The production of ethanol by immobilized yeast cells

Saccharomyces cerevisiae cells were immobilized in calcium alginate beads for use in the continuous production of ethanol. Yeasts were grown in medium supplemented with ethanol to selectively screen for a culture which showed the greatest tolerance to ethanol inhibition. Yeast beads were produced from a yeast slurry containing 1.5% alginate (w/v) which was added as drops to 0.05M CaCl₂ solution. To determine their optimum fermentation parameters, ethanol production using glucose as a substrate was monitored in batch systems at varying physiological conditions (temperature, pH, ethanol concentration), cell densities, and gel concentration. The data obtained were compared to optimum free cell ethanol fermentation parameters. The immobilized yeast cells examined in a packed-bed reactor system operated under optimized parameters derived from batch-immobilized yeast cell experiments. Ethanol production rates, as well as residual sugar concentration were monitored at different feedstock flow rates.     

Simultaneous anaerobic and aerobic degradation of the sulfonated azo dye Mordant Yellow 3 by immobilized cells from a naphthalenesulfonate-degrading mixed culture

The naphthalenesulfonate-oxidizing bacterium Sphingomonas sp. BN6 was immobilized in calcium alginate. These beads were incubated under aerobic conditions in a medium with the sulfonated azo dye, Mordant Yellow 3 (MY3), and glucose. The immobilized cells converted MY3, but only a marginal turnover of the dye was found under these conditions with freely suspended cells of Sphingomonas sp. BN6. Under anaerobic conditions, suspended cells of Sphingomonas sp. BN6 reductively cleaved the azo bond of MY3 to 6-aminonaphthalene-2-sulfonate (6A2NS) and 5-aminosalicylate. The turnover of MY3 by the immobilized cells under aerobic conditions resulted in the formation of more than equimolar amounts of 5-aminosalicylate, but almost no (6A2NS) was detected. Cells of Sphingomonas sp. BN6 aerobically oxidize 6A2NS to 5-aminosalicylate. It was therefore concluded that the cells in the anaerobic center of the alginate beads reduced MY3 to 6A2NS and 5-aminosalicylate and that 6A2NS was oxidized to 5-aminosalicylate by those cells that were immobilized in the outer aerobic zones of the alginate beads. The presence of oxygen gradients within the alginate beads was verified by using oxygen micro-electrodes. A coimmobilisate of Sphingomonas sp. BN6 with a 5-aminosalicylate degrading bacterium completely degraded MY3. The immobilized cells also converted the sulfonated azo dyes Amaranth and Acid Red␣1. Received: 6 May 1996 / Received revision: 6 August 1996 / Accepted: 12 August 1996     

Fermentation kinetics of free and immobilized Penicillium raistrickii able perform the 15α-hydroxylation of 13-ethyl-gon-4-ene-3,17-dione

Growing Penicillium raistrickii i 477 cells immobilized by microencapsulation, entrapment in calcium alginate beads and photopolymerization were used for the 15α-hydroxylation of 13-ethyl-gon-4-en-3,17-dione (I) to 15α-hydroxy-13-ethyl-gon-4-en-3,17-dione (II). The immobilized cells had lower maximum specific growth rates and yield coefficients when cultivated on the carbon source glucose than the non-immobilized cells, which leads to lower volumetric productivities than the use of nonimmobilized cells. However, the cells immobilized by microencapsulation and calcium alginate entrapment showed a specific productivity equal to that of the respective non-immobilized cells based on product formation per dry biomass and time. Photommobilized cells were not able to grow in the presence of the steroid because the substrate concentrations within the polymer reached inhibiting amounts for growth and product formation. In the absence of the steroid, the growing photoimmobilized cells showed a prolonged lag-phase in comparison with the free cells.     

Protease production by immobilized growing cells of Serratia marcescens and Myxococcus xanthus in calcium alginate gel beads

Summary Serratia marcescens and Myxococcus xanthus cells were immobilized in calcium alginate gel beads. Immobilization under various conditions had no effect on the extracellular proteolytic activity of S. marcescens cells. Protease production seemed rather to depend on the free cells in the medium. However, the stability over time of enzyme production was enhanced, as immobilization increased protease production half-life from 5 to 12 days. On the other hand, Myxococcus xanthus produced proteases inside the gel beads which could diffuse into the medium. The proteolytic activity increased as a function of the initial cell content of the beads and of the bead inoculum. Compared to free cells, immobilized cells of Myxococcus xanthus could produce 8 times more proteolytic activity, with a very low free-cell concentration in the medium.     

