- Print ISBN 9780444819840
- Electronic ISBN 9780080534473
The goal was to relate basic research to applications and to extract guidelines for characterization of immobilized cells in view of process design and application from the contributions. The manuscripts presented in these proceedings give an extensive and recent overview of the research and applications of immobilized-cell technology.
Preface. Keynote lecture.
Why Immobilize? (C. Wandrey)
Basics 1: physics
Determination of biofilm diffusion coefficients using micro-electrodes (E.E. Beuling et al.). Fundamentals of dispersion in encapsulation technology (D. Poncelet, R.J. Neufeld). Adhesion of Lactococcus lactis diacetylactis to surfaces (S. Bourassa et al.). Screening of immobilization materials for anaerobic wastewater treatment (C.S. Hwu and S.-K. Tseng). Porous silicone rubber as an immobilization matrix for microbial and mammalian cells: natural immobilization of a mass transfer limited culture environment (A.J. Knights).Local mass transfer coefficients in bacterial biofilms using fluorescence recovery after photobleaching (FRAP) biofilms (J.D. Bryers, F. Drummond).
Basics 2: physiology, mass transfer and dynamic modelling
Immobilized-cell growth: diffusion limitation in expanding micro-colonies (R.H. Wijffels et al.). Competition and cooperation of microorganisms in a coimmobilized aerobic/anarobic mixed culture (G. John et al). Viability of immobilized cells: use of specific ATP levels and oxygen uptake rates (P. Gikas, A.G. Livingston). Nitrification activity of immobilized activated sludge evaluated by respiration rate (H. Nakamura et al.). Growth and eruption of gel-entrapped microcolonies (L.E. Hüsken et al.). Mass transfer limitations in a bioartificial pancreas (R. Willaert and G.V. Baron).
Scale up of immobilized-cell reactors (J.J. Heijnen). PEGASUS: innovative biological nitrogen removal process using entrapped nitrifiers (H. Emori et al.).
Industrial applications of immobilized biocatalysts in Japan (T. Shibatani). Immobilized cell technology in food processing (C.P. Champagne). Biological su