Abstract
A mathematical model capable of describing lactose metabolism by the yeastKluyveromyces fragilis during the batch aerobic fermentation of cheese whey was developed. The model predicted the experimental results withR 2 of 0.99. The lactose curve displayed three distinct stages that corresponded to the lag, exponential, and stationary growth phases of the yeast. The reduction of the lactose concentration was affected by the number of yeast cells present in the system. Only 4% of the lactose was utilized during the lag phase, 85% was utilized during the exponential phase, and 9% was utilized during the stationary phase. The lactose utilization rates for the lag, exponential and stationary phases were 0.292×10−12, 1.475×10−12, and 0.286×10−12 g cell−1 h−1, respectively. The lactose consumed during the lag and stationary phases was metabolized for cell endogenous growth and cell maintenance, whereas that consumed during the exponential phase was metabolized for cell endogenous growth, cell maintenance, and cell multiplication.
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Ghaly, A.E., Ben-Hassan, R.M., Mansour, M.H. et al. Modeling batch production of single cell protein from cheese whey. Appl Biochem Biotechnol 43, 15–24 (1993). https://doi.org/10.1007/BF02916426
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DOI: https://doi.org/10.1007/BF02916426