Stabilization of immobilized yeast and its influence on ethanol fermentation from sweet sorghum stalk juice;

Study on addition level of nutrient salt in the process of using immobilized yeast method of fermentation to produce honey wine;

Effects of different parameters on ethanol yield of fermentation with immobilized yeast fermentation from sweet sorghum stalk juice;

The immobilized yeast cells were embedded by the mixing carriers of sodium alginate-PVA,then dealed with phosphate ion which can intenerates and destroys the calcium alginate.

This paper introducod a new carrier of saceharomyces coreuisiae for immobilized yeast cells,It was prepared with PVA and alginate through a simple method,The results showed that PVA-alginate gel was a better carrier for immobilization of growing yeast cells than those used commonly,such as carrageenan,Ca-alginate, gelatin, ager, PVA and PVAboric acid.

The methods of free and immobilized yeast cells were compared and discussed.

Research on vinegar fermentation technique with immobilized Saccharomyces cerevisiae Hansen and Acetobacter spp.;

The rice wine production with millet by the fermentation of immobilized complex yeast cells was studied.

Corn saccharifying liquid and molasses are fermented continuously to produce alcohol with immobilized complex yeast cells.

There are several influencing factors during immobilized yeast fermentation to produce fruit wine.

This article deals with studies on continuous fermentation of alcohol by immobilized yeast cell with calcium alginate.