title: Immobilization of cells for application in the food industry.
abstract: Immobilization of cells offers advantages to the food process industries, including enhanced fermentation productivity and cell stability and reduced downstream processing costs due to facilitated cell recovery and recycle. This article summarizes the varied immobilization methodologies, including adsorption, entrapment, covalent binding, and microencapsulation. Examples of interest to the food industry are provided, together with a review of the physiological effects of immobilization. Topics in process engineering include immobilized cell bioreactor configurations and the scale-up potential of the various immobilization techniques.
authors.affiliation: Department of Chemical Engineering, McGill University, Montreal, Quebec, Canada.
authors.forename: A
authors.initials: A
authors.lastname: Groboillot
authors.forename: D K
authors.initials: DK
authors.lastname: Boadi
authors.forename: D
authors.initials: D
authors.lastname: Poncelet
authors.forename: R J
authors.initials: RJ
authors.lastname: Neufeld
mesh_terms: D005285:Fermentation; D005524:Food Technology; D005525:Food-Processing Industry; D007218:Industrial Microbiology / Q000379:methods