WHY DO WE NEED TO KNOW EQUATIONS FOR FERMENTATION?

To most of us we only see or appreciate the fermentation process qualitatively, just like admiring the beauty of fishes in the aquarium. Such observations don’t tell us more about the fermentation process. May be a whiff of the gas coming out of the fermentor tell us about the presence of alcohol or volatile organic products.

In the fermentation industries such qualitative data are almost of no use. The observation port is of limited use as the data are just visual.

The management of the fermentation industry wants to know much more in depth of the fermentation process. They want reliable numerical data that will allow them to operate the fermentation process in the most efficient and economic way possible.

They need to know the fermentation process in numbers, data and graphs, so that they understand what is going on in the fermentation vat. The data will provide them to make decisions in improving, optimizing or even in trouble shooting the fermentation process. They need to make the decision in comparing and choosing between one substrate and the other for the fermentation process in terms of the yield and productivity,

It is for these reasons that mathematical equations and mathematical models of the process are of utmost importance. It is the tool for decision making and optimized fermentation

It is sad that most people detest the use of equations in fermentation or technology OR that they are unable to exploit fully the data obtained from the equations. Equations in fermentation technology has been most times regarded as an unnecessary evil for you to take if you want to take fermentation technology

For most times the hatred or poor understanding towards the needs of the mathematical equations arises more due to the inability of the teacher to demonstrate is importance and application in fermentation technology. Equations are just regarded more as just a boring mathematical exercise

In any attempt to describe the fermentation technological process will usually involve the understanding of the various data generated by the process

In order to show the relationship between the change in one parameter will only be possible by making sense of the data produced and then to execute the necessary changes

In order to find the optimum conditions for a particular fermentation process we will have to analyze data obtained through various studies and experiments

Only mathematical data will allow us the ability to compare and decide to change the set parameters or not

The trouble is most teachers do not try to stress the importance and application of such equation… maybe because they are just pure mathematicians and do not see the applied implications of the equation

The most important thing, fermentation process is a very complex system which involves the idiosyncrasies of the fermentation microorganisms. It is not that straight forward and direct.

Now let us try to look at the significance of the Monod equation in fermentation technology. Monod equation is in fact one of the most important equation in biology especially in fermentation technology.


THE FAMOUS MONOD EQUATION

We use the Monod equation in calculating the growth of cells or microbes. This equation is then related to the substrate consumption rate equation for the purposes of the fermentation reactor design or analysis The Monod equation is empirical having been developed to describe experimental data; nonetheless, it works fairly well.
The Monod equation is represented as the following:

dX/dt = KmXS/(Ke + S)

where r (or dX/dt) is the rate of microbe growth,
X is the quantity of the microbes,
S is the concentration of the substrates, and
Km and Ke are constants.

What the equation is trying to sum up in the simplest terms is that the number of microorganisms is directly affected by the concentration of substrate over time. And that irrespective there are two constants that occur in the equation. Once we know the value of these constants we can extrapolate a lot of things if we adjust the other values such as time, substrate
We can try to relate the equation to the characteristics of fermentation reaction. The reaction has been determined to require additional supplement for cellular growth in order for the fermentation to proceed significantly. These substances probably vary for fermentation by different microbes.
However we should not see the fermentation process as simple as the Monod equation. There are cautions to be taken in applying it. The Monod equation is not as simple as the various complex parameters and diversity of microbial reactions could affect it.


A more expansive discussion of this material could be found at the GB-Analysts Reports site. www.gbanalysts.com





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