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Опубліковано: Середа, 17 червня 2020, 15:08
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9. THE IMMOBILIZATION OF MICROORGANISMS AS ONE OF THE DIRECTIONS OF BIOTECHNOLOGY DEVELOPMENT: ADVANTAGES, METHODS, CARRIERS
https://doi.org/10.31073/foodresources2020-14-09
Koval Olga
Pages: 80-91
 
Abstract
Modern biotechnology of microorganisms` immobilization is engaged in solving actual problems in many areas - biosynthesis of target products, creation of biosensors, wastewater treatment, etc. The aim of this article is to summarize information on the use of immobilized microorganisms to obtain target products under conditions of fermentation of organic raw materials. The system of immobilized cells is able to increase the productivity of the process and re-use the available biomass for a certain number of cycles, thus reducing the cost of production of the final product. The main advantages of the use of immobilized microorganisms are determined; the main methods of fixing the cells on the carrier and the requirements to them are described. The advantages and disadvantages of using different types of immobilization systems in the food industry are described. A brief overview of examples of successful industrial applications of immobilized microorganisms in the production of fermentation products is conducted. The main criteria of carriers for cell immobilization are determined and a brief description of the most widely used types of carriers is given. It is noted that the use of carriers based on cellulose is promising because of the ease of obtaining and low cost. The use of immobilized microorganisms is becoming increasingly common, as it has significant advantages both for the production of the target product and in terms of ecology. However, the issue of optimizing production processes with their use is becoming increasingly important. In particular, solving the problems of increasing the duration of use of producents as well as obtaining inexpensive immobilization matrices with a long service life will contribute to even more intensive introduction of technologies of immobilized microorganisms in the food industry.
Keywords: immobilization, microorganisms, fermentation, immobilization agents, fermentation products
 
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