Groboillot A, Boadi D K, Poncelet D, Neufeld R J
Department of Chemical Engineering, McGill University, Montreal, Quebec, Canada.
Crit Rev Biotechnol. 1994;14(2):75-107. doi: 10.3109/07388559409086963.
Immobilization of cells offers advantages to the food process industries, including enhanced fermentation productivity and cell stability and reduced downstream processing costs due to facilitated cell recovery and recycle. This article summarizes the varied immobilization methodologies, including adsorption, entrapment, covalent binding, and microencapsulation. Examples of interest to the food industry are provided, together with a review of the physiological effects of immobilization. Topics in process engineering include immobilized cell bioreactor configurations and the scale-up potential of the various immobilization techniques.
细胞固定化为食品加工行业带来了诸多优势，包括提高发酵生产率和细胞稳定性，以及因便于细胞回收和循环利用而降低下游加工成本。本文总结了多种固定化方法，包括吸附、包埋、共价结合和微囊化。文中提供了食品行业感兴趣的实例，并综述了固定化的生理效应。过程工程方面的主题包括固定化细胞生物反应器的配置以及各种固定化技术的放大潜力。
