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Simulación de una fermentación alcohólica utilizando miel de abejas como sustrato
DOI:
https://doi.org/10.15446/ing.investig.n36.24838Keywords:
fermentación alcohólica, miel de abejas (es)fermentación alcohólica, miel de abejas (en)
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La construcción de un modelo bioquímico se basa, generalmente, en número reducido de datos y una gran cantidad de hipótesis con respecto a las reacciones biológicas.
References
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Converti, Atilio y Otros. A kinetics study of saccharomyces strain: performance at high sugar concentrations. Biotechnology and Bioengineering. New York. Vol 27. Pp 1108-1114. aug.1985. DOI: https://doi.org/10.1002/bit.260270804
Castaño, H.I., Gómez. J.A. Estudio cinético y simulación de una fermentación alcohólica utilizando como sustrato miel. Tesis de pregrado Universidad Nacional de Colombia, Sede Medellín. 1995
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Moulin, Helene Boze y Otros. Inhibition of alcoholic fermentation by substrate and ethanol. Biotechnology and Bioengineering. New York. Vol 22. Pp. 2375-2381. 1980. DOI: https://doi.org/10.1002/bit.260221112
Novak, M. y Otros. Alcoholic fermentation: on the inhibitory effect of ethanol. Biotechnology and bioengineering. New York. Vol 23. Pp. 201-211. 1981. DOI: https://doi.org/10.1002/bit.260230113
Nuñez De Vasconcelos, Joao. Operação e simulação do processo de fermentação alcoólica em batelada alimentada com vazão variável de alimentação. Tese para obtenção do título de mestre em ciências. UFRJ. 1987.
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Sinclair C.G. y L. Kristiansen. fermentation kinetics and modeling. Edited by J.D. Bu’lock. London 1987.
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Copyright (c) 1997 José Ángel Gómez, Hader Iván Castaño, Mario Arias
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