scholarly journals Facile and effective synthesis of adsorbent – utilization of yeast cells immobilized in sodium alginate beads for the adsorption of phosphorus in aqueous solution

2016 ◽  
Vol 75 (1) ◽  
pp. 75-83 ◽  
Author(s):  
Yiang Fan ◽  
Yunhai Wu ◽  
Peng Fang ◽  
Zhu Ming
Keyword(s):  
Initial Period ◽  
Freundlich Isotherm ◽  
Entropy Change ◽  
Alginate Beads ◽  
Yeast Cells ◽  
Adsorption Efficiency ◽  
Immobilized Yeast ◽  
Freely Suspended ◽  
Ca Alginate ◽  
Better Than

We compared the adsorption efficiency of phosphates onto Ca-alginate immobilized yeast and freely suspended yeast under different conditions of pH and temperature. The results clearly demonstrated that the adsorption efficiency onto Ca-alginate immobilized yeast was better than that of freely suspended yeast, and reached a maximum at pH 9.17 and 35 °C. Scanning electron microscopy was used to characterize the morphology of Ca-alginate immobilized yeast. Fitting the adsorption equilibrium data to existing models showed that the Freundlich isotherm model described the process better than the Langmuir model, and the process of adsorption followed pseudo-first-order kinetics. During the initial period of experiment, external diffusion was a key rate-controlling step, and intraparticle diffusion also contributed to the mass transport. The thermodynamic properties (Gibbs free energy change of −15.143 kJ/mol, enthalpy change of 274.118 kJ/mol, and entropy change of 290 J/(mol K)) indicated that the adsorption process was endothermic.

scholarly journals Drying of immobilized yeast cells in spouted bed dryer with a moving draft tube

2010 ◽  
Vol 16 (2) ◽  
pp. 133-137
Author(s):  
Dragan Povrenovic ◽  
Viktor Nedovic
Keyword(s):  
Draft Tube ◽  
Yeast Cells ◽  
Mechanical Resistance ◽  
Spouted Bed ◽  
Air Velocity ◽  
Flow Rates ◽  
Immobilized Yeast ◽  
Immobilized Yeast Cells ◽  
Brewery Yeast ◽  
Ca Alginate

Brewery yeast cells immobilized in Ca-alginate were dried in a laboratory scale spouted bed with a draft tube The experiment was conducted under variable temperatures and air flow rates. Temperature and air velocity at the bottom of the column has been varied in the range from 30 to 60 oC and from 6 to 10 m/s in a duration of 60 minutes. The moisture of dryied particles was in the interval of 10.00 to 21.00 g/g , while the water activity was in the range of 0.40 to 0.45, what ensures preservation of immobilized yeast as a starter and provides the biological activity of dried particles. Rehidration process of dryied particles, proved that dried particles could restore completely their original shape and starting volume, while the mechanical resistance is somewhat reduced. The cells preserved in this way after rehidration completely restore their catalytical activity.

scholarly journals Use of encapsulated yeast for the treatment of stuck and sluggish fermentations

OENO One ◽  
2002 ◽  
Vol 36 (3) ◽  
pp. 161 ◽  
Author(s):  
Sofia Silva ◽  
Felipe Ramón Portugal ◽  
Patricia Silva ◽  
Maria de Fatima Texeira ◽  
Pierre Strehaiano
Keyword(s):  
Immobilized Cells ◽  
Yeast Cells ◽  
Immobilized Yeast ◽  
Whole Cells ◽  
Volatile Acidity ◽  
Fermentation Tank ◽  
Calcium Alginate Gel ◽  
Immobilized Yeast Cells ◽  
High Ethanol ◽  
Better Than

<p style="text-align: justify;">In this work, encapsulated whole cells of <em>S. cerevisiae</em> in calcium-alginate gel (<em>S. cerevisiae</em>-CAG) were used for the treatment of sluggish and stuck fermentation in vinification. <em>S. cerevisiae</em>-CAG can be applied into the must grape and then they can be withdrawn easily at the end of alcoholic fermentation. For the treatment of sluggish and stuck fermentations, <em>S. cerevisiae</em>-CAG were applied following two steps: firstly <em>S. cerevisiae</em>-CAG were introduced into permeable bags and they were activated in a liquid medium; secondly, after an activation period of eight hours, the immobilized yeast cells were introduced into the fermentation tank. In this work, the obtained results for the treatment of sluggish and stuck fermentations in several French and Portuguese wineries are presented. Preliminary results obtained in micro-vinification conditions have shown that the use of immobilized yeast was better than traditional method (which uses free cells) for the treatment of stuck and sluggish fermentations. The large success rate of immobilized yeast can be explained by one adaptation step of yeast cells to high ethanol concentrations during the immobilization process. The application of immobilized cells of <em>S. cerevisiae</em> under real conditions of vinification has shown a consumption rate of 2.8 g/L per day of reducing sugar with a concentration of 5 million of viable cells per mL. It was never observed any increase of the volatile acidity or of other undesirable compounds.</p>

