Immobilization of yeast cells in alginate gels for ethanol production-potentialities and limitations

• Autorzy: Kręgiel D.

Warianty tytułu

PL

Immobilizacja komórek drożdży w żelach alginianowych dla produkcji etanolu - możliwości i ograniczenia

• Języki publikacji: EN

Abstrakty

EN

The characteristic of immobilization technique in alginate gels was described. The environmental factors which determine physiological state of entrapped cells were presented. The possibility of using the system of different yeast strains (coimmobilization) for bioconversion of starch to ethanol was considered.

PL

W oparciu o dane literatury przedstawiono techniki immobilizacji komórek mikroorganizmów. Omówiono czynniki środowiskowe wpływające na stan fizjologiczny unieruchomionych komórek drożdży. Rozważono możliwości zastosowania systemu różnych szczepów drożdży (koimmobilizacjia) w procesie biokonwersji skrobi do etanolu.

Słowa kluczowe

EN

yeast; alginate gels; ethanol production; bioconversion of starch; coimmobilization

PL

drożdże; żele alginianowe; produkcja etanolu; biokonwersja skrobi; koimmobilizacja

• Wydawca: Wydawnictwo Politechniki Łódzkiej
• Czasopismo: Zeszyty Naukowe. Chemia Spożywcza i Biotechnologia / Politechnika Łódzka
• Rocznik: 2005
• Tom: Z. 69
• Strony: 59--66
• Opis fizyczny: Bibliogr. 40 poz.

Twórcy

autor

Kręgiel D.

• Instytut Technologii Fermentacji i Mikrobiologii, Politechnika Łódzka

Bibliografia

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