الفهرس | Only 14 pages are availabe for public view |
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. |