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Alginate and Carrageenan Immobilization Effects on Schizosaccharomyces Pombe Activity and Stability
Author(s) -
BONILLA A.R.,
RAND A.G.
Publication year - 1991
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1991.tb14649.x
Subject(s) - carrageenan , calcium alginate , schizosaccharomyces pombe , chemistry , sodium alginate , fermentation , schizosaccharomyces , food science , calcium , chromatography , yeast , biochemistry , saccharomyces cerevisiae , sodium , organic chemistry
Calcium alginate and kappa‐carrageenan were evaluated as entrapment matrices for whole cells of Schizosaccharomyces pombe. The fermentation activity of immobilized cells was enhanced by preincubation in nutrient medium. Alginate bead activity was significantly better than that with carrageenen beads (p<0.05). In grape must carrageenan beads disintegrated 10 times faster than alginate beads.