Abstract
A method for immobilizing yeast cells in alginate particles by internal gelation was investigated. The alginate is gelled in situ by the liberation of Ca ions from insoluble calcium compounds through the pH lowering which accompanies d-glucono-1,5-lactone hydrolysis in the presence of solution. With the internal gelation method gel particles of any shape, and novel types of fermentation reactors, can be prepared. The characteristics of the internally gelled, immobilized cell particles were evaluated using a standardized fermentation procedure. The new gelation method exhibited promising characteristics with respect to fermentation rate and gel strength .
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