2.2. Preparation of support and cell immobilization
Wheat grains were boiled and sterilized at 130 ?C for 15 min.
Cell immobilization was carried out as described previously
(Bosnea et al., 2009). In brief, 500 g of wheat grains along with 8 g
(wet weight) of L. casei cells were introduced in 2 L cell culture.
The mixture was allowed to ferment at 37 ?C for 48 h without agitation.
When immobilization was complete, the fermented liquid was
decanted and the immobilized biocatalyst was washed twice with
sterile ¼ strength Ringer’s solution (Sigma Aldrich, UK).