A novel method for immobilization of yeast cells in alginate gels of various shapes by internal liberation of Ca-ions |
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| Authors: | James M. Flink Anders Johansen |
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| Affiliation: | (1) Department for the Technology of Plant Food Products, Royal Veterinary and Agricultural University, Thorvaldsensvej 40, DK-1871 Frederiksberg C, Denmark |
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| Abstract: | Summary In situ gelation of alginate, in which Ca-ions are liberated internally in the gel, was used for immobilization of yeast cells. Compared to the traditional alginate gelation method, internal gelling gave immobilized yeast particles of higher strength, without reduction in fermentation rate. |
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