Advertisement

Balances on Microbial Fermentation

  • Cataldo De BlasioEmail author
Chapter
Part of the Green Energy and Technology book series (GREEN)

Abstract

In this section, the mass balances are focused on the actual microorganisms and their growth/decay. The case in which by means of microbial fermentation (as an example), the microorganisms are reproducing themselves is considered here. The approach is very similar to the one used for the enzymes, and however, there are diverse models for microbial growth or decay and they have to be considered at the same time within the mass balance. Also in this case, we have the Monod model, and however, we have different rate expressions for the kinetics involved. The decay of the microorganisms is considered here together with the inhibition caused by different factors. The case of production of ethanol by digestion is taken into account at the end of the chapter.

References

  1. Biazar, J., Tango, M., Babolian, E., & Islam, R. (2003). Solution of the kinetic modeling of lactic acid fermentation using Adomian decomposition method. Applied Mathematics and Computation, 144, 433–439.  https://doi.org/10.1016/S0096-3003(02)00418-6.MathSciNetCrossRefzbMATHGoogle Scholar
  2. Drapcho, C. M., Nghim, N. P., & Walker, T. (2008). Biofuels, bioproducts and biorefining. McGraw-Hill.Google Scholar
  3. Edwards, V. H. (1970). The influence of high substrate concentrations on microbial kinetics. Biotechnology and Bioengineering, 12, 679–712.  https://doi.org/10.1002/bit.260120504.CrossRefGoogle Scholar
  4. Harder, W., Dijkhuizen, L., & Postgate, J. R. (1982). Strategies of mixed substrate utilization in microorganisms [and discussion]. Philosophical Transactions of the Royal Society of London. Series B, Biological Sciences, 297, 459–480.CrossRefGoogle Scholar
  5. Krzystek, L., & Ledakowicz, S. (1998). Yield and maintenance coefficients in S. cerevisiae cultures. Journal of Chemical Technology and Biotechnology, 71, 197–208.  https://doi.org/10.1002/(SICI)1097-4660(199803)71:3%3c197:AID-JCTB825%3e3.0.CO;2-H.CrossRefGoogle Scholar
  6. Luong, J. H. (1985). Kinetics of ethanol inhibition in alcohol fermentation. Biotechnology and Bioengineering, 27, 280–285.  https://doi.org/10.1002/bit.260270311.CrossRefGoogle Scholar
  7. Nabais, R. C., Sá-Correia, I., Viegas, C. A., & Novais, J. M. (1988). Influence of calcium ion on ethanol tolerance of Saccharomyces bayanus and alcoholic fermentation by yeasts. Applied and Environment Microbiology, 54, 2439–2446.Google Scholar
  8. Ozmihci, S., & Kargi, F. (2008). Ethanol production from cheese whey powder solution in a packed column bioreactor at different hydraulic residence times. Biochemical Engineering Journal, 42, 180–185.  https://doi.org/10.1016/j.bej.2008.06.017.CrossRefGoogle Scholar
  9. Peretó, J. (2014). Embden-Meyerhof-Parnas pathway. In: Amils R. et al. (Eds.), Encyclopedia of Astrobiology (pp. 1–1). Berlin, Heidelberg: Springer.  https://doi.org/10.1007/978-3-642-27833-4_503-2.Google Scholar
  10. Rodicio, R., & Heinisch, J. J. (2009). Sugar metabolism by Saccharomyces and non-Saccharomyces yeasts. In Biology of microorganisms on grapes, in must and in wine (pp. 113–134). Berlin, Heidelberg: Springer.  https://doi.org/10.1007/978-3-540-85463-0_6.
  11. Shijie, L. (2016). Bioprocess engineering. Kinetics, sustainability, and reactor design (2nd ed.). Elsevier.Google Scholar
  12. Zhang, Q., He, X., & Yan, T. (2015). Differential decay of wastewater bacteria and change of microbial communities in beach sand and seawater microcosms. Environmental Science and Technology, 49, 8531–8540.  https://doi.org/10.1021/acs.est.5b01879.CrossRefGoogle Scholar

Copyright information

© Springer Nature Switzerland AG 2019

Authors and Affiliations

  1. 1.Laboratory of Energy Technology, Faculty of Science and EngineeringÅbo Akademi UniversityVaasaFinland

Personalised recommendations