Evaluation of kinetic parameters and thermodynamic quantities of starch hydrolysate alcohol fermentation by Saccharomyces cerevisiae
Identifieur interne : 001972 ( Istex/Corpus ); précédent : 001971; suivant : 001973Evaluation of kinetic parameters and thermodynamic quantities of starch hydrolysate alcohol fermentation by Saccharomyces cerevisiae
Auteurs : A. Converti ; C. Bargagliotti ; C. Cavanna ; C. Nicolella ; M. Del BorghiSource :
- Bioprocess Engineering [ 0178-515X ] ; 1996-07-01.
Abstract
Abstract: The kinetic parameters and thermodynamic quantities of corn starch hydrolysate fermentation by Saccharomyces cerevisiae are evaluated following two different approaches and using the experimental data of batch fermentations carried out at different temperatures. The former approach, that is based on the Arrhenius equation, allows for the separate calculations of thermodynamic quantities referred to the transition states of both alcohol fermentation and thermal deactivation. The latter, supposing the existence of an instantaneous equilibrium between active and inactive forms of the biocatalyst, includes all these quantities in the same relationship. The results obtained in this study suggest that the simple activated-complex theory is inadequate to the kinetic and thermodynamic description of a process using microorganisms, while the so-called “thermodynamic approach” can represent a promising alternative.
Url:
DOI: 10.1007/BF00372979
Links to Exploration step
ISTEX:DED7909431D69E2191123D869231EE5F15731443Le document en format XML
<record><TEI wicri:istexFullTextTei="biblStruct"><teiHeader><fileDesc><titleStmt><title xml:lang="en">Evaluation of kinetic parameters and thermodynamic quantities of starch hydrolysate alcohol fermentation by Saccharomyces cerevisiae</title><author><name sortKey="Converti, A" sort="Converti, A" uniqKey="Converti A" first="A." last="Converti">A. Converti</name><affiliation><mods:affiliation>Institute of Chemical and Process Engineering, University of Genoa, Via Opera Pia, 15, I-16145, Genoa, Italy</mods:affiliation></affiliation><affiliation><mods:affiliation>Advanced Biotechnology Center, Viale Benedetto XV, 10, I-16132, Genoa, Italy</mods:affiliation></affiliation></author><author><name sortKey="Bargagliotti, C" sort="Bargagliotti, C" uniqKey="Bargagliotti C" first="C." last="Bargagliotti">C. Bargagliotti</name><affiliation><mods:affiliation>Institute of Chemical and Process Engineering, University of Genoa, Via Opera Pia, 15, I-16145, Genoa, Italy</mods:affiliation></affiliation></author><author><name sortKey="Cavanna, C" sort="Cavanna, C" uniqKey="Cavanna C" first="C." last="Cavanna">C. Cavanna</name><affiliation><mods:affiliation>Institute of Chemical and Process Engineering, University of Genoa, Via Opera Pia, 15, I-16145, Genoa, Italy</mods:affiliation></affiliation></author><author><name sortKey="Nicolella, C" sort="Nicolella, C" uniqKey="Nicolella C" first="C." last="Nicolella">C. Nicolella</name><affiliation><mods:affiliation>Institute of Chemical and Process Engineering, University of Genoa, Via Opera Pia, 15, I-16145, Genoa, Italy</mods:affiliation></affiliation></author><author><name sortKey="Del Borghi, M" sort="Del Borghi, M" uniqKey="Del Borghi M" first="M." last="Del Borghi">M. Del Borghi</name><affiliation><mods:affiliation>Institute of Chemical and Process Engineering, University of Genoa, Via Opera Pia, 15, I-16145, Genoa, Italy</mods:affiliation></affiliation><affiliation><mods:affiliation>Advanced Biotechnology Center, Viale Benedetto XV, 10, I-16132, Genoa, Italy</mods:affiliation></affiliation></author></titleStmt><publicationStmt><idno type="wicri:source">ISTEX</idno><idno type="RBID">ISTEX:DED7909431D69E2191123D869231EE5F15731443</idno><date when="1996" year="1996">1996</date><idno type="doi">10.1007/BF00372979</idno><idno type="url">https://api.istex.fr/document/DED7909431D69E2191123D869231EE5F15731443/fulltext/pdf</idno><idno type="wicri:Area/Istex/Corpus">001972</idno></publicationStmt><sourceDesc><biblStruct><analytic><title level="a" type="main" xml:lang="en">Evaluation of kinetic parameters and thermodynamic quantities of starch hydrolysate alcohol fermentation by Saccharomyces cerevisiae</title><author><name sortKey="Converti, A" sort="Converti, A" uniqKey="Converti A" first="A." last="Converti">A. Converti</name><affiliation><mods:affiliation>Institute of Chemical and Process Engineering, University of Genoa, Via Opera Pia, 