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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| Format: | Article |
| Language: | English |
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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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| author | Camelia Elena Iurciuc (Tincu) Catalina Peptu Alexandru Savin Leonard-Ionuț Atanase Kaies Souidi Grahame Mackenzie Patrick Martin Gerard Riess Marcel Popa |
| author_facet | Camelia Elena Iurciuc (Tincu) Catalina Peptu Alexandru Savin Leonard-Ionuț Atanase Kaies Souidi Grahame Mackenzie Patrick Martin Gerard Riess Marcel Popa |
| author_sort | Camelia Elena Iurciuc (Tincu) |
| collection | DOAJ |
| description | 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 particles obtained before extrusion and during time in the coagulation bath (the cross-linker solution with different CaCl2 concentrations). It was found that by increasing the amount of the cross-linker the degree of cross-linking in the spherical gellan matrix increases, having a direct influence on the particle morphology and swelling degree in water. These characteristics were found to be very important for diffusion of substrate, that is, the glucose, into the yeast immobilized cells and for the biocatalytic activity of the yeast immobilized cells in gellan particles. These results highlight the potential of these bioreactors to be used in repeated fermentation cycles (minimum 10) without reducing their biocatalytic activity and maintaining their productivity at similar parameters to those obtained in the free yeast fermentation. Encapsulation of Saccharomyces cerevisiae into the gellan gum beads plays a role in the effective application of immobilized yeast for the fermentation process. |
| format | Article |
| id | doaj-art-a81dabbdb1db4b76b68ed80ff21718d0 |
| institution | Kabale University |
| issn | 1687-9422 1687-9430 |
| language | English |
| publishDate | 2017-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Polymer Science |
| spelling | doaj-art-a81dabbdb1db4b76b68ed80ff21718d02025-02-03T06:01:35ZengWileyInternational Journal of Polymer Science1687-94221687-94302017-01-01201710.1155/2017/76104207610420Microencapsulation of Baker’s Yeast in Gellan Gum Beads Used in Repeated Cycles of Glucose FermentationCamelia Elena Iurciuc (Tincu)0Catalina Peptu1Alexandru Savin2Leonard-Ionuț Atanase3Kaies Souidi4Grahame Mackenzie5Patrick Martin6Gerard Riess7Marcel Popa8Department of Natural and Synthetic Polymers, Faculty of Chemical Engineering and Protection of the Environment, “Gheorghe Asachi” Technical University, Prof. Dr. Docent Dimitrie Mangeron Str., No. 73, 700050 Iași, RomaniaDepartment of Natural and Synthetic Polymers, Faculty of Chemical Engineering and Protection of the Environment, “Gheorghe Asachi” Technical University, Prof. Dr. Docent Dimitrie Mangeron Str., No. 73, 700050 Iași, RomaniaDepartment of Natural and Synthetic Polymers, Faculty of Chemical Engineering and Protection of the Environment, “Gheorghe Asachi” Technical University, Prof. Dr. Docent Dimitrie Mangeron Str., No. 73, 700050 Iași, RomaniaFaculty of Dental Medicine, “Apollonia” University, Iași, RomaniaDépartement Chimie, IUT Béthune, Université d’Artois, CS20819, 62408 Béthune, FranceDepartment of Chemistry, University of Hull, Hull HU6 7RX, UKDépartement Chimie, IUT Béthune, Université d’Artois, CS20819, 62408 Béthune, FranceLPIM, Université de Haute Alsace, 68093 Mulhouse, FranceDepartment of Natural and Synthetic Polymers, Faculty of Chemical Engineering and Protection of the Environment, “Gheorghe Asachi” Technical University, Prof. Dr. Docent Dimitrie Mangeron Str., No. 73, 700050 Iași, RomaniaThe 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 particles obtained before extrusion and during time in the coagulation bath (the cross-linker solution with different CaCl2 concentrations). It was found that by increasing the amount of the cross-linker the degree of cross-linking in the spherical gellan matrix increases, having a direct influence on the particle morphology and swelling degree in water. These characteristics were found to be very important for diffusion of substrate, that is, the glucose, into the yeast immobilized cells and for the biocatalytic activity of the yeast immobilized cells in gellan particles. These results highlight the potential of these bioreactors to be used in repeated fermentation cycles (minimum 10) without reducing their biocatalytic activity and maintaining their productivity at similar parameters to those obtained in the free yeast fermentation. Encapsulation of Saccharomyces cerevisiae into the gellan gum beads plays a role in the effective application of immobilized yeast for the fermentation process.http://dx.doi.org/10.1155/2017/7610420 |
| spellingShingle | Camelia Elena Iurciuc (Tincu) Catalina Peptu Alexandru Savin Leonard-Ionuț Atanase Kaies Souidi Grahame Mackenzie Patrick Martin Gerard Riess Marcel Popa Microencapsulation of Baker’s Yeast in Gellan Gum Beads Used in Repeated Cycles of Glucose Fermentation International Journal of Polymer Science |
| title | Microencapsulation of Baker’s Yeast in Gellan Gum Beads Used in Repeated Cycles of Glucose Fermentation |
| title_full | Microencapsulation of Baker’s Yeast in Gellan Gum Beads Used in Repeated Cycles of Glucose Fermentation |
| title_fullStr | Microencapsulation of Baker’s Yeast in Gellan Gum Beads Used in Repeated Cycles of Glucose Fermentation |
| title_full_unstemmed | Microencapsulation of Baker’s Yeast in Gellan Gum Beads Used in Repeated Cycles of Glucose Fermentation |
| title_short | Microencapsulation of Baker’s Yeast in Gellan Gum Beads Used in Repeated Cycles of Glucose Fermentation |
| title_sort | microencapsulation of baker s yeast in gellan gum beads used in repeated cycles of glucose fermentation |
| url | http://dx.doi.org/10.1155/2017/7610420 |
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