A MATHEMATICAL-MODEL OF ETHANOL FERMENTATION FROM CHEESE WHEY .1. MODEL DEVELOPMENT AND PARAMETER-ESTIMATION

The cybernetic approach to modeling of microbial kinetics in a mixed-s ubstrate environment has been used in this work for the fermentative p roduction of ethanol from cheese whey. In this system, the cells grow on multiple substrates and generate metabolic energy during product fo rmation. This article deals with the development of a mathematical mod el in which the concept of cell maintenance was modified in light of t he specific nature of product formation. Continuous culture data for a naerobic production of ethanol by Kluyveromyces marxianus CBS 397 on g lucose and lactose were used to estimate the kinetic parameters for su bsequent use in predicting the behavior of microbial growth and produc t formation in new situations.