Modeling batch production of single cell protein from cheese whey

I:Kluyveromyces fragilis Growth
  • M. H. Mansour
  • A. E. Ghaly
  • R. M. Ben-Hassan
  • M. A. Nassar


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.

Index Entries

Cheese whey single cell protein batch fermenter yeast modeling growth death spores 


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Copyright information

© The Humana Press Inc. 1993

Authors and Affiliations

  • M. H. Mansour
    • 1
  • A. E. Ghaly
    • 2
  • R. M. Ben-Hassan
    • 2
  • M. A. Nassar
    • 3
  1. 1.Engineering DepartmentDalhousie UniversityHalifaxCanada
  2. 2.Agricultural Engineering DepartmentTechnical University of Nova ScotiaHalifaxCanada
  3. 3.Jodrey School of Computer ScienceAcadia UniversityWolfvilleCanada

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