Lactic acid production by batch fermentation of whey permeate: A mathematical model |
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Authors: | Mel Berezny Leh Marvin Charles |
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Affiliation: | (1) Department of Chemical Engineering, Lehigh University, 18015 Bethlehem, PA, U.S.A. |
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Abstract: | Summary The batch fermentation of whey permeate to lactic acid was improved by supplementing the broth with enzyme-hydrolyzed whey protein. A mathematical model based on laboratory results predicts to a 99% confidence limit the kinetics of this fermentation. Cell growth, acid production and protein and sugar use rates are defined in quantifiable terms related to the state of cell metabolism. The model shows that the constants of the Leudeking-Piret model are not true constants, but must vary with the medium composition, and especially the peptide average molecular weight. The kinetic mechanism on which the model is based also is presented.Nomenclature Ki lactic acid inhibition constant (g/l) - Kpr protein saturation constant during cell growth (g/l) - Kpr protein saturation constant during maintenance (g/l) - Ks lactose saturation constant (g/l) - [LA] lactic acid concentration (g/l) - [PR] protein concentration (g/l) - [S] lactose concentration (g/l) - t time (h) - [X] cell mass concentration (g/l) - , fermentation constants of Leudeking and Piret - specific growth rate (l/h) - Yg, LA/S acid yield during cell growth (g acid/g sugar) - Ym, LA/S acid yield during maintenance (g acid/g sugar) - Yx/pr yield (g cells/g protein) - specific sugar use rate during cell growth (g sugar/h·g cell) - specific sugar use rate during maintenance (g sugar/h·cell) |
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Keywords: | Lactobacillus bulgaricus Peptide average molecular weight Kinetics Leudeking-Piret model |
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