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Immobilization of Microbial Cells in Food Fermentation Processes

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Abstract

The purpose of this review is to emphasize existing trends and recent advances in the application of immobilized cell technology so as to implement some innovations in food industry associated with processing, preservation, and storage of the products based on the food safety issues. Attention is focused on the engineering aspects of the immobilized cell techniques with emphasis on the mass-balance-based mathematical modeling of the system. Some aspects of models for safety, quality, and competitiveness of the food processing sector are also presented. Ultimately, development of products with novel properties within the alcoholic beverages, meat processing/preservation, manufacture of cheese and bread, sweeteners and pigments, as well as nutraceuticals is also addressed.

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Abbreviations

a :

Specific area of the gel particles (m−1)

A :

Area of the particles (m2)

Bi :

Biot number Bi = (K L × L)/D

C :

Molar concentration (kmol m−3)

D :

Diffusivity (m2 s−1)

G :

Mass concentration of immobilized biocatalyst (kg m−3)

G p :

Dimensionless inhibition parameter, G p = gh 2/D s

k :

Rate constant of reaction (kmol−2 m6 s−1)

K L :

Mass-transfer coefficient (m s−1)

K P :

Inhibition constant (kmol m3)

K S :

Constant in Monod equation (kmol m3)

l :

Size of gel particle (m)

L :

Dimensionless number, L = l × a

R d :

Ratio of product to substrate diffusivities, R d = D p/D s

t :

Time (s)

T :

Dimensionless time, T = D s t/l 2

V :

Volume of broth (m3)

x :

Spatial coordinate (m)

X :

Biomass concentration (kg m−3) in stationery phase

β :

Productivity constant (h−1)

γ :

Inhibition constant (h−1)

η :

Degree of substrate to product conversion, η = C p∞(C s∞ + C p∞)

μ :

Specific growth rate of bacteria (s−1)

Ф2 :

Thiele modulus, Ф2  = kl 2[C p∞ 0  + C s∞ 0]2/D s

P :

Related to the product

S :

Related to the substrate to related to a quantity for the bulk liquid phase

max:

Denotes the maximum specific growth rate

0:

Denotes an initial value

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Acknowledgement

The author is grateful to the Japan Society for the Promotion of Science for their financial support.

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  1. Department of Microbial Biotechnology, Graduate School of Advanced Sciences of Matter, Hiroshima University, 1-3-1 Kagamiyama, Higashi-Hiroshima, 739-8530, Japan

    Maria Raytchinova Kosseva

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Kosseva, M.R. Immobilization of Microbial Cells in Food Fermentation Processes. Food Bioprocess Technol 4, 1089–1118 (2011). https://doi.org/10.1007/s11947-010-0435-0

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