Abstract
AbstractWhole cell immobilization of Lactobacillus sp. cells for D‐glucose isomerase activity was done by taking well washed cell slurries of bacteria, coating them on rough surfaces of glass rods or glass slides, drying them at 50 °C to 55 °C under infra red lamp and finaly treating with polyvinyl alcohol. The immobilized glucose isomerase activity of cells showed remarkable change in pH optimum, thermal stability, Km and Vmax values as compared to free enzyme of cells. The immobilized enzyme system was employed in the conversion of glucose to fructose using concentrates of amylase‐treated corn starch and cellulase‐treated bagasse cellulose.
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