Comparison of ethanol tolerance of free and immobilizedSaccharomyces uvarum yeasts |
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| Authors: | Z Ciesarová Z Dömény D ?mogrovi?ová J Pátková E ?turdík |
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| Institution: | (1) Department of Biochemical Technology, Faculty of Chemical Technology, Slovak University of Technology, 812 37 Bratislava |
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| Abstract: | O2 consumption and CO2 production of free and immobilizedSaccharomyces uvarum in the presence of ethanol were compared. The protective effect of immobilization on the yeast ethanol tolerance at 5–20%
of ethanol was more evident in CO2 production than in O2 consumption. CO2 production by the yeast immobilized in calcium alginate and calcium pectate gel beads was approximately 2.5-times higher
than by the free yeast at 5 and 10% of ethanol. 4-Fold increase of CO2 production was observed at 15% ethanol. Immobilization in calcium-containing carriers (alginate, pectate) resulted in enhanced
activities of yeasts compared to the κ-carrageenan carrier. |
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