Li X
Department of Food Technology, Dalian College of Light Industry, People's Republic of China.
Biotechnol Appl Biochem. 1996 Jun;23(3):269-72.
A method was developed for increasing the stability of calcium alginate beads with entrapped Saccharomyces cerevisiae cells. Polyelectrolyte complexes were used as surface-coating materials by dropping alginate into chitosan. The coacervation agent sodium triphosphate was needed for the formation of the polyelectrolyte complexes. Gel beads maintained their rigidity during ethanol production and were chemically stable in phosphate buffer. No differences in ethanol production were found between S. cerevisiae immobilized in calcium alginate and in calcium alginate coated with polyelectrolyte complexes. The maximum productivity by immobilized S. cerevisiae cells was 74.1 g of ethanol/h per g of gel beads obtained at pH 4.8-6.0 and at 30 degrees C.
开发了一种提高包埋酿酒酵母细胞的海藻酸钙珠稳定性的方法。通过将海藻酸钠滴入壳聚糖中，使用聚电解质复合物作为表面涂层材料。聚电解质复合物的形成需要凝聚剂三聚磷酸钠。凝胶珠在乙醇生产过程中保持其刚性，并且在磷酸盐缓冲液中化学稳定。固定在海藻酸钙中和固定在涂有聚电解质复合物的海藻酸钙中的酿酒酵母在乙醇生产方面没有差异。固定化酿酒酵母细胞的最大生产率为每克凝胶珠每小时74.1克乙醇，在pH 4.8 - 6.0和30℃下获得。
