Microencapsulation of Baker’s Yeast in Gellan Gum Beads Used in Repeated Cycles of Glucose Fermentation
The purpose of this work is to prepare ionically cross-linked (with CaCl2) gellan particles with immobilized yeast cells for their use in repeated fermentation cycles of glucose. The study investigates the influence of ionic cross-linker concentration on the stability and physical properties of the...
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| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2017-01-01
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| Series: | International Journal of Polymer Science |
| Online Access: | http://dx.doi.org/10.1155/2017/7610420 |
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