Recovery of an oscillatory mode of batch yeast growth in water for a pure culture

Description of leavening of bread dough with mathematical modelling

“…The most apparent physical change related to the development of fermentation in the dough is the increase in its volume (Pyler, 1988a). Although, an extensive the literature exists dealing with the control of the leavening process (De Cindio & Correra, 1995;Dixon & Kell, 1989;Pinter, 1988) and mathematical models and equations for expression of microbial growth in food (Fan, Yingying, Qian, & Gu, 2004;Fujikawa, Kai, & Morozumi, 2004;Vadasz, Vadasz, Abashar, & Gupthar, 2001), the description of such a process will always be a rough simplification of reality, since detailed picture of the various biological and physical phenomena responsible for bubbles growth during the leavening process are still difficult to model. Fermentation involves biochemical, rheological and thermodynamic phenomena, which are nonlinear distributed-parameter processes.…”

A New Logistic Model for Bacterial Growth

“…Some e#orts have been made to overcome this shortcoming of the original logistic model 4), 5) . Hutchinson introduced a time delay term in the logistic equation (1) 4) , but there are objections to using the delay model 3) . Gibson et al modified the logistic model to fit bacterial growth data as follows 5) : log NῐA῎C/ῌ1῎exp (῏B(t῏M ))῍ (2) where A, C, B, and M are parameters and exp is an exponential function.…”

Effective mixing and aeration in a bioreactor with Taylor vortex flow

“…The time variation of the concentration of chlorophyll was fitted by a logistic equation (Verhulst, 1838) as shown in Eq. (1), where the variation is represented by the S-shaped curve and the gradient of the curve presents the growth rate of living things (Vadasz et al, 2001). The slope at the inflection point is evaluated as the growth rate in the present paper.…”