Modeling and Optimization of a Fermentation Process Integrated with Cell Recycling and Pervaporation for Multiple Objectives

2012 ◽  
Vol 51 (15) ◽  
pp. 5542-5551 ◽  
Author(s):  
Shivom Sharma ◽  
G. P. Rangaiah
Keyword(s):  
Fermentation Process ◽  
Multiple Objectives ◽  
Modeling And Optimization ◽  
Cell Recycling

Modeling and optimization of a multi-product biosynthesis factory for multiple objectives

2010 ◽  
Vol 12 (3) ◽  
pp. 251-267 ◽  
Author(s):  
Fook Choon Lee ◽  
Gade Pandu Rangaiah ◽  
Dong-Yup Lee
Keyword(s):  
Multiple Objectives ◽  
Modeling And Optimization

scholarly journals Negative H2S character and flocculation as yeast strain markers for inoculum recovery

2004 ◽  
Vol 61 (3) ◽  
pp. 292-297 ◽  
Author(s):  
Carlos Alberto França Ribeiro ◽  
Jorge Horii
Keyword(s):  
Fermentation Process ◽  
Alcoholic Fermentation ◽  
Quality Standards ◽  
Alcohol Production ◽  
Yeast Viability ◽  
Routine Identification ◽  
Sulfide Production ◽  
Hydrogen Sulfide Production ◽  
Cell Recycling ◽  
Contamination Levels

Routine identification of yeast behavior is essential to measure the control of the alcohol production process and to maintain product quality standards. This work utilized the non-hydrogen sulfide production and flocculation traits as characteristic strain markers for the evaluation of cell recycling during the alcoholic fermentation process for production of sugarcane alcohol. This study evaluated the behavior of a recombinant yeast bank made by protoplast fusion, for strain screening purposes; strain fermentative kinetics in comparison to commercial baker yeast; viability and recovery of the selected strain on differential media, after five consecutive fermentation batches; and the recovery of the selected strain from fermentation with mixed strain cultures. The strain selected for the H2S negative character kept its viability during successive recyclings, with contamination levels not detected by the method of analysis. It also presented a kinetic behavior similar to that of baker yeast, either in single or mixed culture fermentations, opening new possibilities for further work on quality control of cell recycling in the alcoholic fermentation process.

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