Improvement in Immobilization of Bread Yeasts by Sol-gel Method Combined with Functionalized Nanoporous Silica (LUS-1)

International Journal of Bio-Inorganic Hybrid Nanomaterials

مقاله 1، دوره 2، شماره 4، دی 2013، صفحه 471-476   

نوع مقاله: Research Paper

چکیده

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.

کلیدواژه‌ها

Nanoporous Silica؛ Sol-gel؛ Bread yeast؛ LUS-1؛ Fermentation؛ Immobilization؛ Mesopore