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Modeling and optimising lactose fermentation using a fluorosensor

S Sundaram1, D Chopra, S Krithiga

  • 1Department of Chemical Engineering, Regional Engineering College, Tiruchirappalli, India.

Biomedical Sciences Instrumentation
|January 1, 1994
PubMed
Summary
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The optimal temperature for lactose fermentation is 34°C, maximizing biomass growth and concentration while minimizing fermentation time. Increasing seeding from 1% to 2% significantly improved fermentation parameters.

Area of Science:

  • Biotechnology
  • Biochemical Engineering
  • Microbial Fermentation

Background:

  • Lactose fermentation is a key bioprocess.
  • Optimizing fermentation conditions is crucial for efficiency.
  • Previous studies used 1% seeding for glucose and lactose fermentation.

Purpose of the Study:

  • To determine the optimal temperature for lactose fermentation using a Tokyo Rikakikai Fermentor.
  • To evaluate the effect of increased seeding concentration (2%) on fermentation parameters.
  • To model the fermentation kinetics using a first-order plus dead-time model.

Main Methods:

  • Lactose fermentation was conducted in a Tokyo Rikakikai Fermentor with 2% seeding.
  • Fermentation progress was monitored using NADH fluorescence via a Dr. Ingold fluorosensor (360 nm excitation, 450 nm measurement).

Related Experiment Videos

  • Fluorescent voltage versus time data were fitted to a first-order plus dead-time model.

    • Main Results:

    • The optimum temperature for lactose fermentation was determined to be 34°C.
    • At 34°C, maximum biomass growth rate and final biomass concentration were achieved.
    • Lag time and time to reach final biomass concentration were minimized at 34°C, with model fitting showing less than 1% error.
    • A 2% seeding concentration improved fermentation parameters compared to 1% seeding.

    Conclusions:

    • 34°C is the optimal temperature for lactose fermentation under the studied conditions.
    • Increasing seeding concentration to 2% enhances fermentation efficiency.
    • The first-order plus dead-time model accurately describes the observed fermentation kinetics.