Prediction of fermentative parameters from mathematical modeling using thermotolerant probiotic yeast

被引:5
作者
Cangussu A.S.R. [1 ]
Cruz P.A. [1 ]
Souza Aguiar R.W. [1 ]
Santos G.R. [1 ]
Campos F.S. [1 ]
Sobrinho E.M. [2 ]
Brandi I.V. [3 ]
Viana K.F. [4 ]
Nogueira P.A. [5 ]
Passos F.J.V. [6 ]
Moraes C.A. [7 ]
Prazeres G.S.S. [7 ]
da Silveira W.B. [7 ]
Passos F.M.L. [7 ]
机构
[1] Programas de pós-graduação em Biotecnologia - Universidade Federal do Tocantins, Gurupi, TO
[2] Instituto Federal do Norte Minas Gerais, Araçuaí, MG
[3] Universidade Federal de Minas Gerais, Montes Claros, MG
[4] Universidade Federal da Integração Latino-Americana, Laboratório de Biologia Molecular e Bioquímica – ICV, Foz do Iguaçu, PR
[5] Instituto Leônidas e Maria Deane – Fiocruz Amazônia, Manaus, AM
[6] Programa de pós-graduação Tecnologia de Alimentos - Universidade Federal de Viçosa, Viçosa, MG
[7] Programa pós-graduação em Microbiologia Agrícola - Universidade Federal de Viçosa, Viçosa, MG
关键词
Kinetics of products; Luedeking–Piret equation; Probiotic; Propionic acid; Semi-growth-associated; Stirred tank reactors;
D O I
10.1016/j.biteb.2020.100522
中图分类号
学科分类号
摘要
Probiotic yeasts are sources of food additives producing propionic acid (PA). Here, using metabolic data from p3 under a controlled aeration system was developed a mathematical model to estimate α and β values by Luedeking-Piret equation. Maximum specific formation rate of PA, volumetric productivity of PA and maximum yield coefficient of product were demonstrated in microaerobic system. The formation rates of product (rp) were kinetically associated with the biomass formation rates (rx) and the concentrations of dry weight cell (DWC). The α value was of 0.450639 (mmol·l−1 PA·g−1 DWC) and 0.64479 (mmol·l−1 PA·g−1 DWC), and β value of 0.000243 (mmol·l−1 PA·h−1) and 0.00138 (mmol·l−1 PA·h−1), in aerobic and microaerobic systems, respectively. Therefore, here, was possible to simulate the DWC and PA production and to describe that the PA production followed a semi-growth-associated model. © 2020 Elsevier Ltd
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