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Solution of the kinetic modeling of lactic acid fermentation using Adomian decomposition method. (English) Zbl 1048.92013

Summary: Kinetic models for the batch production of lactic acid under submerged fermentation of cheese when using Lactobacillus helveticus were presented. The models account for the transient response for cell growth, substrate utilization and lactic acid production during the fermentation process. These models are solved by the Adomian decomposition method [see G. Adomian, Stochastic systems. (1983; Zbl 0523.60056); Nonlinear stochastic operator equations. (1986; Zbl 0609.60072)] and then evaluated using experimental data and kinetic parameters.

MSC:

92C40 Biochemistry, molecular biology
65L99 Numerical methods for ordinary differential equations
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References:

[1] Tango, M. S.A.; Ghaly, A. E., Kinetic modeling of lactic acid production from submerged fermentation of cheese whey, Trans. ASAE, 42, 6, 1791-1800 (1999)
[2] M.S.A. Tango, Bioconversion of Cheese Whey to Lactic Acid in Free and Immobilized Cell Systems, PhD Thesis, Dalhousie University, Halifax, Canada, 2000; M.S.A. Tango, Bioconversion of Cheese Whey to Lactic Acid in Free and Immobilized Cell Systems, PhD Thesis, Dalhousie University, Halifax, Canada, 2000
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