Immobilized soy-sauce yeasts : development and characterization of a new polyethylene-oxide support

C. van der Sluis, A.N.T. Mulder, K.C.F. Grolle, G.H.M. Engbers, E.G. ter Schure, J. Tramper, R.H. Wijffels

Research output: Contribution to journalArticleAcademicpeer-review

13 Citations (Scopus)


Entrapment of cells in alginate gel is a widely used mild immobilization procedure. However, alginate gel is not very suitable for use in long-term continuous soy-sauce processes because alginate is sensitive to abrasion and chemically unstable towards the high salt content of soy-sauce medium. Therefore, a chemically crosslinked polyethylene-oxide gel was used instead. The disadvantage of this gel was that due to the crosslinking reaction, the viability of the cells after immobilization was poor. For this reason, a new mild procedure for immobilizing soy-sauce yeasts in polyethylene-oxide gel was developed, resulting in high survival percentages of the soy-sauce yeasts Zygosaccharomyces rouxii and Candida versatilis. This newly developed polyethylene-oxide gel, unlike alginate gel, appeared not to be sensitive to abrasion, even in the presence of high salt concentrations. Therefore, we concluded that this newly developed polyethylene-oxide gel is more suitable than alginate gel for use as immobilization material in long-term processes with a high salt content, like soy-sauce processes.
Original languageEnglish
Pages (from-to)179-188
JournalJournal of Biotechnology
Publication statusPublished - 2000


  • Abrasion sensitivity
  • Alginate gel
  • Immobilization
  • Polyethylene-oxide gel
  • Soy-sauce processes
  • Survival


Dive into the research topics of 'Immobilized soy-sauce yeasts : development and characterization of a new polyethylene-oxide support'. Together they form a unique fingerprint.

Cite this