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Alcoholic fermentation: modelling based on sole substrate and product measurement
J P Bovee1, P Strehaiano, G Goma
1LAAS du CNRS, 7 Avenue du Colonel Roche, 31400 Toulouse, France.
Biotechnology and Bioengineering
|April 1, 1984
Summary
A new mathematical model describes alcoholic fermentation kinetics using substrate and product concentrations. This model aids in optimizing bioreactor control for ethanol and sugar production in various microbial cultures.
Area of Science:
- Biotechnology
- Chemical Kinetics
- Microbial Fermentation
Background:
- Bioreactor control demands accurate mathematical models linked to sensor data.
- Understanding fermentation kinetics is crucial for process optimization.
Purpose of the Study:
- To introduce a novel kinetic model for alcoholic fermentation.
- To provide a tool for enhanced bioreactor process control.
Main Methods:
- Developed a kinetic relationship r(s) = kS(alpha)P(beta) by analogy with chemical kinetics.
- Integrated the kinetic model with yield relations for batch and continuous cultures.
- Validated the model using fermentation data from yeast (S. cerevisiae, S. bayanus, S. cerevisiae sake) and bacterium (Z. mobilis).
Main Results:
- The proposed model accurately describes substrate consumption and product formation.
- Ethanol and sugar concentrations over time were successfully predicted in diverse fermentation systems.
- The model demonstrated efficacy across multiple yeast strains and Z. mobilis.
Conclusions:
- The new kinetic relationship offers a simplified yet effective approach to modeling alcoholic fermentation.
- This model serves as a valuable tool for real-time bioreactor process control.
- The findings have implications for optimizing industrial ethanol production.
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