A simultaneous saccharification and fermentation model for dynamic growth environments |
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Authors: | Ganti S Murthy David B Johnston Kent D Rausch M E Tumbleson Vijay Singh |
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Institution: | (1) Present address: Biological and Ecological Engineering, Oregon State University, 122 Gilmore Hall, Corvallis, OR 97331-3906, USA;(2) Department of Agricultural and Biological Engineering, University of Illinois, 360G AESB, 1304 West Pennsylvania Avenue, Urbana, IL 61801, USA;(3) Eastern Regional Research Center, ARS, USDA, Wyndmoor, PA 19038-8598, USA |
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Abstract: | Many mathematical models by researchers have been formulated for Saccharomyces cerevisiae which is the common yeast strain used in modern distilleries. A cybernetic model that can account for varying concentrations
of glucose, ethanol and organic acids on yeast cell growth dynamics does not exist. A cybernetic model, consisting of 4 reactions
and 11 metabolites simulating yeast metabolism, was developed. The effects of variables such as temperature, pH, organic acids,
initial inoculum levels and initial glucose concentration were incorporated into the model. Further, substrate and product
inhibitions were included. The model simulations over a range of variables agreed with hypothesized trends and to observations
from other researchers. Simulations converged to expected results and exhibited continuity in predictions for all ranges of
variables simulated. The cybernetic model did not exhibit instability under any conditions simulated. |
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