Material‐mediated cell immobilization technology in the biological fermentation proces

Author(s):  
Hao Gao ◽  
Jiasheng Lu ◽  
Yujia Jiang ◽  
Yan Fang ◽  
Yunhan Tang ◽  
...  





2016 ◽  
Vol 219 ◽  
pp. 725-737 ◽  
Author(s):  
Gopalakrishnan Kumar ◽  
Ackmez Mudhoo ◽  
Periyasamy Sivagurunathan ◽  
Dillirani Nagarajan ◽  
Anish Ghimire ◽  
...  


2019 ◽  
Vol 25 (6) ◽  
pp. 807-818 ◽  
Author(s):  
Pattaraporn Kunapongkiti ◽  
Chaiwat Rongsayamanont ◽  
Panida Nayramitsattha ◽  
Tawan Limpiyakorn

Nitritation, the oxidation of ammonia to nitrite without subsequent oxidation to nitrate, is a starting step for nitrite-based nitrogen removal approaches. This process can be induced by maintaining specific operating conditions that facilitate ammonia oxidation but deteriorate nitrite oxidation. In recent years, a number of publications have demonstrated the ability of cell immobilization to maintain nitritation and an oxygen-limiting strategy was suggested to be a key to the success of the approach. However, several aspects related to the success and failure of such systems remains unclear and requires further in-depth clarification. This review provides current information on the utilization of cell immobilization in nitritation reactors. Common operating strategies that promote nitritation by controlling environmental conditions are summarized in the first part of the review. The application of cell immobilization, including cell attachment, cell granulation, and cell entrapment systems, as well as microenvironments, and microbial distributions within cell immobilization matrices, are elaborated in the middle part of the review. Problems encountered in the operation of nitritation reactors using cell immobilization are discussed as opportunities for further research at the end of the review.



2020 ◽  
Vol 59 (39) ◽  
pp. 17026-17034 ◽  
Author(s):  
Jiasheng Lu ◽  
Wenfang Peng ◽  
Yang Lv ◽  
Yujia Jiang ◽  
Bin Xu ◽  
...  


2011 ◽  
Vol 83 (6) ◽  
pp. 2133-2144 ◽  
Author(s):  
Khashayar Khoshmanesh ◽  
Jin Akagi ◽  
Saeid Nahavandi ◽  
Joanna Skommer ◽  
Sara Baratchi ◽  
...  


2008 ◽  
Vol 21 (1) ◽  
pp. 309-314 ◽  
Author(s):  
Anna Russo ◽  
Marina Basaglia ◽  
Sergio Casella ◽  
Marco Paolo Nuti


Fermentation ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 112
Author(s):  
Grazia Alberico ◽  
Angela Capece ◽  
Gianluigi Mauriello ◽  
Rocchina Pietrafesa ◽  
Gabriella Siesto ◽  
...  

In recent years, as a consequence of the re-evaluation of the role of non-Saccharomyces yeasts, several studies have been conducted on the use of controlled mixed fermentations with Saccharomyces and different non-Saccharomyces yeast species from the winemaking environment. To benefit from the metabolic particularities of some non-Saccharomyces yeasts, the management of a non-Saccharomyces strain in mixed fermentation is a crucial step, in particular the use of procedures addressed to increase the persistence of non-Saccharomyces strains during the fermentative process. The use of microencapsulation for cell immobilization might represent a strategy for enhancing the competitiveness of non-Saccharomyces yeasts during mixed fermentation. This study was aimed to assess the fermentative performance of a mixed starter culture, composed by a wild Hanseniaspora osmophila strain (ND1) and a commercial Saccharomyces cerevisiae strain (EC1118). For this purpose, free and microencapsulated cells of ND1 strain were tested in co-culture with EC1118 during mixed fermentations in order to evaluate the effect of the microencapsulation on fermentative behavior of mixed starter and final wine composition. The data have shown that H. osmophila cell formulation affects the persistence of both ND1 and EC1118 strains during fermentations and microencapsulation resulted in a suitable system to increase the fermentative efficiency of ND1 strain during mixed starter fermentation.



1998 ◽  
Vol 85 (4) ◽  
pp. 416-421 ◽  
Author(s):  
Yu-Kuo Liu ◽  
Minoru Seki ◽  
Hideo Tanaka ◽  
Shintaro Furusaki


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