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.

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 Anti-Streptococcus mutans and anti-biofilm activities of dextranase and its encapsulation in alginate beads for application in toothpaste

PeerJ ◽  
2020 ◽  
Vol 8 ◽  
pp. e10165
Author(s):  
Nucharee Juntarachot ◽  
Sasithorn Sirilun ◽  
Duangporn Kantachote ◽  
Phakkharawat Sittiprapaporn ◽  
Piyachat Tongpong ◽  
...  
Keyword(s):  
Sodium Alginate ◽  
Calcium Chloride ◽  
Streptococcus Mutans ◽  
Dental Plaque ◽  
Biofilm Formation ◽  
Alginate Beads ◽  
Oral Diseases ◽  
Sensory Test ◽  
Alginate Concentration ◽  
The Stability

Background The accumulation of plaque causes oral diseases. Dental plaque is formed on teeth surfaces by oral bacterial pathogens, particularly Streptococcus mutans, in the oral cavity. Dextranase is one of the enzymes involved in antiplaque accumulation as it can prevent dental caries by the degradation of dextran, which is a component of plaque biofilm. This led to the idea of creating toothpaste containing dextranase for preventing oral diseases. However, the dextranase enzyme must be stable in the product; therefore, encapsulation is an attractive way to increase the stability of this enzyme. Methods The activity of food-grade fungal dextranase was measured on the basis of increasing ratio of reducing sugar concentration, determined by the reaction with 3, 5-dinitrosalicylic acid reagent. The efficiency of the dextranase enzyme was investigated based on its minimal inhibitory concentration (MIC) against biofilm formation by S. mutans ATCC 25175. Box-Behnken design (BBD) was used to study the three factors affecting encapsulation: pH, calcium chloride concentration, and sodium alginate concentration. Encapsulation efficiency (% EE) and the activity of dextranase enzyme trapped in alginate beads were determined. Then, the encapsulated dextranase in alginate beads was added to toothpaste base, and the stability of the enzyme was examined. Finally, sensory test and safety evaluation of toothpaste containing encapsulated dextranase were done. Results The highest activity of the dextranase enzyme was 4401.71 unit/g at a pH of 6 and 37 °C. The dextranase at its MIC (4.5 unit/g) showed strong inhibition against the growth of S. mutans. This enzyme at 1/2 MIC also showed a remarkable decrease in biofilm formation by S. mutans. The most effective condition of dextranase encapsulation was at a pH of 7, 20% w/v calcium chloride and 0.85% w/v sodium alginate. Toothpaste containing encapsulated dextranase alginate beads produced under suitable condition was stable after 3 months of storage, while the sensory test of the product was accepted at level 3 (like slightly), and it was safe. Conclusion This research achieved an alternative health product for oral care by formulating toothpaste with dextranase encapsulated in effective alginate beads to act against cariogenic bacteria, like S. mutants, by preventing dental plaque.

scholarly journals Stability Studies of Immobilized Saccharomyces Cerevisiae in Calcium Alginate and Carrageenan Beads

2017 ◽  
Vol 2 (4) ◽  
pp. 10 ◽  
Author(s):  
Rahmath Abdulla ◽  
Warda Abdul Ajak ◽  
Siti Hajar ◽  
Eryati Derman
Keyword(s):  
Calcium Alginate ◽  
Alternative Fuels ◽  
Fossil Fuels ◽  
Alginate Beads ◽  
Yeast Cells ◽  
Bioethanol Production ◽  
Stability Studies ◽  
Fuel Prices ◽  
The Stability ◽  
Liquid Biofuel

