Abstract
A mathematical model was developed to describe the growth and death of the yeastKluyveromyces fragilis in cheese whey under aerobic batch fermentation. The model is capable of determining the lengths of the lag, exponential, stationary, and death phases as well as the number of yeast cells during these phases. It predicted the experimental results withR 2 value of 0.99. The total number of yeast cells synthesized in the fermenter was reduced to 55% after 52 h (46 h from the beginning of the death phase). The high percentage of curvival was attributed to the fact that the yeastK. fragilis reproduced by sporulation (each ascus had 8–10 spores) during the death phase owing to the lack of nutrient. The spores protected the yeast from dying. The maximum specific growth rate (during exponential phase) was 0.23 h−1, whereas the maximum specific death rate (during the death phase) was −0.32 h−1.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Stainer, R. Y., Donndroff, M., and Adelberg, E. A. (1986),The Microbial World, 5th ed., Prentice-Hall, New York.
Ghaly, A. E., Kok, R., and Ingrahm, J. M. (1989),Appl. Biochem. Biotechnol. 22, 59–77.
Ben-Hassan, R. M., Ghaly, A. E., and Mansour, M. H. (1991),Appl. Biochem. Biotechnol. 30, 233–245.
APHA (1985), The Standard Methods for Examination of Water and Wastewater, American Public Health Association, New York.
Ghaly, A. E., Ben-Hassan, R. M., and Ben-Abdallah, N. (1992),Appl. Biochem. Biotechnol. 36(1), 13–34.
Messer, J. W., Behney, H. M., and Leudecke, L. O. (1985),Microbiological count methods. In,Standard Methods for the Examination of Dairy Products, 15th ed., Richardson, G. H. (ed.), American Public Health Association, Washington, DC.
Ghaly, A. E., Ben-Hassan, R. M., and Mansour, M. H. (1991),Appl. Biochem. Biotechnol. 33(3), 219–235.
Ghaly, A. E. and Singh, R. K. (1989),Appl. Biochem. Biotechnol. 22(3), 181–203.
Bernstein, S., Tzeng, C. H., and Sisson, D. (1977),Biotechnol. Bioeng. Symp.,7, 1–9.
Bernstein, S. and Everson, T. C. (1973), Protein production from acid whey via fermentation. Proceedings of the National Symposium on Food Process Waste, 4th Environmental Protection Agency Technology Series, No. EPA6-6012-73-031, College Park, MD.
Wasserman, A. E. (1960),Dairy Eng.,77, 374–379.
Vananuvat, P. and Kinsella, J. E. (1975),J. Food Sci. 40(2), 336–341, 823–825.
Garibay, M., Gomez-Ruiz, L., and Barzana, E. (1987),Simultaneous production of single cell protein and pectinase from cheese whey. inProceeding of Food Processing Waste, Atlanta, GA.
Alvarez, J. and Ricano, J. (1979),Biotechnol. Bioeng. Symp.,9, 149–154.
Hough, J. S. (1985),The Biotechnology of Malting and Brewing. Cambridge University Press, Cambridge, MA.
Moresi, M., Truufio, A., and Parente, E. (1990),J. Chem. Technol. Biotechnol. 49, 205–222.
Litchfield, H. J. (1989).Single cell protein, inA Revolution in Biotechnology, Marx, J. L. (ed.), Cambridge University Press, Cambridge, MA.
Bailey, J. E. and Ollis, D. F. (1986),Biochemical Engineering Fundamentals, 2nd ed., McGraw-Hill, New York.
Crueger, W. and Crueger, A. (1984),Biotechnology: A Textbook of Industrial Microbiology, Sinauer Associates, Inc., Sunderland, MA.
Loehr, R. C. (1984),Pollution Control for Agriculture, 2nd ed., Academic Press, New York.
Mickle, J. B., Smith, W., Halter, D., and Knight, S. (1974),J. Milk Food Technol. 37(9), 481–484.
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
Mansour, M.H., Ghaly, A.E., Ben-Hassan, R.M. et al. Modeling batch production of single cell protein from cheese whey. Appl Biochem Biotechnol 43, 1–14 (1993). https://doi.org/10.1007/BF02916425
Received:
Accepted:
Issue Date:
DOI: https://doi.org/10.1007/BF02916425