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  • 1
    Electronic Resource
    Electronic Resource
    Comparison of fermentation properties and specific enzyme activities of free and calcium-alginate-entrapped Saccharomyces cerevisiae (1990)
    Springer
    Applied microbiology and biotechnology 33 (1990), S. 54-58 
    Details
    ISSN: 1432-0614
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary Physiological properties have been determined for calcium-alginate-entrapped Saccharomyces cerevisiae in comparison to cells in suspension under identical culture conditions. Cells grown in the form of microcolonies in the alginate beads showed faster glucose uptake and ethanol productivity with simultaneously decreased product and cell yields. Increased specific hexokinase and phosphofructokinase activities could be determined in these cells. Immobilized single cells showed only slightly enhanced glucose turnover and no higher specific hexokinase activity. The significant alterations in physiology are apparently connected with growth of the cells in aggregates.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00170570
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Relationship between fermentation capability and fatty acid composition of free and immobilized Saccharomyces cerevisiae (1991)
    Springer
    Applied microbiology and biotechnology 34 (1991), S. 502-508 
    Details
    ISSN: 1432-0614
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary The fatty acid composition of Saccharomyces cerevisiae immobilized by entrapment in calcium-alginate beads or adsorption on sintered glass was compared to that of freely suspended cells under different fermentation conditions. The fermentation product ethanol was found to cause a shift towards saturation in the fatty acid composition under anaerobic conditions. Immobilized cells contained significantly higher percentages of saturated fatty acyl residues, especially of palmitic acid (16:0), and a decreased amount of oleic acid (18:1) compared with free cells. The percentage saturation of total fatty acid composition correlates positively with improved fermentation rates obtained with the immobilized cells. This enhanced saturation of fatty acid composition in immobilized cells may be due to altered osmotic conditions in the microenvironment of the cells.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00180578
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    Paper (German National Licenses)
    Fulltext
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