Kinetic Analysis for Batch Ethanol Fermentation of Saccharomyces cerevisiae

概要

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Ethanol batch fermentation of Saccharomyces cerevisiae revealed that lower culture temperatures caused slower growth and slower ethanol production, however, the final cell mass and ethanol concentrations reached levels which were higher than those for higher culture temperatures.To explain these phenomena, a kinetic model was proposed on the basis of enzyme deactivation kinetics. In the model, growth and ethanol production were expressed as a function of the "integrated ethanol concentration" as follows : [numerical formula]and[numerical formula]where μ is the specific growth rate; μ_o, the initial value of μ; ν, specific ethanol production rate; α, growth associated constant; β_o, non-growth associated constant; p, ethanol concentration; t, time; k' and k", decay constants and n, degree of inhibition.The proposed model simulated the temperature dependent ethanol fermentations, suggesting that the model might be applicable for the optimization of ethanol batch cultures by controlling the culture temperature as an operating variable.
1987-06-25