A New Model of Alcoholic Fermentation under a Byproduct Inhibitory Effect
Hamid Zentou, Zurina Zainal Abidin, Robiah Yunus, Dayang Radiah Awang Biak, Mohammed Issa, Musa Yahaya Pudza
Abstract
). A new mathematical model of alcoholic fermentation was developed considering the byproduct inhibitory effect, which showed a good performance and more accuracy compared to the classical Monod model.
Topics & Concepts
FermentationEthanolAcetic acidChemistryGlycerolYeastSuccinic acidLactic acidEthanol fermentationFood scienceProduct inhibitionBiochemistryMixed acid fermentationChromatographyLactic acid fermentationBiologyBacteriaNon-competitive inhibitionEnzymeGeneticsBiofuel production and bioconversionMicrobial Metabolic Engineering and BioproductionFermentation and Sensory Analysis