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Studies of the mechanical properties and the fermentation behavior of double layer alginate–chitosan beads, using Saccharomyces cerevisiae entrapped cells

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Abstract

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.

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Authors and Affiliations

  1. Department of Chemistry, Laboratory of Industrial Chemistry, National and Kapodistrian University of Athens, University Campus, 15771, Zografou, Athens, Greece

    Maria Liouni & Panos Drichoutis

  2. Department of Oenology and Beverage Technology, Technological Educational Institution (TEI) of Athens, Ag. Spyridonos Street, 12210 , Aegaleo, Athens, Greece

    Elias T. Nerantzis

Authors
  1. Maria Liouni
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  2. Panos Drichoutis
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  3. Elias T. Nerantzis
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Corresponding author

Correspondence to Panos Drichoutis.

Additional information

This paper is based on a presentation at the “International Congress on Bioprocesses in Food Industries – ICBF 2006” conference, Patras 2006

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Liouni, M., Drichoutis, P. & Nerantzis, E.T. Studies of the mechanical properties and the fermentation behavior of double layer alginate–chitosan beads, using Saccharomyces cerevisiae entrapped cells. World J Microbiol Biotechnol 24, 281–288 (2008). https://doi.org/10.1007/s11274-007-9467-7

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  • DOI: https://doi.org/10.1007/s11274-007-9467-7

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