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.
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DOI: 10.1007/BF00372979
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<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>
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<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>
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<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>
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1/h</Term>
<Description><Para>Arrhenius pre-exponential factor of fermentation</Para>
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1/h</Term>
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g/l</Term>
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kJ/mol</Term>
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kJ/mol</Term>
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kJ/mol</Term>
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kJ·h</Term>
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</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>
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<typeOfResource>text</typeOfResource>
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<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>
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<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>
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<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>
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<serie></serie>
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