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구형 Ca-alginate 겔 내부에 고정화된 효모의 거동 및 반응 특성에 관한 연구
The Behavior and Reaction Characteristics of Yeast Cell Immobilized in the Ca-alginate Gel Bead
HWAHAK KONGHAK, February 1991, 29(1), 33-41(9), NONE
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Abstract
에탄올 발효 효율을 증대시키고 고농도 균체를 유지하기 위하여 Ca-alginate 겔 내에 효모를 고정화시켜 실험을 한 결과, 겔 내에서의 효모 농도 분포는 초기 포괄 효모량 증가에 따라 증가하였으며 일정 활성 거리를 유지하면서 겔 최외부에 가장 많이 분포되어 있었다. 또한 발효 반응시 효모가 고정화 겔 내부에서 반경방향에 따라 농도 구배를 갖고, 기질의 확산 계수가 효모농도에 따라 변하는 경우 실험결과와 이론값이 비교적 잘 일치하였다.
The efficiency of ethanol fermentation is increased and the high cell concentration is main-tained through the immobilization of yeast cell in the Ca-alginate gel bead. Yeast cell concentration in the gel bead is increased with the increase of the initial entrapped yeast cell concentration, and the highest concentration distribution of yeast cells is found at the outlayer of the gel bead. The gradient of yeast cell concentration in the gel bead is changed with the particle radius. In the case of decrease of the substrate diffusivity with linearity, the fermentation model is well fitted with the experimental data.
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Kouwel PC, Groot WJ, Kossen NWF, Biotechnol. Bioeng., 25, 281 (1983)
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