Modelling of batch kefir fermentation kinetics for ethanol production by mixed natural microflora

Food and Bioproducts Processing

Volumn 88, Issue 1, 2010, Pages 55-60

  Zajšek, Katja ^a   Goršek, Andreja ^a  

^a UNIVERSITY OF MARIBOR   (Slovenia)

Author keywords

Batch fermentation; Ethanol production; Kefir grains; Kinetic model

Indexed keywords

BATCH FERMENTATION; BATCH REACTOR SYSTEMS; CONSTANT TEMPERATURE; ETHANOL PRODUCTION; EXPERIMENTAL DATA; EXPERIMENTAL OBSERVATION; FERMENTATION KINETICS; KEFIR GRAINS; KINETIC MODELS; LAG-TIME; LOGISTIC FUNCTIONS; MASS CONCENTRATION; MATHEMATICAL DESCRIPTIONS; MICROFLORA; MODEL PREDICTION; MODEL SIMULATION; MODIFIED-GOMPERTZ MODEL; OPTIMAL VALUES; SPECIFIC GROWTH RATE; SPECIFIC PRODUCTION RATE;

BATCH REACTORS; CONCENTRATION (PROCESS); ETHANOL; KINETIC THEORY; OPTIMIZATION;

FERMENTATION;

EID: 77949272160     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fbp.2009.09.002     Document Type: Article

References (28)

1. Athanasiadis I., Paraskevopoulou A., Blekas G., and Kiosseoglou V. Development of a novel whey beverage by fermentation with kefir granules. Effect of various treatments. Biotechnol Prog 20 4 (2004) 1091-1095
2. Beshkova D.M., Simova E.D., Frengova G.I., Simov Z.I., and Dimitrov Zh.P. Production of volatile aroma compounds by kefir starter culture. Int Dairy J 13 7 (2003) 529-535
3. Beshkova D.M., Simova E.D., Simov Z.I., Frengova G.I., and Spasov Z.N. Pure cultures for making kefir. Food Microbiol 19 5 (2002) 537-544
4. Bosch A., Golowczyc M.A., Abraham A.G., Garrote G.L., De Antoni G.L., and Yantorno O. Rapid discrimination of lactobacilli isolated from kefir grains by FT-IR spectroscopy. Int J Food Microbiol 111 3 (2006) 280-287
5. Farnworth E.R. Kefir-a complex probiotic. Food Sci Technol 2 1 (2005) 1-17
6. Farnworth E.R., and Mainville I. Kefir: a fermented milk product. In: Farnworth E.R. (Ed). Handbook of Fermented Functional Foods (2003), CRC Press LLC 77-111
7. García Fontán M.C., Martínez S., Franco I., and Carballo J. Microbiological and chemical changes during the manufacture of Kefir made from cows' milk, using a commercial starter culture. Int Dairy J 16 7 (2006) 762-767
8. García-Ochoa F., García-Leó M., and Romero A. Kinetics modeling of xanthan production from sucrose. Chem Biochem Eng 35 4 (1990) 15-20
9. Güzel-Seydim Z.B., Seydim A.C., Greene A.K., and Bodine A.B. Determination of organic acids and volatile flavor substances in kefir during fermentation. J Food Compos Anal 13 1 (2000) 35-43
10. Hvalec M., Goršek A., and Glavič P. Experimental design of crystallization processes using Taguchi method. Acta Chim Slov 51 2 (2004) 245-256
11. IDF (International Dairy Federation). Milk and Milk Products, Preparation of Samples and Dilutions for Microbiological Examination, Standard 122B (1992), International Dairy Federation, Brussels, Belgium
12. IDF (International Dairy Federation). Milk and Milk Products, Enumeration of Microorganisms, Colony Count Technique at 30 °C, Standard 100B (1991), International Dairy Federation, Brussels, Belgium
13. Khan N.S., Mishra I.M., Singh R.P., and Prasad B. Modeling the growth of Corynebacterium glutamicum under product inhibition in l-glutamic acid fermentation. Biochem Eng J 25 2 (2005) 173-178
14. Luong J., Mulchandani A., and LeDuy A. Kinetics of biopolymer synthesis: a revisit. Enzyme Microbial Technol 10 6 (1988) 362-332
15. Marshall V.M., Cole W.M., and Brooker B.E. Observation of the structure of kefir grains and the distribution on the structure of kefir grains and the distribution of the microflora. J Appl Bacteriol 57 3 (1984) 491-497
16. Mu Y., Wang G., and Yu H.Q. Kinetic modeling of batch hydrogen production process by mixed anaerobic cultures. Biores Technol 97 11 (2006) 1302-1307
17. Mul G., Hamminga G.M., and Moulijn J.A. Operando ATR-FTIR analysis of liquid-phase catalytic reactions: can heterogeneous catalyst be observed?. Vib Spectros 34 1 (2004) 109-121
18. B260. Afr J Technol 7 9 (2008) 1369-1376
19. Pervez S., Malik K.A., Ah Kang S., and Kim H.Y. Probiotics and their fermented food products are beneficial for health. J Appl Microbiol 100 6 (2006) 1171-1185
20. Rodrigues K.L., Gaudino Caputo L.R., Tavares Carvalho J.C., Evangelista J., and Schneedorf J.M. Antimicrobial and healing activity of kefir and kefiran extract. Int J Antimicrob Agents 25 5 (2005) 404-408
21. Roehr M., Zehentgruber O., and Kubice C.P. Kinetics of biomass formation and citric acid production by Aspergillus niger on pilot plant scale. Biotechnol Bioeng 23 11 (1981) 2433-2445
22. Sharifzadeh Baei M., Mahmoudi M., and Yunesi H. A kinetic model of citric acid production from apple pomac by Aspergillus niger. Afr J Biotechnol 7 19 (2008) 3487-3489
23. Song H., Jang S.H., Park J.M., and Lee S.Y. Modeling of batch fermentation kinetics for succinic acid production by Mannheimia succiniciproducens. Biochem Eng J 40 1 (2008) 107-115
24. Tramšek M., and Goršek A. Analysis of growth models for batch kefir grain biomass production in RC1 reaction system. J Food Process Eng 31 6 (2008) 754-767
25. Van Ginkel S., Sung S., and Lay J.J. Biohydrogen production as a function of pH and substrate concentration. Environ Sci Technol 35 24 (2001) 4726-4730
26. Vasiljevic T., and Shah N.P. Probiotics-from Metchnikoff to bioactives. Int Dairy J 18 7 (2008) 714-728
27. Wachenheim D.E., Patterson J.A., and Ladisch M.R. Analysis of the logistic function model: derivation and applications specific to batch cultured microorganisms. Biores Technol 86 2 (2003) 157-164
28. Witthuhn R.C., Schoeman T., and Britz T.J. Characterization of the microbial population at different stages of Kefir production and Kefir grain mass cultivation. Int Dairy J 15 4 (2005) 383-389