Immobilization Technologies in Probiotic Food Production

Table 4

Prerequisites of immobilization supports and advantages of cell immobilization.

Prerequisites of immobilization supports

Advantages of cell immobilization

(1) Adequately large surface of the immobilization support; (2) Easy handling and regeneration of the immobilization support; (3) Availability of the immobilization support; (4) Cost-effectiveness of the support and immobilization process; (5) Acceptance of immobilization support by the consumers and avoidance of negative effects on the final food product (e.g., off-flavour formations); (6) Retention of immobilized cell viability; (7) Avoidance of negative effects of cell immobilization on biological and metabolic activity of immobilized cells; (8) Food-grade purity of the immobilization support

(1) Prolonged activity and stability of the immobilized cells, since the immobilization support may act as a protective agent against physicochemical changes (pH, temperature, bile salts, etc.); (2) Higher cell densities which lead to higher productivities and increased substrate uptake and yield; (3) Increased tolerance to high substrate concentration and final product inhibition; (4) Reduction of risk of microbial contamination due to high cell densities and enhanced fermentation activity; (5) Ability for low-temperature fermentation and/or maturation for certain food products; (6) Reduction of fermentation and maturation times in certain circumstances