Structural changes of Ca-alginate beads caused by immobilized yeast cell growth

2015 ◽  
Vol 103 ◽  
pp. 32-38 ◽  
Author(s):  
Ivana Pajic-Lijakovic ◽  
Steva Levic ◽  
Miroslav Hadnađev ◽  
Zora Stevanovic-Dajic ◽  
Radenko Radosevic ◽  
...  
Keyword(s):  
Cell Growth ◽  
Yeast Cell ◽  
Structural Changes ◽  
Alginate Beads ◽  
Immobilized Yeast ◽  
Ca Alginate

EFFECT OF CALCIUM ALGINATE COATING ON THE PERFORMANCE OF IMMOBILIZED YEAST CELLS IN CALCIUM ALGINATE BEADS

2000 ◽  
Vol 177 (1) ◽  
pp. 1-14 ◽  
Author(s):  
YOSHIMITSU UEMURA ◽  
NAOKl HAMAKAWA ◽  
HIDEKAZU YOSHIZAWA ◽  
HIROKI ANDO ◽  
KAZUYA IJICHIY ◽  
...  
Keyword(s):  
Calcium Alginate ◽  
Alginate Beads ◽  
Yeast Cells ◽  
Immobilized Yeast ◽  
Calcium Alginate Beads ◽  
Immobilized Yeast Cells ◽  
Alginate Coating

scholarly journals The Bioethanol Production from Oil Palm Empty Fruit Bunches Using Saccharomyces cerevisiae Immobilized on Sodium Alginate Beads

2021 ◽  
Author(s):  
Andri Cahyo Kumoro ◽  
Astrilia Damayanti ◽  
Zuhriyan Ash Shiddieqy Bahlawan ◽  
Mira Melina ◽  
Heti Puspawati
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Oil Palm ◽  
Ethanol Concentration ◽  
Free Cell ◽  
Alginate Beads ◽  
Cell System ◽  
Yeast Cells ◽  
Immobilized Yeast ◽  
Empty Fruit Bunches ◽  
Immobilized Yeast Cells

Bioethanol is an environmentally benign renewable energy commonly obtained from glucose fermentation using Saccharomyces cerevisiae. The purposes of this study are to investigate the effects of time, temperature, pH, immobilized yeast cell loading, beads reuse during ethanol production through batch fermentation of glucose derived from oil palm empty fruit bunches by S. cerevisiae immobilized on Na-alginate beads and to compare the performance of fermentation using immobilized yeast cells and that of using a free cell system. The results revealed that time, temperature, pH, yeast mass and beads reuse significantly affected the ethanol and final glucose concentrations. As expected, a maximum ethanol concentration was obtained from fermentation using immobilized yeast cells at 30 °C, pH 5, and immobilized yeast cell loading of 0.75 g for 48 hours. However, fermentation with a free cell system at the same conditions resulted in lower ethanol yield. The highest ethanol concentration of 88.125 g/L with a productivity of 1.84 g/L·h was achieved from the second cycle fermentation using of immobilized cells beads. The results suggest that an immobilized cell system exhibits great potential applications for improved ethanol production due to its ability to sustain the stability of cell activity, reduce contamination tendency, and protect yeast cells from any possible inhibitions.

Characterization and Screening of a Novel Multiparticulate Pulsatile Delivery of Aceclofenac

2016 ◽  
Vol 9 (5) ◽  
pp. 3494-3501
Author(s):  
Bipul Nath ◽  
Santimoni Saikia
Keyword(s):  
Drug Release ◽  
Sodium Alginate ◽  
Alginate Beads ◽  
In Vitro Drug Release ◽  
Dsc Studies ◽  
Ft Ir ◽  
Lag Period ◽  
Pulsatile Delivery ◽  
Ca Alginate

In the present investigation, sodium alginate based multiparticulate system overcoated with time and pH dependent polymer was studied in the form of oral pulsatile system to achieve pulsatile with sustained release of aceclofenac for chronotherapy of rheumatoid arthritis seven batches of micro beads with varying concentration of sodium alginate (2-5 %) were prepared by ionotropic-gelation method using CaCl2 as cross-linking agent. The prepared Ca-alginate beads were coated with 5% Eudragit L100 and filled into pulsatile capsule with varying proportion of plugging materials. Drug loaded microbeads were investigated for physicochemical properties and drug release characteristics. The mean particle sizes of drug-loaded microbeads were found to be in the range 596±1.1 to 860 ± 1.2 micron and %DEE in the range of 65-85%. FT-IR and DSC studies revealed the absence of drug polymer interactions. The release of aceclofenac from formulations F1 to F7 in buffer media (pH 6.8) at the end of 5h was 65.6, 60.7, 55.7, 41.2, 39.2, 27 and 25% respectively. Pulsatile system filled with eudragit coated Ca-alginate microbeads (F2) showed better drug content, particle size, surface topography, in-vitro drug release in a controlled manner. Different plugging materials like Sterculia gum, HPMC K4M and Carbopol were used in the design of pulsatile capsule. The pulsatile system remained intact in buffer pH 1.2 for 2 hours due to enteric coat of the system with HPMCP. The enteric coat dissolved when the pH of medium was changed to 7.4. The pulsatile system developed with Sterculia gum as plugging material showed satisfactory lag period when compared to HPMC and Carbopol.

