Milk Cholesterol Reduction Using Immobilized Lactobacillus acidophilus ATCC1643 in Sodium-Alginate

2008 ◽  
Vol 4 (8) ◽  
Author(s):  
Sara Serajzadeh ◽  
Iran Alemzadeh
Keyword(s):  
Sodium Alginate ◽  
Lactobacillus Acidophilus ◽  
Immobilized Cells ◽  
Cholesterol Reduction ◽  
Cholesterol Removal ◽  
Bead Size ◽  
Free Cells

Lactobacillus acidophilus is one of the major microorganisms which are famous for their effects on cholesterol. In this study, we have investigated the effect of L. acidophilus ATCC 1643 on removing the milk cholesterol and additionally, we have immobilized L. acidophilus ATCC1643 cells in sodium-alginate and observed its effect on milk cholesterol removing. Also, we have researched about the effect of some factors including: bacteria cells number (both free and immobilized cells) and immobilized cells bead size on cholesterol removing rate and ultimately the extracted results were compared together. The results indicated that free cells could reduce cholesterol to lower than 0.5mg/100ml milk. Also, smaller bead size resulted higher cholesterol reduction. Increasing the number of immobilized cells showed significant effect on cholesterol removal to about 86%. Also, reusability of the beads showed that immobilized cells are active in cholesterol processing for three times.

scholarly journals Immobilization of Pseudomonas sp. KLM9 in Sodium Alginate: A Promising Technique for L-Glutaminase Production

2015 ◽  
Vol 31 ◽  
pp. 27-35 ◽  
Author(s):  
Divatar Mahesh ◽  
G. Sandhya ◽  
Ahemad Sarfraaz ◽  
K. Lingappa
Keyword(s):  
Sodium Alginate ◽  
Good Yield ◽  
Process Development ◽  
Incubation Temperature ◽  
Immobilized Cells ◽  
Moderate Increase ◽  
Promising Technique ◽  
Free Cells ◽  
Initial Ph ◽  
Fermentation Period

Microbes and process development are gaining considerable importance owing to their exploitation and suitability for the production of the enzymes of therapeutic and industrial significance. In the present study attempts were made to immobilize the Pseudomonas Sp. KLM9 in different supporting matrix to analyze the possible enhancement in the production of L-Glutaminase. The consequences of the study reveal that, sodium alginate at 3.5% concentration was found to be the better supporting matrix than the others. Further, initial pH 7 of the incubation media, incubation temperature of 37°C were supported good yield of L-Glutaminase by immobilized Pseudomonas Sp KLM9. The fermentation period was reduced to 36 hr with immobilized cells. There is moderate increase in the production L-Glutaminase by the immobilized cells than the free cells of Pseudomonas Sp KLM9. Biomass obtained from the 18 hr old culture of Pseudomonas Sp KLM9 was found better to immobilize for the production of L-Glutaminase.

Biotransformation from Isoeugenol to Vanillin by Immobilized Bacillus fusiformis CGMCC1347 Cells

2012 ◽  
Vol 554-556 ◽  
pp. 1507-1510 ◽  
Author(s):  
Li Qing Zhao ◽  
Jia Mao Fang ◽  
Xiang Dong Xiao
Keyword(s):  
Thermal Stability ◽  
Sodium Alginate ◽  
Half Life ◽  
Immobilized Cells ◽  
Product Inhibition ◽  
Aqueous Biphasic System ◽  
Free Cells ◽  
Optimum Ph ◽  
Optimum Reaction ◽  
Aqueous Biphasic

A novel strain, Bacillus fusiformis CGMCC1347, was utilized successfully to transform isoeugenol to vanillin and the product inhibition could be well avoided by using immobilized cells in the isoeugenol/aqueous biphasic system. The Bacillus fusiformis CGMCC1347 cells were entrapped into sodium alginate under conditions of 2.5% sodium alginate, 10% cells and 0.1 mol l-1 CaCl2. The optimum pH for free cells and immobilized cells were 4.0 and 3.5, respectively, and the optimum reaction temperature for both free and immobilized cells was 37 °C. The pH stabilities of free cells and immobilized cells were good at all investigated pH levels. For thermal stability, free cells were stable at 50°C60°C and the immobilized cells were stable at 50°C 80°C. The half-life of the immobilized cells was more than 25 d, comparing with less than 14 d for the free cells at 4°C.

scholarly journals PENGARUH KONSENTRASI Na-ALGINAT DAN UKURAN BEADS TERHADAP STABILITAS BEADS DAN AKTIVITAS SEL Agrobacterium tumefaciens LSU20 IMMOBIL DALAM BIODESULFURISASI DIBENZOTHIOFENA

2018 ◽  
Vol 6 (2) ◽  
pp. 169
Author(s):  
I Made Yoga Saputra ◽  
Nyoman Semadi Antara ◽  
Ida Bagus Wayan Gunam
Keyword(s):  
Agrobacterium Tumefaciens ◽  
Key Words ◽  
Sodium Alginate ◽  
Immobilized Cells ◽  
Alginate Beads ◽  
Model System ◽  
Stability Test ◽  
Bead Size ◽  
Degradation Activity ◽  
The Stability

