Modeling of yeast metabolism and process dynamics in batch fermentation

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dc.contributor.authorSainz, J
dc.contributor.authorPizarro, F
dc.contributor.authorPerez Correa, JR
dc.contributor.authorAgosin, E
dc.date.accessioned2024-01-10T12:40:28Z
dc.date.available2024-01-10T12:40:28Z
dc.date.issued2003
dc.description.abstractMuch is known about yeast metabolism and the kinetics of industrial batch fermentation processes. In this study, however, we provide the first tool to evaluate the dynamic interaction that exists between them. A stoichiometric model, using wine fermentation as a case study, was constructed to simulate batch cultures of Saccharomyces cerevisiae. Five differential equations describe the evolution of the main metabolites and biomass in the fermentation tank, while a set of underdetermined linear algebraic equations models the pseudo-steady-state microbial metabolism. Specific links between process variables and the reaction rates of metabolic pathways represent microorganism adaptation to environmental changes in the culture. Adaptation requirements to changes in the environment, optimal growth, and homeostasis were set as the physiological objectives. A linear programming routine was used to define optimal metabolic mass flux distribution at each instant throughout the process. The kinetics of the process arise from the dynamic interaction between the environment and metabolic flux distribution. The model assessed the effect of nitrogen starvation and ethanol toxicity in wine fermentation and it was able to simulate fermentation profiles qualitatively, while experimental fermentation yields were reproduced successfully as well. (C) 2003 Wiley Periodicals, Inc.
dc.fechaingreso.objetodigital03-04-2024
dc.format.extent11 páginas
dc.fuente.origenWOS
dc.identifier.doi10.1002/bit.10535
dc.identifier.issn0006-3592
dc.identifier.pubmedidMEDLINE:12557315
dc.identifier.urihttps://doi.org/10.1002/bit.10535
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/77313
dc.identifier.wosidWOS:000181191000008
dc.information.autorucIngeniería;Agosin E;S/I;99630
dc.information.autorucIngeniería;Pérez J;S/I;100130
dc.issue.numero7
dc.language.isoen
dc.nota.accesocontenido parcial
dc.pagina.final828
dc.pagina.inicio818
dc.publisherJOHN WILEY & SONS INC
dc.revistaBIOTECHNOLOGY AND BIOENGINEERING
dc.rightsacceso restringido
dc.subjectyeast
dc.subjectwine
dc.subjectmetabolic model
dc.subjectdynamic
dc.subjectanaerobic
dc.subjectSACCHAROMYCES-CEREVISIAE
dc.subjectFLUX DISTRIBUTIONS
dc.subjectESCHERICHIA-COLI
dc.subjectCORYNEBACTERIUM-GLUTAMICUM
dc.subjectLYSINE OVERPRODUCTION
dc.subjectCONTINUOUS-CULTURE
dc.subjectBACILLUS-SUBTILIS
dc.subjectGROWTH
dc.subjectPATHWAYS
dc.subjectRIBOFLAVIN
dc.subject.ods03 Good Health and Well-being
dc.subject.odspa03 Salud y bienestar
dc.titleModeling of yeast metabolism and process dynamics in batch fermentation
dc.typeartículo
dc.volumen81
sipa.codpersvinculados99630
sipa.codpersvinculados100130
sipa.indexWOS
sipa.indexScopus
sipa.trazabilidadCarga SIPA;09-01-2024
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