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Fermentation kinetics and modelling by C. G. Sinclair

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Published by Open University Press, Taylor & Francis in Milton Keynes [Buckinghamshire], New York .
Written in English

Subjects:

  • Fermentation.

Book details:

Edition Notes

StatementC.G. Sinclair and B. Kristiansen ; edited by J.D. Bu"Lock.
SeriesBiotechnology series
ContributionsKristiansen, B., Bu"Lock, J. D.
Classifications
LC ClassificationsTP156.F4 S56 1987
The Physical Object
Pagination113 p. :
Number of Pages113
ID Numbers
Open LibraryOL2373827M
ISBN 100844815098, 0844815101
LC Control Number87001947

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Fermentation kinetics and modelling. Milton Keynes [Buckinghamshire]: Open University Press ; New York: Taylor & Francis, (OCoLC) Document Type: Book: All Authors / Contributors: C G Sinclair; B Kristiansen; J D Bu'Lock. In book: Principles and Applications of Fermentation Technology, pp stoichiometry and integrative approaches and fermentation kinetic modelling for process performance assessment. An. Three kinetic models were constructed which reflected microbial growth, product synthesis and substrate consumption; R² of three kinetics model equations, respectively, were . Fermentation kinetics and modelling C. G. Sinclair & B. Kristiansen (edited by J. D. Bu'Lock), Open University Press, Milton Keynes, pp. xi + , price £

This chapter discusses the applications of kinetic modelling to fermentation and cellular processes. The net result of the many biochemical reactions within a single cell is the conversion of substrates to biomass and metabolic end : Jens Nielsen.   2. Wine fermentation kinetics in well-mixed systems. The largest leap in the modeling of fermentation in the last century has to be attributed to Monod, who, in his seminal work The growth of bacterial cultures, identified what we now call the “Monod” kinetic model for cell growth. This model utilizes a substrate (e.g. sugars) as the. Complementary equations have also been included to describe fermentation kinetics, based on Monod equation with additional terms accounting for inhibition effects linked to the substrate, products, and biomass. In this chapter, a reasonable number of unstructured kinetic models of 1‐G ethanol fermentations have been compiled and by: 5. In batch fermentation, this can occur during the initial gr. owth. phases while substrate concentrations are high • If this is a major problem, continuous or fed-batch fermentation methods should be considered • Product Inhibition • In batch fermentation, this can occur after induction of th. e recombinant gene Shuler, p.

Kinetic models for bioethanol production from waste sorghum leaves by Saccharomyces cerevisiae BY are presented. Fermentation processes were carried out at varied initial glucose concentrations (– g/L). Experimental data on cell growth and substrate utilisation fit the Monod kinetic model with a coefficient of determination (R2) of Fermentation of grape juice by yeast is a critical stage in industrial wine production. However, the kinetics of the process are poorly understood due to the extreme conditions present during such fermentations. Problematic fermentations occur regularly and result in significant cost as a result of wasted tank capacity and low value of the final degraded product. Catalogue Fermentation kinetics and modelling. Fermentation kinetics and modelling. (John Desmond); Kristiansen, Bjorn. Paperback, Book. English. Published Milton Keynes: Open University Press, Available at Middlesbrough Campus. This item is not reservable because: Industrial fermentation Mathematical models Series Title. Kinetic models aim to be virtual representations of enzyme-catalyzed reactions. of living cells, reproducing metabolism in silico. This is accomplished. by constructing a system of interdependent di_erential equations according to. the properties of the pathway and its enzymes. Wine fermentation was described through the construction of a.