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Critical Reviews in Biotechnology Volume 14, 1994 - Issue 2
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Research Article

Immobilization of Cells for Application in the Food Industry

A. Groboillot Department of Chemical Engineeringc, McGill University, 3480 University St., Montreal, Quebec, Canada, H3A 2A7
,
D. K. Boadi Department of Chemical Engineeringc, McGill University, 3480 University St., Montreal, Quebec, Canada, H3A 2A7
,
D. Poncelet Department of Chemical Engineeringc, McGill University, 3480 University St., Montreal, Quebec, Canada, H3A 2A7
&
R. J. Neufeld Department of Chemical Engineeringc, McGill University, 3480 University St., Montreal, Quebec, Canada, H3A 2A7
Pages 75-107 | Published online: 27 Sep 2008
 
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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.

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