OPTIMIZATION OF CRITICAL PARAMETERS FOR IMMOBILIZATION OF YEAST-CELLS TO ALGINATE GEL MATRIX

被引：12

作者：

JAMUNA, R ^{[1
]}

SAI, PST ^{[1
]}

VORA, S ^{[1
]}

RAMAKRISHNA, SV ^{[1
]}

机构：

[1] CSIR,REG RES LAB,TRIVANDRUM 695019,INDIA

来源：

JOURNAL OF FERMENTATION AND BIOENGINEERING | 1992年 / 73卷 / 04期

关键词：

D O I：

10.1016/0922-338X(92)90192-W

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：

The optimum concentrations of sodium alginate (wt. %), calcium chloride (M) and yeast cells (wt. %), and curing time (h) for enhanced gel stability were obtained employing a full factorial search. The results indicate that the concentrations of sodium alginate and CaCl2, and the curing time of the beads were found to have a pronounced effect on the stability of the beads. The cell concentration, on the other hand, has an adverse influence either individually or in combination with other variables. The path of steepest ascent method has been used to optimize the variables and the resultant gel beads were evaluated for fermentation ability.

引用

页码：319 / 322

页数：4

共 8 条

[1]

Akhnazarova S, 1982, EXPT OPTIMIZATION CH, P151

[2]

FURUI M, 1985, J FERMENT TECHNOL, V63, P73

[3] ALGINATE AS IMMOBILIZATION MATERIAL .1. CORRELATION BETWEEN CHEMICAL AND PHYSICAL-PROPERTIES OF ALGINATE GEL BEADS [J].