Optimization of Critical Parameters for Immobilization of Yeast Cells to Alginate Gel Matrix

概要

論文の詳細を見る
The optmum concentrations of sodium alginate (wt. %), calcium chloride (M) and yeast cells (wt. %), and curing time (h) for enhanced gel stability were obtained employing a full factorial search. The results indicate that the concentrations of sodium alginate and CaCl_2,and the curing time of the beads were found to have a pronounced effect on the stability of the beads. The cell concentration, on the other hand, has an adverse influence either individually or in combination with other variables. The path of steepest ascent method has been used to optimize the variables and the resultant gel beads were evaluated for fermentation ability.
公益社団法人日本生物工学会の論文
1992-04-25