Simulation of Yeast Fermentation Process Using Kinetic Unstructured Models| Chapter 1 | Research Advances in Microbiology and Biotechnology Vol. 2

 The forming of biological methods is a very interesting field that presents an extremely sensitive task because, different physics, there are no acknowledged and universally acknowledged laws characterizing the progress of the biological phantasms. The main objective of this affiliate is to name the modeling of yeast effervescence process using few unstructured analytical models. An experimental application has existed made utilizing the yeast P. caribbica as an power for the bioconversion of inulin into bioethonol which is deliberate as potential substitute for fossil fuels. The bioethanol collection fermentation of P. caribbica strain was completed activity in flasks and bioreactor (20L); under optimal environments of ethanol result (40 g/L of inulin, 4g/L of yeast extract and 4g/L of peptone pH 5 and 37°C). The production of intoxicating has reached subsequently 72h, 12.6 g/L in flasks (our previous study) and 14g/L in bioreactor environments. Furthermore, for inulinase (the enzyme that catalyzes the shame of inulin) production, significant amounts have happened found afterwards 96h in the bioreactor (20L), reaching 55.47 IU/mL (This fining was pictorial for the first time in our work). The adequacy of the three numerical models, i.e., the logistic equating for growth; the Luedeking- Piret equating for ethanol result; and modified Leudeking- Piret model for substrate consumption has existed proven in the case of the in flasks effervescence experiment whose the results obtained were nearly the same distinguished to those found in the bioreactor (20L) fermentation process. In conclusion, the same sited unorganized mathematical models maybe used to predict the fermentation process in a bioreactor (20L).

Author(s) Details:

Mounira Kara Ali,
Laboratoire de Mycologie, de Biotechnologie et de l’Activité Microbienne (LaMyBAM), M’hamed Bougara Boumerdes University, Alger, Algeria.

Asma Ait Kaki,
Laboratoire de Mycologie, de Biotechnologie et de l’Activité Microbienne (LaMyBAM), M’hamed Bougara Boumerdes University, Alger, Algeria.

Noreddine Kacem Chaouche,
Laboratoire de Mycologie, de Biotechnologie et de l’Activité Microbienne (LaMyBAM) Frères Mentouri, Constantine 1 University, Constantine, Algeria.

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