15, I-16145, Genoa, Italy</mods:affiliation></affiliation><affiliation><mods:affiliation>Advanced Biotechnology Center, Viale Benedetto XV, 10, I-16132, Genoa, Italy</mods:affiliation></affiliation></author><author><name sortKey="Bargagliotti, C" sort="Bargagliotti, C" uniqKey="Bargagliotti C" first="C." last="Bargagliotti">C. Bargagliotti</name><affiliation><mods:affiliation>Institute of Chemical and Process Engineering, University of Genoa, Via Opera Pia, 15, I-16145, Genoa, Italy</mods:affiliation></affiliation></author><author><name sortKey="Cavanna, C" sort="Cavanna, C" uniqKey="Cavanna C" first="C." last="Cavanna">C. Cavanna</name><affiliation><mods:affiliation>Institute of Chemical and Process Engineering, University of Genoa, Via Opera Pia, 15, I-16145, Genoa, Italy</mods:affiliation></affiliation></author><author><name sortKey="Nicolella, C" sort="Nicolella, C" uniqKey="Nicolella C" first="C." last="Nicolella">C. Nicolella</name><affiliation><mods:affiliation>Institute of Chemical and Process Engineering, University of Genoa, Via Opera Pia, 15, I-16145, Genoa, Italy</mods:affiliation></affiliation></author><author><name sortKey="Del Borghi, M" sort="Del Borghi, M" uniqKey="Del Borghi M" first="M." last="Del Borghi">M. Del Borghi</name><affiliation><mods:affiliation>Institute of Chemical and Process Engineering, University of Genoa, Via Opera Pia, 15, I-16145, Genoa, Italy</mods:affiliation></affiliation><affiliation><mods:affiliation>Advanced Biotechnology Center, Viale Benedetto XV, 10, I-16132, Genoa, Italy</mods:affiliation></affiliation></author></analytic><monogr></monogr><series><title level="j">Bioprocess Engineering</title><title level="j" type="abbrev">Bioprocess Engineering</title><idno type="ISSN">0178-515X</idno><idno type="eISSN">1615-7605</idno><imprint><publisher>Springer-Verlag</publisher><pubPlace>Berlin/Heidelberg</pubPlace><date type="published" when="1996-07-01">1996-07-01</date><biblScope unit="volume">15</biblScope><biblScope unit="issue">2</biblScope><biblScope unit="page" from="63">63</biblScope><biblScope unit="page" to="69">69</biblScope></imprint><idno type="ISSN">0178-515X</idno></series><idno type="istex">DED7909431D69E2191123D869231EE5F15731443</idno><idno type="DOI">10.1007/BF00372979</idno><idno type="ArticleID">Art2</idno><idno type="ArticleID">BF00372979</idno></biblStruct></sourceDesc><seriesStmt><idno type="ISSN">0178-515X</idno></seriesStmt></fileDesc><profileDesc><textClass></textClass><langUsage><language ident="en">en</language></langUsage></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">Abstract: The kinetic parameters and thermodynamic quantities of corn starch hydrolysate fermentation by Saccharomyces cerevisiae are evaluated following two different approaches and using the experimental data of batch fermentations carried out at different temperatures. The former approach, that is based on the Arrhenius equation, allows for the separate calculations of thermodynamic quantities referred to the transition states of both alcohol fermentation and thermal deactivation. The latter, supposing the existence of an instantaneous equilibrium between active and inactive forms of the biocatalyst, includes all these quantities in the same relationship. The results obtained in this study suggest that the simple activated-complex theory is inadequate to the kinetic and thermodynamic description of a process using microorganisms, while the so-called “thermodynamic approach” can represent a promising alternative.</div></front></TEI><istex><corpusName>springer</corpusName><author><json:item><name>A. Converti</name><affiliations><json:string>Institute of Chemical and Process Engineering, University of Genoa, Via Opera Pia, 15, I-16145, Genoa, Italy</json:string><json:string>Advanced Biotechnology Center, Viale Benedetto XV, 10, I-16132, Genoa, Italy</json:string></affiliations></json:item><json:item><name>C. Bargagliotti</name><affiliations><json:string>Institute of Chemical and Process Engineering, University of Genoa, Via Opera Pia, 15, I-16145, Genoa, Italy</json:string></affiliations></json:item><json:item><name>C. Cavanna</name><affiliations><json:string>Institute of Chemical and Process Engineering, University of Genoa, Via Opera Pia, 15, I-16145, Genoa, Italy</json:string></affiliations></json:item><json:item><name>C. Nicolella</name><affiliations><json:string>Institute of Chemical and Process Engineering, University of Genoa, Via Opera Pia, 