FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (12): 319-323.

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Study on Trichoderma viride Immobilization in Sodium Alginate

 LIU  Ying, GAO  Han, FAN  Ting-Ting   

  1. College of Food Engineering, Harbin Commercial University, Harbin 150076, China
  • Online:2007-12-15 Published:2011-11-22

Abstract: The immobilization of Trichoderma viride in sodium alginate, we optimized the best immobilized conditions asfollows: The concentration of inoculation spore suspension in 3.0%, alginate sodium was 1.0×109 spores/ml. It was poured into 3.0% of CaCl2 solution. After solidification in the solution for 5 hours. pH 4.5 and span 96 hours for shaking flask culture at 31℃, 180 r/min.

Key words: Trichoderma viride, immobilization, sodium alginate