The purpose of this study was to determine the concentration and size of Na-alginate beads that have the highest degradation activity of dibenzothiophene. Biodesulfurization (BDS) of dibenzothiophene (DBT) was performed using 3 Na-alginate concentrations and 3 different beads sizes in the oil model system. Biodesulfurization was performed with incubation for 24 hours. The previous research showed that sodium alginate (Na-alginate) was an appropriate immobilizing agent compared to other immobilized materials. Na-alginate 4% show the activity of the degradation of the most good that is 66.33% (bead size 2 mm), 62.99% (bead size 3 mm), 59.93% (bead size 4 mm), for concentration of 3% Na-alginate showed 65.58% (bead size 2 mm), 61.68% (bead size 3 mm) and 60.43% (bead size 4 mm), while concentration 5% showed the most low that is 64.86% (bead size 2 mm), 61.01% (bead size 3 mm), and 58.89% (bead size 4 mm). The stability test showed Na-alginate 4% have the stability and durability of the bead stronger, the test showed Na-alginate can be used up to five repeat and still have degradation activity. Key words: Biodesulfurization, Dibenzothiophene, Immobilized cells, Na-alginate.

scholarly journals Decolourization of Turqoise Blue (Remazol Blue BB) Dye by Immobilized Penicillium sp. into Sodium-Alginate-Sulfate Beads

2019 ◽  
Vol 14 (2) ◽  
pp. 153-160
Author(s):  
Nor Atikah Husna Ahmad Nasir ◽  
Noor Farazian Zafira Che Pa ◽  
Muhammad Akmal Roslani ◽  
Rohayu Ramli ◽  
Nor Azimah Mohd Zain
Keyword(s):  
Sodium Alginate ◽  
Immobilized Cells ◽  
Human Life ◽  
Oxygen Demand ◽  
Free Cell ◽  
Cod Removal ◽  
Blue Dye ◽  
Penicillium Sp ◽  
Free Cells ◽  
Better Than

Turqoise blue (Remazol Blue BB) is a type of common dye which is constantly discharged from industriesinto the water bodies without proper treatment. This dye could affect aquatic and human life due to itstoxicity. Existing methods to overcome this issue are too expensive and not eco-friendly. Alternatively, thisstudy was conducted by immobilizing Penicillium sp. into sodium-alginate-sulfate beads (IC) to decolorizethe turquoise blue dye at 10 ppm. The percentage of dye decolourization, Chemical Oxygen Demand (COD)removal and laccase of IC and free cells were analysed throughout this study. IC successfully decolourizeddyes up to 72.83%, meanwhile, free cells could only decolourized dyes up to 56.59%. In addition, CODremoval by IC cell is 31.92% higher compared to free cell. For laccase activity, IC is higher compared tofree cells up to 30%. Based on higher decolourization, enzymatic activity and COD removal, IC has apotential to be an alternative to decolourize dyes better than free cells. Keywords: immobilized cells, free cells, decolourization, dyes, laccase

scholarly journals Mead Production Using Immobilized Cells of Saccharomyces cerevisiae: Reuse of Sodium Alginate Beads

Processes ◽  
2021 ◽  
Vol 9 (4) ◽  
pp. 724
Author(s):  
Miguel L. Sousa-Dias ◽  
Vanessa Branco Paula ◽  
Luís G. Dias ◽  
Letícia M. Estevinho
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Sodium Alginate ◽  
Fermentation Process ◽  
Immobilized Cells ◽  
Alginate Beads ◽  
Production Medium ◽  
Alcohol Content ◽  
Volatile Acidity ◽  
The Matrix ◽  
Second Category

This work studied the production of mead using second category honey and the immobilized cells of Saccharomyces cerevisiae in sodium alginate, with concentrations of 2% and 4%, and their reuse in five successive fermentations. The immobilized cells with 4% alginate beads were mechanically more stable and able to allow a greater number of reuses, making the process more economical. The fermentation’s consumption of sugars with free cells (control) and immobilized cells showed a similar profile, being completed close to 72 h, while the first use of immobilized cells finished at 96 h. The immobilized cells did not significantly influence some oenological parameters, such as the yield of the consumed sugars/ethanol, the alcohol content, the pH and the total acidity. There was a slight increase in the volatile acidity and a decrease in the production of SO2. The alginate concentrations did not significantly influence either the parameters used to monitor the fermentation process or the characteristics of the mead. Mead fermentations with immobilized cells showed the release of cells into the wort due to the disintegration of the beads, indicating that the matrix used for the yeast’s immobilization should be optimized, considering the mead production medium.

scholarly journals Effect of resistant starch and chitosan on survival of Lactobacillus acidophilus microencapsulated with sodium alginate