Currently the resources for fossil fuels are depleting together with increase in fuel prices. This has urged the need for cheaper alternative fuels especially biofuels. The production of the most common liquid biofuel which is bioethanol using immobilized yeast cells is an approach taken to increase its demand in the world’s market. There are various methods for the immobilization of yeast cells; however before they can be applied in the industry the stability of the immobilization technology must be investigated. This research aims to study the stabilities of immobilized S. cerevisiae in calcium alginate and carrageenan beads for bioethanol production. The S. cerevisiae was immobilized in calcium alginate and carrageenan beads using entrapment method. Next, screening for the optimal concentration of sodium alginate and semi refined carrageenan matrices were determined by employing fermentation and bioethanol quantification using GC-MS. Concentrations of 2% (w/v) calcium alginate and 2% (w/v) semi refined carrageenan beads were identified to produce the highest bioethanol yield which were 0.286 g/mL and 0.065 g/mL respectively. The two beads were then chosen to be tested in various stability studies with respect to bioethanol production such as storage stability, reusability, pH, thermaland permeability test. It was found out that a concentration of 2% (w/v) calcium alginate beads were more stable as immobilization matrix for S. cerevisiae  as compared to 2% (w/v) semi refined carrageenan.

scholarly journals Effect of immobilized cells in calcium alginate beads in alcoholic fermentation

AMB Express ◽  
2013 ◽  
Vol 3 (1) ◽  
pp. 31 ◽  
Author(s):  
Juliana C Duarte ◽  
J Augusto R Rodrigues ◽  
Paulo J S Moran ◽  
Gustavo P Valença ◽  
José R Nunhez
Keyword(s):  
Calcium Alginate ◽  
Alcoholic Fermentation ◽  
Immobilized Cells ◽  
Alginate Beads ◽  
Calcium Alginate Beads

scholarly journals Phycoremediation of treated palm oil mill effluent (TPOME) using Nannochloropsis sp. cells immobilized in the biological sodium alginate beads: Effect of POME concentration

BioResources ◽  
2019 ◽  
Vol 14 (4) ◽  
pp. 9429-9443
Author(s):  
Quin Emparan ◽  
Razif Harun ◽  
Yew Sing Jye
Keyword(s):  
Sodium Alginate ◽  
Biomass Production ◽  
Palm Oil ◽  
Immobilized Cells ◽  
Biomass Concentration ◽  
Alginate Beads ◽  
Cod Removal ◽  
Palm Oil Mill Effluent ◽  
Wastewater Treatment Process ◽  
Palm Oil Mill

The use of freely suspended cells of microalgae culture to treat wastewater is of current global interest because of their effective photosynthetic uptake of pollutants, carbon dioxide sequestration, and biomass production for desirable high value-products. Biomass immobilization is a promising option to overcome the harvesting problem that is encountered when using free-cells upon completion of the wastewater treatment process. In this study, Nannochloropsis sp. cells were immobilized in sodium alginate beads to eliminate the harvesting limitation. The microalgal beads were further cultivated in treated palm oil mill effluent (TPOME) for removal of chemical oxygen demand (COD). The effect of POME concentration on COD removal and microalgal cells growth was investigated, respectively. It was found that the maximum biomass concentration of 1.23 g/L and COD removal of 55% from 10% POME were achieved after 9 days. An increment of POME concentration did not cause any improvement to the treatment efficiency due to the inhibitory effect of high initial COD of POME on the biomass concentration and was further responsible for low COD removal. The immobilized cells showed a systematic growth, demonstrating that the beads are biocompatible as immobilization carrier. In conclusion, the immobilized microalgal cells could be a viable alternative technology system for POME treatment as well as biomass production.

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 Volatile Composition and Sensory Properties of Mead

2019 ◽  
Vol 7 (10) ◽  
pp. 404 ◽  
Author(s):  
Ana Paula Pereira ◽  
Ana Mendes-Ferreira ◽  
Luís G. Dias ◽  
José M. Oliveira ◽  
Leticia M. Estevinho ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Sensory Analysis ◽  
Sensory Quality ◽  
Significant Contribution ◽  
Alcoholic Fermentation ◽  
Immobilized Cells ◽  
Sensory Properties ◽  
Yeast Cells ◽  
Volatile Composition

Mead is a traditional beverage that results from the alcoholic fermentation of diluted honey performed by yeasts. Although the process of mead production has been optimized in recent years, studies focused on its sensory properties are still scarce. Therefore, the aim of this work was to analyse the sensory attributes of mead produced with free or immobilized cells of the Saccharomyces cerevisiae strains QA23 and ICV D47, and to establish potential correlations with its volatile composition. In the volatile composition of mead, the effect of yeast condition was more important than the strain. In respect to sensory analysis, the most pleasant aroma descriptors were correlated with mead obtained with free yeast cells, independently of the strain. Both sensory analysis and volatile composition indicates that the most pleasant mead was produced by free yeast cells. Although this study has provided a significant contribution, further research on the sensory quality of mead is still needed.

