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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 |
|---|---|---|
AN00040363_v36_p83-88.pdf (613.9 kB)
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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 | |||||||||||||||||||||
| タイトル言語 | ja | |||||||||||||||||||||
| タイトル | ||||||||||||||||||||||
| タイトル | Characterization of Ethanol Fermentation of Immobilized Yeast in Calcium Alginate Gel Beads | |||||||||||||||||||||
| タイトル言語 | en | |||||||||||||||||||||
| 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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| 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 | |||||||||||||||||||||
| アクセス権 | ||||||||||||||||||||||
| アクセス権 | open access | |||||||||||||||||||||
| アクセス権URI | http://purl.org/coar/access_right/c_abf2 | |||||||||||||||||||||
| 要約 | ||||||||||||||||||||||
| 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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| 内容記述言語 | en | |||||||||||||||||||||
| 収録雑誌名 |
ja : 鹿児島大学工学部研究報告 en : The research reports of the Faculty of Engineering, Kagoshima University 巻 36, p. 83-88, 発行日 1994-09 |
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| 作成日 | ||||||||||||||||||||||
| 日付 | 1994-09 | |||||||||||||||||||||
| 日付タイプ | Issued | |||||||||||||||||||||
| ISSN | ||||||||||||||||||||||
| 収録物識別子タイプ | PISSN | |||||||||||||||||||||
| 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 | |||||||||||||||||||||
| 出版者言語 | ja | |||||||||||||||||||||
| 公開者・出版者 | ||||||||||||||||||||||
| 出版者 | Kagoshima University | |||||||||||||||||||||
| 出版者言語 | en | |||||||||||||||||||||
