Modeling and optimising dextrose fermentation using a fluorosensor

Dextrose has been fermented in a Tokyo Rikakikai Fermentor at 32 degree celsius using seven different concentrations of yeast as seeding. The progress of the reaction was followed by measuring the fluorescent signal due to NADH with a Dr. Ingold (Switzerland) fluorosensor which has an excitation wavelength of 360 nm and measurement wavelength of 450 nm. The optimum concentration for this fermentation reaction is 30 percent seeding. At this concentration the biomass growth rate and final biomass concentration are a maximum. The fluorescent voltage vs time data fitted a first order model with an error of less than one percent. Further work on optimising the temperature is in progress.