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A Model for Converting Solid State Fermentation Growth Profiles Between Absolute and Relative Measurement Bases

Graciele Viccini ; Departamento de Bioquímica e Biologia Molecular, Universidade Federal do Paraná, Cx. P. 19046, Centro Politécnico, Curitiba 81531-990, Paraná, Brazil
David A. Mitchell   ORCID icon orcid.org/0000-0001-9355-5520 ; Departamento de Bioquímica e Biologia Molecular, Universidade Federal do Paraná, Cx. P. 19046, Centro Politécnico, Curitiba 81531-990, Paraná, Brazil
Nadia Krieger ; Departamento de Química, Universidade Federal do Paraná, Cx.P. 19081, Curitiba 81531-990, Paraná, Brazil

Puni tekst: engleski, pdf (158 KB) str. 191-201 preuzimanja: 259* citiraj
APA 6th Edition
Viccini, G., Mitchell, D.A. i Krieger, N. (2003). A Model for Converting Solid State Fermentation Growth Profiles Between Absolute and Relative Measurement Bases. Food Technology and Biotechnology, 41 (3), 191-201. Preuzeto s https://hrcak.srce.hr/118593
MLA 8th Edition
Viccini, Graciele, et al. "A Model for Converting Solid State Fermentation Growth Profiles Between Absolute and Relative Measurement Bases." Food Technology and Biotechnology, vol. 41, br. 3, 2003, str. 191-201. https://hrcak.srce.hr/118593. Citirano 19.10.2021.
Chicago 17th Edition
Viccini, Graciele, David A. Mitchell i Nadia Krieger. "A Model for Converting Solid State Fermentation Growth Profiles Between Absolute and Relative Measurement Bases." Food Technology and Biotechnology 41, br. 3 (2003): 191-201. https://hrcak.srce.hr/118593
Harvard
Viccini, G., Mitchell, D.A., i Krieger, N. (2003). 'A Model for Converting Solid State Fermentation Growth Profiles Between Absolute and Relative Measurement Bases', Food Technology and Biotechnology, 41(3), str. 191-201. Preuzeto s: https://hrcak.srce.hr/118593 (Datum pristupa: 19.10.2021.)
Vancouver
Viccini G, Mitchell DA, Krieger N. A Model for Converting Solid State Fermentation Growth Profiles Between Absolute and Relative Measurement Bases. Food Technology and Biotechnology [Internet]. 2003 [pristupljeno 19.10.2021.];41(3):191-201. Dostupno na: https://hrcak.srce.hr/118593
IEEE
G. Viccini, D.A. Mitchell i N. Krieger, "A Model for Converting Solid State Fermentation Growth Profiles Between Absolute and Relative Measurement Bases", Food Technology and Biotechnology, vol.41, br. 3, str. 191-201, 2003. [Online]. Dostupno na: https://hrcak.srce.hr/118593. [Citirano: 19.10.2021.]

Sažetak
A mathematical model is developed for converting between the two measurement bases commonly used in the construction of growth profiles in solid-state fermentation, namely absolute mass ratio m(dry biomass)/m(initial dry matter) and relative mass ratio
m(dry biomass)/m(dry matter). These are not equivalent, due to the loss of dry matter as CO2 during the fermentation. The model is equally applicable to any biomass component used in indirect measurements of growth, such as protein. Use of the model to convert absolute mass ratio of the biomass profiles for the growth of Rhizopus oligosporus to a relative basis gave profiles that agreed well with the experimentally determined relative biomass
profiles. This agreement was obtained for three different fermentations using the same set of parameter values in the model, namely a yield coefficient of m(protein)/m(dry substrate) = 0.2 g/g and a maintenance coefficient of zero, giving confidence in the reliability of the model. The model was then used to show that the measurement basis used can affect the form of the curve and therefore can also affect the conclusion drawn about the type of
kinetics shown by the organism, with the extent of this effect depending on the length of time that growth occurs and the values of the yield and maintenance coefficients. This work shows that great care must be taken in drawing conclusions about growth kinetics in
solid-state fermentation.

Ključne riječi
solid-state fermentation; microbial growth kinetics; logistic equation; exponential growth kinetics; linear growth kinetics

Hrčak ID: 118593

URI
https://hrcak.srce.hr/118593

Posjeta: 382 *