Continuous alcoholic fermentation process: model considering loss of cell viability

被引：0

作者：

S. C. Oliveira

T. C. B. Paiva

A. E. S. Visconti

R. Giudici

机构：

[1] Departamento de Biotecnologia,

[2] Faculdade de Engenharia Química de Lorena,undefined

[3] P.O. BOX 116,undefined

[4] 12600-000,undefined

[5] Lorena,undefined

[6] SP,undefined

[7] Brazil Tel.: 5512 553-3165,undefined

[8] Fax: 5512 553-3165,undefined

[9] E-mail: feqlbio@eu.ansp.br,undefined

[10] Departamento de Engenharia Química,undefined

[11] Escola Politécnica,undefined

[12] Universidade de São Paulo,undefined

[13] P.O. BOX 61548,undefined

[14] 05424-970,undefined

[15] São Paulo,undefined

[16] SP,undefined

[17] Brazil Tel.: 5511818-5637,undefined

[18] Fax: 5511 813-2380,undefined

[19] E-mail: rgiudici@usp.br,undefined

来源：

Bioprocess Engineering | 1999年 / 20卷

关键词：

Biomass; Sugar; Fermentation; Cell Viability; Kinetic Parameter;

D O I：

暂无

中图分类号：

学科分类号：

摘要：

The concept of loss of cell viability was introduced into a model previously developed for a continuous alcoholic fermentation process in a tower reactor with recycling of flocculating yeasts. The two models take into account substrate limitation and inhibition phenomena linked to ethanol and biomass. The kinetic parameters were estimated from steady-state data of several sugar concentrations in feeding stream and constant dilution rate, recycle ratio and temperature. Some parameters of the modified model (maximum specific rates) were significantly different from those estimated with the original model while others (inhibition parameters) remained practically unchanged. Both models provided similar predictions and were equally suitable for modelling of the process.

引用

页码：157 / 160

页数：3