Studies of the mechanical properties and the fermentation behavior of double layer alginate-chitosan beads, using Saccharomyces cerevisiae entrapped cells

dc.contributor.author	Λιούνη, Μαρία	el
dc.contributor.author	Δριχούτης, Πάνος	el
dc.contributor.author	Νερατζής, Ηλίας Θ.	el
dc.date.accessioned	2015-05-22T08:54:07Z
dc.date.available	2015-05-22T08:54:07Z
dc.date.issued	2015-05-22
dc.identifier.uri	http://hdl.handle.net/11400/10876
dc.rights	Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 3.0 Ηνωμένες Πολιτείες	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.source	http://link.springer.com/article/10.1007%2Fs11274-007-9467-7	el
dc.subject	Fermentation
dc.subject	Saccharomyces cerevisiae
dc.subject	Alginate-chitosan
dc.subject	Αλγινικό-χιτοζάνη
dc.subject	Double layer beads
dc.subject	Ζύμωση
dc.subject	Yeast cells entrapment
dc.subject	Κύτταρα ζύμης παγίδευση
dc.title	Studies of the mechanical properties and the fermentation behavior of double layer alginate-chitosan beads, using Saccharomyces cerevisiae entrapped cells	en
heal.type	journalArticle
heal.classification	Biological Sciences
heal.classification	Microbiology
heal.classification	Βιολογικές επιστήμες
heal.classification	Μικροβιολογία
heal.classificationURI	http://lod.nal.usda.gov/127348
heal.classificationURI	http://skos.um.es/unescothes/C02502
heal.classificationURI	N/A-Βιολογικές επιστήμες
heal.classificationURI	N/A-Μικροβιολογία
heal.keywordURI	http://id.loc.gov/authorities/subjects/sh85047829
heal.keywordURI	http://id.loc.gov/authorities/subjects/sh87002577
heal.identifier.secondary	DOI 10.1007/s11274-007-9467-7
heal.identifier.secondary	Print ISSN 0959-3993
heal.identifier.secondary	Print ISSN 0959-3993
heal.language	en
heal.access	campus
heal.recordProvider	Τεχνολογικό Εκπαιδευτικό Ίδρυμα Αθήνας. Σχολή Τεχνολογίας Τροφίμων και Διατροφής. Τμήμα Οινολογίας και Τεχνολογίας Ποτών	el
heal.publicationDate	2008-02
heal.bibliographicCitation	Liouni, M., Drichoutis, P. and Nerantzis, E. (2008). Studies of the mechanical properties and the fermentation behavior of double layer alginate-chitosan beads, using Saccharomyces cerevisiae entrapped cells. "World Journal of Microbiology and Biotechnology", 24(2), February 2008. pp. 281–288. Available from: http://www.scopus.com/record/display.url?eid=2-s2.0-38349093548&origin=resultslist&sort=plf-f&src=s&sid=42F03FF796C7E5657DC514D62FF36CE3.ZmAySxCHIBxxTXbnsoe5w%3a670&sot=autdocs&sdt=autdocs&sl=17&s=AU-ID%286505791539%29&relpos=4&relpos=4&citeCnt=14&searchTerm=.	en
heal.abstract	Double layer alginate beads coated with chitosan were constructed for the entrapment of yeast cells used in alcoholic fermentations. Several construction parameters of the beads were studied. Among these parameters were the composition of the inner and the outer layer, the initial cell loading, the concentration of chitosan in the coating solution. Improved bead behavior was noticed by the use of chitosan as a coating agent to double layer alginate beads. The mechanical strength and the stability of the beads were enhanced. The polyelectrolyte complex membrane of alginate–chitosan reduced significantly the leakage of the entrapped cells into the medium. The aim of this work was to define the optimal conditions for the construction of the double layer alginate beads coated with chitosan with the purpose of using them for the fermentation of carbohydrates.	en
heal.journalName	World Journal of Microbiology and Biotechnology	en
heal.journalType	peer-reviewed
heal.fullTextAvailability	true