Patent
Immobilization of microorganisms in a hydrophilic complex gel
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TLDR
In this paper, a water soluble polymer selected from polyvinyl alcohol, gelatin and carboxymethylcellulose with a tetraalkoxysilane was used for the immunization of microorganisms.Abstract:
Immobilization of microorganisms is carried out by mixing a water soluble-polymer selected from polyvinylalcohol, gelatin and carboxymethylcellulose with a tetraalkoxysilane, hydrolyzing the resulting mixture by the addition of acid to form a homogeneous complex sol, dispersing microbial cells homogeneously in the sol and gelling the mixture of the sol and microbial cells.read more
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Method of producing microspheres
TL;DR: In this article, a water slurry containing an immobilizing agent and an insoluble substance, such as calcium citrate, effective to cause gelation of the immobilizing agents was provided.
Patent
Doped sol-gel glasses for obtaining chemical interactions
TL;DR: In this article, a method is proposed to obtain a chemical interaction between at least one reagent trapped in sol-gel glass by doping it with the reagent, and diffusible solutes or components in an adjacent liquid or gas phase.
Journal ArticleDOI
Industrial Applications of Immobilized Cells
TL;DR: A vast number of potential applications are already known, and one of the most interesting applications may be in continuous fermentation such as ethanol production by immobilized living microorganisms.
PatentDOI
Centrifugal fermentation process
TL;DR: A novel culture methods and devices in which living cells or subcellular biocatalysts are immobilized by the opposition of forces and attached to support complexes that add to the resultant vector forces.
Patent
Immobilization of biologically active material in a hydrogel on a support
TL;DR: In this paper, a biologically active material is immobilized by forming a gel precursor containing the biologically active materials, a polymerizable material and a viscosity enhancing agent, applying the gel precursor to a support material and gelling the mixture by polymerization to form a hydrogel.
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Treatment of fermented beverages to increase chill haze stability
TL;DR: In this paper, a novel process of removing chill haze precursor substances from fermented beverages, particularly beer, in order to increase the chill haze stability of such beverages which is characterized by adding to the beverage before final filtration from 50 to 500 p.p.m.