Modeling Of Oxygen Effect On Kinetics Of Batch Fermentation Process For Yogurt Starter Culture FormationConsensus Clustering And Fuzzy Classification For Breast Cancer Prognosis
نویسندگان
چکیده
The aim of this work is to describe the kinetics of yogurt starter culture production by S.thermophilus 13ɚ 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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