Alcoholic fermentation: modelling based on sole substrate and product measurement

Journal Article · Sun Apr 01 04:00:00 EST 1984 · Biotechnol. Bioeng.; (United States)

DOI:https://doi.org/10.1002/bit.260260406· OSTI ID:6898632

Bovee, J P; Strehaiano, P; Goma, G; Sevely, Y

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: rs = KS alpha P beta. 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. (Refs. 19).

• Research Organization: LAAS du CNRS, 7 Avenue du Colonel Roche, 31400 Toulouse, France; ENSAT, Avenue de Muret, 31400 Toulouse, France; INSA, Dept de Genie Biochimique et Alimentaire, ERA CNRA No 879, Avenue de Rangueil, 31077 Toulouse Cedex, France
• OSTI ID: 6898632
• Journal Information: Biotechnol. Bioeng.; (United States), Journal Name: Biotechnol. Bioeng.; (United States) Vol. 26:4; ISSN BIBIA
• Country of Publication: United States
• Language: English

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ALCOHOLS
BATCH CULTURE
BIOCHEMICAL REACTION KINETICS
BIOCONVERSION
BIOREACTORS
CARBOHYDRATES
CONTINUOUS CULTURE
CONTROL
DISACCHARIDES
ETHANOL
FERMENTATION
HYDROXY COMPOUNDS
KINETICS
MATHEMATICAL MODELS
OLIGOSACCHARIDES
ORGANIC COMPOUNDS
PROCESS CONTROL
REACTION KINETICS
SACCHARIDES
SACCHAROSE
TESTING
VALIDATION