Abstract Volume:5 Issue-10 Year-2017 Original Research Articles
|Online ISSN : 2347 - 3215
Issues : 12 per year
Publisher : Excellent Publishers
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The aim of our study was to study impact of immobilization technique on fermentation performance based on a comparative analysis of different mathematical structures known by far for modeling of batch alcoholic fermentation with free and immobilized cells of Saccharomyces carlsbergensis using real experimental data. Our study was focused on comparing three different immobilized brewing yeast fermentations with traditional free cell fermentation in experimental scale. The immobilization techniques used were: entrapment and capsulation method in alginate and gel immobilization in gelatin support. Fermentation performances were analyzed based on fermentation rate parameters, kinetic models and yeast cell physiology. Conclusions were drawn about the influence of cell immobilization on the batch process. Entrapment immobilized yeast fermentation was the closer one to the free cell fermentation. Due to the high diffusion inside the biocatalyst particles, inhibitory phenomena were avoided and the microbial activity was preserved. The vitality of the yeast cells, specific growth rate and the sugar uptake rate were directly related to the medium conditions and permeability of the immobilized capsule. Also immobilization based to kinetic parameters decrease the substrate and product inhibition phenomena compared to free yeast fermentation.
How to cite this article:Luljeta Pinguli, Ilirjan Malollari, Rozana Troja, Vilma Gurazi and Terkida Vaso. 2017. Impact of immobilization techniques of brewing strain Saccharomyces carlsbergensis on fermentation kinetics.Int.J.Curr.Res.Aca.Rev. 5(10): 42-52