ISSN:
0368-1467
Keywords:
Chemistry
;
Biochemistry and Biotechnology
Source:
Wiley InterScience Backfile Collection 1832-2000
Topics:
Biology
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Kinetic data are needed to develop basic understanding of fermentation processes and to permit rational design of continuous fermentation processes.The kinetics of the fermentation of glucose to lactic acid have been studied at six constant pH levels between 4·5 and 6·0 by measuring the instantaneous rates of bacterial growth and of lactic acid formation throughout each fermentation.It was found that the instantaneous rate of acid formation dP/dt, could be related to the instantaneous rate of bacterial growth dN/dt, and to the bacterial density N, throughout a fermentation at a given pH, by the expression \documentclass{article}\pagestyle{empty}\begin{document}$\frac{{{\rm d}P}}{{{\rm d}t}} = \alpha \frac{{{\rm d}N}}{{{\rm d}t}} + \beta N$\end{document} where the constants α and β are determined by the pH of the fermentation.
Additional Material:
11 Ill.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1002/jbmte.390010406
