Modelling of Batch Lactic Acid Fermentation in
the Presence of Anionic Clay

Batch fermentation of milk inoculated with lactic acid bacteria was conducted in the presence of hydrotalcite-type anionic clay under static and ultrasonic conditions. An experimental study of the effect of fermentation temperature ( =38-43 °C), clay/milk ratio ( =1-7.5 g/L) and ultrasonic field ( =...

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Bibliographic Details
Published in:Food technology and biotechnology 2014-12, Vol.52 (4), p.448-458
Main Authors: Jinescu, Cosmin, Aruş, Vasilica Alisa, Pârvulescu, Oana Cristina, Nistor, Ileana Denisa
Format: Article
Language:English
Subjects:
Acids
anionic clay
Anions
Bacteria
Chemical properties
Clay
Fermentation
Lactic acid
mass transfer
Milk
modelling
Original Scientific Paper
ultrasound
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Summary:Batch fermentation of milk inoculated with lactic acid bacteria was conducted in the presence of hydrotalcite-type anionic clay under static and ultrasonic conditions. An experimental study of the effect of fermentation temperature ( =38-43 °C), clay/milk ratio ( =1-7.5 g/L) and ultrasonic field ( =0 and 35 kHz) on process dynamics was performed. A mathematical model was selected to describe the fermentation process kinetics and its parameters were estimated based on experimental data. A good agreement between the experimental and simulated results was achieved. Consequently, the model can be employed to predict the dynamics of batch lactic acid fermentation with values of process variables in the studied ranges. A statistical analysis of the data based on a 2 factorial experiment was performed in order to express experimental and model-regressed process responses depending on , and factors.
ISSN:1330-9862
1334-2606
DOI:10.17113/ftb.52.04.14.3553