• Journal of Environmental Health Sciences
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• v.18 no.1
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• pp.84-94
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• 1992

In an attempt to develop the immobilized biocatalysts based on immobilized Saccharomyces cerevisiae, immobilized yeast was investigated with respect to the conditions affected to ethanol productivities. Saccharomyces cerevisiae was immobilized in the form of the beads by magnetic-calcium alginate, non magnetic-calcium alginate and acrylamide polymerization. Magnetic immobilized yeast, nonmagnetic immobilized yeast and polyacrylamide immobilized yeast were compared in respect of their pH stability, thermostability, heat tolerance, the relation between the concetration of native yeast and retained activity of immobilized yeast, the activity depending on bead size of immobilized yeast, and the effects of magnesium and cobalt on the activities. The more small bead had retained the higher activity for the three kinds of immobilized yeast. In case of 1.0mm diameter of beads, the retained activity was 40~50% for the all groups. The pH stability profile for the immobilized yeast showed a broad range of optimun activity while the native yeast gave a sharp pick for its optimun pH value. The thermostability was at the range of 25~55$^{\circ}$C for the immobilized yeast groups. It was investigated that the influent magnesium and cobalt concentration, and the relative activity have an influent on heat tolerance at steady state. Both protein content released from immobilized yeast and activity of immobilized yeast were changed after activation of immobilized yeast cell.

• Journal of Environmental Health Sciences
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• v.17 no.1
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• pp.120-128
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• 1991

Saccharomyces cerevisiae was immobilized by incubating iron oxides with calcium alginate, and by polyacrylamide entrapment to use repeatedly for the conversion of glucose to ethanol. Magnetic and non-magnetic immobilized yeast and polyacrylamide immobilized yeast were compared with the native yeast a batch-fermentation of ethanol from glucose. Three kinds of immobilized yeast tended almost identically, having ethanol productivity as well as the final yield about the same to what was found for the native yeast. The long-term operational stability of three kinds of immobilized yeast were significant difference according as immobilized yeast activation or non-activation before ethanol fermentation. In the non-activation they lost their activity of fermentation rapidly in the beginning stage an slower at a later stage. On the other hand, in the activation with nutrient media, their activities were increased to some extent and stable in the later stage. The cell count of three kinds of immobilized yeast after activiation by incubating nutrient media, increased by a factor of about 45 to 48, whereas the fermenting capacity increased by a factor of 174 to 178. In the prearation of immobilized biocatalysts, magnetic matter does not seem to have any adverse affect on the properties of the microorganism. The immobilized biocatalysts by utilizing magnetic matter have some advantages, especially in application of viscous media or insoluble particle-containing media, for this work was linked with microbial utilization of environmental wastes and elimination of envirnmental pollutant.

• Food Science and Preservation
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• v.5 no.2
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• pp.186-190
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• 1998

In order to investigate the possible application of immobilized yeast cells in sparkling wine production instead of riddling puns by the traditional method, fermentation characteristics were tested during the sparkling wine fermentation in the bottle using immobilized yeast cells with alginate. The rates of sugar consumption and alcohol production were faster with free cells than those with immobilized cells during the fermentation. The higher concentration of yeast cells and the lower concentration of alginate in the cell immobilization resulted in the faster sugar consumption and alcohol production. It also resulted in the increase of yeast cell concentration released from immobilized beads during the fermentation. However, no differences were shown in the contents of alcohol, residual sugar and CO2 pressure after fermentation. In case concentration of yeast cells released from immobilized beads during bottle fermentation, the higher concentration of alginate had and the lower had.

• Korean Journal of Microbiology
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• v.30 no.5
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• pp.355-359
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• 1992

Yeast cells of a fusant strain constructed by protoplast fusion of Saccharomyces cerevisiae and Kluyveromyces frugilis were immobilized on calcium alginate beads. The increment of the ethanol tolerance of this strain to 8.0%, when compared with the parent K, fragilis, was confirmed. Based on the results from jar fermentation, a packed-bed reactor of theh immobilized yeast cells was operated. The optimal performance of the immobilized yeast reactor for ethanol production was achieved when supplying 10% lactose (suplemented 1.0% yeast extract) at a temperature of 30.deg.C. The maximal ethanol productivity was obtained as 13.3 g/I/hr at a dilution rate of $0.76 hr^{-1}$.

• The Korean Journal of Food And Nutrition
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• v.2 no.2
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• pp.14-20
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• 1989

A strain of Saccharomyces cerevisiae BY-366 was isolated to produce a strong sucrose-hydrolyzing enzyme. After entrapment of yeast cell invertase with alginate, enzymatic properties of immobilized cells were investigated. The results are as follows. 1. The optimum pH of invertase in immobilized cells and non- immobilized cells was 6.0 and 5.0, and pH stability of invertase in immobilized cells and non- immobilized cells was 6.0 and 5.0, respectively. 2 Activation energy of immobilized cells was 4.7 kcal/mol. 3 The immobilized preparation exhibited high resistance to heat and urea Induced denaturation. 4, The bead size less than 2 mm in diameter was desirable. 5. In spite of repeated use, the enzyme activity of immobilized cells was inhibited slightly in batch reaction, and a small column of the immobilized preparation could hydrolyze relatively high concentration of sucrose almost quantitatively to more than 6 days.