scholarly journals Alginate-pomegranate peels' polyphenols beads: effects of formulation parameters on loading efficiency

2014 ◽  
Vol 50 (4) ◽  
pp. 741-748 ◽  
Author(s):  
Wissam Zam ◽  
Ghada Bashour ◽  
Wassim Abdelwahed ◽  
Warid Khayata
Keyword(s):  
Sodium Alginate ◽  
Calcium Chloride ◽  
Calcium Alginate ◽  
Chloride Concentration ◽  
Natural Antioxidants ◽  
Alginate Beads ◽  
Food Supplementation ◽  
Calcium Alginate Beads ◽  
Loading Efficiency ◽  
Alginate Concentration

Calcium alginate beads containing pomegranate peels' polyphenol extract were encapsulated by ionic gelation method. The effects of various formulation factors (sodium alginate concentration, calcium chloride concentration, calcium chloride exposure time, gelling bath time maintaining, and extract concentration) on the efficiency of extract loading were investigated. The formulation containing an extract of 1 g pomegranate peels in 100 mL distilled water encapsulated with 3 % of sodium alginate cured in 0.05 M calcium chloride for 20 minutes and kept in a gelling bath for 15 minutes was chosen as the best formula regarding the loading efficiency. These optimized conditions allowed the encapsulation of 43.90% of total extracted polyphenols and 46.34 % of total extracted proanthocyanidins. Microencapsulation of pomegranate peels' extract in calcium alginate beads is a promising technique for pharmaceutical and food supplementation with natural antioxidants.

USE OF ANALYSIS TECHNIQUE FOR IMMOBILIZED YEAST SACCHAROMYCES CEREVISIAE IN THE BIOTECHNOLOGICAL INDUSTRY

2021 ◽  
pp. 94-109
Author(s):  
I. Bielykh ◽  
S. Samoilenko ◽  
A. Belinska ◽  
O. Varankina ◽  
O. Blyzniuk ◽  
...  
Keyword(s):  
Sodium Alginate ◽  
Immobilized Cells ◽  
Experimental Results ◽  
Biologically Active ◽  
Yeast Cells ◽  
Prolonged Storage ◽  
Dmso Solution ◽  
Cooling Mode ◽  
Slow Cooling ◽  
Alginate Solution

Article is devoted to the current state and problems of microbial cells immobilization and also prolonged storage of immobilized cells systems for the aims of biotechnological industry. In the experimental part immobilization conditions for the cells S. cerevisiae in alginate gel and vitality test, which had given high reproducibility of experimental results, were developed. Experimental results showed that viability of immobilized cells was higher than that of free yeast cells. It is possible that gel matrix has a protective effect on yeast cells during freezing. Comprehensive effect of cooling modes and preservation protective mediums, which contain sodium alginate, on viability of yeasts has been investigated. Advantage of yeast cells storage in immobilized state was shown experimentally. It was found that cooling mode and composition of preservation medium affect on the viability of S. cerevisiae cells during cryopreservation. In all freezing medium, both without protective components and with addition of a cryoprotective agent, the best results were obtained with cooling at a rate of 1°C/min. Viability indices in the samples were: 73.1 % – in distilled water; 90.8 % – in 1 % sodium alginate solution; 87.1 % – in 5 % DMSO solution and 86.1 % – in 1 % sodium alginate solution with the addition of 5 % DMSO. When cells were frozen in a 5 % DMSO solution and in a 1 % sodium alginate solution with the addition of 5 % DMSO, number of viable cells also decreased as cooling rate increased, but, probably, did not differ from the cell viability index in those samples that were frozen in 1 % sodium alginate solution. The highest results of viability for S. cerevisiae yeast cells were obtained during slow cooling for all cryoprotective mediums. For the first time, high cryoprotective properties of sodium alginate solution, were shown. Obtained results are enable to recommend the sodium alginate as a carrier for cryopreserved immobilized cells when using it in biotechnological processing for biologically active substances production.

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