TY - JOUR
AU1 - Gonzalez, Karen
AU2 - Tebbani, Sihem
AU3 - Lopes, Filipa
AU4 - Thorigné, Aurore
AU5 - Givry, Sébastien
AU6 - Dumur, Didier
AU7 - Pareau, Dominique
AB - A kinetic model of the simultaneous saccharification, protein hydrolysis, and fermentation (SSPHF) process for lactic acid production from wheat flour has been developed. The model describes the bacterial growth, substrate consumption, lactic acid production, and maltose hydrolysis. The model was fitted and validated with data from SSPHF experiments obtained under different dilution rates. The results of the model are in good agreement with the experimental data. Steady state concentrations of biomass, lactic acid, glucose, and maltose as function of the dilution rate were predicted by the model. This steady state analysis is further useful to determine the operating conditions that maximize lactic acid productivity.
TI - Modeling the continuous lactic acid production process from wheat flour
JF - Applied Microbiology and Biotechnology
DO - 10.1007/s00253-015-6949-7
DA - 2015-09-23
UR - https://www.deepdyve.com/lp/springer-journals/modeling-the-continuous-lactic-acid-production-process-from-wheat-TSXqbF40i2
SP - 147
EP - 159
VL - 100
IS - 1
DP - DeepDyve
ER -