Properties of Immobilized Cell System

In general, the range of microbial cells used in immobilization approximately coincides with that used in fermentation processes, and reflects the desire to improve economically important processes by attaching the microorganisms to solid supports. Of the class of bacteria (Schizomycetes), the three orders of Pseudomonadales, Eubacteriales and Actinomycetalis are most frequently encountered and represented by the genera Pseudomonas, Acetobacter, Azotobacter, Rhizobium, Streptococcus, Lactobacillus, Corynebacterium, Escherichia, Bacillus, Clostridium, Nocardia, Actinomyces, and Streptomyces [1].