15, I-16145, Genoa, Italy</json:string></affiliations></json:item><json:item><name>M. Del Borghi</name><affiliations><json:string>Institute of Chemical and Process Engineering, University of Genoa, Via Opera Pia, 15, I-16145, Genoa, Italy</json:string><json:string>Advanced Biotechnology Center, Viale Benedetto XV, 10, I-16132, Genoa, Italy</json:string></affiliations></json:item></author><articleId><json:string>Art2</json:string><json:string>BF00372979</json:string></articleId><language><json:string>eng</json:string></language><abstract>Abstract: The kinetic parameters and thermodynamic quantities of corn starch hydrolysate fermentation by Saccharomyces cerevisiae are evaluated following two different approaches and using the experimental data of batch fermentations carried out at different temperatures. The former approach, that is based on the Arrhenius equation, allows for the separate calculations of thermodynamic quantities referred to the transition states of both alcohol fermentation and thermal deactivation. The latter, supposing the existence of an instantaneous equilibrium between active and inactive forms of the biocatalyst, includes all these quantities in the same relationship. The results obtained in this study suggest that the simple activated-complex theory is inadequate to the kinetic and thermodynamic description of a process using microorganisms, while the so-called “thermodynamic approach” can represent a promising alternative.</abstract><qualityIndicators><score>5.132</score><pdfVersion>1.3</pdfVersion><pdfPageSize>597.28 x 785 pts</pdfPageSize><refBibsNative>false</refBibsNative><keywordCount>0</keywordCount><abstractCharCount>928</abstractCharCount><pdfWordCount>3644</pdfWordCount><pdfCharCount>24418</pdfCharCount><pdfPageCount>7</pdfPageCount><abstractWordCount>124</abstractWordCount></qualityIndicators><title>Evaluation of kinetic parameters and thermodynamic quantities of starch hydrolysate alcohol fermentation by Saccharomyces cerevisiae</title><genre><json:string>research-article</json:string></genre><host><volume>15</volume><pages><last>69</last><first>63</first></pages><issn><json:string>0178-515X</json:string></issn><issue>2</issue><subject><json:item><value>Biotechnology</value></json:item><json:item><value>Food Science</value></json:item><json:item><value>Industrial Chemistry/Chemical Engineering</value></json:item><json:item><value>Waste Management/Waste Technology</value></json:item><json:item><value>Waste Water Technology / Water Pollution Control / Water Management / Aquatic Pollution</value></json:item></subject><journalId><json:string>449</json:string></journalId><genre><json:string>Journal</json:string></genre><language><json:string>unknown</json:string></language><eissn><json:string>1615-7605</json:string></eissn><title>Bioprocess Engineering</title><publicationDate>1996</publicationDate><copyrightDate>1996</copyrightDate></host><publicationDate>1996</publicationDate><copyrightDate>1996</copyrightDate><doi><json:string>10.1007/BF00372979</json:string></doi><id>DED7909431D69E2191123D869231EE5F15731443</id><fulltext><json:item><original>true</original><mimetype>application/pdf</mimetype><extension>pdf</extension><uri>https://api.istex.fr/document/DED7909431D69E2191123D869231EE5F15731443/fulltext/pdf</uri></json:item><json:item><original>false</original><mimetype>application/zip</mimetype><extension>zip</extension><uri>https://api.istex.fr/document/DED7909431D69E2191123D869231EE5F15731443/fulltext/zip</uri></json:item><istex:fulltextTEI uri="https://api.istex.fr/document/DED7909431D69E2191123D869231EE5F15731443/fulltext/tei"><teiHeader><fileDesc><titleStmt><title level="a" type="main" xml:lang="en">Evaluation of kinetic parameters and thermodynamic quantities of starch hydrolysate alcohol fermentation by Saccharomyces cerevisiae</title><respStmt xml:id="ISTEX-API" resp="Références bibliographiques récupérées via GROBID" name="ISTEX-API (INIST-CNRS)"></respStmt></titleStmt><publicationStmt><authority>ISTEX</authority><publisher>Springer-Verlag</publisher><pubPlace>Berlin/Heidelberg</pubPlace><availability><p>SPRINGER</p></availability><date>1995-10-30</date></publicationStmt><notesStmt><note>Originals</note></notesStmt><sourceDesc><biblStruct type="inbook"><analytic><title level="a" type="main" xml:lang="en">Evaluation of kinetic parameters and thermodynamic quantities of starch hydrolysate alcohol fermentation by Saccharomyces cerevisiae</title><author corresp="yes"><persName><forename type="first">A.