title: Modeling the continuous lactic acid production process from wheat flour.
abstract: A kinetic model of the simultaneous saccharification, protein hydrolysis, and fermentation (SSPHF) process for lactic acid production from wheat flour has been developed. The model describes the bacterial growth, substrate consumption, lactic acid production, and maltose hydrolysis. The model was fitted and validated with data from SSPHF experiments obtained under different dilution rates. The results of the model are in good agreement with the experimental data. Steady state concentrations of biomass, lactic acid, glucose, and maltose as function of the dilution rate were predicted by the model. This steady state analysis is further useful to determine the operating conditions that maximize lactic acid productivity.
authors.affiliation: LGPM, CentraleSupélec, Grande Voie des Vignes, 92295, Châtenay-Malabry, France. karen.gonzalez@centralesupelec.fr.|Laboratoire des Signaux et Systèmes (L2S, UMR 8506 CentraleSupélec-CNRS-Université Paris-Sud), Control Department, 3 Rue Joliot Curie, 91192, Gif-Sur-Yvette, France. karen.gonzalez@centralesupelec.fr.
authors.forename: Karen
authors.initials: K
authors.lastname: Gonzalez
authors.affiliation: Laboratoire des Signaux et Systèmes (L2S, UMR 8506 CentraleSupélec-CNRS-Université Paris-Sud), Control Department, 3 Rue Joliot Curie, 91192, Gif-Sur-Yvette, France.
authors.forename: Sihem
authors.initials: S
authors.lastname: Tebbani
authors.affiliation: LGPM, CentraleSupélec, Grande Voie des Vignes, 92295, Châtenay-Malabry, France.
authors.forename: Filipa
authors.initials: F
authors.lastname: Lopes
authors.affiliation: Centre de Recherche et d'Innovation Soufflet-division Biotechnologie-Groupe SOUFFLET, Quai Sarrail, 10400, Nogent-sur-Seine, France.
authors.forename: Aurore
authors.initials: A
authors.lastname: Thorigné
authors.affiliation: Centre de Recherche et d'Innovation Soufflet-division Biotechnologie-Groupe SOUFFLET, Quai Sarrail, 10400, Nogent-sur-Seine, France.
authors.forename: Sébastien
authors.initials: S
authors.lastname: Givry
authors.affiliation: Laboratoire des Signaux et Systèmes (L2S, UMR 8506 CentraleSupélec-CNRS-Université Paris-Sud), Control Department, 3 Rue Joliot Curie, 91192, Gif-Sur-Yvette, France.
authors.forename: Didier
authors.initials: D
authors.lastname: Dumur
authors.affiliation: LGPM, CentraleSupélec, Grande Voie des Vignes, 92295, Châtenay-Malabry, France.
authors.forename: Dominique
authors.initials: D
authors.lastname: Pareau
mesh_terms: D005285:Fermentation; D005433:Flour; D006868:Hydrolysis; D019344:Lactic Acid / Q000378:metabolism*; D007778:Lactobacillus / Q000254:growth & development* / Q000378:metabolism*; D008320:Maltose / Q000378:metabolism; D008962:Models, Theoretical; D014908:Triticum / Q000378:metabolism*
chemical_list: D019344:Lactic Acid; D008320:Maltose
keywords: Continuous process modeling; Lactic acid production; Production rate maximization; Wheat flour