scholarly journals Equilibrium and Kinetic Study of Anionic and Cationic Pollutants Remediation by Limestone–Chitosan–Alginate Nanocomposite from Aqueous Solution

Molecules ◽  
2021 ◽  
Vol 26 (9) ◽  
pp. 2586
Author(s):  
Inas A. Ahmed ◽  
Ahmed H. Ragab ◽  
Mohamed A. Habila ◽  
Taghrid S. Alomar ◽  
Enas H. Aljuhani
Keyword(s):  
Physical Adsorption ◽  
Low Cost ◽  
Freundlich Isotherm ◽  
Entropy Change ◽  
Sem Images ◽  
Bet Analysis ◽  
Adsorption Processes ◽  
Equilibrium Data ◽  
Pseudo Second Order ◽  
Multilayer Formation

In this work, low-cost and readily available limestone was converted into nanolimestone chitosan and mixed with alginate powder and precipitate to form a triple nanocomposite, namely limestone—chitosan–alginate (NLS/Cs/Alg.), which was used as an adsorbent for the removal of brilliant green (BG) and Congo red (CR) dyes in aqueous solutions. The adsorption studies were conducted under varying parameters, including contact time, temperature, concentration, and pH. The NLS/Cs/Alg. was characterized by SEM, FTIR, BET, and TEM techniques. The SEM images revealed that the NLS/Cs/Alg. surface structure had interconnected pores, which could easily trap the pollutants. The BET analysis established the surface area to be 20.45 m2/g. The recorded maximum experimental adsorption capacities were 2250 and 2020 mg/g for CR and BG, respectively. The adsorption processes had a good fit to the kinetic pseudo second order, which suggests that the removal mechanism was controlled by physical adsorption. The CR and BG equilibrium data had a good fit for the Freundlich isotherm, suggesting that adsorption processes occurred on the heterogeneous surface with a multilayer formation on the NLS/Cs/Alg. at equilibrium. The enthalpy change (ΔH0) was 37.7 KJ mol−1 for CR and 8.71 KJ mol−1 for BG, while the entropy change (ΔS0) was 89.1 J K−1 mol−1 for CR and 79.1 J K−1 mol−1 BG, indicating that the adsorption process was endothermic and spontaneous in nature.

scholarly journals Improved chromatic and sensory characteristics of Plavac Mali wines – efficiency of maceration enzymes

2017 ◽  
Vol 35 (No. 3) ◽  
pp. 236-245 ◽  
Author(s):  
IVANA ALPEZA ◽  
KARIN KOVAČEVIĆ GANIĆ ◽  
ANDREJA VANZO ◽  
STANKA HERJAVEC
Keyword(s):  
Sensory Quality ◽  
Yeast Cells ◽  
Enzyme Preparations ◽  
Pectolytic Enzymes ◽  
Colour Parameters ◽  
The Moment ◽  
Red Grape ◽  
Different Characteristics ◽  
Physical And Chemical ◽  
Better Than

Two commercial enzyme preparations were used in the production of wine from the Croatian autochthonous red grape variety Plavac Mali in order to improve the extraction of polyphenolic components from grapes, chromatic parameters, and sensory quality. During two vintages, the conventional maceration without enzymes was compared with the maceration using products with different characteristics: pectinase with additional cellulase and hemicellulase activity and pectinase with inactive yeast cells. Both products affected polyphenolic extraction and colour parameters: intensity and hue, and ratio between the yellow, red, and blue colour in young wines (2 months after fermentation) and at the moment of bottling (9 months after fermentation). The correlation between anthocyanins and colour intensity was very strong. The expected reduction of quantitative chromatic parameters during aging was confirmed. Significantly better results were observed in wines produced with pectinase, in relation to all analysed physical and chemical parameters. The sensory analysis showed that wines produced with pure pectolytic enzymes were significantly better than those produced without the enzymes. A product of the combination of pectolytic enzymes and inactive yeast cells had a partial influence on the improvement of the phenolic and sensory quality. The overall quality was significantly more expressed in wines produced with pectolytic enzymes, especially in young wines.

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