Kinetic modelling of continuous submerged fermentation of cheese whey for single cell protein production.

@article{Ghaly2005KineticMO,
  title={Kinetic modelling of continuous submerged fermentation of cheese whey for single cell protein production.},
  author={Ahmed Ghaly and Mohamed A. Kamal and Lu{\'i}s Correia},
  journal={Bioresource technology},
  year={2005},
  volume={96 10},
  pages={1143-52}
}
A mathematical model describing the kinetics of continuous production of single cell protein from cheese whey using Kluyveromyces fragilis was developed from the basic principles of mass balance. The model takes into account the substrate utilization for growth and maintenance and the effect of substrate concentration and cell death rate on the net cell growth and substrate utilization during the fermentation process. A lactose concentration below 1.91 g/L limited growth of yeast cells whereas… CONTINUE READING

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