Comparison of ethanol tolerance of free and immobilized Saccharomyces uvarum yeasts

被引：21

作者：

Ciesarova, Z ^{[1
]}

Domeny, Z ^{[1
]}

Smogrovicova, D ^{[1
]}

Patkova, J ^{[1
]}

Sturdik, E ^{[1
]}

机构：

[1] Slovak Univ Technol Bratislava, Fac Chem Technol, Dept Biochem Technol, Bratislava 81237, Slovakia

来源：

FOLIA MICROBIOLOGICA | 1998年 / 43卷 / 01期

关键词：

D O I：

10.1007/BF02815543

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：

O-2 consumption and CO2 production of free and immobilized Saccharomyces uvarum in the presence of ethanol were compared. The protective effect of immobilization on the yeast ethanol tolerance at 5-20 % of ethanol was more evident in CO2 production than in O-2 consumption. CO2 production by the yeast immobilized in calcium alginate and calcium pectate gel beads was approximately 2.5-times higher than by the free yeast at 5 and 10 % of ethanol. 4-Fold increase of CO2 production was observed at 15 % ethanol. Immobilization in calcium-containing carriers (alginate, pectate) resulted in enhanced activities of yeasts compared to the kappa-carrageenan carrier.

引用

页码：55 / 58

页数：4

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