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Optimal quality control of bakers' yeast fed‐batch culture using population dynamics
Author(s) -
Dairaku Kazuo,
Izumoto Eiji,
Morikawa Hisashi,
Shioya Suteaki,
Takamatsu Takeichiro
Publication year - 1982
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.260241205
Subject(s) - yeast , fermentation , population , quality (philosophy) , biology , control (management) , bakers yeast , biological system , microbiology and biotechnology , computer science , food science , saccharomyces cerevisiae , genetics , artificial intelligence , demography , sociology , philosophy , epistemology
An optimal quality control policy for the overall specific growth rate of bakers' yeast, which maximizes the fermentative activity in the making of bread, was obtained by direct searching based on the mathematical model proposed previously. The mathematical model had described the age distribution of bakers' yeast which had an essential relationship to the ability of fermentation in the making of bread. The mathematical model is a simple aging model with two periods: Nonbudding and budding. Based on the result obtained by direct searching, the quality control of bakers' yeast fed‐batch culture was performed and confirmed to be experimentally valid.