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

Table 4

Influence of the concentrations from the cross-linking bath on the stability of the obtained particles with immobilized yeast cells.

Samples	Transmittance (%)					The concentration of the yeast cells/ml × 10^4 in supernatant	Cell viability, %
	In CaCl2 solution in the extrusion bath		In double-distilled water			In CaCl2 solution in the extrusion bath	In double-distilled water	In CaCl2 solution in the extrusion bath	In double-distilled water
	12 h	24 h	12 h	24 h	36 h	24 h	12 h	36 h	24 h	24 h	36 h
PD2	96.8	96.0	99.3	98.3	97.8	35.0	3.3	15.0	97.9	97.0	95.2
PD5	97.0	96.1	99.4	98.7	98.3	26.5	3.3	13.8	97.2	97.0	94.8
PD6	97.5	96.2	99.4	98.8	98.5	20.0	3.0	9.75	96.4	93.9	92.9