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Production of ethanol by yeasts immobilized in pectin

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Summary

Yeasts cells (Saccharomyces cerevisiae) were immobilized by occlusion in pectin gel, no significant changes in their biological activity being observed. The ethanol production rate was found to be negatively affected by the diameter of the beads when the cell concentration in them was high. The fermentative activity was only slightly modified by pectin concentration. Cells maintained their growth capacity and the beads could be reutilized several times in succesive batch fermentations. After freeze-drying and storage at room temperature the beads retained both their morphological and mechanical characteristics as well as 93% of their initial fermentative activity.

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Authors and Affiliations

  1. Cátedra de Microbiología Industrial, Facultad de Bioquímica, Universidad Nacional de Tucumán, Casilla Correo 90, Suc. 2, (4000), San Miguel de Tucumán, Argentina

    Antonio R. Navarro (Fellow of the Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), María C. Rubio & Danley A. S. Callieri (Member of the Scientific Researcher's Career of the Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET)

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  1. Antonio R. Navarro
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  2. María C. Rubio
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  3. Danley A. S. Callieri
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Navarro, A.R., Rubio, M.C. & Callieri, D.A.S. Production of ethanol by yeasts immobilized in pectin. European J. Appl. Microbiol. Biotechnol. 17, 148–151 (1983). https://doi.org/10.1007/BF00505879

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  • DOI: https://doi.org/10.1007/BF00505879

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