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A mathematical model of ethanol fermentation from cheese whey : I: Model development and parameter estimation
1Deportment of Chemical Engineering, University of Missouri-Columbia, Columbia, MO 65211, USA.
Applied Biochemistry and Biotechnology
|April 1, 1997
Summary
This study models microbial kinetics for fermentative ethanol production from cheese whey using a cybernetic approach. The developed mathematical model enhances understanding of microbial growth and product formation in mixed-substrate environments.
Area of Science:
- Biochemical Engineering
- Microbial Biotechnology
- Process Modeling
Background:
- Mixed-substrate environments present challenges for modeling microbial kinetics.
- Fermentative production of ethanol from cheese whey requires understanding complex cellular metabolism.
- Existing models may not fully capture the nuances of product formation linked to cell maintenance.
Purpose of the Study:
- To develop a cybernetic mathematical model for microbial kinetics in mixed-substrate environments.
- To optimize the fermentative production of ethanol from cheese whey.
- To refine the concept of cell maintenance in relation to specific product formation.
Main Methods:
- Applied a cybernetic approach to model microbial kinetics.
- Developed a mathematical model incorporating modified cell maintenance concepts.
- Utilized continuous culture data for anaerobic ethanol production by Kluyveromyces marxianus CBS 397 on glucose and lactose.
Main Results:
- Estimated kinetic parameters for microbial growth and ethanol production.
- Successfully modeled the behavior of Kluyveromyces marxianus CBS 397 on mixed substrates (glucose and lactose).
- The model provides a framework for predicting microbial performance in new fermentation scenarios.
Conclusions:
- The cybernetic modeling approach is effective for mixed-substrate fermentations.
- The modified cell maintenance concept improves prediction accuracy for ethanol production.
- This model can guide optimization of industrial bio-processes using cheese whey.
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