Kinetic modelling of continuous submerged fermentation of cheese whey for single cell protein production.
Kinetic modelling of continuous submerged fermentation of cheese whey for single cell protein production.
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DOI：
10.1016/j.biortech.2004.09.027
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发表时间：
2005-07
影响因子：
11.4
通讯作者：
A. Ghaly;M. Kamal;L. R. Correia
中科院分区：
文献类型：
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作者：
A. Ghaly;M. Kamal;L. R. Correia
根据质量平衡的基本原理，开发了一个数学模型，描述使用脆弱克鲁维酵母从奶酪乳清中连续生产单细胞蛋白质的动力学。该模型考虑了生长和维持的底物利用率以及底物浓度和细胞死亡率对发酵过程中细胞净生长和底物利用率的影响。乳糖浓度低于1.91g/L会限制酵母细胞的生长，而乳糖浓度高于75g/L则会抑制酵母细胞的生长。该模型使用从以不同保留时间（12、18 和 24 小时）、混合速度（200、400 和 600rpm）和空气流速（1 和 3vvm）运行的连续系统获得的实验数据进行测试。该模型能够预测流出细胞和底物浓度，R2 范围为 0.95 至 0.99。活细胞量和乳糖消耗量分别为1.3至34.3g/L和74.31%至99.02%。在12小时保留时间-3vvm空气流速-600rpm混合速度组合下，细胞产量达到0.74g细胞/g乳糖（接近0.79g细胞/g乳糖的化学计量值）。该组合的总生物量输出（活细胞和死细胞）为 37g/L。
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 1.91g/L limited growth of yeast cells whereas a lactose concentration above 75g/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 24h), mixing speeds (200, 400 and 600rpm) and air flow rates (1 and 3vvm). The model was capable of predicting the effluent cell and substrate concentrations with R2ranging from 0.95 to 0.99. The viable cell mass and lactose consumption ranged from 1.3 to 34.3g/L and from 74.31% to 99.02%, respectively. A cell yield of 0.74g cell/g lactose (close to the stoichiometric value of 0.79g cell/g lactose) was achieved at the 12h retention time—3vvm air flow rate—600rpm mixing speed combination. The total biomass output (viable and dead cells) at this combination was 37g/L.