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  • 1
    Electronic Resource
    Electronic Resource
    High-performance fermentation with lactic acid bacteria entrapped in pectate gel. Immobilizates with enhanced lactate formation activity (1992)
    Berlin : Wiley-Blackwell
    Acta Biotechnologica 12 (1992), S. 229-241 
    Details
    ISSN: 0138-4988
    Keywords: Life Sciences ; Life Sciences (general)
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: High-loaded pectate gels containing more than 1014 cells/l of gel (viability 〉 60%) were obtained. Immobbilizates of Lactobacillus sp. IMET 11466 showed a maximum mean gel activity of 120 g of lactate/l of gel * h. With the strain Streptococcus thermophilus Č 129 a value of 139 g of lactate/l of gel * h was attained. Using these immobilizates the conversion of 100 g of glucose/l with a yield of 90-95% can be realized in only 6-8 h. On the basis of a detailed analysis of the time course of the lactate-forming activity of the immobilizates during batch fermentations evidence is given of an analogy in the lactate-inhibitory behaviour of immobilized and free cells.
    Additional Material: 12 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/abio.370120313
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Significance of the surface of immobilized Saccharomyces cerevisiae cells in ethanolic fermentation (1988)
    Berlin : Wiley-Blackwell
    Acta Biotechnologica 8 (1988), S. 395-400 
    Details
    ISSN: 0138-4988
    Keywords: Life Sciences ; Life Sciences (general)
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: S. cerevisiae cells immobilized in alginate beads show in many cases an increase of mean single cell volume during long-time fermentations (successive batch cycles). The biomass loading capacity of the gel beads is characterized by a maximum volume but not by a maximum number of cells occupying the gel volume. In our system this loading capacity, i.e. the maximum volume fraction of cells per volume of beads, amounted to about 0.54. As a more important result it must be stated that the specific product formation rate in the case of fermentations negligibly influenced by diffusion hindrance is related to the total surface of the viable cells but not to their total number, total volume or total dry weight.
    Additional Material: 2 Tab.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/abio.370080502
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Stable ionotropic gel for cell immobilization using high molecular weight pectic acid (1988)
    Berlin : Wiley-Blackwell
    Acta Biotechnologica 8 (1988), S. 401-405 
    Details
    ISSN: 0138-4988
    Keywords: Life Sciences ; Life Sciences (general)
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: It is shown that Ca- and Al-pectate gel beads prepared by use of high molecular weight polygalacturonic acid (viz. polygalacturonic acid having a high STAUDINGER index) are well suited for cell immobilization. The pectate beads are much more insensitive to those ions and chemical agents which destructively act on alginate beads (such as phosphate, citrate, gluconate, lactate as well as a high excess of sodium, potassium, and/or ammonium ions), even without addition of gelling cations to the liquid phase.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/abio.370080503
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    Ethanolic fermentation with saccharomyces cerevisiae cells immobilized in pectate gel (1990)
    Berlin : Wiley-Blackwell
    Acta Biotechnologica 10 (1990), S. 55-61 
    Details
    ISSN: 0138-4988
    Keywords: Life Sciences ; Life Sciences (general)
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: High-molecular weight pectic acid with a STAUDINGER index of 210 ml/g and a degree of esterification of 3%was used as matrix material for the immobilization of Saccharomyces cerevisiae cells. In discontinuous and continuous fermentation tests the gel beads obtained exhibited the same biomass loading capacity (152-155 g dry wt. cells/kg gel) and about the same maximum specific productivity (103.0 g ethanol/kg gel · h) as alginate immobilizates. But there were distinct differences in the swelling behaviour of the two gels. Under the same experimental conditions the increase of bead volume amounted to 27% only for pectate gel in comparison to 129% for alginate gel. In continuous fermentation experiments performed in a horizontal-column packed-bed reactor with liquid recycling a mean steady-state ethanol concetration of 69.1 g/l and a mean productivity of 24.7 g ethanol/lh could be kept constant over a period of more than 10 days.
    Additional Material: 2 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/abio.370100116
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    Paper (German National Licenses)
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  • 5
    Electronic Resource
    Electronic Resource
    A comparison between the fermentative activities of free and Ca-alginate-entrapped cells of saccharomyces cerevisiae (1989)
    Berlin : Wiley-Blackwell
    Acta Biotechnologica 9 (1989), S. 123-129 
    Details
    ISSN: 0138-4988
    Keywords: Life Sciences ; Life Sciences (general)
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The continuous ethanol production by free and Ca-alginate-entrapped cells of the yeast Saccharomyces cer. IBT H 191 was investigated in a membrane reactor and in a CSTR, respectively. An empiric productivity model for free-cell fermentation was found to be valid for immobilized cells if no external diffusion resistance existed within the reactor. In such a case the fermentative power of the immobilized cells was identical with this one of the free cells. A change of the ethanol-tolerance behaviour of the cells as a result of the cell-immobilization did not occur.
    Additional Material: 3 Tab.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/abio.370090206
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    Paper (German National Licenses)
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