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Application of mass and energy balance regularities to product formation
Author(s) -
Erickson L. E.,
Selga S. E.,
Viesturs U. E.
Publication year - 1978
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/bit.260201009
Subject(s) - biomass (ecology) , yield (engineering) , substrate (aquarium) , fermentation , energy balance , chemistry , productivity , lysine , heat of combustion , mass fraction , fraction (chemistry) , food science , amino acid , thermodynamics , chromatography , biochemistry , organic chemistry , biology , physics , agronomy , ecology , macroeconomics , economics , combustion
Material and energy balances for fermentation processes with product formation are developed using regularities which are frequently useful in analyzing experimental results. Available electron balances are presented and used to analyze the results of experiments in which biomass and lysine are produced in batch culture using molasses and corn extract as organic substrates. Measured values of biomass productivity, lysine productivity, O 2 consumption rate, heat evolution rate, CO 2 evolution rate, and rate of utilization of reducing sugars (RS) are used to obtain estimates of biomass energetic yield, lysine energetic yield, and fraction of substrate energy evolved as heat. For two of the three experiments, based on the entire fermentation, the measured mass rate variables are very consistent and energy measurement errors are less than 10% when proper consideration is given to both the RS and the amino acids present in the organic substrate. The average measured value of 26.5 kcal/equivalent (equiv) of available electrons transferred to oxygen compares favorably with the known average value of 27 kcal/equiv.