Immobilization of cells for application in the food industry

Immobilization of cells offers advantages to the food process industries, including enhanced fermentation productivity and cell stability and reduced downstream processing costs due to facilitated cell recovery and recycle. This article summarizes the varied immobilization methodologies, including a...

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Bibliographic Details
Published inCritical reviews in biotechnology Vol. 14; no. 2; p. 75
Main Authors Groboillot, A. (McGill University, Quebec, Canada), Boadi, D.K, Poncelet, D, Neufeld, R.J
Format Journal Article
LanguageEnglish
Published England 1994
Subjects
BIOREACTEUR
BIOREACTORS
BIORREACTORES
BIOTECHNOLOGIE
BIOTECHNOLOGY
BIOTECNOLOGIA
FERMENTACION
FERMENTATION
FOOD BIOTECHNOLOGY
Food Technology
Food-Processing Industry
IMMOBILISATION
IMMOBILIZATION
immobilized cells
Industrial Microbiology - methods
INMOVILIZACION
LITERATURE REVIEWS
MICROORGANISME
MICROORGANISMOS
MICROORGANISMS
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Summary:Immobilization of cells offers advantages to the food process industries, including enhanced fermentation productivity and cell stability and reduced downstream processing costs due to facilitated cell recovery and recycle. This article summarizes the varied immobilization methodologies, including adsorption, entrapment, covalent binding, and microencapsulation. Examples of interest to the food industry are provided, together with a review of the physiological effects of immobilization. Topics in process engineering include immobilized cell bioreactor configurations and the scale-up potential of the various immobilization techniques.
Bibliography:9531753
Q02
ISSN:0738-8551
1549-7801
DOI:10.3109/07388559409086963