scholarly journals Repeated-batch production of galactooligosaccharides from lactose at high concentration by using alginate-immobilized cells of Sporobolomyces singularis YIT 10047

2008 ◽  
Vol 54 (5) ◽  
pp. 285-293 ◽  
Author(s):  
Takafumi Sakai ◽  
Hirokazu Tsuji ◽  
Shinya Shibata ◽  
Kazuhito Hayakawa ◽  
Keisuke Matsumoto
Keyword(s):  
Immobilized Cells ◽  
High Concentration ◽  
Batch Production ◽  
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

scholarly journals Direct Isomaltulose Synthesis From Beet Molasses by Immobilized Sucrose Isomerase

2021 ◽  
Vol 9 ◽  
Author(s):  
Qin-Qing Wang ◽  
Ming Yang ◽  
Jian-Hua Hao ◽  
Zai-Chao Ma
Keyword(s):  
Cost Reduction ◽  
Low Cost ◽  
High Concentration ◽  
Significant Cost ◽  
Beet Molasses ◽  
Repeated Batch ◽  
Significant Cost Reduction ◽  
First Time ◽  
Repeated Batch Reaction ◽  
Sucrose Isomerase

Isomaltulose is becoming a focus as a functional sweetener for sucrose substitutes; however, isomaltulose production using sucrose as the substrate is not economical. Low-cost feedstocks are needed for their production. In this study, beet molasses (BM) was introduced as the substrate to produce isomaltulose for the first time. Immobilized sucrose isomerase (SIase) was proved as the most efficient biocatalyst for isomaltulose synthesis from sulfuric acid (H2SO4) pretreated BM followed by centrifugation for the removal of insoluble matters and reducing viscosity. The effect of different factors on isomaltulose production is investigated. The isomaltulose still achieved a high concentration of 446.4 ± 5.5 g/L (purity of 85.8%) with a yield of 0.94 ± 0.02 g/g under the best conditions (800 g/L pretreated BM, 15 U immobilized SIase/g dosage, 40°C, pH of 5.5, and 10 h) in the eighth batch. Immobilized SIase used in repeated batch reaction showed good reusability to convert pretreated BM into isomaltulose since the sucrose conversion rate remained 97.5% in the same batch and even above 94% after 11 batches. Significant cost reduction of feedstock costs was also confirmed by economic analysis. The findings indicated that this two-step process to produce isomaltulose using low-cost BM and immobilized SIase is feasible. This process has the potential to be effective and promising for industrial production and application of isomaltulose as a functional sweetener for sucrose substitute.

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.

Sign in / Sign up

Export Citation Format

Share Document