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A growth kinetic model of Kluyveromyces marxianus cultures on cheese whey as substrate

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Journal of Industrial Microbiology and Biotechnology

Abstract

This work presents a multi-route, non-structured kinetic model for determination of microbial growth and substrate consumption in an experimental batch bioreactor in which β-galactosidase is produced by Kluyveromyces marxianus growing on cheese whey. The main metabolic routes for lactose, and oxygen consumption, cell growth, and ethanol production are derived based on experimental data. When these individual rates are combined into a single growth rate, by rewriting the model equations, the model re-interpretation has a complexity similar to that of the usual variations of the Monod kinetic model, available in the literature. Furthermore, the proposed model is in good agreement with the experimental data for different growth temperatures, being acceptable for dynamic simulations, processes optimization, and implementations of model-based control technologies.

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Acknowledgements

The authors acknowledge CNPq and FAPERGS for funding support.

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Authors and Affiliations

  1. Chemical Engineering Department, Pontifícia Universidade Católica do Rio Grande do Sul, Porto Alegre, RS, Brazil

    Luís G. S. Longhi

  2. Chemical Engineering Department, Federal University of Rio Grande do Sul, Rua Sarmento Leite, 288/24, ZC 90050-170, Porto Alegre, RS, Brazil

    Débora J. Luvizetto, Luciane S. Ferreira & Argimiro R. Secchi

  3. Food Science and Technology Institute, Federal University of Rio Grande do Sul, Porto Alegre, RS, Brazil

    Rosane Rech & Marco A. Z. Ayub

Authors
  1. Luís G. S. Longhi
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  2. Débora J. Luvizetto
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  3. Luciane S. Ferreira
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  4. Rosane Rech
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  5. Marco A. Z. Ayub
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  6. Argimiro R. Secchi
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Corresponding author

Correspondence to Argimiro R. Secchi.

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Longhi, L.G.S., Luvizetto, D.J., Ferreira, L.S. et al. A growth kinetic model of Kluyveromyces marxianus cultures on cheese whey as substrate. J IND MICROBIOL BIOTECHNOL 31, 35–40 (2004). https://doi.org/10.1007/s10295-004-0110-4

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  • DOI: https://doi.org/10.1007/s10295-004-0110-4

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