Use and engineering aspects of immobilized cells in biotechnology

2005 ◽  
pp. 161-185 ◽  
Author(s):  
S. Furusaki ◽  
M. Seki
Keyword(s):  
Immobilized Cells

Design of a continuous flow immobilized-cell reactor for biosynthetical production of L-aspartic acid

1985 ◽  
Vol 50 (10) ◽  
pp. 2122-2133 ◽  
Author(s):  
Jindřich Zahradník ◽  
Marie Fialová ◽  
Jan Škoda ◽  
Helena Škodová
Keyword(s):  
Aspartic Acid ◽  
Continuous Flow ◽  
Immobilized Cells ◽  
Scale Up ◽  
Fixed Bed ◽  
Packed Bed ◽  
Fixed Bed Reactor ◽  
Experimental Program ◽  
Design Parameters ◽  
Immobilized Cell

An experimental study was carried out aimed at establishing a data base for an optimum design of a continuous flow fixed-bed reactor for biotransformation of ammonium fumarate to L-aspartic acid catalyzed by immobilized cells of the strain Escherichia alcalescens dispar group. The experimental program included studies of the effect of reactor geometry, catalytic particle size, and packed bed arrangement on reactor hydrodynamics and on the rate of substrate conversion. An expression for the effective reaction rate was derived including the effect of mass transfer and conditions of the safe conversion-data scale-up were defined. Suggestions for the design of a pilot plant reactor (100 t/year) were formulated and decisive design parameters of such reactor were estimated for several variants of problem formulation.

scholarly journals Mead Production Using Immobilized Cells of Saccharomyces cerevisiae: Reuse of Sodium Alginate Beads

Processes ◽  
2021 ◽  
Vol 9 (4) ◽  
pp. 724
Author(s):  
Miguel L. Sousa-Dias ◽  
Vanessa Branco Paula ◽  
Luís G. Dias ◽  
Letícia M. Estevinho
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Sodium Alginate ◽  
Fermentation Process ◽  
Immobilized Cells ◽  
Alginate Beads ◽  
Production Medium ◽  
Alcohol Content ◽  
Volatile Acidity ◽  
The Matrix ◽  
Second Category

This work studied the production of mead using second category honey and the immobilized cells of Saccharomyces cerevisiae in sodium alginate, with concentrations of 2% and 4%, and their reuse in five successive fermentations. The immobilized cells with 4% alginate beads were mechanically more stable and able to allow a greater number of reuses, making the process more economical. The fermentation’s consumption of sugars with free cells (control) and immobilized cells showed a similar profile, being completed close to 72 h, while the first use of immobilized cells finished at 96 h. The immobilized cells did not significantly influence some oenological parameters, such as the yield of the consumed sugars/ethanol, the alcohol content, the pH and the total acidity. There was a slight increase in the volatile acidity and a decrease in the production of SO2. The alginate concentrations did not significantly influence either the parameters used to monitor the fermentation process or the characteristics of the mead. Mead fermentations with immobilized cells showed the release of cells into the wort due to the disintegration of the beads, indicating that the matrix used for the yeast’s immobilization should be optimized, considering the mead production medium.

Immobilized cells of a unicellular green alga and a photosynthetic bacterium for use in a biophotolysis system

1992 ◽  
Vol 34-35 (1) ◽  
pp. 459-466 ◽  
Author(s):  
Kazuhisa Miyamoto ◽  
Sinjirou Matsuoka ◽  
Yoshiharu Miura ◽  
Masaaki Negoro
Keyword(s):  
Green Alga ◽  
Immobilized Cells ◽  
Photosynthetic Bacterium ◽  
Unicellular Green Alga

Limonoid Debittering of Citrus Juice Sera By Immobilized Cells of Corynebacterium fascians

2006 ◽  
Vol 50 (2) ◽  
pp. 330-332 ◽  
Author(s):  
SHIN HASEGAWA ◽  
CARL E. VANDERCOOK ◽  
GRACE Y. CHOI ◽  
ZAREB HERMAN ◽  
PETER OU
Keyword(s):  
Immobilized Cells ◽  
Citrus Juice
Sign in / Sign up

Export Citation Format

Share Document