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首页> 外文期刊>Biotechnology Progress >Matrices (re)loaded: Durability, viability, and fermentative capacity of yeast encapsulated in beads of different composition during long-term fed-batch culture
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Matrices (re)loaded: Durability, viability, and fermentative capacity of yeast encapsulated in beads of different composition during long-term fed-batch culture

机译：加载基质（RE）：长期FED分批培养期间，酵母的耐久性，活力和酵母的发酵能力包封在不同组合物的珠子中

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Encapsulated microbes have been used for decades to produce commodities ranging from methyl ketone to beer. Encapsulated cells undergo limited replication, which enables them to more efficiently convert substrate to product than planktonic cells and which contributes to their stress resistance. To determine how encapsulated yeast supports long-term, repeated fed-batch ethanologenic fermentation, and whether different matrices influence that process, fermentation and indicators of matrix durability and cell viability were monitored in high-dextrose, fed-batch culture over 7 weeks. At most timepoints, ethanol yield (g/g) in encapsulated cultures exceeded that in planktonic cultures. And frequently, ethanol yield differed among the four matrices tested: sodium alginate crosslinked with Ca2+ and chitosan, sodium alginate crosslinked with Ca2+, Protanal alginate crosslinked with Ca2+ and chitosan, Protanal alginate crosslinked with Ca2+, with the last of these consistently demonstrating the highest values. Young's modulus and viscosity were higher for matrices crosslinked with chitosan over the first week; thereafter values for both parameters declined and were indistinguishable among treatments. Encapsulated cells exhibited greater heat shock tolerance at 50 degrees C than planktonic cells in either stationary or exponential phase, with similar thermotolerance observed across all four matrix types. Altogether, these data demonstrate the feasibility of re-using encapsulated yeast to convert dextrose to ethanol over at least 7 weeks.
机译：已经使用了封装的微生物数十年来生产由甲基酮啤酒的商品。封装的细胞经过有限的复制，这使得它们能够更有效地将基材转化为产品，而不是浮游细胞，这有助于它们的应力阻力。为了确定包封酵母如何支持长期，重复的喂养批量素发酵，以及不同矩阵是否影响了基质耐久性和细胞活力的过程，发酵和细胞活力，在7周内以超过7周。在最多的时间目前，包封培养物中的乙醇产率（g / g）超过浮鳞培养物。并且经常，测试的四种基质中的乙醇产率不同：藻酸钠与Ca2 +和壳聚糖交联，与Ca2 +与Ca2 +和壳聚糖交联的藻酸钠，用Ca2 +与Ca2 +交联，其中最后一致地展示最高值。在第一周与壳聚糖交联的基质的杨氏模量和粘度较高;此后，两种参数的值下降并且在治疗中无法区分。包封的细胞在固定或指数阶段中的浮游细胞在50℃下表现出更大的热休克耐受性，在所有四种矩阵类型中观察到具有相似的热能。总的来说，这些数据证明重新使用封装酵母的可行性在至少7周内将葡萄糖转化为乙醇。

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