Improvement in Immobilization of Bread Yeasts by Sol-gel Method Combined with Functionalized Nanoporous Silica (LUS-1)
نویسندگان: ثبت نشده
چکیده مقاله:
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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ورودمنابع مشابه
improvement in immobilization of bread yeasts by sol-gel method combined with functionalized nanoporous silica (lus-1)
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 tim...
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عنوان ژورنال
دوره 2 شماره 4
صفحات 471- 476
تاریخ انتشار 2013-01-01
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