Hydrolysis of whey by kluyveromyces bulgaricus cells immobilized in stabilized alginate and in chitosan beads |
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| Authors: | M. Decleire W. De Cat N. Van Huynh J. C. Motte |
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| Affiliation: | Institut de Recherches Chimiques Museumlaan 5 — B 1980 Tervuren, Belgium |
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| Abstract: | Kluyveromyces bulgaricus cells were immobilized in matrices resisting to complexing anions. Yeast entrapped in alginate stabilized by polyethylenimine and glutaraldehyde were unable to hydrolyse whey owing to the inactivation of β-galactosidase by the stabilizing agents. Chitosan was resistant to whey medium but decreased the yeast hydrolyzing capacity by 15% with respect to alginate. The hydrolysis rate was found to be unchanged for 37 days at 21–25°C. |
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