Greener Journal of Physical Sciences

Greener Journal of  Physical Sciences Vol. 3 (1), pp. 028-037, January, 2013.

ISSN: 2276-7851 © 2011 Greener Journals

Research Paper

Manuscript Number: 121912336

 

Palm Wine Mixed Culture Fermentation Kinetics

 

Opara C.C. Ajoku G., Madumelu N.O.

 

Department of Chemical Engineering, University of Port Harcourt, Rivers State, Nigeria

 

Email: drccopara @ yahoo.com, Tel. No:+2348037075314, +2348068868407

 

Corresponding Author’s Email: hephzibah425 @ yahoo. com

Abstract:

In this work, a mathematical model was developed describing the mixed culture fermentation of palm juice based on the growth profiles of the four microorganisms found in the juice. These microorganisms are Yeast, Micrococcus, Lactic acid bacteria and Leuconostoc spp. The mathematical model was simulated using MATLAB which showed the relationship between the substrate concentration and time for the individual microorganisms.
 Experimental data obtained from literature was used to obtain the growth rates and substrate saturation coefficient using the Monod model. It can be seen that the cell number of Leuconostoc spp. has increased to 1978.3 while the experimental value is 1667.0678 at 24hours. The substrate concentration at 24hrs was found to be 4.968g/100g dry matter while its experimental value is 4.348g/100g dry matter. This shows that there is a reasonable level of accuracy in the model developed.
 
Keywords: Fermentation, kinetics, micro flora, mixed culture, yeast.

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