The characteristics of Aureobasidium pullulans fermentation process.

Area of Science:

• Biotechnology
• Biochemical Engineering
• Microbial Fermentation

Background:

• Understanding fermentation kinetics and mass transfer is crucial for optimizing microbial processes.
• Aureobasidium pullulans is a yeast with industrial applications, but its fermentation characteristics require detailed study.

Purpose of the Study:

• To investigate the fermentation kinetics, rheological properties, and oxygen mass transfer of Aureobasidium pullulans.
• To develop mathematical models describing these parameters during fermentation.

Main Methods:

• Experimental fermentation of Aureobasidium pullulans.
• Application of logistic and Luedeking-Piret models for kinetic analysis.
• Rheological measurements to characterize broth viscosity.
• Determination of oxygen mass transfer coefficients under varying conditions.

Main Results:

• A mathematical kinetic model was established using logistic and Luedeking-Piret equations.
• The fermentation broth exhibited pseudoplastic non-Newtonian fluid behavior.
• The oxygen mass transfer coefficient decreased throughout the fermentation process.
• An exponential equation was developed to correlate oxygen mass transfer with agitation speed and apparent viscosity.

Conclusions:

• The established models provide a framework for understanding and controlling Aureobasidium pullulans fermentation.
• The rheological properties and oxygen transfer dynamics are key factors influencing fermentation efficiency.
• Further optimization can be achieved by managing agitation and viscosity based on the derived exponential relationship.