IMMOBILIZATION OF YEAST CELLS FOR APPLICATION IN ALCOHOL FERMENTATION FROM MOLASSES

Abstract

The optimal condition to immobilize yeast cells forcontinuous alcohol fermentation such as sodium alginate and calcium cloride concentration, immobilized bead flow rate, yeast cell density in gel solution was investigated. Besides, the activity of immobilized beads reused for 4 times was checked. The result indicated that the concentration of sodium algiante 3% and calcium chloride 2%, cell density in gel solution about 109CFU/ml, immobilized bead flow rate 200 ml/min were suitable conditions. At this condition, after  4 times reused, the immobilized cells were determined stable activity while alcohol concentration in mash reduced slightly (from 11% v/v to 10,5% v/v).