Immobilization of Cells for Application in the Food Industry
- 1 January 1994
- journal article
- research article
- Published by Taylor & Francis in Critical Reviews in Biotechnology
- Vol. 14 (2) , 75-107
- https://doi.org/10.3109/07388559409086963
Abstract
Immobilization of cells offers advantages to the food process industries, including enhanced fermentation productivity and cell stability and reduced downstream processing costs due to facilitated cell recovery and recycle. This article summarizes the varied immobilization methodologies, including adsorption, entrapment, covalent binding, and microencapsulation. Examples of interest to the food industry are provided, together with a review of the physiological effects of immobilization. Topics in process engineering include immobilized cell bioreactor configurations and the scale-up potential of the various immobilization techniques.Keywords
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