A mathematical model of ethanol fermentation from cheese whey |
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Authors: | Wang Chen-Jen Bajpai Rakesh K |
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Institution: | (1) Deportment of Chemical Engineering, University of Missouri-Columbia, 65211 Columbia, MO |
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Abstract: | The cybernetic approach to modeling of microbial kinetics in a mixedsubstrate environment has been used in this work for the
fermentative production of ethanol from cheese whey. In this system, the cells grow on multiple substrates and generate metabolic
energy during product formation. This article deals with the development of a mathematical model in which the concept of cell
maintenance was modified in light of the specific nature of product formation. Continuous culture data for anaerobic production
of ethanol byKluyveromyces marxianus CBS 397 on glucose and lactose were used to estimate the kinetic parameters for subsequent use in predicting the behavior
of microbial growth and product formation in new situations. |
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Keywords: | Index Entries" target="_blank">Index Entries Cheese whey Kluyveromyces marxianus kinetics chemostat |
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