Semicontinuous cultivation of immobilized Claviceps purpurea

Summary Mycelia of Claviceps purpurea CBS 164.59 were immobilized in 2%, 4%, and 8% calcium alginate. Alkaloid production by free cells declined after 60 days, while immobilized cells retained their activity for 200 days. The cumulative alkaloid production for all fermentation cycles using 8% calcium alginate immobilized mycelia was 25 times higher than that from free cells. The best yields of the ergopeptide ergometrine were reached with 4% gel immobilized mycelia, while higher gel concentrations caused a shift in the alkaloid biosynthesis towards high clavine alkaloid production.Beginning with the third cycle of reincubation the immobilized mycelia showed a marked tendency to fragmentize into vacuolated arthrosporoid-like structures and produced violet-black pigments so that the beads recalled sclerotial structures of parasitically living Claviceps.Dedicated to Prof. Dr. K. Esser to his 60th birthday     

The production of ethanol by Saccharomyces cerevisiae immobilized in polycation-stabilized calcium alginate gels

Summary Polycation treatment of preformed calcium alginate beads produced a matrix with higher resistance to phosphate ions. The treatment of immobilized Saccharomyces cerevisiae in the calcium alginate beads inhibited respiration of the entrapped cells but did not reduce ethanol production.     

Cell-recycle batch fermentation using immobilized cells of flocculent Saccharomyces cerevisiae wine strains

Five, highly flocculeng strains of Saccharomyces cerevisiae, isolated from wine, were immobilized in calcium alginate beads to optimize primary must fermentation. Three cell-recycle batch fermentations (CRBF) of grape musts were performed with the biocatalyst and the results compared with those obtained with free cells. During the CRBF process, the entrapped strains showed some variability in the formation of secondary products of fermentation, particularly acetic acid and acetaldehyde. Recycling beads of immobilized flocculent cells is a good approach in the development and application of the CRBF system in the wine industry.     

Enhanced production of alkaline thermostable keratinolytic protease from calcium alginate immobilized cells of thermoalkalophilic Bacillus halodurans JB 99 exhibiting dehairing activity

The thermoalkalophilic Bacillus halodurans JB 99 cells known for production of novel thermostable alkaline keratinolytic protease were immobilized in calcium alginate matrix. Batch and repeated batch cultivation using calcium alginate immobilized cells were studied for alkaline protease production in submerged fermentation. Immobilized cells with 2.5% alginate and 350 beads/flask of initial cell loading showed enhanced production of alkaline protease by 23.2% (5,275 ± 39.4 U/ml) as compared to free cells (4,280 ± 35.4 U/ml) after 24 h. In the semicontinuous mode of cultivation, immobilized cells under optimized conditions produced an appreciable level of alkaline protease in up to nine cycles and reached a maximal value of 5,975 U/ml after the seventh cycle. The enzyme produced from immobilized cells efficiently degraded chicken feathers in the presence of a reducing agent which can help the poultry industry in the management of keratin-rich waste and obtaining value-added products.     

Characterization of microbial endo-β-glucanase immobilized in alginate beads

Endo-β-glucanase (endo-β-1,4-glucano-glucanase EC 3.2.1.4), isolated from Trichoderma reesei, was immobilized in calcium alginate beads, retaining 75% of its original activity. The polyanionic moiety surrounding the immobilized enzyme displaced the pH-activity profile to alkaline regions with respect to that of the free enzyme. The enzyme was inhibited by carboxymethylcellulose, but this inhibition appeared to be decreased by immobilizatíon. The enzyme immobilized in alginate beads showed a K_m value (1.02% w/v) lower than that of the enzyme (1.31%). The apparent V_max of immobilized cellulase preparations (238.3 μmol glucose/ml × h) decreased by a factor of 0.59 with respect to that of the soluble enzyme. The optimum temperature (60°C) of the free and entrapped enzymes remained unaltered. In contrast, the half-life of the endoglucanase immobilized in calciumalginate beads was 4.6 h at 55°C and 5.4 h at 60°C, while that of the free enzyme was 3.0 h at 55°C and 1.2 h at 60°C. A technological application of the immobilized enzymes was tested using wheat straw as a source of fermentable sugars. The hydrolytic degradation of straw, by means of a crude extract of free and immobilized cellulases and β-glucosidase, released a large amount of reducing sugars from wheat straw after 48 h (between 250–720 mg glucose/g straw), carrying out more than a 90% saccharification. A mixture of immobilized β-glucosidase and free cellulases maintained 80% of the activity of the soluble counterparts, and the co-immobilization of both types of enzymes reduced by hydrolytic efficiency to half.     

