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KMID : 0903519810240020149
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1981 Volume.24 No. 2 p.149 ~ p.152
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Immobilization of Microorganism
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Abstract
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The immobilization of Lactobacillus bulgaricus was investigated by various method, e.g. by use of polyacrylamide gel and Al-, Ca-, Fe- or Mg-alginate beads, and the most active immobilized cells were obtained by entrapment in a Ca-alginate beads. These immobilized microbial cells, when introduced into 4.5% lactose solution and whey solution showed maximum relative activity of 28% or lactose solution and 18% for whey solution as measured against the native microbial reference standard (100).
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