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| Immobilized Technology Impact on Fermentation ATP Ability of Yeast |
| YAN Xiang-ru, LIN Li-ping, HE Ming-fang, CHEN Wei-ping |
| College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China |
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Abstract Immobilization method of yeast cell and its application in fermentation production of ATP are discussed. Considering the performance index of immobilized particles(particle size, elasticity and mechanical strength) and the capacity of fermentation producing ATP, orthogonal experiments optimize embedding conditions of the yeast. The optimal immobilization conditions of yeast cell was determined that is 3.5% of polyvinyl alcohol, 2% of sodium alginate, 3% of CaCl2 and 6 hours of cross-linking time. Under this fermentation condition, the content of ATP was the highest, reaching 0.783g/L. Further fermentation experiments confirmed that the immobilization of yeast cell can improve the temperature adaptation range, and lengthen the fermentation cycle of producing ATP.
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Received: 08 February 2012
Published: 25 July 2012
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