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Production of ethanol by yeasts immobilized in pectin

✍ Scribed by Antonio R. Navarro; María C. Rubio; Danley A. S. Callieri

Publisher
Springer
Year
1983
Tongue
English
Weight
312 KB
Volume
17
Category
Article
ISSN
1432-0614

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✦ Synopsis

were immobilized by occlusion in pectin gel, no significant changes in their biological activity being observed. The ethanol production rate was found to be negatively affected by the diameter of the beads when the cell concentration in them was high. The fermentative activity was only slightly modified by pectin concentration. Cells maintained their growth capacity and the beads could be reutilized several times in succesive batch fermentations. After freeze-drying and storage at room temperature the beads retained both their morphological and mechanical characteristics as well as 93% of their initial fermentative activity.

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