Immobilization of Yeast Cells


Immobilization of yeast cells by entrapping method and determination of their catalytic activity.


Beaker, funnel, test tube, hypodermic syringe, motor, pestle, etc.


 Sodium alginate, sodium salt, Calcium chloride, yeast cells, 10% sucrose.


Alginate commonly called sodium alginate and is a polysaccharide isolated from strains of marine brown algae, thus name alginate, the copolymer consists of two uronic acids D-mannuronic acid and L-uronic acid.

The salt of sodium and other alkali metal is soluble whereas salts of polyvalent cation are water-insoluble.

The polyvalent cation is responsible for cross-linking of both different polymer molecules and different parts of some polymer’s chain. The process of formation of gelation, simple by the exchange of Ca+ for Na2 is carried out under relatively mild conditions.

         2Na Alginate + Ca+2       →     Ca (Alginate)+  2Na+

Immobilization of Yeast Cells
Immobilization of Yeast Cells


  1. 30gm of sodium alginate in 1 liter of water was added to produce 3% solution and 1gm of yeast cell was added into it.
  2. Prepare 0.2M solution of calcium chloride and drop the sodium alginate polymer solution on the calcium chloride solution from a height of 20 cm with the help of a syringe and needle.
  3. The beads of calcium alginate are produces enclosed in the yeast cells. The diameter of the beads should be in the range of 0.5-2mm.
  4. Prepare 10% sucrose solution in water and transfer beads into sucrose solution and then kept it aside for 24hra for termination to produce alcohol.


  1. The beads were of uniform size and retained their activity.
  2. Small air bubbles around the beads indicate the cells are respiring.
  3. The iodoform test was conformed (or) Alcohol formation is confirmed by the Iodoform test.
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