</forename><surname>Converti</surname></persName><affiliation>Institute of Chemical and Process Engineering, University of Genoa, Via Opera Pia, 15, I-16145, Genoa, Italy</affiliation><affiliation>Advanced Biotechnology Center, Viale Benedetto XV, 10, I-16132, Genoa, Italy</affiliation></author><author><persName><forename type="first">C.</forename><surname>Bargagliotti</surname></persName><affiliation>Institute of Chemical and Process Engineering, University of Genoa, Via Opera Pia, 15, I-16145, Genoa, Italy</affiliation></author><author><persName><forename type="first">C.</forename><surname>Cavanna</surname></persName><affiliation>Institute of Chemical and Process Engineering, University of Genoa, Via Opera Pia, 15, I-16145, Genoa, Italy</affiliation></author><author><persName><forename type="first">C.</forename><surname>Nicolella</surname></persName><affiliation>Institute of Chemical and Process Engineering, University of Genoa, Via Opera Pia, 15, I-16145, Genoa, Italy</affiliation></author><author><persName><forename type="first">M.</forename><surname>Del Borghi</surname></persName><affiliation>Institute of Chemical and Process Engineering, University of Genoa, Via Opera Pia, 15, I-16145, Genoa, Italy</affiliation><affiliation>Advanced Biotechnology Center, Viale Benedetto XV, 10, I-16132, Genoa, Italy</affiliation></author></analytic><monogr><title level="j">Bioprocess Engineering</title><title level="j" type="abbrev">Bioprocess Engineering</title><idno type="JournalID">449</idno><idno type="pISSN">0178-515X</idno><idno type="eISSN">1615-7605</idno><idno type="IssueArticleCount">9</idno><idno type="VolumeIssueCount">6</idno><imprint><publisher>Springer-Verlag</publisher><pubPlace>Berlin/Heidelberg</pubPlace><date type="published" when="1996-07-01"></date><biblScope unit="volume">15</biblScope><biblScope unit="issue">2</biblScope><biblScope unit="page" from="63">63</biblScope><biblScope unit="page" to="69">69</biblScope></imprint></monogr><idno type="istex">DED7909431D69E2191123D869231EE5F15731443</idno><idno type="DOI">10.1007/BF00372979</idno><idno type="ArticleID">Art2</idno><idno type="ArticleID">BF00372979</idno></biblStruct></sourceDesc></fileDesc><profileDesc><creation><date>1995-10-30</date></creation><langUsage><language ident="en">en</language></langUsage><abstract xml:lang="en"><p>Abstract: The kinetic parameters and thermodynamic quantities of corn starch hydrolysate fermentation by Saccharomyces cerevisiae are evaluated following two different approaches and using the experimental data of batch fermentations carried out at different temperatures. The former approach, that is based on the Arrhenius equation, allows for the separate calculations of thermodynamic quantities referred to the transition states of both alcohol fermentation and thermal deactivation. The latter, supposing the existence of an instantaneous equilibrium between active and inactive forms of the biocatalyst, includes all these quantities in the same relationship. The results obtained in this study suggest that the simple activated-complex theory is inadequate to the kinetic and thermodynamic description of a process using microorganisms, while the so-called “thermodynamic approach” can represent a promising alternative.</p></abstract><textClass><keywords scheme="Journal Subject"><list><head>Chemistry</head><item><term>Biotechnology</term></item><item><term>Food Science</term></item><item><term>Industrial Chemistry/Chemical Engineering</term></item><item><term>Waste Management/Waste Technology</term></item><item><term>Waste Water Technology / Water Pollution Control / Water Management / Aquatic Pollution</term></item></list></keywords></textClass></profileDesc><revisionDesc><change when="1995-10-30">Created</change><change when="1996-07-01">Published</change><change xml:id="refBibs-istex" who="#ISTEX-API" when="2016-3-1">References added</change></revisionDesc></teiHeader></istex:fulltextTEI><json:item><original>false</original><mimetype>text/plain</mimetype><extension>txt</extension><uri>https://api.istex.fr/document/DED7909431D69E2191123D869231EE5F15731443/fulltext/txt</uri></json:item></fulltext><metadata><istex:metadataXml wicri:clean="Springer, Publisher found" wicri:toSee="no header"><istex:xmlDeclaration>version="1.0" encoding="UTF-8"</istex:xmlDeclaration><istex:docType PUBLIC="-//Springer-Verlag//DTD A++ V2.4//EN" URI="http://devel.springer.de/A++/V2.4/DTD/A++V2.4.dtd" name="istex:docType"></istex:docType><istex:document><Publisher><PublisherInfo><PublisherName>Springer-Verlag</PublisherName><PublisherLocation>Berlin/Heidelberg</PublisherLocation></PublisherInfo><Journal><JournalInfo JournalProductType="ArchiveJournal" NumberingStyle="Unnumbered"><JournalID>449</JournalID><JournalPrintISSN>0178-515X</JournalPrintISSN><JournalElectronicISSN>1615-7605</JournalElectronicISSN><JournalTitle>Bioprocess Engineering</JournalTitle><JournalAbbreviatedTitle>Bioprocess Engineering</JournalAbbreviatedTitle><JournalSubjectGroup><JournalSubject Type="Primary">Chemistry</JournalSubject><JournalSubject Type="Secondary">Biotechnology</JournalSubject><JournalSubject Type="Secondary">Food Science</JournalSubject><JournalSubject Type="Secondary">Industrial Chemistry/Chemical Engineering</JournalSubject><JournalSubject Type="Secondary">Waste Management/Waste Technology</JournalSubject><JournalSubject Type="Secondary">Waste Water Technology / Water Pollution Control / Water Management / Aquatic Pollution</JournalSubject></JournalSubjectGroup></JournalInfo><Volume><VolumeInfo VolumeType="Regular" TocLevels="0"><VolumeIDStart>15</VolumeIDStart><VolumeIDEnd>15</VolumeIDEnd><VolumeIssueCount>6</VolumeIssueCount></VolumeInfo><Issue IssueType="Regular"><IssueInfo TocLevels="0"><IssueIDStart>2</IssueIDStart><IssueIDEnd>2</IssueIDEnd><IssueArticleCount>9</IssueArticleCount><IssueHistory><CoverDate><Year>1996</Year><Month>7</Month></CoverDate></IssueHistory><IssueCopyright><CopyrightHolderName>Springer-Verlag</CopyrightHolderName><CopyrightYear>1996</CopyrightYear></IssueCopyright></IssueInfo><Article ID="Art2"><ArticleInfo Language="En" ArticleType="OriginalPaper" NumberingStyle="Unnumbered" TocLevels="0" ContainsESM="No"><ArticleID>BF00372979</ArticleID><ArticleDOI>10.1007/BF00372979</ArticleDOI><ArticleSequenceNumber>2</ArticleSequenceNumber><ArticleTitle Language="En">Evaluation of kinetic parameters and thermodynamic quantities of starch hydrolysate alcohol fermentation by Saccharomyces cerevisiae</ArticleTitle><ArticleCategory>Originals</ArticleCategory><ArticleFirstPage>63</ArticleFirstPage><ArticleLastPage>69</ArticleLastPage><ArticleHistory><RegistrationDate><Year>2004</Year><Month>9</Month><Day>9</Day></RegistrationDate><Received><Year>1995</Year><Month>10</Month><Day>30</Day></Received></ArticleHistory><ArticleCopyright><CopyrightHolderName>Springer-Verlag</CopyrightHolderName><CopyrightYear>1996</CopyrightYear></ArticleCopyright><ArticleGrants Type="Regular"><MetadataGrant Grant="OpenAccess"></MetadataGrant><AbstractGrant Grant="OpenAccess"></AbstractGrant><BodyPDFGrant Grant="Restricted"></BodyPDFGrant><BodyHTMLGrant Grant="Restricted"></BodyHTMLGrant><BibliographyGrant Grant="Restricted"></BibliographyGrant><ESMGrant Grant="Restricted"></ESMGrant></ArticleGrants><ArticleContext><JournalID>449</JournalID><VolumeIDStart>15</VolumeIDStart><VolumeIDEnd>15</VolumeIDEnd><IssueIDStart>2</IssueIDStart><IssueIDEnd>2</IssueIDEnd></ArticleContext></ArticleInfo><ArticleHeader><AuthorGroup><Author AffiliationIDS="Aff1 Aff2" CorrespondingAffiliationID="Aff1"><AuthorName DisplayOrder="Western"><GivenName>A.</GivenName><FamilyName>Converti</FamilyName></AuthorName></Author><Author AffiliationIDS="Aff1"><AuthorName DisplayOrder="Western"><GivenName>C.</GivenName><FamilyName>Bargagliotti</FamilyName></AuthorName></Author><Author AffiliationIDS="Aff1"><AuthorName DisplayOrder="Western"><GivenName>C.</GivenName><FamilyName>Cavanna</FamilyName></AuthorName></Author><Author AffiliationIDS="Aff1"><AuthorName DisplayOrder="Western"><GivenName>C.</GivenName><FamilyName>Nicolella</FamilyName></AuthorName></Author><Author AffiliationIDS="Aff1 Aff2"><AuthorName DisplayOrder="Western"><GivenName>M.</GivenName><Particle>Del</Particle><FamilyName>Borghi</FamilyName></AuthorName></Author><Affiliation ID="Aff1"><OrgDivision>Institute of Chemical and Process Engineering</OrgDivision><OrgName>University of Genoa</OrgName><OrgAddress><Street>Via Opera Pia, 15</Street><Postcode>I-16145</Postcode><City>Genoa</City><Country>Italy</Country></OrgAddress></Affiliation><Affiliation ID="Aff2"><OrgName>Advanced Biotechnology Center</OrgName><OrgAddress><Street>Viale Benedetto XV, 10</Street><Postcode>I-16132</Postcode><City>Genoa</City><Country>Italy</Country></OrgAddress></Affiliation></AuthorGroup><Abstract ID="Abs1" Language="En"><Heading>Abstract</Heading><Para>The kinetic parameters and thermodynamic quantities of corn starch hydrolysate