Hui Xu1, Yanjun Tian1, Shanshan Wang1, Kunfu Zhu2, Lei Zhu3, Qiangzhi He1, Wenjing Li2, Jianjun Liu1. 1. Key Laboratory of Food and Fermentation Engineering of Shandong Province, Shandong Food Ferment Industry Research & Design Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan, P. R. China. 2. Food and Drug College, Shandong Institute of Commercial Technology, Jinan, P. R. China. 3. Shandong Zhushi Pharmaceutical Group Co., Ltd., Heze, P. R. China.
Abstract
OBJECTIVES: The aim of this work was to study the changes of bacterial cell growth, acetion formation and glucose consumption with fermentation time during batch cultivation. RESULTS: A mathematical model of cell growth, product synthesis, and substrate consumption changes with time during the batch cultivation of acetion was established. By analyzing the fitting curve of the kinetic model, it is found that the calculated value of the model fits well with the experimental value, and the fitting model R2 is greater than 0.98. CONCLUSIONS: The kinetic model established in this experiment can better reflect the batch cultivation process of acetion.
OBJECTIVES: The aim of this work was to study the changes of bacterial cell growth, acetion formation and glucose consumption with fermentation time during batch cultivation. RESULTS: A mathematical model of cell growth, product synthesis, and substrate consumption changes with time during the batch cultivation of acetion was established. By analyzing the fitting curve of the kinetic model, it is found that the calculated value of the model fits well with the experimental value, and the fitting model R2 is greater than 0.98. CONCLUSIONS: The kinetic model established in this experiment can better reflect the batch cultivation process of acetion.
Entities:
Keywords:
Acetoin; Bacillus subtilis; batch cultivation; kinetic model