Modeling and parameter identification of the batch lactic acid production process from wheat flour

The application of white biotechnological processes to produce biopolymers has been increasing recently. In this study, a mathematical model describing the lactic acid production from wheat flour using lactic acid bacteria is presented. The model considers the kinetics degradation of maltose into glucose and the inhibitor effect of substrate and product at the simultaneous saccharification and fermentation step. The identification procedure developed to determine model parameters is described. Experimental data from batch fermentation experiments in a pilot fermenter under different conditions are used to fit and validate the model.