Improvement in Immobilization of Bread Yeasts by Sol-gel Method Combined with Functionalized Nanoporous Silica (LUS-1)
Document Type: Research Paper
Abstract
In this work, the effect of immobilization of bread yeast (Saccharomyces cerevisiae) by sol-gel technique combined with functionalized nanoporous silica was investigated in different weight ratios of silica containing materials (TMOS: LUS-1). The activities of immobilized yeast in days after immobilization were examined. The results showed immobilization maintain the yeast life for a longer time. The functionalization by C18 functional group improved the environmental conditions for yeast life. These results indicate that the immobilization technique in the gel matrix and porous solid is a good system to develop industrial fermentations.
(2013). Improvement in Immobilization of Bread Yeasts by Sol-gel Method Combined with Functionalized Nanoporous Silica (LUS-1). International Journal of Bio-Inorganic Hybrid Nanomaterials, 2(4), 471-476.
MLA
. "Improvement in Immobilization of Bread Yeasts by Sol-gel Method Combined with Functionalized Nanoporous Silica (LUS-1)". International Journal of Bio-Inorganic Hybrid Nanomaterials, 2, 4, 2013, 471-476.
HARVARD
(2013). 'Improvement in Immobilization of Bread Yeasts by Sol-gel Method Combined with Functionalized Nanoporous Silica (LUS-1)', International Journal of Bio-Inorganic Hybrid Nanomaterials, 2(4), pp. 471-476.
VANCOUVER
Improvement in Immobilization of Bread Yeasts by Sol-gel Method Combined with Functionalized Nanoporous Silica (LUS-1). International Journal of Bio-Inorganic Hybrid Nanomaterials, 2013; 2(4): 471-476.
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