Immobilization of Saccharomyces cerevisiae on polyhydroxyalkanoate/konjac glucan nanofiber membranes: Characterization, immobilization efficiency and cellular activity

Abstract

Yeast immobilization systems can recoup yeast losses in continuous batch fermentation and relieve substrate or product inhibition. We report the use of solution blow spinning process to efficiently prepare polyhydroxyalkanoate (PHB) /konjac glucomannan (KGM) nanofiber membranes as immobilization carriers for Saccharomyces cerevisiae. The prepared PHB/KGM nanofiber membranes had fiber diameters similar to the scale of yeast cells. Incorporating KGM significantly enhanced the porosity (from 87.21 % to 91.74 %), crystallinity, and hydrophilicity (reducing water contact angle from 135.8° to 110.1°), while increasing the specific surface area (from 10.24 to 17.79 m²/g) of pure PHB nanofiber membranes. Thermal stability was maintained (degradation temperatures above 250 °C). These changes enhanced the force between the nanofiber membranes and the cells and facilitated their autoimmobilization on the nanofiber membranes. The highest yeast immobilization efficiency of 87.93 % could be achieved at a KGM addition ratio of 400:2. Yeast showed no loss of cellular activity on the immobilized carriers of natural materials and maintained or even improved fermentation kinetics during at least three consecutive alcoholic fermentations These findings indicate that PHB/KGM nanofiber membranes can serve as effective carriers for yeast immobilization, promoting the sustainable production of fermented foods.