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sS + nN
+ 00,
+ pP + wH,O + eCO,
(1)
and
y
xis
SM,
and
y
'Is
= -PMP
sM,
(3)
dx
= px
dt
(4)
dx
-dt= w
(7)
dp=
dt
qpx
(9)
where m is the maintenance coefficient expressed as a substrate demand to maintain cell viability per unit of cells per
time, and qp is the specific rate of product formation.
These equations are formulated based upon the assumption
that the substrate consumption rate is determined from the
following three parallel reactions:
sIS
+ n , N + 0,0,--+
+ w,H,O + elC02
(10)
+ w,H,O + e,C02
(11)
+ n 2 N + 0,0,
S + n3N +
0302
Maintenance + w,H,O
+ e3C02
(12)
CCC 0006-3592/89/040506-02$04.00
-+ 2C,H,OH
+ 2C0,
(15)
Since ethanol is the major product during the alcoholic fermentation by yeast, the above stoichiometry is a reasonable approximation to a real one. However, if the product
is a minor component, in other words, the fermentation is
associated with production of other components, a simple
formulation of stoichiometry such as eq. (15) involves a
drastic assumption which should be validated experimentally. In summary, the yield coefficients determined in the
usual manner by measuring the mass of cells or product
produced and substrate consumed should not be used in the
mass balance equations of the form, eqs. (7), (8), and (9).
The validity of the extended mass balance equation,
eq. (9), should be examined by checking whether the stoichiometry involved in the product formation is a physically
reasonable representation of metabolic activity. If the stoichiometry in the product formation can not be determined
accurately, the extended mass balance equation, eq. (9),
should not be used.
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