Advanced Continuous Fermentation for Anaerobic Microorganism

2003 ◽  
pp. 21-35
Author(s):  
Ayaaki Ishizaki
Keyword(s):  
Continuous Fermentation ◽  
Anaerobic Microorganism

Naive models as active expert system in bioengineering and chemical engineering

1988 ◽  
Vol 53 (7) ◽  
pp. 1476-1499 ◽  
Author(s):  
Mirko Dohnal
Keyword(s):  
Expert System ◽  
Case Studies ◽  
Chemical Engineering ◽  
Anaerobic Fermentation ◽  
Continuous Fermentation ◽  
Point Of View ◽  
Qualitative Variable ◽  
Human Thinking

A possibility of qualitative variable utilization for description and evaluation of phenomena and processes from non-formal human thinking point of view is presented. Paper gives methods of naïve modelling and realistically assesses results that can be awaited. The method is demonstrated on two case studies that are given in full details, namely continuous fermentation (fermentor, two separators) and anaerobic fermentation.

scholarly journals Changes in the volatile composition of apple and apple/pear ciders affected by the different dilution rates in the continuous fermentation system

LWT ◽  
2021 ◽  
pp. 111630
Author(s):  
Jarosław Kliks ◽  
Joanna Kawa-Rygielska ◽  
Alan Gasiński ◽  
Justyna Rębas ◽  
Antoni Szumny
Keyword(s):  
Continuous Fermentation ◽  
Volatile Composition ◽  
Fermentation System

Continuous Fermentation with Fluidized Slurries of Immobilized Microorganisms

1985 ◽  
Vol 3 (3) ◽  
pp. 247-251 ◽  
Author(s):  
Subhash B. Karkare ◽  
Robert C. Dean ◽  
K. Venkatasubramanian
Keyword(s):  
Continuous Fermentation ◽  
Immobilized Microorganisms

Improved Dynamic System of Microbial Continuous Fermentation and its Parameter Identification

2014 ◽  
Vol 633-634 ◽  
pp. 545-549
Author(s):  
Hong Li Xiao ◽  
Lan Zhang Chong ◽  
Fei Li Hang ◽  
Wang Yong
Keyword(s):  
Dynamic System ◽  
Consumption Rate ◽  
Continuous Fermentation ◽  
Formation Rate ◽  
Product Formation ◽  
Cellular Growth ◽  
Specific Substrate ◽  
Substrate Consumption ◽  
Specific Product ◽  
Product Formation Rate

In this paper, the nonlinear dynamic system of microbe continuous fermentation products 1,3-propanediol (1,3-PD) is rewritten by improving the specific cellular growth rate, specific substrate consumption rate and specific product formation rate. Firstly, under the condition of substrate glycol excess and active trans-membrane transport, according to the dynamic behavior the fermentation process, we consider the glycerol and 1,3–PD concentration within the cell, and improve the specific cellular growth rate, specific substrate consumption rate and specific product formation rate, then rewrite the dynamic system of microbial continuous fermentation process. Secondly, taking the dynamic system as main constraint condition, we establish the parameter identification model and prove the existence of the optimal solution. Lastly, the numerical results calculated by particle swarm algorithm show that the improved model is suitable for describe the dynamic behavior of 1,3-PD, but is not accurate enough for by-products.

scholarly journals Food Grade Ethanol Production Process of Sorghum Stem Juice Using Immobilized Cells Technique

2015 ◽  
Vol 9 (7) ◽  
pp. 8 ◽  
Author(s):  
Tri Widjaja ◽  
Ali Altway ◽  
Arief Widjaja ◽  
Umi Rofiqah ◽  
Rr Whiny Hardiyati Erlian
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Molecular Sieve ◽  
Zymomonas Mobilis ◽  
Immobilized Cells ◽  
Ethanol Yield ◽  
Continuous Fermentation ◽  
Continuous Process ◽  
Pichia Stipitis ◽  
Batch Process ◽  
Food Grade

One form of economic development efforts for waste utilization in rural communities is to utilize stem sorghum to produce food grade ethanol. Sorghum stem juice with 150 g/L of sugar concentration was fermented using conventional batch process and cell immobilization continuous process with K-carrageenan as a supporting matrix. The microorganism used was Mutated Zymomonas Mobilis to be compared with a mixture of Saccharomyces Cerevisiae and Pichia Stipitis, and a mixture of Mutated Zymomonas Mobilis and Pichia Stipitis. Ethanol in the broth, result of fermentation process, was separated in packed distillation column. Distilate of the column, still contain water and other impurities, was flown into molecular sieve for dehydration and activated carbon adsorption column to remove the other impurities to meet food grade ethanol specification. The packing used in distillation process was steel wool. For batch fermentation, the fermentation using a combination of Saccharomyces Cerevisiae and Pichia Stipitis produced the best ethanol with 12.07% of concentration, where the yield and the productivity were 63.49%, and 1.06 g/L.h, respectively. And for continuous fermentation, the best ethanol with 9.02% of concentration, where the yield and the productivity were 47.42% and 174.27 g/L.h, respectively, is obtained from fermentation using a combination of Saccharomyces Cerevisiae and Pichia Stipitis also. Fermentation using combination microorganism of Saccharomyces Cerevisiae and Pichia Stipitis produced higher concentration of ethanol, yield, and productivity than other microorganisms. Distillation, molecular sieve dehydration and adsorption process is quite successful in generating sufficient levels of ethanol with relatively low amount of impurities.

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