improvement in immobilization of bread yeasts by sol-gel method combined with functionalized nanoporous silica (lus-1)

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abstract

in this work, the effect of immobilization of bread yeast (saccharomyces cerevisiae) by sol-gel technique combined with functionalized nanoporous silica was investigated in different weight ratios of silica containing materials (tmos: lus-1). the activities of immobilized yeast in days after immobilization were examined. the results showed immobilization maintain the yeast life for a longer time. the functionalization by c18 functional group improved the environmental conditions for yeast life. these results indicate that the immobilization technique in the gel matrix and porous solid is a good system to develop industrial fermentations.

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Journal title:

international journal of bio-inorganic hybrid nanomaterials

جلد ۲، شماره ۴، صفحات ۴۷۱-۴۷۶

Keywords

[ ' n a n o p o r o u s s i l i c a ' , ' s o l ' , ' g e l ' , ' b r e a d y e a s t ' , ' l u s ' , 1 , ' f e r m e n t a t i o n ' , ' i m m o b i l i z a t i o n ' , ' m e s o p o r e ' ]

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