fermentation by Saccharomyces cerevisiae are evaluated following two different approaches and using the experimental data of batch fermentations carried out at different temperatures. The former approach, that is based on the Arrhenius equation, allows for the separate calculations of thermodynamic quantities referred to the transition states of both alcohol fermentation and thermal deactivation. The latter, supposing the existence of an instantaneous equilibrium between active and inactive forms of the biocatalyst, includes all these quantities in the same relationship. The results obtained in this study suggest that the simple activated-complex theory is inadequate to the kinetic and thermodynamic description of a process using microorganisms, while the so-called “thermodynamic approach” can represent a promising alternative.</Para></Abstract><AbbreviationGroup><AbbreviationGroupSection ID="AGS1"><Heading>List of Symbols</Heading><DefinitionList><DefinitionListEntry><Term><Emphasis Type="Italic">A</Emphasis> 1/h</Term><Description><Para>Arrhenius pre-exponential factor of fermentation</Para></Description></DefinitionListEntry><DefinitionListEntry><Term><Emphasis Type="Italic">B</Emphasis> 1/h</Term><Description><Para>Arrhenius pre-exponential factor of thermal deactivation in eq. (5)</Para></Description></DefinitionListEntry><DefinitionListEntry><Term><Emphasis Type="Italic">C</Emphasis></Term><Description><Para>entropy contribution appearing in eq. (12)</Para></Description></DefinitionListEntry><DefinitionListEntry><Term><Emphasis Type="Italic">e</Emphasis> g/l</Term><Description><Para>enzyme concentration</Para></Description></DefinitionListEntry><DefinitionListEntry><Term><Emphasis Type="Italic">E</Emphasis></Term><Description><Para>enzyme</Para></Description></DefinitionListEntry><DefinitionListEntry><Term><Emphasis Type="Italic">E</Emphasis><Superscript>*</Superscript> kJ/mol</Term><Description><Para>empirical activation energy of fermentation</Para></Description></DefinitionListEntry><DefinitionListEntry><Term><Emphasis Type="Italic">E</Emphasis><Superscript>*′</Superscript> kJ/mol</Term><Description><Para>energy term in eq. (5)</Para></Description></DefinitionListEntry><DefinitionListEntry><Term><Emphasis Type="Italic">E</Emphasis><Stack><Subscript>d</Subscript><Superscript>*</Superscript></Stack>kJ/mol</Term><Description><Para>empirical activation energy of thermal deactivation</Para></Description></DefinitionListEntry><DefinitionListEntry><Term><Emphasis Type="Italic">h</Emphasis> kJ·h</Term><Description><Para>Planck's constant</Para></Description></DefinitionListEntry><DefinitionListEntry><Term><Emphasis Type="Italic">k</Emphasis> 1/h</Term><Description><Para>reaction rate constant</Para></Description></DefinitionListEntry><DefinitionListEntry><Term><Emphasis Type="Italic">k</Emphasis><Subscript><Emphasis Type="Italic">B</Emphasis></Subscript>kJ/K</Term><Description><Para>Boltzmann's constant</Para></Description></DefinitionListEntry><DefinitionListEntry><Term><Emphasis Type="Italic">P</Emphasis> g/l</Term><Description><Para>alcohol concentration</Para></Description></DefinitionListEntry><DefinitionListEntry><Term><Emphasis Type="Italic">R</Emphasis>kJ/mol·K</Term><Description><Para>ideal gas constant</Para></Description></DefinitionListEntry><DefinitionListEntry><Term><Emphasis Type="Italic">t</Emphasis> h</Term><Description><Para>fermentation time</Para></Description></DefinitionListEntry><DefinitionListEntry><Term><Emphasis Type="Italic">T</Emphasis> K</Term><Description><Para>absolute temperature</Para></Description></DefinitionListEntry><DefinitionListEntry><Term><Emphasis Type="Italic">X</Emphasis> g/l</Term><Description><Para>cell mass concentration</Para></Description></DefinitionListEntry></DefinitionList></AbbreviationGroupSection><AbbreviationGroupSection ID="AGS2"><Heading>Greek Symbols</Heading><DefinitionList><DefinitionListEntry><Term><Emphasis Type="Italic">μ</Emphasis> 1/h</Term><Description><Para>specific growth rate</Para></Description></DefinitionListEntry><DefinitionListEntry><Term><Emphasis Type="Italic">ν</Emphasis> 1/h</Term><Description><Para>specific productivity</Para></Description></DefinitionListEntry><DefinitionListEntry><Term><Emphasis Type="Italic">ΔH</Emphasis><Superscript>*</Superscript> kJ/mol</Term><Description><Para>activation enthalpy of fermentation</Para></Description></DefinitionListEntry><DefinitionListEntry><Term><Emphasis