Modelling of batch kefir fermentation kinetics for ethanol production by mixed natural microflora

Mathematical modelling of ethanol production by mixed kefir grains yeast population as a function of temperature variations

“…One liter of fresh HTP milk was added to the glass reactor and heated up to the reaction temperature (ϑ = 15,17,19,21,23,25,27,29 and 31 • C). After reaching the temperature steady state the kefir grains were inoculated at a level of KG = 42 g/L milk.…”

Transformation of Starchy Lignocellulosic Biomass to Ethanol using Ragi Tapai Synergized with Microwave Irradiation Pretreatment

“…Moreover, as indicated by the two phases exhibited during the fermentation process previously, certain microbial strains present in ragi tapai had dominated the saccharification phase for the first 8 h of the fermentation to produce sufficient reducing sugar which might have encouraged the production of ethanol sooner than the predicted time. On the other hand, although the modified Gompertz Model had been widely applied in kinetic study for product formation in fermentation such as ethanol production from mix natural microflora (Zajšek and Goršek 2010) and hydrogen production by mixed anaerobic cultures (Mu et al 2006), the design of the lag phase prediction by the model did not take into account the saccharification phase, the type of microbial and the unhydrolyzed starchy substrate. However, the predictability of the model registers its accuracy once the ethanol production by ragi tapai in the fermentation phase had taken place.…”

Kinetic model of continuous ethanol fermentation in closed-circulating process with pervaporation membrane bioreactor by Saccharomyces cerevisiae

“…Once the models are defined, they can enable us to understand the fermentation process in a deep insight, design a new fermentation process with different conditions such as temperature, pH, aeration and mixing (Zajšek and Goršek, 2010). They can also be used to control the fermentation process under the optimal condition.…”