2010
DOI: 10.1016/j.enzmictec.2010.03.009
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Improved bio-catalytic conversion by novel immobilization process using cryogel beads to increase solvent production

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Cited by 66 publications
(35 citation statements)
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“…Polyvinyl alcohol (PVA) cryogels formed by the freeze-thawing method, for example, have been widely used for immobilization of whole cells [48]. However, free enzymes, owing to their smaller size, can diffuse out of the gel matrix and are, consequently, leached in an aqueous medium.…”
Section: Hydrogelsmentioning
confidence: 99%
“…Polyvinyl alcohol (PVA) cryogels formed by the freeze-thawing method, for example, have been widely used for immobilization of whole cells [48]. However, free enzymes, owing to their smaller size, can diffuse out of the gel matrix and are, consequently, leached in an aqueous medium.…”
Section: Hydrogelsmentioning
confidence: 99%
“…Various immobilization matrices were screened in batch fermentation. 63,65,66 Survase et al 66 recently reported that the addition of support matrix improves the substrate consumption and its conversion to solvents.…”
Section: Immobilization Materials In Fermentationmentioning
confidence: 99%
“…There are various reports on different types of immobilization materials ranging from synthetic to biodegradable polymers and fibers. Tripathi et al 63 suggested agarose-alginate cryogel beads after comparing with the other potential support matrices such as coconut fibers, brick pieces and burnt coal. Efremenko et al 64 showed that the immobilization of Clostridium cells using poly(vinyl alcohol) cryogel changed the ratio of ABE solvents (4:12:1) produced resulting higher butanol titers.…”
Section: Immobilization Materials In Fermentationmentioning
confidence: 99%
“…The production medium reported by Tripathi et al [25] was modified to use a sugar mixture as a carbon source containing glucose, mannose, arabinose, galactose, and xylose as a replacement to sole glucose (60 g L -1 ). The artificial sugar mixture equivalent to SEW spent liquor contained (g L -1 ) glucose 32.73, mannose 14.78, arabinose 2.14, galactose 3.95, and xylose 6.41 to get total sugars to be 60 g L -1 .…”
Section: Microorganism and Mediummentioning
confidence: 99%