Enhanced production of bioethanol and ultrastructural characteristics of reused Saccharomyces cerevisiae immobilized calcium alginate beads

Yeast immobilized on alginate beads produced a higher ethanol yield more rapidly than did free yeast cells under the same batch-fermentation conditions. The optimal fermentation conditions were 30 °C, pH 5.0, and 10% initial glucose concentration with 2% sodium alginate beads. The fermentation time using reused alginate beads was 10-14 h, whereas fresh beads took 24 h, and free cells took 36 h. All bead samples resulted in nearly a 100% ethanol yield, whereas the free cells resulted in an 88% yield. Transmission electron microscopy (TEM) showed that the shortened time and higher yield with the reused beads was due to a higher yeast population per bead as well as a higher porosity. The ultrastructure of calcium alginate beads and the alginate matrix structure known as the “egg-box” model were observed using TEM.     

Immobilization of Saccharomyces uvarum cells in porous beads of polyacrylamide gel for ethanolic fermentation

Summary A procedure which does not involve the use of an immiscible organic solvent phase is described for the entrapment of yeast cells in porous beads of polyacrylamide gel. The cells are rapidly dispersed at 4° C in an aqueous solution containing sodium alginate and acrylamide-N,Nmethylene-bis-acrylamide monomer, and the suspension is immediately dropped into a solution of calcium formate to give calcium alginate coated beads. Polyacrylamide gel forms within the bead. The calcium alginate is subsequently leached out of the composite bead with either sodium citrate or potassium phosphate buffer solution. Cells of Saccharomyces uvarum ATCC 26 602 entrapped in such polyacrylamide beads ferment cane molasses in batch mode at higher specific ethanol productivity than a free cell suspension. Their volumetric productivity in continuous fermentation is higher than that of Ca²⁺-alginate immobilized cells.NCL Communication No. 4383     

Continuous penicillin production by Penicillium chrysogenum immobilized in calcium alginate beads

Summary A high penicillin-producing Penicillium chrysogenum strain immobilized in calcium alginate beads was used for continuous penicillin fermentation in a bubble column and in a conical bubble fermentor. The fermentation was limited by the growth rate, dilution rates and the stability of the alginate beads. The immobilized cells lost their ability to produce penicillin in the bubble column after 48 h from beginning of the continuous fermentation. In the conical bubble fermentor the immobilized cells remained active for more than 7 days. This bioreactor ensured a good distribution of nutrients and oxygen as well as a higher mechanical stability of the alginate beads.     

Protection of bacteria against toxicity of phenol by immobilization in calcium alginate

Summary The antibacterial activity of phenol was determined by measuring inhibition of exponentially growing free and immobilized cells of Escherichia coli, Pseudomonas putida and Staphylococcus aureus. Immobilization of microorganisms in calcium alginate beads reduced the growth inhibition caused by bacteriostatic concentrations of phenol. The increase in phenol tolerance occurred at different culture conditions and growth rates of the cells. The strength of the effect, however, was found to correlate with the formation of colonies in the gel matrix. Dissolution of gel beads led to a substantial loss of the protection against phenol of immobilized-grown cells.     

Calcium alginate immobilized hybridomas grown using a fluidized-bed perfusion system with a protein-free medium

Hybridoma SPO1 cells were immobilized in calcium alginate beads and were further grown in a fluidized-bed perfusion system with a protein-free medium. The presence of serum in the steps of entrapment was shown to be helpful for the preservation of cell viability. Each step during immobilization was investigated with respect to the extent of cell damage caused. The immobilization process using small beads caused a lower cell viability initially but allowed a higher rate of cell growth subsequently, compared to those in large beads. In a perfusion system for the continuous production of monoclonal antibodies (MAb), the viable cell density reached 2×10⁷ cells per ml of beads with a viability of 40%. Compared with the cells in suspension culture, the immobilized SPO1 cells showed higher viable cell based specific rates of substrate uptake (glucose and glutamine) and of MAb production. A significant drop in the formation of lactate after the cell growth entered a steady state suggested a higher activity of the Tricarboxylic Acid Cycle in the cells when the cell density became high.     

Diffusion coefficients of glucose and ethanol in cell-free and cell-occupied calcium alginate membranes

The diffusivities of glucose and ethanol in cell-free and cell-occupied membranes of calcium alginate were measured in a diffusion cell. The lag time analysis was used. Diffusivities decreased with increasing alginate concentration and were comparable with those in water for a 2% alginate membrane. Glucose and ethanol concentrations had no effect on the respective diffusion coefficients. The ratio of ethanol diffusivity to glucose diffusivity in 2 and 4% alginate agreed closely with the inverse ratio of the hydrodynamic raii for the two molecules in water, indicating that the hydrodynamic theory of diffusion in liquids may be applicable to diffusion in dilute alginate gels. Also, the presence of 20% dead yeast cells had no effect on the diffusivities. The data reported can be used to study reaction and diffusion in immobilized cell reactors and cell physiology under immobilized conditions.     

