@article{oai:ir.kagoshima-u.ac.jp:00004628,
 author = {幡手, 泰雄 and HATATE, Yasuo and 濱川, 直樹 and HAMAKAWA, Naoki and 吉澤, 秀和 and YOSHIZAWA, Hidekazu and 上村, 芳 and UEMURA, Yoshimitsu},
 journal = {鹿児島大学工学部研究報告, The research reports of the Faculty of Engineering, Kagoshima University},
 month = {Sep},
 note = {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.},
 pages = {83--88},
 title = {アルギン酸ゲルビーズ固定化酵母の発酵特性},
 volume = {36},
 year = {1994}
}