Cell cycling and quality control for baker's yeast-fed-batch fermentation

被引：0
|
作者：
Yuan, JQ [1 ]
Zhou, Y [1 ]
Guo, SR [1 ]
Yan, L [1 ]
Bellgardt, KH [1 ]
机构：
[1] E CHINA UNIV SCI & TECHNOL,INST AUTOMAT CONTROL,SHANGHAI 200237,PEOPLES R CHINA
来源：
PROCESS CONTROL AND QUALITY | 1996年 / 8卷 / 2-3期
关键词：
cell cycling; baker's yeast; quality control; fermentation;
D O I：
暂无
中图分类号：
TQ [化学工业];
学科分类号：
0817 ;
摘要：
The cell cycling process of Saccharomyces cerevisiae was found to be strongly correlated to the fermentative activity and storage stability of the yeast product. In this paper, the relationship between the cell cycling variable FBC (the fraction of budding cells in cell population) and the fermentative activity for short-term stored baker's yeast was investigated. It seems that there exists a positive correlation between them. While for long-term stored compressed baker's yeast and active dry yeast, as reported by others and supported by our own experimental results, the quality indices are inversely proportional to FBC. Based on a combined metabolic and cell cyclic model system, simulations were done to find optimal control strategies for different kinds of yeast products. Finally, the influences of the related feeding strategies on the yield and productivity were discussed and practicable feeding profiles were proposed.
引用
收藏
页码：103 / 110
页数：8
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