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Impact of Three Different Immobilization Techniques on Batch Fermentation Performance and Substrate Inhibition

Yıl 2017, Cilt: 3 Sayı: 1, 0 - 0, 12.01.2017

Vilma Gurazi Luljeta Xhagolli Rozana Troja Terkida Vaso Dafina Karaj

Öz

This paper is focused on comparing three different immobilized yeast fermentations performance and impact of substrate inhibition on the process. The yeast used for this study was a brewing strain of Saccharomyces cerevisiae. The immobilization techniques used were: entrapment and capsulation method in alginate and immobilization in gelatin structure. Objective of this study was to make a comparison in terms of specific growth rate of microorganisms and kinetic constants.  Fermentations were performed also in different substrate concentrations to study substrate inhibition effect. Fermentations were carried out on beer wort in constant conditions.

As a result we conclude that the capsulated yeast fermentation was almost similar to the free cell process. Substrate inhibition effect was stronger on high concentration substrate fermentation but was noticed a reduced effect of substrate inhibition on immobilized yeast fermentation process compared to free cell performance, as a result of a reduced diffusion effect due to support matrix.(Key words: Fermentation rate, Immobilized yeast, Entrapment, Capsulation, Gel immobilization, Substrate inhibition effect)

Yıl 2017, Cilt: 3 Sayı: 1, 0 - 0, 12.01.2017

Vilma Gurazi Luljeta Xhagolli Rozana Troja Terkida Vaso Dafina Karaj

Öz

Toplam 0 adet kaynakça vardır.

Ayrıntılar

Bölüm Makaleler
Yazarlar

Vilma Gurazi Bu kişi benim

Luljeta Xhagolli Bu kişi benim

Rozana Troja Bu kişi benim

Terkida Vaso Bu kişi benim

Dafina Karaj Bu kişi benim

Yayımlanma Tarihi 12 Ocak 2017
Yayımlandığı Sayı Yıl 2017 Cilt: 3 Sayı: 1

Kaynak Göster

APA Gurazi, V., Xhagolli, L., Troja, R., Vaso, T., vd. (2017). Impact of Three Different Immobilization Techniques on Batch Fermentation Performance and Substrate Inhibition. International Journal of Crop Science and Technology, 3(1).
AMA Gurazi V, Xhagolli L, Troja R, Vaso T, Karaj D. Impact of Three Different Immobilization Techniques on Batch Fermentation Performance and Substrate Inhibition. IJCST. Haziran 2017;3(1).
Chicago Gurazi, Vilma, Luljeta Xhagolli, Rozana Troja, Terkida Vaso, ve Dafina Karaj. “Impact of Three Different Immobilization Techniques on Batch Fermentation Performance and Substrate Inhibition”. International Journal of Crop Science and Technology 3, sy. 1 (Haziran 2017).
EndNote Gurazi V, Xhagolli L, Troja R, Vaso T, Karaj D (01 Haziran 2017) Impact of Three Different Immobilization Techniques on Batch Fermentation Performance and Substrate Inhibition. International Journal of Crop Science and Technology 3 1
IEEE V. Gurazi, L. Xhagolli, R. Troja, T. Vaso, ve D. Karaj, “Impact of Three Different Immobilization Techniques on Batch Fermentation Performance and Substrate Inhibition”, IJCST, c. 3, sy. 1, 2017.
ISNAD Gurazi, Vilma vd. “Impact of Three Different Immobilization Techniques on Batch Fermentation Performance and Substrate Inhibition”. International Journal of Crop Science and Technology 3/1 (Haziran 2017).
JAMA Gurazi V, Xhagolli L, Troja R, Vaso T, Karaj D. Impact of Three Different Immobilization Techniques on Batch Fermentation Performance and Substrate Inhibition. IJCST. 2017;3.
MLA Gurazi, Vilma vd. “Impact of Three Different Immobilization Techniques on Batch Fermentation Performance and Substrate Inhibition”. International Journal of Crop Science and Technology, c. 3, sy. 1, 2017.
Vancouver Gurazi V, Xhagolli L, Troja R, Vaso T, Karaj D. Impact of Three Different Immobilization Techniques on Batch Fermentation Performance and Substrate Inhibition. IJCST. 2017;3(1).