Immobilization of “Disguised” yeast in chemically crosslinked chitosan beads

Amihay Freeman, Yael Dror*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review


A new simple method for the preparation of chemically crosslinked chitosan beads is presented. It consists of the dropwise addition of 2–3% (w/v) low molecular weight chitosan solution containing 2% (w/v) glyoxal in 1% (w/v) tetrasodiumdiphosphate, pH 8.0. Immobilized viable baker's yeast (Saccharomyces cerevisiae) could be obtained via gel entrapment within the new beads when means preventing their direct contact with soluble chitosan were provided, “disguising” the cells until gelation and crosslinking were completed. Such means included cell suspension in castor oil or mixing with carboxymethyl‐cellulose powder. Application of these means was shown to be necessary, as cells exposed to soluble chitosan immediately lost their viability and glycolytic activity. Yeast disguised in castor oil was also protected from bead reinforcement by glutaraldehyde treatment, significantly strengthening bead stability while operating under acidic conditions. This capability was demonstrated by continuous ethanol production by chitosan entrapped yeast. © 1994 John Wiley & Sons, Inc.

Original languageEnglish
Pages (from-to)1083-1088
Number of pages6
JournalBiotechnology and Bioengineering
Issue number9
StatePublished - 5 Nov 1994


  • Saccharomyces cerevisiae
  • chitosan
  • crosslinking
  • yeast immobilization


Dive into the research topics of 'Immobilization of “Disguised” yeast in chemically crosslinked chitosan beads'. Together they form a unique fingerprint.

Cite this