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Digital Library of the
European Council for Modelling and Simulation |
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Title: |
Modeling Of Oxygen Effect On Kinetics Of Batch Fermentation Process
For Yogurt Starter Culture Formation |
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Authors: |
Georgi Kostov, Mihail Angelov, Petia Koprinkova-Hristova, Maya Ignatova,
Alessandra Orsoni |
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Published in:
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(2009).ECMS
2009 Proceedings edited by J. Otamendi, A. Bargiela, J. L. Montes, L. M. Doncel
Pedrera. European Council for Modeling and
Simulation. doi:10.7148/2009 ISBN: 978-0-9553018-8-9 23rd
European Conference on Modelling and Simulation, Madrid, June
9-12, 2009 |
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Citation
format: |
Kostov, G., Angelov,
M., Koprinkova-Hristova, P., Ignatova,
M., & Orsoni, A. (2009). Modeling Of Oxygen
Effect On Kinetics Of Batch Fermentation Process For Yogurt Starter Culture
Formation. ECMS 2009 Proceedings edited by J. Otamendi,
A. Bargiela, J. L. Montes, L. M. Doncel Pedrera (pp.
46-51). European Council for Modeling and Simulation. doi:10.7148/2009-0046-0051 |
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DOI: |
http://dx.doi.org/10.7148/2009-0046-0051 |
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Abstract: |
The aim of this work is to
describe the kinetics of yogurt starter culture production by S.thermophilus 13 and Lb. bulgaricus 2-11 and to quantitatively analyse the effect of different dissolved oxygen
concentration in the milk on the process trend. Five different mathematical
models for description of process kinetics are tested and the best one is
selected. The increase of initial concentration of dissolved oxygen leads to
a proportional decrease in the specific growth rate of the population and of
the rates of lactose consumption and lactic acid production. On the basis of this investigations, two zones of initial dissolved oxygen
concentration are defined. In each of these zones, the associated pair of
microorganisms have different behaviour. |
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