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, should 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 dP dtwhen the constants ␣ and ␤ are determined by the pH of the fermentation.

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, should 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 when the constants α and β are determined by the pH of the fermentation.

Summary. Steady-state and transient equations are derived for continuous-flow fermentation processes. Analytical as well as graphical methods for predicting from batch data the performance of single-or multi-stage continuous fermentations are developed. The criteria for stability are also examined. Actual experimental measurements of continuous lactic acid fermentations conducted at controlled pH levels agree with the theory developed.

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