Type="Italic">ΔH</Emphasis><Stack><Subscript><Emphasis Type="Italic">D</Emphasis></Subscript><Superscript>*</Superscript></Stack>kJ/mol</Term><Description><Para>activation enthalpy of thermal deactivation</Para></Description></DefinitionListEntry><DefinitionListEntry><Term><Emphasis Type="Italic">ΔH</Emphasis><Stack><Subscript><Emphasis Type="Italic">D</Emphasis></Subscript><Superscript><Emphasis Type="Italic">0</Emphasis></Superscript></Stack>kJ/mol</Term><Description><Para>standard variation of thermal deactivation enthalpy</Para></Description></DefinitionListEntry><DefinitionListEntry><Term><Emphasis Type="Italic">ΔG</Emphasis><Superscript>*</Superscript> kJ/mol</Term><Description><Para>activation free enthalpy of fermentation</Para></Description></DefinitionListEntry><DefinitionListEntry><Term><Emphasis Type="Italic">Δ</Emphasis><Stack><Subscript><Emphasis Type="Italic">D</Emphasis></Subscript><Superscript>*</Superscript></Stack>kJ/mol</Term><Description><Para>activation free enthalpy of thermal deactivation</Para></Description></DefinitionListEntry><DefinitionListEntry><Term><Emphasis Type="Italic">ΔG</Emphasis><Superscript>0</Superscript>kJ/mol</Term><Description><Para>standard variation of thermal deactivation free enthalpy</Para></Description></DefinitionListEntry><DefinitionListEntry><Term><Emphasis Type="Italic">ΔS</Emphasis><Superscript>*</Superscript> kJ/mol·K</Term><Description><Para>activation entropy of fermentation</Para></Description></DefinitionListEntry><DefinitionListEntry><Term><Emphasis Type="Italic">ΔS</Emphasis><Stack><Subscript><Emphasis Type="Italic">D</Emphasis></Subscript><Superscript>*</Superscript></Stack>kJ/mol·K</Term><Description><Para>activation entropy of thermal deactivation</Para></Description></DefinitionListEntry><DefinitionListEntry><Term><Emphasis Type="Italic">ΔS</Emphasis><Stack><Subscript><Emphasis Type="Italic">D</Emphasis></Subscript><Superscript>0</Superscript></Stack>kJ/mol·K</Term><Description><Para>standard variation of thermal deactivation entropy</Para></Description></DefinitionListEntry></DefinitionList></AbbreviationGroupSection><AbbreviationGroupSection ID="AGS3"><Heading>Subscripts</Heading><DefinitionList><DefinitionListEntry><Term>max</Term><Description><Para>maximum value</Para></Description></DefinitionListEntry><DefinitionListEntry><Term>opt</Term><Description><Para>optimal value</Para></Description></DefinitionListEntry><DefinitionListEntry><Term><Emphasis Type="Italic">N</Emphasis></Term><Description><Para>native form of the enzyme</Para></Description></DefinitionListEntry><DefinitionListEntry><Term><Emphasis Type="Italic">D</Emphasis></Term><Description><Para>deactivated form of the enzyme</Para></Description></DefinitionListEntry><DefinitionListEntry><Term><Emphasis Type="Italic">0</Emphasis></Term><Description><Para>total or starting value</Para></Description></DefinitionListEntry></DefinitionList></AbbreviationGroupSection></AbbreviationGroup></ArticleHeader><NoBody></NoBody></Article></Issue></Volume></Journal></Publisher></istex:document></istex:metadataXml><mods version="3.6"><titleInfo lang="en"><title>Evaluation of kinetic parameters and thermodynamic quantities of starch hydrolysate alcohol fermentation by Saccharomyces cerevisiae</title></titleInfo><titleInfo type="alternative" contentType="CDATA" lang="en"><title>Evaluation of kinetic parameters and thermodynamic quantities of starch hydrolysate alcohol fermentation by Saccharomyces cerevisiae</title></titleInfo><name type="personal" displayLabel="corresp"><namePart type="given">A.</namePart><namePart type="family">Converti</namePart><affiliation>Institute of Chemical and Process Engineering, University of Genoa, Via Opera Pia, 15, I-16145, Genoa, Italy</affiliation><affiliation>Advanced Biotechnology Center, Viale Benedetto XV, 10, I-16132, Genoa, Italy</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">C.</namePart><namePart type="family">Bargagliotti</namePart><affiliation>Institute of Chemical and Process Engineering, University of Genoa, Via Opera Pia, 15, I-16145, Genoa, Italy</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">C.</namePart><namePart type="family">Cavanna</namePart><affiliation>Institute of Chemical and Process Engineering, University of Genoa, Via Opera Pia, 15, I-16145, Genoa, Italy</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">C.</namePart><namePart type="family">Nicolella</namePart><affiliation>Institute of Chemical and Process Engineering, University of Genoa, Via Opera Pia, 15, I-16145, Genoa, Italy</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">M.