Prediction of fermentative parameters from mathematical modeling using thermotolerant probiotic yeast

Abstract Probiotic yeasts are sources of food additives producing propionic acid (PA). Here, using metabolic data from p3 under a controlled aeration system was developed a mathematical model to estimate α and β values by Luedeking-Piret equation. Maximum specific formation rate of PA, volumetric productivity of PA and maximum yield coefficient of product were demonstrated in microaerobic system. The formation rates of product (rp) were kinetically associated with the biomass formation rates (rx) and the concentrations of dry weight cell (DWC). The α value was of 0.450639 (mmol • l-1 PA • g-1 DWC) and 0.64479 (mmol • l-1 PA • g-1 DWC), and β value of 0.000243 (mmol • l-1 PA • h-1) and 0.00138 (mmol • l-1 PA • h-1), in aerobic and microaerobic systems, respectively. Therefore, here, was possible to simulate the DWC and PA production and to describe that the PA production followed a semi-growth-associated model.