Estimation of Temperature Dependent Parameters of a Batch Alcoholic Fermentation Process

In this work, a procedure was established to develop a mathematical model considering the effect of temperature on reaction kinetics. Experiments were performed in batch mode in temperatures from 30 to 38 degrees C. The microorganism used was Saccharomyces cerevisiae and the culture media, sugarcane...

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Bibliographic Details
Published in:Applied biochemistry and biotechnology 2007-04, Vol.137-140 (1-12), p.753-763
Main Authors: DE ANDRADE, Rafael Ramos, CCOPA RIVERA, Elmer, COSTA, Aline C, ATALA, Daniel I. P, MAUGERI, Francisco, MACIEL, Rubens
Format: Article
Language:English
Subjects:
Alcohol
Biological and medical sciences
Biotechnology
Computer Simulation
Culture media
Ethanol - metabolism
Fermentation
Fundamental and applied biological sciences. Psychology
Kinetics
Mathematical models
Models, Biological
Molasses - microbiology
Saccharomyces cerevisiae
Saccharomyces cerevisiae - metabolism
Saccharum - microbiology
Studies
Sugarcane
Temperature
Yeast
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Summary:In this work, a procedure was established to develop a mathematical model considering the effect of temperature on reaction kinetics. Experiments were performed in batch mode in temperatures from 30 to 38 degrees C. The microorganism used was Saccharomyces cerevisiae and the culture media, sugarcane molasses. The objective is to assess the difficulty in updating the kinetic parameters when there are changes in fermentation conditions. We conclude that, although the re-estimation is a time-consuming task, it is possible to accurately describe the process when there are changes in raw material composition if a re-estimation of parameters is performed.
ISSN:0273-2289
1559-0291
DOI:10.1007/s12010-007-9095-6