DC Field | Value | Language |
---|---|---|
dc.contributor.author | ik-keun yoo | ko |
dc.contributor.author | gi hun seong | ko |
dc.contributor.author | Chang, Ho Nam | ko |
dc.contributor.author | joong kon park | ko |
dc.date.accessioned | 2013-02-27T19:57:27Z | - |
dc.date.available | 2013-02-27T19:57:27Z | - |
dc.date.created | 2012-02-06 | - |
dc.date.created | 2012-02-06 | - |
dc.date.issued | 1996 | - |
dc.identifier.citation | ENZYME AND MICROBIAL TECHNOLOGY, v.19, no.6, pp.428 - 433 | - |
dc.identifier.issn | 0141-0229 | - |
dc.identifier.uri | http://hdl.handle.net/10203/70516 | - |
dc.description.abstract | The immobilization method of Lactobacillus casei cells was investigated using alginate capsules that possess an interphasic membrane and a liquid core. The capsules were found to offer more space for cellular growth than gel-core beads, which resulted in 1.5-fold higher cell concentration than in the latter; however the Ca-alginate structure was unstable during repeated batch fermentations for lactic acid production. Ba-alginate capsules were chemically and physically more stable than Ca-alginate capsules in phosphate and lactate solutions. Attempts were also made to use various hardening agents to stabilize the structure of the Ba-alginate capsules. It was found that the treatment with a mixture of chitosan and BaCl2 solution gave the best results for hardening. Finally, stable lactic acid production was possible with a productivity of more than 2.7 gl(-1)h(-1) by L. casei cells immobilized in chitosan-coated Ba-alginate capsules. The cell leakage from the capsules was maintained relatively low during batch fermentations. | - |
dc.language | English | - |
dc.publisher | BUTTERWORTH-HEINEMANN | - |
dc.subject | LACTOCOCCUS-LACTIS | - |
dc.subject | WHEY PERMEATE | - |
dc.subject | MICROENCAPSULATION | - |
dc.subject | STABILIZATION | - |
dc.subject | FERMENTATION | - |
dc.subject | DELBRUECKII | - |
dc.subject | HELVETICUS | - |
dc.subject | MEMBRANE | - |
dc.subject | CHITOSAN | - |
dc.subject | GEL | - |
dc.title | Encapsulation of Lactobacillus casei cells in liquid-core alginate capsules for lactic acid production | - |
dc.type | Article | - |
dc.identifier.wosid | A1996VL25700003 | - |
dc.identifier.scopusid | 2-s2.0-0030297790 | - |
dc.type.rims | ART | - |
dc.citation.volume | 19 | - |
dc.citation.issue | 6 | - |
dc.citation.beginningpage | 428 | - |
dc.citation.endingpage | 433 | - |
dc.citation.publicationname | ENZYME AND MICROBIAL TECHNOLOGY | - |
dc.identifier.doi | 10.1016/S0141-0229(96)00016-6 | - |
dc.contributor.localauthor | Chang, Ho Nam | - |
dc.contributor.nonIdAuthor | ik-keun yoo | - |
dc.contributor.nonIdAuthor | gi hun seong | - |
dc.contributor.nonIdAuthor | joong kon park | - |
dc.type.journalArticle | Article | - |
dc.subject.keywordAuthor | lactic acid | - |
dc.subject.keywordAuthor | barium-alginate capsules | - |
dc.subject.keywordAuthor | encapsulation | - |
dc.subject.keywordAuthor | alginate gel stability | - |
dc.subject.keywordAuthor | Lactobacillus casei | - |
dc.subject.keywordPlus | LACTOCOCCUS-LACTIS | - |
dc.subject.keywordPlus | WHEY PERMEATE | - |
dc.subject.keywordPlus | MICROENCAPSULATION | - |
dc.subject.keywordPlus | STABILIZATION | - |
dc.subject.keywordPlus | FERMENTATION | - |
dc.subject.keywordPlus | DELBRUECKII | - |
dc.subject.keywordPlus | HELVETICUS | - |
dc.subject.keywordPlus | MEMBRANE | - |
dc.subject.keywordPlus | CHITOSAN | - |
dc.subject.keywordPlus | GEL | - |
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