Stability of <i>Lactobacillus bulgaricus</i> immobilized in K‐carrageenan gels

Journal of Chemical Technology and Biotechnology - Tập 53 Số 2 - Trang 173-175 - 1992
Hanïfe Büyükgüngör1
1Environmental Engineering Department, Ondokuz Mayis University, TR-55139 Kurupelit/Samsun, Turkey

Tóm tắt

AbstractThe future application of immobilized microorganism techniques will depend on the development of systems which are technologically applicable on an industrial scale. These techniques must permit high microbial concentrations and must allow mass transfer to take place with low diffusional limitations. In addition, the mechanical separation of the immobilized microorganisms must be achieved economically, K‐carrageenan was used as an ionotropic gel carrier for the immobilization of Lactobacillus bulgaricus (ATCC 11842), and the effects of gel stability on productivity and the rate of product formation were investigated. K‐carrageenan gels had higher mechanical and chemical stability than alginate gels. The storage stability of microorganisms immobilized in K‐carrageenan was good enough to retain biocatalytic activity during prolonged storage at 4°C.

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Tài liệu tham khảo

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Thông tin
Thông tin xuất bản

Journal of Chemical Technology and Biotechnology

Tập 53 Số 2

173-175

Thông tin tác giả