Opara et al
Greener Journal of Physical Sciences Vol. 3 (1), pp. 028-037, January, 2013.
ISSN: 2276-7851 © 2011 Greener Journals
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
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
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.