Warning: mysql_connect(): It is not safe to rely on the system's timezone settings. You are *required* to use the date.timezone setting or the date_default_timezone_set() function. In case you used any of those methods and you are still getting this warning, you most likely misspelled the timezone identifier. We selected the timezone 'UTC' for now, but please set date.timezone to select your timezone. in /home/ijcmasc1/public_html/ijcrar.com/IjcrarBackOffice/ConfigDB/DBCon.php on line 2

Deprecated: mysql_connect(): The mysql extension is deprecated and will be removed in the future: use mysqli or PDO instead in /home/ijcmasc1/public_html/ijcrar.com/IjcrarBackOffice/ConfigDB/DBCon.php on line 2
International Journal of Current Research and Academic Review-e-iSSN - 2347 - 3215

IJCRAR is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCRAR Articles.

INDEXED IN INDEX COPERNICUS - ICI Journals Master List 2016 - IJCRAR--ICV 2016: 81.15 For more details click here

Abstract                 Volume:5  Issue-10  Year-2017          Original Research Articles


Online ISSN : 2347 - 3215
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcret@gmail.com

Impact of Immobilization Techniques of Brewing Strain Saccharomyces carlsbergensis on Fermentation Kinetics
Luljeta Pinguli*, Ilirjan Malollari, Rozana Troja, Vilma Gurazi and Terkida Vaso
Department of Industrial Chemistry, Faculty of Natural Sciences, University of Tirana, Albania
*Corresponding author
Abstract:

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.

Keywords: Yeast immobilization, Entrapment, Capsulation, Fermentation, Kinetic parameters, Modeling
Download this article as Download

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
doi: https://doi.org/10.20546/ijcrar.2017.510.007