Immobilization of Champagne Yeasts by Inclusion into Cryogels of Polyvinyl Alcohol: Means of Preventing Cell Release from the Carrier Matrix

Мартыненко, Н. Н.; Gracheva, I. M.; Sarishvili, N. G.; Zubov, A. L.; Эль-Регистан, Г. И.; Lozinsky, V. I.

doi:10.1023/b:abim.0000018919.13036.19

Cited by 22 publications

(8 citation statements)

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“…A portion of these cells was released from the beads and proliferated in the medium, reaching a maximum concentration of 4.34 g L −1 . According to Martynenko et al [41], this cell release, which was already observed by other authors also from alginate [12,28], PVA [14] and pectin [42] pellets, would take place when the amount of biomass accumulated in the carrier achieves a critical value.…”

Section: A) B) C)mentioning

confidence: 62%

PVA-Hydrogel Entrapped Candida Guilliermondii for Xylitol Production from Sugarcane Hemicellulose Hydrolysate

Cunha

Converti

Santos

et al. 2008

Appl Biochem Biotechnol

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Viable cells of Candida guilliermondii were immobilized by inclusion into polyvinyl alcohol (PVA) hydrogel using the freezing-thawing method. Entrapment experiments were planned according to a 2(3) full factorial design, using the PVA concentration (80, 100, and 120 g L(-1)), the freezing temperature (-10, -15, and -20 degrees C), and the number of freezing-thawing cycles (one, three, and five) as the independent variables, integrated with three additional tests to estimate the errors. The effectiveness of the immobilization procedure was checked in Erlenmeyer flasks as the pellet capability to catalyze the xylose-to-xylitol bioconversion of a medium based on sugarcane bagasse hemicellulosic hydrolysate. To this purpose, the yield of xylitol on consumed xylose, xylitol volumetric productivity, and cell retention yield were selected as the response variables. Cell pellets were then used to perform the same bioconversion in a stirred tank reactor operated at 400 rpm, 30 degrees C, and 1.04 vvm air flowrate. At the end of fermentation, a maximum xylitol concentration of 28.7 g L(-1), a xylitol yield on consumed xylose of 0.49 g g(-1) and a xylitol volumetric productivity of 0.24 g L(-1) h(-1) were obtained.

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Section: A) B) C)mentioning

confidence: 62%

PVA-Hydrogel Entrapped Candida Guilliermondii for Xylitol Production from Sugarcane Hemicellulose Hydrolysate

Cunha

Converti

Santos

et al. 2008

Appl Biochem Biotechnol

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“…Organoleptic characteristics were in both cases improved compared to the traditional method. Martynenko et al (2004), studied a process consisting in the use of champagne yeasts immobilised by inclusion into cryogels of polyvinyl alcohol. Cells were also treated with the autoregulatory factor d 1 , thus preventing cells release from carrier matrix.…”

Section: Use Of Immobilised Yeastsmentioning

confidence: 99%

Biotechnologies in sparkling wine production. Interesting approaches for quality improvement: A review

2011

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“…The immobilization of microorganisms has attracted increased scientific interest, since it provides a promising tool for biotechnological applications [1][2][3][4]. In addition, immobilized living cells may be used for the construction of biosensors, e.g.…”

Section: Accepted Manuscript Introductionmentioning

confidence: 99%

Spatiotemporal dynamics of glycolytic waves provides new insights into the interactions between immobilized yeast cells and gels

Bolyo¹,

Mair²,

Kuncová³

et al. 2010

Biophysical Chemistry

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The immobilization of cells or enzymes is a promising tool for the development of biosensors, yet the interactions between the fixative materials and the cells are not fully understood, especially with respect to their impact on both cell metabolism and cell-to-cell signaling. We show that the spatiotemporal dynamics of waves of metabolic synchronization of yeast cells provides a new criterion to distinguish the effect of different gels on the cellular metabolism, which otherwise could not be detected. Cells from the yeast Saccharomyces carlsbergensis were immobilized into agarose gel, silica gel (TMOS), or a mixture of TMOS and alginate. We compared these immobilized cells with respect to their ability to generate temporal, intracellular oscillations in glycolysis as well as propagating, extracellular synchronization waves. While the temporal dynamics, as measured by the period and the number of oscillatory cycles, was similar for all three immobilized cell populations, significant differences have been observed with respect to the shape of the waves, wave propagation direction and velocity in the three gel matrices used.

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Immobilization of Champagne Yeasts by Inclusion into Cryogels of Polyvinyl Alcohol: Means of Preventing Cell Release from the Carrier Matrix

Cited by 22 publications

References 1 publication

PVA-Hydrogel Entrapped Candida Guilliermondii for Xylitol Production from Sugarcane Hemicellulose Hydrolysate

PVA-Hydrogel Entrapped Candida Guilliermondii for Xylitol Production from Sugarcane Hemicellulose Hydrolysate

Biotechnologies in sparkling wine production. Interesting approaches for quality improvement: A review

Spatiotemporal dynamics of glycolytic waves provides new insights into the interactions between immobilized yeast cells and gels

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