Fermentation process modeling with Levenberg-Marquardt algorithm and Runge-Kutta method on ethanol production by saccharomyces cerevisiae

Abstract

The core of the Chinese rice wine making is a typical simultaneous saccharification and fermentation (SSF) process. In order to control and optimize the SSF process ofChinese ricewine brewing, it is necessary to construct kineticmodel and study the influence of temperature on the Chinese rice wine brewing process. An unstructured kinetic model containing 12 kinetics parameters was developed and used to describe the changing of kinetic parameters in Chinese rice wine fermentation at 22, 26, and 30C. The effects of substrate and product inhibitions were included in the model, and four variable, including biomass, ethanol, sugar and substrate were considered. The R-square values for the model are all above 0.95 revealing that the model prediction values could match experimental data very well. Our model conceivably contributes significantly to the improvement of the industrial process for the production of Chinese rice wine.