Physicochemical surface properties of brewing yeast influencing their immobilization onto spent grains in a continuous reactor
作者： Tomáš Brányik , António Vicente , Rosário Oliveira , José Teixeira , None
DOI: 10.1002/BIT.20217
关键词:
摘要: Immobilization of brewing yeast onto a cellulose-based carrier obtained from spent grains, byproduct, by acid/base treatment has been studied in continuously operating bubble-column reactor. The aim this work was to study the mechanisms immobilization grain particles through information on physicochemical surface properties and particles. Three grains were proposed: cell-carrier adhesion, cell-cell attachment, cell adsorption (accumulation) inside natural shelters (carrier's roughness). possibility stable adhesion regarding free energy interaction proved relative importance long-range forces (Derjaguin-Landau-Verwey-Overbeek theory) interfacial energies discussed. As for attachment leading multilayer immobilization, localized hydrophobic regions hypothesized. However, neither flocculation nor chain formation mechanism can be excluded so far. sufficiently large crevices (pores) documented with photomicrographs. A positive effect higher dilution rate increased hydrophobicity base-treated also found.
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