Hong Chen
Abstract
According to general batch kinetic model of fermentation, a model was developed to describe the xylitol formation process from xylose by Candida mogii. Genetic algorithm was employed to determine the kineticparameters of rate expression. The kinectic model showed a good agreement between experimental and simulated results.
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According to general batch kinetic model of fermentation, a model was developed to describe the xylitol formation process from xylose by Candida mogii. Genetic algorithm was employed to determine the kineticparameters of rate expression. The kinectic model showed a good agreement between experimental and simulated results.
Key concepts: Xylitol, Xylose, Fermentation, Kinetic energy, Chemistry, Process (computing), Biological system, Biochemistry