کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10395750 | 889071 | 2005 | 10 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Kinetic modelling of continuous submerged fermentation of cheese whey for single cell protein production
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
تکنولوژی و شیمی فرآیندی
پیش نمایش صفحه اول مقاله
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چکیده انگلیسی
A mathematical model describing the kinetics of continuous production of single cell protein from cheese whey using Kluyveromyces fragilis was developed from the basic principles of mass balance. The model takes into account the substrate utilization for growth and maintenance and the effect of substrate concentration and cell death rate on the net cell growth and substrate utilization during the fermentation process. A lactose concentration below 1.91Â g/L limited growth of yeast cells whereas a lactose concentration above 75Â g/L inhibited the growth of the yeast. The model was tested using experimental data obtained from a continuous system operated at various retention times (12, 18 and 24Â h), mixing speeds (200, 400 and 600Â rpm) and air flow rates (1 and 3Â vvm). The model was capable of predicting the effluent cell and substrate concentrations with R2 ranging from 0.95 to 0.99. The viable cell mass and lactose consumption ranged from 1.3 to 34.3Â g/L and from 74.31% to 99.02%, respectively. A cell yield of 0.74Â g cell/g lactose (close to the stoichiometric value of 0.79Â g cell/g lactose) was achieved at the 12Â h retention time-3Â vvm air flow rate-600Â rpm mixing speed combination. The total biomass output (viable and dead cells) at this combination was 37Â g/L.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Bioresource Technology - Volume 96, Issue 10, July 2005, Pages 1143-1152
Journal: Bioresource Technology - Volume 96, Issue 10, July 2005, Pages 1143-1152
نویسندگان
A.E. Ghaly, M. Kamal, L.R. Correia,