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A kinetic study of the lactic acid fermentation. Batch process at controlled pH

✍ Scribed by Luedeking, Robert ;Piret, Edgar L.

Publisher
Wiley (John Wiley & Sons)
Year
1959
Weight
877 KB
Volume
1
Category
Article
ISSN
0368-1467

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✦ Synopsis

Abstract

Kinetic data are needed to develop basic understanding of fermentation processes and to permit rational design of continuous fermentation processes.

The kinetics of the fermentation of glucose to lactic acid have been studied at six constant pH levels between 4Β·5 and 6Β·0 by measuring the instantaneous rates of bacterial growth and of lactic acid formation throughout each fermentation.

It was found that the instantaneous rate of acid formation d__P__/d__t__, could be related to the instantaneous rate of bacterial growth d__N__/d__t__, and to the bacterial density N, throughout a fermentation at a given pH, by the expression

where the constants Ξ± and Ξ² are determined by the pH of the fermentation.

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