Microencapsulation of Baker’s Yeast in Gellan Gum Beads Used in Repeated Cycles of Glucose Fermentation

Figure 6

Variation in time of the yield in fermented glucose for the first 5 fermentation cycles (curve 0-free yeast cells), compared with the yield obtained in free yeast fermentation for particles PD2 (a) and PD5 (b).

(a)

(b)