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A new model of alcoholic fermentation under a byproduct inhibitory effect

Despite the advantages of continuous fermentation whereby ethanol is selectively removed from the fermenting broth to reduce the end-product inhibition, this process can concentrate minor secondary products to the point where they become toxic to the yeast. This study aims to develop a new mathemati...

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Main Authors:	Zentou, Hamid, Zainal Abidin, Zurina, Yunus, Robiah, Awang Biak, Dayang Radiah, Issa, Mohammed Abdullah, Pudza, Musa Yahaya
Format:	Article
Published:	American Chemical Society 2021
Online Access:	http://psasir.upm.edu.my/id/eprint/95842/ https://pubs.acs.org/doi/10.1021/acsomega.0c04025
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id	my.upm.eprints.95842
record_format	eprints
spelling	my.upm.eprints.958422023-03-28T04:19:24Z http://psasir.upm.edu.my/id/eprint/95842/ A new model of alcoholic fermentation under a byproduct inhibitory effect Zentou, Hamid Zainal Abidin, Zurina Yunus, Robiah Awang Biak, Dayang Radiah Issa, Mohammed Abdullah Pudza, Musa Yahaya Despite the advantages of continuous fermentation whereby ethanol is selectively removed from the fermenting broth to reduce the end-product inhibition, this process can concentrate minor secondary products to the point where they become toxic to the yeast. This study aims to develop a new mathematical model do describe the inhibitory effect of byproducts on alcoholic fermentation including glycerol, lactic acid, acetic acid, and succinic acid, which were reported as major byproducts during batch alcoholic fermentation. The accumulation of these byproducts during the different stages of batch fermentation has been quantified. The yields of total byproducts, glycerol, acetic acid, and succinic acid per gram of glucose were 0.0442, 0.023, 0.0155, and 0.0054, respectively. It was found that the concentration of these byproducts linearly increases with the increase in glucose concentration in the range of 25–250 g/L. The results have also showed that byproduct concentration has a significant inhibitory effect on specific growth coefficient (μ) whereas no effect was observed on the half-velocity constant (Ks). A new mathematical model of alcoholic fermentation was developed considering the byproduct inhibitory effect, which showed a good performance and more accuracy compared to the classical Monod model. American Chemical Society 2021 Article PeerReviewed Zentou, Hamid and Zainal Abidin, Zurina and Yunus, Robiah and Awang Biak, Dayang Radiah and Issa, Mohammed Abdullah and Pudza, Musa Yahaya (2021) A new model of alcoholic fermentation under a byproduct inhibitory effect. ACS Omega, 6. 4137 - 4146. ISSN 2470-1343 https://pubs.acs.org/doi/10.1021/acsomega.0c04025 10.1021/acsomega.0c04025
institution	Universiti Putra Malaysia
building	UPM Library
collection	Institutional Repository
continent	Asia
country	Malaysia
content_provider	Universiti Putra Malaysia
content_source	UPM Institutional Repository
url_provider	http://psasir.upm.edu.my/
description	Despite the advantages of continuous fermentation whereby ethanol is selectively removed from the fermenting broth to reduce the end-product inhibition, this process can concentrate minor secondary products to the point where they become toxic to the yeast. This study aims to develop a new mathematical model do describe the inhibitory effect of byproducts on alcoholic fermentation including glycerol, lactic acid, acetic acid, and succinic acid, which were reported as major byproducts during batch alcoholic fermentation. The accumulation of these byproducts during the different stages of batch fermentation has been quantified. The yields of total byproducts, glycerol, acetic acid, and succinic acid per gram of glucose were 0.0442, 0.023, 0.0155, and 0.0054, respectively. It was found that the concentration of these byproducts linearly increases with the increase in glucose concentration in the range of 25–250 g/L. The results have also showed that byproduct concentration has a significant inhibitory effect on specific growth coefficient (μ) whereas no effect was observed on the half-velocity constant (Ks). A new mathematical model of alcoholic fermentation was developed considering the byproduct inhibitory effect, which showed a good performance and more accuracy compared to the classical Monod model.
format	Article
author	Zentou, Hamid Zainal Abidin, Zurina Yunus, Robiah Awang Biak, Dayang Radiah Issa, Mohammed Abdullah Pudza, Musa Yahaya
spellingShingle	Zentou, Hamid Zainal Abidin, Zurina Yunus, Robiah Awang Biak, Dayang Radiah Issa, Mohammed Abdullah Pudza, Musa Yahaya A new model of alcoholic fermentation under a byproduct inhibitory effect
author_facet	Zentou, Hamid Zainal Abidin, Zurina Yunus, Robiah Awang Biak, Dayang Radiah Issa, Mohammed Abdullah Pudza, Musa Yahaya
author_sort	Zentou, Hamid
title	A new model of alcoholic fermentation under a byproduct inhibitory effect
title_short	A new model of alcoholic fermentation under a byproduct inhibitory effect
title_full	A new model of alcoholic fermentation under a byproduct inhibitory effect
title_fullStr	A new model of alcoholic fermentation under a byproduct inhibitory effect
title_full_unstemmed	A new model of alcoholic fermentation under a byproduct inhibitory effect
title_sort	new model of alcoholic fermentation under a byproduct inhibitory effect
publisher	American Chemical Society
publishDate	2021
url	http://psasir.upm.edu.my/id/eprint/95842/ https://pubs.acs.org/doi/10.1021/acsomega.0c04025
_version_	1761620400682303488
score	13.211869

A new model of alcoholic fermentation under a byproduct inhibitory effect

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