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Theory and practice of continuous cultivation of microorganisms in industrial alcoholic processes

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Advances in Biochemical Engineering, Volume 9

Part of the book series: Advances in Biochemical Engineering ((ABE,volume 9))

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Abbreviations

A:

liquid initially present in battery of reactors

B:

liquid flowing through battery of reactors

Bi :

residence time of liquid in i-vessel

Bi(r) :

residence time of liquid in i-vessel at moment τ

C:

rate constant of starch hydrolysis in monomolecular reaction

D:

dilution rate

oD:

acid quantity

I1, I2 :

functional values for the first and second vessels

K:

yeast propagation rate (positive constant)

LPi :

Laplace pattern of functional Pi

LRi :

Laplace pattern of functional Ri

N:

number of vessels

P:

beer acidity at moment t, to≦t<∞

p:

Laplace pattern parameter

Pi :

new liquid share in i-vessel

Pi(r):

new liquid share in i-vessel after r-vessel cycles

Po :

beer acidity under t=to

P∞ :

beer acidity under t → ∞

Pj(τ) :

part of i-vessel volume (j=1, 2, ..., i) filled with new liquid at moment τ

r:

number of vessel cycles

Ri :

old liquid share in i-vessel

Ri(r):

old liquid in i-vessel after r-vessel cycles

So :

new dried material concentration

S1 :

dried material concentration in the first vessel

S2 :

dried material concentration in the second vessel

ΔS:

dried material concentration change during a period of time Δt

S 1o , S1 :

fermentable by yeast sugars contained in circulating medium

T:

vessel cycle duration

t:

time

v:

vessel volume

V:

new liquid volume

X:

biomass concentration

X1 :

number of acid-producing bacteria

X1 :

maximum concentration of yeast cells in unchanged medium

X (p)i :

\(\mathop {\lim }\limits_{t \to \infty } Xi =\) equilibrium concentration of yeast cells in i-vessel

X (p)i−1 :

equilibrium concentration of yeast cells in beer feeding i vessel

Y:

biomass yield constant (economic coefficient)

Z:

starch and dextrins of primary medium (including glucose).

i(i=1, 2, 3, ..., n):

ordinal number of vessels

∞:

value at time = infinity

Δs, Δt, Δt → 0:

increment approaches zero

max.:

maximum value

∝:

resultant sugar fermenting capacity

λ:

coefficient, characterizing starch conversion by enzymes

μ:

specific growth rate of microorganism

τ:

period of time

θ 1 :

cycle of a fermenter

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Authors and Affiliations

  1. All-Union Research Institute of Fermentation Products, Moscow, USSR

    V. L. Yarovenko

Authors
  1. V. L. Yarovenko
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© 1978 Springer-Verlag

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Yarovenko, V.L. (1978). Theory and practice of continuous cultivation of microorganisms in industrial alcoholic processes. In: Advances in Biochemical Engineering, Volume 9. Advances in Biochemical Engineering, vol 9. Springer, Berlin, Heidelberg. https://doi.org/10.1007/BFb0048089

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  • DOI: https://doi.org/10.1007/BFb0048089

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  • Publisher Name: Springer, Berlin, Heidelberg

  • Print ISBN: 978-3-540-08606-2

  • Online ISBN: 978-3-540-35950-0

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