• Microbiology and Biotechnology Letters
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• v.19 no.4
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• pp.398-404
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• 1991

- Ethanol production by calcium alginate-immobilized baker's yeast was studied in the continuous shaked-flask reactor (CSFR) using glucose medium as a feed. Immobilized cells were stable at 30~$37^{\circ}C$ and pH 4~8. Fermentation characteristics of immobilized baker's yeast were examined changing the initial glucose concentration employed were 50, 100 and 150 g/l, respectively. It was investigated that the influent glucose concentration and the dilution rate have an influence on the ethanol fermentation characteristics at steady state in continuous culture of immobilized baker's yeast. The optimum conditions for high ethanol productivity and low residual glucose output in ethanol prodution were shown to be 0.2 h ' for the dilution rate and 150 g/l for the influent glucose concentration. The maximum ethanol productivity, ethanol yield, specific growth rate and glucose conversion rate were around 7.12 g/$l\cdot h$, 0.23, 0.366 g/$l\cdot h$ and 78.43, respectively.

• Journal of Korean Society of Water and Wastewater
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• v.23 no.2
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• pp.175-180
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• 2009

This study was conducted to improve biological degradation efficiency of toluene as a model volatile organic compound (VOC) using yeast Candida tropicalis and to suggest an effective method for bioreactor operation. The yeast strain was immobilized with polyethylene glycol (PEG), alginate, and powdered activated carbon (PAC). The yeast-immobilized polymer media were used as fluidized materials in an airlift bioreactor. Polymer media without PAC were also made and operated in another airlift bioreactor. The two bioreactors showed toluene removal efficiencies ranging 80-96% at loading rates of $10-35 g/m^3-hr$, and the bioreactor containing the polymer media with PAC achieved higher removal efficiency. Protein contents in the liquid phase showed that the bioreactor using the yeast-immobilized polymer media with PAC had a higher rate of microbial growth initially than that without PAC. In addition, the microbial growth rate inside of the polymer media with PAC was five times higher than that without PAC. Consequently, the polymer media containing the yeast strain and PAC could enhance removal efficiencies for VOCs, and the immobilization method improve microbial activity and stability for a long-term operation of biological systems.

• Journal of Microbiology and Biotechnology
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• v.1 no.2
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• pp.130-135
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• 1991

The effects of media composition on citric acid fermentation using surface immobilized Saccharomycopsis lipolytica were studied. The use of the standard medium for these organisms resulted in rapid decrease of citric acid production and a transformation of immobilized cell morphologies from a yeast-type to a mycelium-type. When the standard medium was enriched with vitamins, trace minerals, a growth factor and ammonium to form a Vigorous Stationary Phase (VSP) fermentation type medium, relatively stable citric acid production (10 mg/lㆍh) was obtained. Using the VSP type medium, the surface immobilized cells also retained their yeast-type form.

• Mycobiology
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• v.48 no.2
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• pp.122-132
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• 2020

Citric acid is a commercially valuable organic acid widely used in food, pharmaceutical, and beverage industries. In this study, 260 yeast strains were isolated from soil, bread, juices, and fruits wastes and preliminarily screened using bromocresol green agar plates for their ability to produce organic acids. Overall, 251 yeast isolates showed positive results, with yellow halos surrounding the colonies. Citric acid production by 20 promising isolates was evaluated using both free and immobilized cell techniques. Results showed that citric acid production by immobilized cells (30-40 g/L) was greater than that of freely suspended cells (8-19 g/L). Of the 20 isolates, two (KKU-L42 and KKU-L53) were selected for further analysis based on their citric acid production levels. Immobilized KKU-L42 cells had a higher citric acid production rate (62.5%), while immobilized KKU-L53 cells showed an ~52.2% increase in citric acid production compared with free cells. The two isolates were accurately identified by amplification and sequence analysis of the 26S rRNA gene D1/D2 domain, with GenBank-based sequence comparison confirming that isolates KKU-L42 and KKU-L53 were Candida tropicalis and Pichia kluyveri, respectively. Several factors, including fermentation period, pH, temperature, and carbon and nitrogen source, were optimized for enhanced production of citric acid by both isolates. Maximum production was achieved at fermentation period of 5 days at pH 5.0 with glucose as a carbon source by both isolates. The optimum incubation temperature for citric acid production by C. tropicalis was 32 ℃, with NH₄Cl the best nitrogen source, while maximum citric acid by P. kluyveri was observed at 27 ℃ with (NH₄)₂ SO₄ as the nitrogen source. Citric acid production was maintained for about four repeated batches over a period of 20 days. Our results suggest that apple and banana wastes are potential sources of novel yeast strains; C. tropicalis and P. kluyveri which could be used for commercial citric acid production.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.1
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• pp.24-28
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• 1998

In order to investigate the possibility of using immobilizing yeast cells with the eliminating purpose of the ridding process in sparkling wine production by the traditional method, the changes in chemical components during and after bottle fermentation by immobilizing yeast cells with alginate were tested. The most volatile compounds, excepting some compounds, were not appreciable different in sparkling wines which obtained from various samples compared. After bottle fermentation, sparkling wine fermented with undergoing riddling process, and tested. The results showed that the taste and aroma of the sparkling wine produced with using immobilized cells were very similar to that produced with using free cells.