</namePart><namePart type="family">Del Borghi</namePart><affiliation>Institute of Chemical and Process Engineering, University of Genoa, Via Opera Pia, 15, I-16145, Genoa, Italy</affiliation><affiliation>Advanced Biotechnology Center, Viale Benedetto XV, 10, I-16132, Genoa, Italy</affiliation><role><roleTerm type="text">author</roleTerm></role></name><typeOfResource>text</typeOfResource><genre type="research-article" displayLabel="OriginalPaper"></genre><originInfo><publisher>Springer-Verlag</publisher><place><placeTerm type="text">Berlin/Heidelberg</placeTerm></place><dateCreated encoding="w3cdtf">1995-10-30</dateCreated><dateIssued encoding="w3cdtf">1996-07-01</dateIssued><copyrightDate encoding="w3cdtf">1996</copyrightDate></originInfo><language><languageTerm type="code" authority="rfc3066">en</languageTerm><languageTerm type="code" authority="iso639-2b">eng</languageTerm></language><physicalDescription><internetMediaType>text/html</internetMediaType></physicalDescription><abstract lang="en">Abstract: The kinetic parameters and thermodynamic quantities of corn starch hydrolysate fermentation by Saccharomyces cerevisiae are evaluated following two different approaches and using the experimental data of batch fermentations carried out at different temperatures. The former approach, that is based on the Arrhenius equation, allows for the separate calculations of thermodynamic quantities referred to the transition states of both alcohol fermentation and thermal deactivation. The latter, supposing the existence of an instantaneous equilibrium between active and inactive forms of the biocatalyst, includes all these quantities in the same relationship. The results obtained in this study suggest that the simple activated-complex theory is inadequate to the kinetic and thermodynamic description of a process using microorganisms, while the so-called “thermodynamic approach” can represent a promising alternative.</abstract><note>Originals</note><relatedItem type="host"><titleInfo><title>Bioprocess Engineering</title></titleInfo><titleInfo type="abbreviated"><title>Bioprocess Engineering</title></titleInfo><genre type="Journal" displayLabel="Archive Journal"></genre><originInfo><dateIssued encoding="w3cdtf">1996-07-01</dateIssued><copyrightDate encoding="w3cdtf">1996</copyrightDate></originInfo><subject><genre>Chemistry</genre><topic>Biotechnology</topic><topic>Food Science</topic><topic>Industrial Chemistry/Chemical Engineering</topic><topic>Waste Management/Waste Technology</topic><topic>Waste Water Technology / Water Pollution Control / Water Management / Aquatic Pollution</topic></subject><identifier type="ISSN">0178-515X</identifier><identifier type="eISSN">1615-7605</identifier><identifier type="JournalID">449</identifier><identifier type="IssueArticleCount">9</identifier><identifier type="VolumeIssueCount">6</identifier><part><date>1996</date><detail type="volume"><number>15</number><caption>vol.</caption></detail><detail type="issue"><number>2</number><caption>no.</caption></detail><extent unit="pages"><start>63</start><end>69</end></extent></part><recordInfo><recordOrigin>Springer-Verlag, 1996</recordOrigin></recordInfo></relatedItem><identifier type="istex">DED7909431D69E2191123D869231EE5F15731443</identifier><identifier type="DOI">10.1007/BF00372979</identifier><identifier type="ArticleID">Art2</identifier><identifier type="ArticleID">BF00372979</identifier><accessCondition type="use and reproduction" contentType="copyright">Springer-Verlag</accessCondition><recordInfo><recordContentSource>SPRINGER</recordContentSource><recordOrigin>Springer-Verlag, 1996</recordOrigin></recordInfo></mods></metadata><serie></serie></istex></record>Pour manipuler ce document sous Unix (Dilib)
EXPLOR_STEP=$WICRI_ROOT/Wicri/Musique/explor/OperaV1/Data/Istex/Corpus
HfdSelect -h $EXPLOR_STEP/biblio.hfd -nk 001972 | SxmlIndent | more
Ou
HfdSelect -h $EXPLOR_AREA/Data/Istex/Corpus/biblio.hfd -nk 001972 | SxmlIndent | more
Pour mettre un lien sur cette page dans le réseau Wicri
{{Explor lien
|wiki= Wicri/Musique
|area= OperaV1
|flux= Istex
|étape= Corpus
|type= RBID
|clé= ISTEX:DED7909431D69E2191123D869231EE5F15731443
|texte= Evaluation of kinetic parameters and thermodynamic quantities of starch hydrolysate alcohol fermentation by Saccharomyces cerevisiae
}}
| This area was generated with Dilib version V0.6.21. |  |