Modelling the kinetics of growth of Acetobacter aceti in discontinuous culture: influence of the temperature of operation |
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Authors: | I de Ory L Enrique Romero D Cantero |
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Institution: | (1) Department of Chemical Engineering, Food Technology and Environmental Technologies, University of Cádiz, Apdo. 40, Puerto Real, 11.510 Cádiz, Spain Tel.: +34 56 830907; Fax: +34 56 837565, ES |
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Abstract: | Acetic acid fermentation is the biochemical process by which, under strict conditions of aerobiosis, Acetobacter aceti oxidises the ethanol contained in alcoholic substrates into acetic acid. This paper studies the effect of temperature on
the specific growth rate of the microorganisms (μ
C), in particular, the mathematical modelling of this process, with the aim of developing previous studies of the mathematical
relationships between μ
C of A. aceti and the concentrations of substrate (ethanol), product (acetic acid) and dissolved oxygen. Until now this relationship has
not been widely studied, and only a few studies have looked at the influence of temperature on growth kinetics of this bacteria.
We have developed an extensive experimental system, to determine precisely the influence of temperature on the maximum specific
growth rate.
Received: 15 July 1997 / Received revision: 7 October 1997 / Accepted: 19 October 1997 |
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