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Immobilized Cells

  • Book
  • © 2001

Overview

Editors:
  1. René H. Wijffels

    1. Food and Bioprocess Engineering Group, Wageningen University, Wageningen, The Netherlands

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Part of the book series: Springer Lab Manuals (SLM)

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Table of contents (22 chapters)

  1. Front Matter

    Pages I-VIII
    Download chapter PDF

  2. Introduction

    1. Characterization of Immobilized Cells; Introduction

      • RenĂ© H. Wijffels
      Pages 1-5

  3. Immobilization

    1. Description of the Support Material

      • Emily J. T. M. Leenen
      Pages 6-14

    2. Description of the Immobilisation Procedures

      • Denis Poncelet, Claire Dulieu, Muriel Jacquot
      Pages 15-30

    3. Measurement of Density, Particle Size and Shape of Support

      • Erik Van Zessen, Johannes Tramper, Arjen Rinzema
      Pages 31-35

    4. Mechanical Stability of the Support

      • Emily J. T. M. Leenen
      Pages 36-43

    5. Diffusion Coefficients of Metabolites

      • Evelien E. Beuling
      Pages 44-64

  4. Kinetics

    1. Quantity of Biomass Immobilized, Determination of Biomass Concentration

      • Ellen A. Meijer, RenĂ© H. Wijffels
      Pages 65-73

    2. Kinetics of the Suspended Cells

      • RenĂ© H. Wijffels
      Pages 74-76

    3. Diffusion Limitation

      • RenĂ© H. Wijffels
      Pages 77-84

    4. Micro-Electrodes

      • Dirk De Beer
      Pages 85-100

    5. Biomass Gradients

      • RenĂ© H. Wijffels
      Pages 101-122

    6. NMR and Immobilized Cells

      • Jean-NoĂ«l Barbotin, Jean-Charles Portais, Paula M. Alves, Helena Santos
      Pages 123-138

  5. Engineering

    1. Immobilization at Large Scale by Dispersion

      • Denis Poncelet, Stephane Desobry, Ulrich Jahnz, K. Vorlop
      Pages 139-149

    2. Immobilization at Large Scale with the Resonance Nozzle Technique

      • Jan H. Hunik
      Pages 150-161

    3. External Mass Transfer

      • RenĂ© H. Wijffels
      Pages 162-174

    4. Liquid Fluidization of Gel-Bead Particles

      • Erik Van Zessen, Johannes Tramper, Arjen Rinzema
      Pages 175-181

    5. Gradients in Liquid, Gas or Solid Fractions

      • RenĂ© H. Wijffels
      Pages 182-190

    6. Support Material Stability at the Process Conditions Used

      • Emily J. T. M. Leenen
      Pages 191-198
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Keywords

About this book

used. Generally in the development of a process, research activity will start with the physiology of the immobilized cells and be concluded by scale-up and application. Guidelines for the different phases in research are given below. Springer Lab Manual about immobilized cells The Springer Lab Manual about immobilized cells is structured in such a way that guidelines that resulted from the conference 'Immobilized Cells: Basics and Applications' were followed and translated into some practical methods. As for the guidelines for immobilized cells a structure was chosen in which general aspects of immobilization were covered, the kinetics were described and engineering aspects were covered. Besides laboratory meth­ ods some simple calculation procedures have been given in this lab man­ ual. The combination of the practical methods with the calculations pro­ vide a tool for carrying out research with immobilized cells. The lab manual concludes with some recent, promising and practical cases of immobilized cells as examples of applications with potential.

Editors and Affiliations

  • Food and Bioprocess Engineering Group, Wageningen University, Wageningen, The Netherlands

    René H. Wijffels

Bibliographic Information

  • Book Title: Immobilized Cells

  • Editors: RenĂ© H. Wijffels

  • Series Title: Springer Lab Manuals

  • DOI: https://doi.org/10.1007/978-3-642-56891-6

  • Publisher: Springer Berlin, Heidelberg

  • eBook Packages: Springer Book Archive

  • Copyright Information: Springer-Verlag Berlin Heidelberg 2001

  • eBook ISBN: 978-3-642-56891-6Published: 06 December 2012

  • Edition Number: 1

  • Number of Pages: VIII, 261

  • Number of Illustrations: 72 b/w illustrations, 2 illustrations in colour

  • Topics: Cell Biology, Microbiology, Food Science

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