DETERMINATION OF GLUCOSE AND ETHANOL EFFECTIVE DIFFUSION-COEFFICIENTS IN CA-ALGINATE GEL

被引:38
作者
ESTAPE, D [1 ]
GODIA, F [1 ]
SOLA, C [1 ]
机构
[1] UNIV AUTONOMA BARCELONA,UNITAT ENGN QUIM,E-08193 BARCELONA,SPAIN
关键词
IMMOBILIZATION; CA-ALGINATE; DIFFUSION COEFFICIENTS;
D O I
10.1016/0141-0229(92)90009-D
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
Glucose and ethanol diffusion coefficients in 2% Ca-alginate gel were measured using the experimental technique based on solute diffusion into or out of gel beads in a well-stirred solution. The aim of the study was to make the measurements under typical conditions found in alcoholic fermentations, such as the concentrations of glucose (100 g l-1) and ethanol (50 g l-1), the simultaneous counter-diffusion of glucose and ethanol, and the presence of cells in the gel beads at a level of 10(9) cells g-1 of beads. Previously, an evaluation of the error associated with the methodology used indicated how the experimental procedure would minimize the error. The individual measurement of glucose and ethanol coefficients in 2% Ca-alginate with no cells gave values of 5.1 and 9.6 x 10(-6) cm2 s-1, respectively, which are lower than those in water. When the effect of counter-diffusion was investigated, both coefficients decreased: glucose by 14% and ethanol by 28%. When cells were incorporated into the beads, only the ethanol coefficient decreased significantly, while the glucose coefficient apparently increased its value to 6.9 10(-6) cm2 s-1.
引用
收藏
页码:396 / 401
页数:6
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