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アルギン酸ゲルビーズ固定化酵母の発酵特性
http://hdl.handle.net/10232/12394
http://hdl.handle.net/10232/12394f4665560-2aca-481a-839b-4fb450cc400e
名前 / ファイル | ライセンス | アクション |
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Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
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公開日 | 2015-04-30 | |||||
タイトル | ||||||
タイトル | アルギン酸ゲルビーズ固定化酵母の発酵特性 | |||||
タイトル | ||||||
タイトル言語 | en | |||||
タイトル | Characterization of Ethanol Fermentation of Immobilized Yeast in Calcium Alginate Gel Beads | |||||
タイトルよみ | ||||||
タイトルよみ | アルギンサン ゲルビーズ コテイカ コウボ ノ ハッコウ トクセイ | |||||
著者 |
幡手, 泰雄
× 幡手, 泰雄× 濱川, 直樹× 吉澤, 秀和× 上村, 芳 |
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著者よみ | ||||||
姓名 | ハタテ, ヤスオ | |||||
著者よみ | ||||||
姓名 | ハマカワ, ナオキ | |||||
著者よみ | ||||||
姓名 | ヨシザワ, ヒデカズ | |||||
著者よみ | ||||||
姓名 | ウエムラ, ヨシミツ | |||||
別言語の著者 | ||||||
姓名 | HATATE, Yasuo | |||||
別言語の著者 | ||||||
姓名 | HAMAKAWA, Naoki | |||||
別言語の著者 | ||||||
姓名 | YOSHIZAWA, Hidekazu | |||||
別言語の著者 | ||||||
姓名 | UEMURA, Yoshimitsu | |||||
言語 | ||||||
言語 | jpn | |||||
資源タイプ | ||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
資源タイプ | departmental bulletin paper | |||||
要約(Abstract) | ||||||
内容記述タイプ | Other | |||||
内容記述 | In recent years, much attention has been paid to the technique for the immobilization of micro-organisms with biocompatible polymer. Especially by using yeast, various immobilization procedures were proposed for the prevention of leakage of yeast from immobilized beads. There have been few investigations concerning the leakage characteristics, while the fermentation properties of immobilized yeast have been studied frequently. In this study, the characterization of immobilized yeast on calcium alginate gel beads was studied from the point of view of leakage properties. Conditions such as sodium alginate concentration, calcium chloride concentration and the number of coating layers, etc. were varied. An increase in the Concentrations of sodium alginate and calcium chloride reduced the leakage of yeast, to some degree. The number of coating layers significantly affects leakage properties. Leakage from gel beads with double gel layers was less than that from gel beads with single layers. As a result of the continuous fermentation experiment using immobilized yeast in calcium alginate gel beads with a double layer, satisfactory operation for the ethanol fermentation was maintained. |
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収録雑誌名 |
鹿児島大学工学部研究報告 巻 36, p. 83-88 |
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作成日 | ||||||
日付 | 1994-09-30 | |||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
ISSN | 0451212X | |||||
NII書誌ID(雑誌) | ||||||
収録物識別子タイプ | NCID | |||||
NC ID | AN00040363 | |||||
出版タイプ | ||||||
出版タイプ | VoR | |||||
出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||
NDC | ||||||
主題Scheme | NDC | |||||
主題 | 588 | |||||
公開者・出版者 | ||||||
出版者 | 鹿児島大学 | |||||
公開者よみ | ||||||
公開者よみ | カゴシマ ダイガク | |||||
公開者別名 | ||||||
公開者別名 | Kagoshima University |