Encapsulation of Lactobacillus casei cells in liquid-core alginate capsules for lactic acid production
- Authors
- Yoo, Ik-Keun; Seong, Gi Hun; Chang, Ho Nam; Park, Joong Kon
- Issue Date
- Nov-1996
- Publisher
- BUTTERWORTH-HEINEMANN
- Keywords
- lactic acid; barium-alginate capsules; encapsulation; alginate gel stability; Lactobacillus casei
- Citation
- ENZYME AND MICROBIAL TECHNOLOGY, v.19, no.6, pp 428 - 433
- Pages
- 6
- Indexed
- SCIE
SCOPUS
- Journal Title
- ENZYME AND MICROBIAL TECHNOLOGY
- Volume
- 19
- Number
- 6
- Start Page
- 428
- End Page
- 433
- URI
- https://scholarworks.bwise.kr/erica/handle/2021.sw.erica/47045
- DOI
- 10.1016/S0141-0229(96)00016-6
- ISSN
- 0141-0229
1879-0909
- 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.
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Collections - COLLEGE OF ENGINEERING SCIENCES > DEPARTMENT OF BIONANO ENGINEERING > 1. Journal Articles
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