Kinetics and stoichiometric of a batch fermentation using a highly flocculent strain of Saccharomyces cerevisiae for different aeration rates and initial sugar concentrations

Abstract

Flocculating cultures are one of the most interesting technologies to immobilise cells inside bioreactors. However, little is known about cell metabolism, viability and fermentation kinetics and stoichiometry of these systems. In this work, the effect of initial sugar concentration and aeration rate on cell metabolism of a flocculating yeast culture is studied. It is shown that, as fermentation proceeds, fermentative metabolism gradually overcomes oxidative metabolism and that this evolution is highly dependent on aeration rate.