Anaerobic production of ethanol by Saccharomyces cerevisiae is associated with yeast growth. The steady-state growth kinetics of yeast follows Monod. It is intended to produce 10 kg/h of ethanol in an ideal CSRT-type fermenter, fed by a solution of 50 g/L of glucose. Size the fermenter for this purpose (calculate its working volume), setting the biomass concentration at the exit of the fermenter at 6.9 g/L. Note: CSTR = Continuous Stirred Tank Reactor Data: μmax = 0.1 h-1; Ks = 0.5 g/L; YX/S = 0.15; YP/S = 0.45. (answer: V = 5435 L)

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Food Microbiology

The subdivision of microbiology that deals with the interaction between microbes and food particles are called food microbiology. This scientific study incorporates both beneficial and harmful microbes and their effect on the food production, food storage, and health of human beings.