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.





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Educational objectives
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
30 minutes

Preparation time
30 minutes

Specialist equipment and materials required
Sodium alginate.

Context where originally used
Used with students aged 10–16.

Additional information
Sodium alginate is available from suppliers of laboratory chemicals (it is also widely used in the food industry).


Dean Madden

Author's address
NCBE, Science and Technology Centre
University of Reading
Earley Gate

Copyright HOLDER(s)
Copyright © Dean Madden 2007


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