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Alcoholic fermentation: Modelling based on sole substrate and product measurement
Author(s) -
Bovee J. P.,
Strehaiano P.,
Goma G.,
Sevely Y.
Publication year - 1984
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.260260406
Subject(s) - fermentation , bioreactor , zymomonas mobilis , ethanol fermentation , substrate (aquarium) , yield (engineering) , sugar , biochemical engineering , chemistry , biological system , process (computing) , product inhibition , ethanol , food science , ethanol fuel , microbiology and biotechnology , biochemistry , computer science , biology , materials science , organic chemistry , engineering , enzyme , ecology , non competitive inhibition , metallurgy , operating system
Optimal automatic bioreactor control requires a mathematical model adapted to the potency of reliable sensors. A new relationship describing the kinetic behavior of alcoholic fermentation is discussed. By analogy with chemical kinetics, the biological rate of substrate consumption is related to substrate and product concentration by the following equation:\documentclass{article}\pagestyle{empty}\begin{document}$$r_s = kS^\alpha P^\beta$$\end{document}Using the well known yield relation between product and substrate, it is possible to describe in both batch and continuous cultures the ethanol and sugar concentrations versus time. This pattern has been successfully tested on several fermentations performed by yeasts ( S. cerevisiae, S. bayanus , and S. cerevisiae sake ) and a bacterium ( Z. mobilis ). This simple relationship is proposed as a tool for process control alcoholic fermentation.