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Theoretical analysis of the baker's yeast production: An experimental verification at a laboratory scale

Part 2: Fed-batch fermentations

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Abstract

The scale-down procedure can be used to optimize and scale up fermentation processes. The first step in this procedure, a theoretical analysis of the process at a large scale, must give information about the regime, or bottle necks, ruling the process. In order to verify the theoretical results the process analysis has been applied to the fed-batch baker's yeast production at a laboratory scale. The results of this analysis are compared with results from fed-batch experiments. It was concluded that if only one mechanism is ruling the process, for instance mass transfer, the results of the analysis are quite clear. If more than one mechanism is important, for example mass transfer and liquid mixing, additional knowledge is needed to predict the behaviour of the process.

Concerning the baker's yeast production, it was concluded that if oxygen limitation occurs, liquid mixing is of little importance.

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Abbreviations

C kg/m3 :

concentration

C * kg/m3 :

saturation concentration

D m:

diameter

D E m2/s:

effective dispersion coefficient

d m:

holes of the sparger

F sm3/s:

substrate flow to the fermentor

g m/s2 :

gravitational acceleration

H m:

height

k La s−1 :

volumetric mass transfer coefficient based on the liquid volume

L m:

length

m skg/(kg·s):

maintenance coefficient

OTR kg/(m3·s):

oxygen transfer rate

OUR kg/(m3·s):

oxygen uptake rate

r kg/(m3·s):

reaction rate

t s:

time

V m3 :

volume

v m/s:

velocity

v sm/s:

superficial gas flow rate

y ijkg/kg:

yield of componentj oni

μ s−1 :

specific growth rate

τ s:

time constant

φ gm3/s:

gas flow rate

0:

value att=0

cir :

liquid circulation

e :

ethanol

f :

feed concentration

g :

gas phase

in :

flow going to the fermentor

l :

liquid phase

m :

mixing

mt :

mass transfer

o, O2 :

oxygen

oc :

oxygen consumption

out :

flow coming out the fermentor

s :

substrate

sa :

substrate addition

sc :

substrate consumption

x :

biomass

References

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Authors and Affiliations

  1. Industrial Products, DMV Campina bv Division, P.O. Box 13, NL-5460, BA Veghel

    A. P. J. Sweere

  2. Department of Biochemical Engineering, Delft Univeristy of Technology, Julianalaan 67, NL-2628, BC Delft

    J. P. van Dalen, E. Kishoni & K. Ch. A. M. Luyben

  3. Gist-brocades, P.O. Box 1, NL-2600, MA Delft, The Netherlands

    N. W. F. Kossen

Authors
  1. A. P. J. Sweere
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  2. J. P. van Dalen
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  3. E. Kishoni
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  4. K. Ch. A. M. Luyben
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  5. N. W. F. Kossen
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Sweere, A.P.J., van Dalen, J.P., Kishoni, E. et al. Theoretical analysis of the baker's yeast production: An experimental verification at a laboratory scale. Bioprocess Engineering 4, 11–17 (1989). https://doi.org/10.1007/BF00612665

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  • DOI: https://doi.org/10.1007/BF00612665

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