Microencapsulation of Baker’s Yeast in Gellan Gum Beads Used in Repeated Cycles of Glucose Fermentation

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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Bibliographic Details
Main Authors: Camelia Elena Iurciuc (Tincu), Catalina Peptu, Alexandru Savin, Leonard-Ionuț Atanase, Kaies Souidi, Grahame Mackenzie, Patrick Martin, Gerard Riess, Marcel Popa
Format: Article
Language:English
Published: Wiley 2017-01-01
Series:International Journal of Polymer Science
Online Access:http://dx.doi.org/10.1155/2017/7610420
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