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Kinetics of continuous whey fermentation by Kluyveromyces fragilis
Author(s) -
Moresi Mauro,
Trunfio Antonio,
Parente Eugenio
Publication year - 1990
Publication title -
journal of chemical technology and biotechnology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.64
H-Index - 117
eISSN - 1097-4660
pISSN - 0268-2575
DOI - 10.1002/jctb.280490302
Subject(s) - lactose , industrial fermentation , fermentation , yeast , dilution , chemistry , kluyveromyces , valeric acid , thermodynamics , biochemistry , food science , acetic acid , saccharomyces cerevisiae , physics
Continuous whey fermentation by Kluyveromyces fragilis was studied in a 30‐dm 3 stirred fermenter as a function of the dilution rate ( D ) and feed concentration of lactose (S o ). By using the concept of material and energy balances, it was possible not only to check the consistency of the experimental steady‐state responses, but also to develop an unstructured model based on a Monod‐type kinetic equation for cell growth and two independent linear equations for the consumption rates of lactose and oxygen. Moreover, a typical Lineweaver—Burk plot enabled the yeast specific growth rate to be described as that of an enzyme‐catalysed reaction in the presence of an unknown noncompetitive inhibitor (that was identified with a reference intermediate compound produced by the microorganism itself under partially anaerobic conditions and expressed in terms of ethanol equivalent). In this way, the experimental cell concentrations were reconstructed with a mean standard error of about 10%, thus confirming the capability of this model to provide a reliable basis for further scale‐up of this fermentation process.