Studies of the mechanical properties and the fermentation behavior of double layer alginate-chitosan beads, using Saccharomyces cerevisiae entrapped cells
Studies of the mechanical properties and the fermentation behavior of double layer alginate-chitosan beads, using Saccharomyces cerevisiae entrapped cells
(EN)
Double layer alginate beads coated with chitosan were constructed for the entrapment of yeast cells used in alcoholic fermentations. Several construction parameters of the beads were studied. Among these parameters were the composition of the inner and the outer layer, the initial cell loading, the concentration of chitosan in the coating solution. Improved bead behavior was noticed by the use of chitosan as a coating agent to double layer alginate beads. The mechanical strength and the stability of the beads were enhanced. The polyelectrolyte complex membrane of alginate–chitosan reduced significantly the leakage of the entrapped cells into the medium. The aim of this work was to define the optimal conditions for the construction of the double layer alginate beads coated with chitosan with the purpose of using them for the fermentation of carbohydrates.
(EN)
World Journal of Microbiology and Biotechnology
(EN)
