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• W72777072 abstract "The yeast, Saccharomyces cerevisae, isolated from fermented food was used in thisstudy. Batch fermentation studies of S. cerevisae in a 2 L stirred tank fermenter wereundertaken to generate kinetic growth data for the design of continuous and fed-batchfermentation. The variables studied in batch fermentation include the use of differentconcentrations of carbon and nitrogen sources and the effect of agitation speed (rangingfrom 200 to 1200 rpm), on the performance of each fermentation. The fermenterequipped with the multifermenter control system (MFCS) was used in exponential fedbatchfermentation to control the feeding rate of the glucose to the culture according tothe proposed algorithm.In batch fermentation, final cell concentration obtained increased proportionally withinitial glucose concentration up to 120 g/L, which gave a constant cell yield of 0.13 gcelllg glucose. However, the specific growth rate (p) reduced with increase in glucose concentration. The amount of ethanol accumulated in the culture also increasedproportionally with increasing glucose concentration. In term of overall productivity, thehighest (0.35 g/L.h) was obtained in fermentation using 80-120 g/L glucose. Differentgrowth characteristics of yeast were also observed at different agitation speeds.The finalcell concentration increased from 29.76 g/L at agitation speed of 200 rpm to 41.90 g/L at1000 rpm. However, a slight decrease in cell viability was observed with increasingagitation speed. The fermentation with controlled DOT throughout the fermentation (viaagitation speed) did not improve the fermentation performance. For example, maximumcell concentration obtained in fermentation where DOT was controlled at 40% saturationwas only 20.38 g/L.From this study, it can be suggested that the optimal medium composition and culturecondition for batch cultivation of Baker's yeast are as follows; glucose (100 g/L); yeastextract (25.0 g/L); peptone (11.80 g/L); agitation speed (1000 rpm); air flow rate (1vvm); DOT not controlled; and pH controlled at 5.5. In this fermentation run, the finalcell concentration obtained was 41.90 g/L which gave the cell yield and overallproductivity of 0.24 g/g and 2.41 g/L.h, respectively. Although higher overallproductivity was obtained in continuous culture (5.53 g/L.h) operated at a dilution rateof 0.3 h-', the concentration of cell (18.43 g/L) in outflow was very much lower than inbatch culture. In addition, the cell yield obtained in continuous culture 0.21 g/g wasslightly lower than those obtained in batch fermentation.The models based on Monod and Luedeking-Piret equations were found suitable todescribe the growth of S. cerevisiae, glucose consumption and ethanol production in batch and continuous fermentation processes. Kinetic parameters such as b,,, Ks andYds were estimated and used to verify the experimental data.High cell density cultivation was achieved in exponential fed-batch fermentation withthe feed rate of the substrate increased according to the exponential growth of the yeastat specific growth rate (0.1 to 0.4 h-') below the maximum. The highest cellconcentration (89.97 glL) was obtained at specific growth rate of 0.1 h, which wasassociated with very small quantity of ethanol accumulated and residual sugar was notdetected in the culture during the fermentation. The cell yield (0.72 g celllg glucose) andoverall productivity (3.8 g1L.h) obtained in fed-batch fermentation was significantlyhigher than those obtained in batch fermentation. The sugar limitation that wasmaintained during exponential fed-batch fermentation was successfully utilized toenhanced biomass yield and substrate cultivation hence." @default.
• W72777072 created "2016-06-24" @default.
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• W72777072 date "2005-04-01" @default.
• W72777072 modified "2023-09-27" @default.
• W72777072 title "Development of Fermentation Technique for High Cell Density Cultivation of Baker's Yeast (Saccharomyces Cerevisae)" @default.
• W72777072 hasPublicationYear "2005" @default.
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