LWT ◽  
2016 ◽  
Vol 65 ◽  
pp. 511-517 ◽  
Author(s):  
Mariana de Araújo Etchepare ◽  
Greice Carine Raddatz ◽  
Érico Marlon de Moraes Flores ◽  
Leila Queiroz Zepka ◽  
Eduardo Jacob-Lopes ◽  
...  
Keyword(s):  
Sodium Alginate ◽  
Lactobacillus Acidophilus ◽  
Resistant Starch

scholarly journals Production of a Novel Functional Fruit Beverage Consisting of Cornelian Cherry Juice and Probiotic Bacteria

Antioxidants ◽  
2018 ◽  
Vol 7 (11) ◽  
pp. 163 ◽  
Author(s):  
Ioanna Mantzourani ◽  
Chryssa Nouska ◽  
Antonia Terpou ◽  
Athanasios Alexopoulos ◽  
Eugenia Bezirtzoglou ◽  
...  
Keyword(s):  
Storage Time ◽  
Immobilized Cells ◽  
Culture Collection ◽  
Total Phenolic ◽  
Cornelian Cherry ◽  
Free Cells ◽  
Cherry Juice ◽  
Phenolics Content ◽  
Low Levels ◽  
Fermented Juice

The present study describes the development of a novel functional beverage through the application of probiotic Lactobacillus plantarum ATCC (American Type Culture Collection) 14917 in Cornelian cherry juice fermentation. The probiotic was employed in free and immobilized in a delignified wheat bran carrier (DWB) form. Cornelian cherry juice was fermented for 24 h and then it was stored at 4 °C for 4 weeks. Several parameters were evaluated such as residual sugar, organic acid and alcohol levels, total phenolics content, and cell viability as well as consumers acceptance. Regarding sugar and organic acids analyses, it was proved that the probiotic free or immobilized biocatalyst was effective. The concentration of ethanol was maintained at low levels (0.3–0.9% v/v). The total phenolic content of fermented Cornelian cherry juice with immobilized cells was recorded in higher levels (214–264 mg GAE/100 mL) for all the cold storage time compared to fermented juice with free cells (165–199 mg GAE/100 mL) and non-fermented juice (135–169 mg GAE/100 mL). Immobilized cells retained their viability in higher levels (9.95 log cfu/mL at the 4th week) compared to free cells (7.36 log cfu/mL at the 4th week). No significant sensory differences were observed among the fermented and the non-fermented samples.

scholarly journals Optimization of alcoholic fermentation using immobilized yeast cells in calcium alginate gel

2015 ◽  
pp. 207-218
Author(s):  
Jovana Djuran ◽  
Zorana Roncevic ◽  
Bojana Bajic ◽  
Sinisa Dodic ◽  
Jovana Grahovac ◽  
...  
Keyword(s):  
Sodium Alginate ◽  
Yeast Extract ◽  
Fossil Fuels ◽  
Alcoholic Fermentation ◽  
Immobilized Cells ◽  
Alginate Beads ◽  
Yeast Cells ◽  
Glucose Content ◽  
Alginate Concentration ◽  
Economic Analyses

Ethanol is an important industrial chemical with emerging potential as a biofuel to replace fossil fuels. In order to enhance the efficiency and yield of alcoholic fermentation, combined techniques such as cells immobilization and media optimization have been used. The aim of this study was the optimization of sodium alginate concentration and glucose and yeast extract content in the media for ethanol production with immobilized cells of Saccharomyces cerevisiae. Optimization of these parameters was attempted by using a Box-Behnken design using the response surface methodology. The obtained model predicts that the maximum ethanol content of 7.21% (v/v) is produced when the optimal values of sodium alginate concentration and initial content of glucose and yeast extract in the medium are 22.84 g/L, 196.42 g/L and 3.77 g/L, respectively. To minimize the number of yeast cells "eluted" from the alginate beads and residual glucose content in fermented media, additional two sets of optimization were made. The obtained results can be used for further techno-economic analyses of the process to select the optimum conditions of the fermentation process for industrial application.

Semicontinuous and Continuous Production of Citric Acid with Immobilized Cells of Aspergillus niger

1987 ◽  
Vol 42 (4) ◽  
pp. 408-413 ◽  
Author(s):  
H. Eikmeier ◽  
H. J. Rehm
Keyword(s):  
Citric Acid ◽  
Aspergillus Niger ◽  
Immobilized Cells ◽  
Continuous Production ◽  
Continuous Process ◽  
Batch Experiments ◽  
Medium Exchange ◽  
Free Cells ◽  
Semicontinuous Cultivation ◽  
Ca Alginate

Abstract The citric acid excretion of Ca-alginate-immobilized cells of Aspergillus niger in batch culture decreased with a half-time of approximately 19 days. Reactivation of the biocatalysts by regeneration in growth medium was possible, but it was followed by a submerged sporulation of the fungus, and medium was highly contaminated with free cells. Citric acid production could better be prolonged by semicontinuous cultivation with medium exchange every 7 or 14 days, respectively. After 32 days the remaining activity in semicontinuous culture was 1.4-fold higher than in comparable batch experiments. Similar improvements were obtained with a continuous process at a dilution rate of 0.125 v/v · d, whereby medium efflux completely free of detaching mycelia.

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