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PubMed1995

Modeling and optimising dextrose fermentation using a fluorosensor.

Dextrose has been fermented in a Tokyo Rikakikai Fermentor at 32 degree celsius using seven different concentrations of yeast as seeding. The progress of the reaction was followed by measuring the fluorescent signal due to NADH with a Dr. Ingold (Switzerland) fluorosensor which has an excitation wavelength of 360 nm and measurement wavelength of 450 nm. The optimum concentration for this fermentation reaction is 30 percent seeding. At this concentration the biomass growth rate and final biomass concentration are a maximum. The fluorescent voltage vs time data fitted a first order model with an error of less than one percent. Further work on optimising the temperature is in progress.

Biomedical Engineering↗

PubMed1994

Modeling and optimising lactose fermentation using a fluorosensor.

Lactose has been fermented in a Tokyo Rikakikai Fermentor using two percent seeding at various temperatures. The progress of the reaction was followed by measuring the fluorescent signal due to NADH with a Dr. Ingold (Switzerland) fluorosensor which has an excitation wave length of 360 nm and measurement wavelength of 450 nm. The optimum temperature for this fermentation reaction is 34 degree celsius. At this temperature while biomass growth rate and final biomass concentration are a maximum the time taken to reach the final biomass concentration and lag time are a minimum. The fluorescent voltage vs time data fitted a first order plus dead time model with an error of less than one percent. The present work is in good agreement with earlier work on glucose and lactose fermentation with one percent seeding. The increase in seeding from one to two percent has improved the optimum parameters studied. Further work on higher seeding concentration and higher order models is in progress.

Fermentation↗