Immobilisation of yeast in calcium alginate beads
A practical method of immobilising yeast cells in calcium alginate is described. The entrapped cells can then be used to ferment sugar solutions. The volume of carbon dioxide produced can be measured.
This method provides an introduction to the techniques of cell immobilisation and the quantitative study of fermentation.
Pre-knowledge and skills required by students
Time taken in lesson
Specialist equipment and materials required
Context where originally used
Used with students aged 10–16.
Sodium alginate is available from suppliers of laboratory chemicals (it is also widely used in the food industry).
NCBE, Science and Technology Centre
University of Reading
Copyright © Dean Madden 2007