1. Modeling the continuous lactic acid production process from wheat flour
- Author
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Didier Dumur, Aurore Thorigne, Dominique Pareau, Sebastien Givry, Sihem Tebbani, Filipa Lopes, Karen Vanessa Gonzalez, Laboratoire des signaux et systèmes (L2S), Université Paris-Sud - Paris 11 (UP11)-CentraleSupélec-Centre National de la Recherche Scientifique (CNRS), Laboratoire de Génie des Procédés et Matériaux - EA 4038 (LGPM), CentraleSupélec, and Moulins Soufflet
- Subjects
0106 biological sciences ,Flour ,Wheat flour ,02 engineering and technology ,Bacterial growth ,01 natural sciences ,Applied Microbiology and Biotechnology ,[SPI.AUTO]Engineering Sciences [physics]/Automatic ,chemistry.chemical_compound ,Hydrolysis ,020401 chemical engineering ,010608 biotechnology ,Lactobacillus ,Lactic acid production Continuous process modeling Wheat flour Production rate maximization ,[SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering ,Lactic Acid ,Food science ,0204 chemical engineering ,Maltose ,Triticum ,2. Zero hunger ,biology ,food and beverages ,General Medicine ,Models, Theoretical ,biology.organism_classification ,Dilution ,Lactic acid ,chemistry ,Biochemistry ,Fermentation ,Biotechnology - Abstract
International audience; 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.
- Published
- 2016
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