Kinetic modelling of continuous submerged fermentation of cheese whey for single cell protein production [An article from: Bioresource Technology]

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Description:
A mathematical model describing the kinetics of continuous production of single cell protein from cheese whey using Kluyveromyces fragilis was developed from the basic principles of mass balance. The model takes into account the substrate utilization for growth and maintenance and the effect of substrate concentration and cell death rate on the net cell growth and substrate utilization during the fermentation process. A lactose concentration below 1.91g/L limited growth of yeast cells whereas a lactose concentration above 75g/L inhibited the growth of the yeast. The model was tested using experimental data obtained from a continuous system operated at various retention times (12, 18 and 24h), mixing speeds (200, 400 and 600rpm) and air flow rates (1 and 3vvm). The model was capable of predicting the effluent cell and substrate concentrations with R^2 ranging from 0.95 to 0.99. The viable cell mass and lactose consumption ranged from 1.3 to 34.3g/L and from 74.31% to 99.02%, respectively. A cell yield of 0.74g cell/g lactose (close to the stoichiometric value of 0.79g cell/g lactose) was achieved at the 12h retention time-3vvm air flow rate-600rpm mixing speed combination. The total biomass output (viable and dead cells) at this combination was 37g/L.