Santarmaki ◽  
Yiannis Kourkoutas
Keyword(s):  
Freeze Drying ◽  
Immobilized Cells ◽  
Principal Component ◽  
Global Market ◽  
Wine Quality ◽  
Freeze Dried ◽  
Grape Skins ◽  
Repeated Batch ◽  
Ethanol Removal ◽  
Low Alcohol

Low alcohol wines represent a rising trend in the global market. Since for ethanol removal, certain physicochemical methods that negatively affect wine quality are applied, the aim of this present study was to evaluate the efficiency of freeze-dried, immobilized kefir culture on natural supports (apple pieces, grape skins and delignified cellulosic material) in low alcohol winemaking at various temperatures (5–30 °C). Initially, genetic analysis of kefir culture was performed by Next Generation Sequencing. There was an immobilization of kefir culture on grape skins-enhanced cell survival during freeze-drying in most cases, even when no cryoprotectant was used. Simultaneous alcoholic and malolactic fermentations were performed in repeated batch fermentations for >12 months, using freeze-dried free or immobilized cells produced with no cryoprotectant, suggesting the high operational stability of the systems. Values of great industrial interest for daily ethanol productivity and malic acid conversion [up to 39.5 g/(Ld) and 67.3%, respectively] were recorded. Principal Component Analysis (PCA) showed that freeze-drying rather than the fermentation temperature affected significantly minor volatiles. All low alcohol wines produced were accepted during the preliminary sensory evaluation.

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