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Semicontinuous lactic fermentation of whey by Lactobacillus bulgaricus. II. Mathematical model

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Summary

A mathematical model is proposed to explain the empirical Monod-like equation that correlates the lactic acid productivity and the volume fraction of inoculum in semicontinuous fermentation of whey byLactobacillus bulgaricus.

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References

  • Borzani, W., Queiroz, M.F.V., and Vairo, M.L.R. (1984). Rev. Brasil Açucareiro, 102, 41–42.

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  • Holzberg, I., Finn, R., and Steinkraus, K. (1967). Biotechnol. Bioeng., 9, 413–427.

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  • Sanchez Podlech, P.A., Furia Luna, M., Jerke, P.R., Souza Neto, C.A.S., Passos, R.F., Souza, O., and Borzani, W. (1990).

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Authors and Affiliations

  1. Centro de Desenvolvimento Biotecnológico de Santa Catarina, Biotechnological Development Center of Santa Catarina, Rua Princesa Isabel, 114, 89200, Joinville, SC, Brazil

    W. Borzani, M. Furia Luna, P. A. Sanchez Podlech, Paulo R. Jerke Carlos, A. C. de Souza Neto, Rogério F. dos Passos & Ozair Souza

Authors
  1. W. Borzani
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  2. M. Furia Luna
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  3. P. A. Sanchez Podlech
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  4. Paulo R. Jerke Carlos
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  5. A. C. de Souza Neto
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  6. Rogério F. dos Passos
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  7. Ozair Souza
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Borzani, W., Luna, M.F., Podlech, P.A.S. et al. Semicontinuous lactic fermentation of whey by Lactobacillus bulgaricus. II. Mathematical model. Biotechnol Lett 12, 535–540 (1990). https://doi.org/10.1007/BF01086349

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  • DOI: https://doi.org/10.1007/BF01086349

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