Theoretical analysis of the baker's yeast production: An experimental verification at a laboratory scale

Abstract

The scale-down procedure seems an adequate tool in the design, optimization and scale-up fermentation processes. The first step in this procedure is a theoretical analysis, called process analysis, which is based on characteristic times of the mechanisms which may influence the performance of the bioreactor. This analysis must give information about the behaviour of large and small scale fermentation processes. At a small scale a verification of the results of such an analysis of the fed-batch baker's yeast production is carried out.