MODELING OF BATCH ALCOHOL FERMENTATION WITH FREE AND IMMOBILIZED YEASTS SACCHAROMYCES CEREVISIAE 46 EVD

被引：17

作者：

Kostov, Georgi ^{[2
]}

Popova, Silviya ^{[3
]}

Gochev, Velizar ^{[1
]}

Koprinkova-Hristova, Petia ^{[3
]}

Angelov, Mihail ^{[4
]}

Georgieva, Atanaska ^{[5
]}

机构：

[1] Plovdiv Univ Paisii Hiledarski, Dept Biochem & Microbiol, Plovdiv, Bulgaria

[2] Univ Food Technol, Dept Wine & Brewing Technol, Plovdiv, Bulgaria

[3] Bulgarian Acad Sci, Inst Syst Engn & Robot, Sofia, Bulgaria

[4] Univ Food Technol, Dept Biotechnol, Plovdiv, Bulgaria

[5] Univ Paisii Hiledarski, Dept Math Anal, Plovdiv, Bulgaria

来源：

BIOTECHNOLOGY & BIOTECHNOLOGICAL EQUIPMENT | 2012年 / 26卷 / 03期

关键词：

bio-fuels; ethanol fermentation; yeasts; mathematical modeling; ETHANOL FERMENTATION; ALGINATE; CELLS; TECHNOLOGIES; BEADS; PH;

D O I：

10.5504/BBEQ.2012.0025

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Seven of the mathematical structures known by far were applied for modeling of batch alcoholic fermentation with free and immobilized cells of Saccharomyces cerevisiae strain 46 EVD using experimental data. The obtained models were analyzed and compared with respect to their quality and applicability for process simulation. Conclusions about the influence of cell immobilization on the batch process intensification were drawn based on analysis of the obtained model parameters. It was found that Monod-type model and logistic equation in combination with Ludeking-Piert model are the most appropriate structures for description of both free- and immobilized-cell fermentations for the investigated yeast strain.

引用

页码：3021 / 3030

页数：10

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