Storage behaviour of immobilized dried micro-organisms

Date

1998-02-01

Author

Turker, N
Hamamcı, Haluk

Metadata

Show full item record

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Item Usage Stats

53
views

0
downloads

In two sets of experiments the immobilized cells of the wine yeast Saccharomyces cerevisiae and the mixed culture of Lactobacillus bulgaricus and Streptococcus thermophilus were dried and tested for storage ability at 4 degrees C. Both kappa-carrageenan and alginate were used as entrapment matrices. The beads with the cells were either dried right after immobilization or activated prior drying. Air flow over a flat bed of beads was employed as the drying method For S. cerevisiae the best results were attained with the primarily activated (activation prior drying) alginate entrapped cells. This corresponds to 69.5% activity retention measured as ethanol productivity at the end of 7 weeks of storage based on the activity of the non-dried beads. For the lactic acid bacteria mixed culture, no activity was detected for the directly dried beads. For the primarily activated (activation prior dying) cells, it was observed that upon drying the activities of kappa-carrageenan and alginate entrapped cells decreased to about 77 and 73%, respectively after 36 days of storage taking non-dried beads as a reference in terms of lactic acid production. For both matrices primarily activated beads required longer period of drying over directly dried ones. (C) 1998 Academic Press Limited.

Subject Keywords

Leuconostoc-oenos, Performance, Bacteria

URI

https://hdl.handle.net/11511/29864

Journal

FOOD MICROBIOLOGY

DOI

https://doi.org/10.1006/fmic.1997.0140

Collections

Graduate School of Natural and Applied Sciences, Article

Suggestions

OpenMETU
Core

Behaviour and control of listeria innocua during manufacture and storage of Turkish white cheese Öztürkoğlu, Şebnem; Gürakan, Candan; Department of Food Engineering (2004) Growth and survival of L. innocua and TAC in artificially inoculated Turkish White Cheese during manufacturing and storage periods, with respect to different level of contamination of L. innocua were investigated. Cheese products were manufactured by the short-set procedure in pilot-plant-sized vats, as in AOÇ dairy factory. Pasteurized cow̕s milk was inoculated with L. innocua for obtaining the initial loads of 3.84 and 7.12 log CFU/ml. Bacterial load of inoculated milk, whey, post-ripened curd and post-sa...
Synthesis of aromatic poly(pyridinium salt)s and their electrochromic properties Keshtov, M. L.; UDUM, YASEMİN; Toppare, Levent Kamil; Kochurov, V. S.; Khokhlov, A. R. (Elsevier BV, 2013-05-15) Synthesis of a series of new conjugated electrochromic polymeric pyridinium salts containing main-chain triphenylamine and their electrochromic properties were demonstrated. All polymers exhibit intense UV absorptions at 336-338 nm in DMF and 340-343 nm in thin film form and fluorescence centered at 410-438 nm in DMF and 460-461 nm in thin film form. The electrochromic properties of the films were investigated by electrochemical and spectroelectrochemical methods. Reversible redox signals with stable electr...
Long-term biological hydrogen production by agar immobilized Rhodobacter capsulatus in a sequential batch photobioreactor Elkahlout, Kamal; Alipour, Siamak; Eroglu, Inci; Gündüz, Ufuk; Yücel, Ayşe Meral (2017-04-01) In this study, agar immobilization technique was employed for biological hydrogen production using Rhodobacter capsulatus DSM 1710 (wild type) and YO3 (hup-mutant) strains in sequential batch process. Different agar and glutamate concentrations were tested with defined nutrient medium. Agar concentration 4% (w/v) and 4 mM glutamate were selected for bacterial immobilization in terms of rate and longevity of hydrogen production. Acetate concentration was increased from 40 to 60-100 and 60 mM gave best result...
Diffusion Resistances and Contribution of Surface Diffusion in TAME and TAEE Production Using Amberlyst-15 Doğu, Timur; Boz, Nezahat; MÜRTEZAOĞLU, KIRALİ; DOĞU, GÜLŞEN (2003-01-01) Effective diffusivities and adsorption equilibrium constants of methanol, ethanol and 2-methyl-2-butene (2M2B), in Amberlyst 15, were evaluated from batch adsorption experiments. Moment expressions derived for different models involving diffusion resistances in the macropores and within the gel-like micrograins were used for the evaluation of effective diffusion coefficients. Contribution of surface diffusion to diffusion flux within the macropores was found to be quite significant. Also, it was found that ...
Immobilization of invertase and glucose oxidase in conducting copolymers of thiophene functionalized poly(vinyl alcohol) with pyrrole Sahmetlioglu, E; Yuruk, H; Toppare, Levent Kamil; Cianga, I; Yagci, Y (Elsevier BV, 2006-03-01) In this study, immobilizations of invertase and glucose oxidase were achieved in conducting thiophene functionalized copolymers of vinyl alcohol with thiophene side groups and pyrrole (PVATh/PPy) via electrochemical polymerization. The kinetic parameters, V-max (maximum reaction rate) and K-m (substrate affinity), of both free and immobilized enzymes were determined. The effect of supporting electrolytes, p-toluene sulfonic acid and sodium dodecyl sulfate, on the enzyme activity and film morphologies was ex...

Citation Formats

N. Turker and H. Hamamcı, “Storage behaviour of immobilized dried micro-organisms,” FOOD MICROBIOLOGY, pp. 3–11, 1998, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/29864.