Invert sugar formation with Saccharomyces cerevisiae cells encapsulated in magnetically responsive alginate microparticles

Šafařı́k, Ivo; Sabatkova, Zdenka; Šafařı́ková, Mirka

doi:10.1016/j.jmmm.2009.02.056

Cited by 18 publications

(6 citation statements)

References 7 publications

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“…Both direct modification of cell walls with appropriate water‐based magnetic fluids or magnetic microparticles, and entrapment of target yeast cells into biocompatible (bio)polymer gels in the presence of magnetic particles, can be performed in a simple way. The intracellular enzyme activities have not decreased substantially after the modification, as shown by hydrogen peroxide degradation and sucrose hydrolysis by intracellular enzymes catalase and invertase, respectively, present in magnetically modified S. cerevisiae cells (Pospiskova et al ., ; Safarik et al ., , ; Safarikova et al ., ). The same observation was made for the fermentation capacity and alcohol production, which were not influenced in the case of S. cerevisiae cells immobilized in calcium alginate gel together with varying concentrations of magnetic iron oxides or ferrites (Ivanova et al ., ; Larsson and Mosbach, ).…”

Section: Applications Of Magnetically Modified Yeast Cellsmentioning

confidence: 99%

“…Larger beads (2–3 mm in diameter) were prepared by dropping the mixture into a calcium chloride solution, while microbeads (the diameter of the majority of particles was in the range 50–100 µm) were prepared using the water‐in‐oil emulsification process (Figure ). The yeast cells immobilized in magnetic alginate beads were used as whole‐cell biocatalysts for hydrogen peroxide degradation (Safarik et al ., ), sucrose hydrolysis (Safarik et al ., ) and for ethanol production (Birnbaum and Larsson, ; Ivanova et al ., ; Larsson and Mosbach, ; Liu et al ., ; Sakai et al ., ).…”

Section: Magnetic Labelling Of Yeast Cellsmentioning

confidence: 99%

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Magnetically responsive yeast cells: Methods of preparation and applications

Šafařı́k

Maděrová²,

Pospíšková

et al. 2014

Yeast

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Magnetically modified yeast cells represent an interesting type of biocomposite material, applicable in various areas of bioanalysis, biotechnology and environmental technology. In this review, typical examples of magnetic modifications of yeast cells of the genera Saccharomyces, Kluyveromyces, Rhodotorula and Yarrowia are presented, as well as their possible applications as biocatalysts, active part of biosensors and biosorbents for the separation of organic xenobiotics, heavy metal ions and radionuclides.

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Section: Applications Of Magnetically Modified Yeast Cellsmentioning

confidence: 99%

Section: Magnetic Labelling Of Yeast Cellsmentioning

confidence: 99%

Magnetically responsive yeast cells: Methods of preparation and applications

Šafařı́k

Maděrová²,

Pospíšková

et al. 2014

Yeast

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“…Invert sugar, which is an important food component because of its sweeter and more soluble structure than granular sucrose, is produced by hydrolysis of sucrose. The hydrolysis of sucrose yields an equimolar mixture of glucose and fructose and is known as invert syrup, which is widely used in food and beverage industries as a humectant in the manufacture of soft-centered candies and fondants, noncrystallizing creams, jams, artificial honey, and in confectionery industry to a lesser extent in the industrial production of liquid sugar (Kotwal and Shankar, 2009;Kulp, 1975;Safarik et al, 2009). Invert sugar is usually produced industrially by acid or enzymatic hydrolysis of sucrose.…”

Section: Introductionmentioning

confidence: 99%

Effects of extremely low magnetic field on the production of invertase by Rhodotorula glutinis

et al. 2010

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Invertase is an important enzyme used in many fields especially in food industry to produce fructose syrups. The current study focused on increasing invertase production by exposing Rhodotorula glutinis to extremely low magnetic fields (ELMF; 0 and 7 mT). For this purpose, the microorganism was allowed to grow in normal magnetic field and ELMF for 72 hours at the same temperature (24 ± 2°C). The fermentation was carried out in submerged culture for 120 hours. The results showed that invertase production is strongly dependent on the growth conditions of the microorganism. Both of the different magnetic fields applied to R. glutinis increased invertase production ranged from 48%-67% when compared with the control. On the other hand, ELMF treatment increased biomass formation about 14%-28% when compared with the control. As a result, magnetic field treatment could effectively be used in the production of invertase by R. glutinis.

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“…Several authors have entrapped partially purified SUC2 or S. cerevisiae cells in alginate gels for continuous production of invert sugar [5-9]. Immobilization of the whole yeast cells offers economic advantages over immobilization of soluble invertase.…”

Section: Introductionmentioning

confidence: 99%

“…Entrapment in insoluble calcium alginate gel is recognized as a simple, inexpensive, and non-toxic method for immobilization of enzymes and cells with applications in the food and pharmaceutical industries [ 4 ]. Several authors have entrapped partially purified SUC2 or S. cerevisiae cells in alginate gels for continuous production of invert sugar [ 5 - 9 ]. Immobilization of the whole yeast cells offers economic advantages over immobilization of soluble invertase.…”

Section: Introductionmentioning

confidence: 99%

Complete sucrose hydrolysis by heat-killed recombinant Pichia pastoris cells entrapped in calcium alginate

et al. 2014

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BackgroundAn ideal immobilized biocatalyst for the industrial-scale production of invert sugar should stably operate at elevated temperatures (60-70°C) and high sucrose concentrations (above 60%, w/v). Commercial invertase from the yeast Saccharomyces cerevisiae is thermolabile and suffers from substrate inhibition. Thermotoga maritima β-fructosidase (BfrA) is the most thermoactive and thermostable sucrose-hydrolysing enzyme so far identified and allows complete inversion of the substrate in highly concentrated solutions.ResultsIn this study, heat-killed Pichia pastoris cells bearing N-glycosylated BfrA in the periplasmic space were entrapped in calcium alginate beads. The immobilized recombinant yeast showed maximal sucrose hydrolysis at pH 5–7 and 90°C. BfrA was 65% active at 60°C and had no activity loss after incubation without the substrate at this temperature for 15 h. Complete inversion of cane sugar (2.04 M) at 60°C was achieved in batchwise and continuous operation with respective productivities of 4.37 and 0.88 gram of substrate hydrolysed per gram of dry beads per hour. The half-life values of the biocatalyst were 14 and 20 days when operated at 60°C in the stirred tank and the fixed-bed column, respectively. The reaction with non-viable cells prevented the occurrence of sucrose fermentation and the formation of by-products. Six-month storage of the biocatalyst in 1.46 M sucrose (pH 5.5) at 4°C caused no reduction of the invertase activity.ConclusionsThe features of the novel thermostable biocatalyst developed in this study are more attractive than those of immobilized S. cerevisiae cells for application in the enzymatic manufacture of inverted sugar syrup in batch and fixed-bed reactors.

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Invert sugar formation with Saccharomyces cerevisiae cells encapsulated in magnetically responsive alginate microparticles

Cited by 18 publications

References 7 publications

Magnetically responsive yeast cells: Methods of preparation and applications

Magnetically responsive yeast cells: Methods of preparation and applications

Effects of extremely low magnetic field on the production of invertase by Rhodotorula glutinis

Complete sucrose hydrolysis by heat-killed recombinant Pichia pastoris cells entrapped in calcium alginate

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