Parametric Studies on Batch Degradation of a Plasticizer Di-n-Butylphthalate by Immobilized Bacillus sp

Summary Di-n-butylphthalate (DBP) is one of the phthalate esters (PAEs) used in the manufacture of plasticizers, insect repellents and synthetic fibres and contributes to environmental pollution. We report a novel bacterium belonging to the genus, Bacillus (NCIM 5220), which has the ability to utilize DBP as the sole source of carbon and energy. This bacterium was immobilized in alginate. The degradation of DBP by immobilized cells was compared with free cells. The effects on the degradation of DBP of different factors like gel (alginate) concentration, gel bead size, temperature, and pH were investigated. Oxygen uptake in the presence of DBP by free and immobilized cells was also studied. The results showed that the degradation of DBP by immobilized cells was more efficient than by free cells. Further, the effect of various factors tested on the degradation of DBP by alginate-immobilized cells showed that the degradation of DBP was remarkably affected by alginate concentration between 2 and 5% and drastically decreased between bead size 2 and 5 mm. A change of 10 °C of reaction temperature from 30 to 40 °C did not alter the degradation of DBP, and maximum degradation was appeared to be favoured over a broad pH range of 6.5–7.5 for immobilized cells as compared to free cells, which showed an optimum temperature of about 35 °C and pH of 7.0. The immobilized cells showed higher oxidation of DBP than free cells. Thus more efficient degradation of DBP could be achieved by immobilizing Bacillus sp. in alginate beads.     

Production of lysine by using immobilized livingCorynebacterium sp cells

Summary Lysine production by immobilizedCorynebacterium sp cells in alginate gel beads was investigated in flasks. ImmobilizedCorynebacterium sp cells exhibited a slightly greater lysine production than free cells and accumulated 60 g/l of L-lysine at maximum, when cultured for 120h in a medium containing 200g/l glucose as carbon source. Several factors, such as inoculum size, incubation time and alginate gel concentration were examined in order to improve lysine production by immobilized growing cells.     

Immobilization of whole cells ofStreptomyces kanamyceticus containing glucose isomerase by a combination of heat treatment in the presence of minerals and entrapment in calcium alginate gels

A method of immobilization of whole cells ofStreptomyces kanamyceticus containing glucose isomerase was devised, based on techniques of heat fixation in the presence of minerals and, entrapment in calcium alginate gels. The optimum activity of the enzyme was obtained when the cells were heat-fixed at 60°C for 10 min in the presence of 50 mmol/L MgSO₄·7H₂O and 5 mmol/L CoCl₂·6H₂O and then cast into calcium alginate beads using 2% sodium alginate.     

Enhanced β-lactam antibiotic production by coimmobilization of fungus and alga

Summary It was determined thatCephalosporium acremonium, an oxygenconsuming fungus, had a symbiotic relationship withChlorella pyrenoidosa, an oxygen-generating alga. The fungus and the alga were coimmobilized by entrapment in calcium alginate beads. The production rate of -lactam antibiotics was evaluated at various ratios of the fungus and the alga cells in the free and immobilized states. When the ratio of fungus to alga was one to eight in free mixed culture, the production rate of -lactam antibiotics was 240% of the rate in the presence of fungus alone in the free state. In coimmobilized cell system, the increased amount was 370% in comparison with immobilized fungus alone.     

Kinetics of ethanol production by immobilized Kluyveromyces marxianus cells at varying sugar concentrations of Jerusalem artichoke juice

Summary Kinetics of ethanol fermentation at varying sugar concentrations of Jerusalem artichoke tuber extract has been studied using Kluyveromyces marxianus cells immobilized in calcium alginate gel beads. A maximum ethanol concentration of 111 g/l was achieved at an initial sugar concentration of 260 g/l in 20 hours, when the immobilized cell concentration in the calcium alginate beads was 53.3 g dry wt./l bead volume. Ethanol yield remained almost unaffected by initial sugar concentration up to 250 g/l and was found to be about 88% of the theoretical. Maximum rate of ethanol production decreased from 22.5 g ethanol/l/h to 10.5 g ethanol/l/h while the maximum rate of total sugars utilization decreased from 74.9 g sugars/l/h to 28.5 g sugars/l/h as the initial substrate concentration was increased from 100 to 300 g/l. The concentration of free cells in the fermentation broth was low.