Nghiên cứu này tập trung vào tình trạng hiện tại của quá trình lên men rượu bao gồm cả tài nguyên sinh khối, nồng độ khác nhau của alginate cho Saccharomyces cerevisiae cố định và tìm ra nồng độ alginate tối ưu là quá trình lên men rượu nhất, tế bào bất động năng suất. | Science Technology Development Vol 11 - 2008 USE OF IMMOBILIZED YEAST CELL IN ALCOHOL FERMENTATION FROM MOLASSES Mai Ngoc Dung Dong Thi Thanh Thu University of Natural Sciences VNU-HCM Manuscript Received on January 23rd 2007 Manuscript Revised Febuary 18th 2008 ABSTRACT This research focuses on the current status of alcoholic fermentation including biomass resource various concentration of alginate for Saccharomyces cerevisiae immobilization and finding out the optimal alginate concentration that is the most alcoholic fermentation cell immobilized yield comparing alcoholic fermentative yield of free and immobilized which experimental conditions are the analogy of free and immobilized such as optimal pH optimal temperature molasses concentration storage stability re-use and the batch fermentation of immobilized . The results attained in this experiment indicate that the selected and entrapping method for immobilization present high and stable. Immobilized cell yield is fermentative yield is storage stability is 35 days that yeast cells were immobilized by alginate solution 3 w w that is optimal concentration was compared by free yeast and re-use is 6 times for 18 days. Key words immobilized yeast free yeast entrapping method alginate. The various methods are going to use cell immobilization that employing the use of immobilized yeast cells selected by entrapping method. The carrier materials of yeast immobilization include collagen chitosan chitin alginate k-carrageenan etc entrapping method. Of these the calcium alginate is preferred because of its high fermentable activity simple manner of preparation and stability. 4 Alginates are linear unbranched polymers of polysaccharides family containing two uronic acid polymers but they are soluble in water. The first that is D-mannuronic acid M and the second that is L-glucuronic G which is able to cross-link with multivalent .
