Premium
A kinetic study of the lactic acid fermentation. Batch process at controlled pH
Author(s) -
Luedeking Robert,
Piret Edgar L.
Publication year - 2000
Publication title -
biotechnology and bioengineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.136
H-Index - 189
eISSN - 1097-0290
pISSN - 0006-3592
DOI - 10.1002/(sici)1097-0290(20000320)67:6<636::aid-bit3>3.0.co;2-u
Subject(s) - fermentation , lactic acid , chemistry , lactic acid fermentation , process (computing) , biochemistry , chemical engineering , chromatography , pulp and paper industry , food science , bacteria , biology , computer science , genetics , engineering , operating system
Kinetic data are needed to develop basic understanding of fermentation processes and to permit rational design of continuous fermentation processes. The kinetics of the fermentation of glucose to lactic acid have been studied at six constant pH levels between 4.5 and 6.0 by measuring the instantaneous rates of bacterial growth and of lactic acid formation throughout each fermentation. It was found that the instantaneous rate of acid formation d P /d t, should be related to the instantaneous rate of bacterial growth d N /d t, and to the bacterial density N, throughout a fermentation at a given pH, by the expressionwhen the constants α and β are determined by the pH of the fermentation.