Kinetics of batch production of ethanol from cheese whey

Ghaly, A. E.; El-Taweel, A. A.

doi:10.1016/0961-9534(94)00079-9

Cited by 24 publications

(6 citation statements)

References 21 publications

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“…While conceptionally the modelling approach presented here is rather in the tradition of theoretical biology, the way to analyse and apply the model differs from e.g. a traditional linear stability analysis, as the purpose of the model is predominantly to describe transients in a batch culture [ 23 ], rather than asymptotic states as would be expected in continuous cultures.…”

Section: Introductionmentioning

confidence: 99%

A mathematical model of cocoa bean fermentation

et al. 2018

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Cocoa bean fermentation relies on the sequential activation of several microbial populations, triggering a temporal pattern of biochemical transformations. Understanding this complex process is of tremendous importance as it is known to form the precursors of the resulting chocolate’s flavour and taste. At the same time, cocoa bean fermentation is one of the least controlled processes in the food industry. Here, a quantitative model of cocoa bean fermentation is constructed based on available microbiological and biochemical knowledge. The model is formulated as a system of coupled ordinary differential equations with two distinct types of state variables: (i) metabolite concentrations of glucose, fructose, ethanol, lactic acid and acetic acid and (ii) population sizes of yeast, lactic acid bacteria and acetic acid bacteria. We demonstrate that the model can quantitatively describe existing fermentation time series and that the estimated parameters, obtained by a Bayesian framework, can be used to extract and interpret differences in environmental conditions. The proposed model is a valuable tool towards a mechanistic understanding of this complex biochemical process, and can serve as a starting point for hypothesis testing of new systemic adjustments. In addition to providing the first quantitative mathematical model of cocoa bean fermentation, the purpose of our investigation is to show how differences in estimated parameter values for two experiments allow us to deduce differences in experimental conditions.

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Section: Introductionmentioning

confidence: 99%

A mathematical model of cocoa bean fermentation

et al. 2018

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“…It has been used also as soil fertilizer, although its high salt content might be a problem. Liquid whey has been evaluated also as a culture medium ingredient for the production of biofuels: Biogas (Ergüder et al 2001), bioethanol (Ghaly and El-Taweel, 1994;Zafar and Owais, 2006;Ozmihci and Kargi, 2007) and biohydrogen (Ferchichi et al 2005;Davila-Vazquez et al 2009), potable ethanol (Athanasiadis et al 2002, microbial protein (Mawson, 1994;Ferrari et al 2001), lactic acid starters (Koutinas et al 2009), enzymes (Bajpai et al 1992Rech et al 1999) and other microbial metabolites, like lactic acid (Tejayadi and Cheryan, 1995;Kourkutas et al 2005), citric acid (El-Samragy et al 1996), glycerol (Rapin et al 1994), polyhydroxyalkanoates (Koller et al 2008) and biosurfactants (Rodrigues et al 2006). However, use of liquid whey is restricted for being a highly perishable material whose transport to the processing factories is cumbersome (Kosikowsky, 1979).…”

Section: Whole Wheymentioning

confidence: 99%

Whey upgrading by enzyme biocatalysis

Illanes¹

2011

Electro Journal of Biotech

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Whey is a co-product of processes for the production of cheese and casein that retains most of the lactose content in milk. World production of whey is estimated around 200 million tons per year with an increase rate of about 2%/per year. Milk production is seasonal, so surplus whey is unavoidable. Traditionally, whey producers have considered it as a nuisance and strategies of whey handling have been mostly oriented to their more convenient disposal. This vision has been steadily evolving because of the upgrading potential of whey major components (lactose and whey proteins), but also because of more stringent regulations of waste disposal. Only the big cheese manufacturing companies are in the position of implementing technologies for their recovery and upgrading, so there is a major challenge in incorporating medium and small size producers to a platform of whey utilization, conciliating industrial interest with environmental protection within the framework of sustainable development. Within this context, among the many technological options for whey upgrading, transformation of whey components by enzyme biocatalysis appears as prominent. In fact, enzymes are green catalysts that can perform a myriad of transformation reactions under mild conditions and with strict specificity, so reducing production costs and environmental burden. This review pretends to highlight the impact of biocatalysis within a platform of whey upgrading. Technological options are shortly reviewed and then an in-depth and critical appraisal of enzyme technologies for whey upgrading is presented, with a special focus on newly developed enzymatic processes of organic synthesis, where the added value is high, being then a powerful driving force for industrial implementation.

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“…A similar unstructured model was used to simulate growth of K. marxianus on cheese whey (Castrillo and Ugalde, 1993;Longhi et al, 2004). An unstructured model for anaerobic fermentation of cheese whey using Candida pseudotropicalis including substrate and product inhibition was presented by Ghaly and El-Taweel (1994).…”

Section: Introductionmentioning

confidence: 99%

Kinetics of lactose fermentation using a recombinant Saccharomyces cerevisiae strain

Juraščík

Guimarães

Klein

et al. 2006

Biotech & Bioengineering

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This work presents a multi-route, non-structural kinetic model for interpretation of ethanol fermentation of lactose using a recombinant flocculent Saccharomyces cerevisiae strain expressing both the LAC4 (coding for beta-galactosidase) and LAC12 (coding for lactose permease) genes of Kluyveromyces lactis. In this model, the values of different metabolic pathways are calculated applying a modified Monod equation rate in which the growth rate is proportional to the concentration of a key enzyme controlling the single metabolic pathway. In this study, three main metabolic routes for S. cerevisiae are considered: oxidation of lactose, reduction of lactose (producing ethanol), and oxidation of ethanol. The main bioprocess variables determined experimentally were lactose, ethanol, biomass, and dissolved oxygen concentrations. Parameters of the proposed kinetic model were established by fitting the experimental data obtained in a small lab-scale fermentor with the initial lactose concentrations ranging from 5 g/dm3 to 50 g/dm3. A very good agreement between experimental data and simulated profiles of the main variables (lactose, ethanol, biomass, and dissolved oxygen concentrations) was achieved.

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Kinetics of batch production of ethanol from cheese whey

Cited by 24 publications

References 21 publications

A mathematical model of cocoa bean fermentation

A mathematical model of cocoa bean fermentation

Whey upgrading by enzyme biocatalysis

Kinetics of lactose fermentation using a recombinant Saccharomyces cerevisiae strain

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