الفهرس 
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Abstract
, Yeast belong to a unique group of micro-organisms that have been
commerciallyexploited by man for thousands of years, due to their ability to
efficiently convert sugars into ethanol and carbon dioxide. Thus,
predominantlystrains of Saccharomyces cerevisiae are used in the preparation
ofwineandbread.
In nature, the composition and concentration of carbohydrate vary
betweendifferentmicro-environments or, within a given environment, in time,
e.g., bythe action of micro-organisms metabolising them. Therefore, yeast, as
any othermicro-organism, have developed ways to regulate the set of enzymes
they need at any given point or time. As a result of that, the study of the
conversionrates kinetics under different fermentation conditions would help
todemonstratethis regulatory action.
The increasing importance of producing cellular and microbial products
has led to an ever-increasing demand for cultivation methods to grow
microbial, animal, and plant cells in artificially created environment. To
achieve greater understanding of these cellular and microbial processes and to
allow decisions to be made regarding the best operating conditions, process
monitoring and control have become essential elements to optimise the
fermentation processes.