Mathematical Modeling for Fermentation Systems: A Case Study in Probiotic Beer Production DOI Creative Commons

Pablo Ruarte,

María José Leiva Alaniz, Silvia Cristina Vergara

et al.

Fermentation, Journal Year: 2025, Volume and Issue: 11(4), P. 184 - 184

Published: April 1, 2025

The use of autochthonous yeast strains from viticultural environments represents a novel approach in the brewing industry. Probiotic-fermented beers have generated growing interest as they combine traditional with increasing demand for health-oriented functional beverages. application mathematical modeling to fermentation kinetics becomes crucial tool adequately describe and subsequently improve performance beer fermentation. Saccharomyces cerevisiae PB101 San Juan (Argentina) was previously selected its probiotic potential exceptional technological traits wort production. It used ferment Kölsch-style brewer’s order evaluate both resistance human digestive system. results showed survival percentage 73.49 ± 0.54 80.17 3.73 fermentations conducted 2024 2025, respectively. These assays were explore kinetic microbial growth, ethanol production, critical parameters. Traditional approaches often fail capture intricacies fermentations, particularly lag phases associated adaptation metabolite biosynthesis. To address these limitations, this study develops an innovative simple system by incorporating two state variables: total dead cells. dynamics variables modeled using either First Order Plus Dead Time model or logistic growth model. Furthermore, modified Luedeking–Piret delay time that exists between production viable cells ethanol. proposed models demonstrate enhanced predictive accuracy dependability, providing solid foundation optimizing processes advancing development beverages properties.

Language: Английский

Mathematical Modeling for Fermentation Systems: A Case Study in Probiotic Beer Production DOI Creative Commons

Pablo Ruarte,

María José Leiva Alaniz, Silvia Cristina Vergara

et al.

Fermentation, Journal Year: 2025, Volume and Issue: 11(4), P. 184 - 184

Published: April 1, 2025

The use of autochthonous yeast strains from viticultural environments represents a novel approach in the brewing industry. Probiotic-fermented beers have generated growing interest as they combine traditional with increasing demand for health-oriented functional beverages. application mathematical modeling to fermentation kinetics becomes crucial tool adequately describe and subsequently improve performance beer fermentation. Saccharomyces cerevisiae PB101 San Juan (Argentina) was previously selected its probiotic potential exceptional technological traits wort production. It used ferment Kölsch-style brewer’s order evaluate both resistance human digestive system. results showed survival percentage 73.49 ± 0.54 80.17 3.73 fermentations conducted 2024 2025, respectively. These assays were explore kinetic microbial growth, ethanol production, critical parameters. Traditional approaches often fail capture intricacies fermentations, particularly lag phases associated adaptation metabolite biosynthesis. To address these limitations, this study develops an innovative simple system by incorporating two state variables: total dead cells. dynamics variables modeled using either First Order Plus Dead Time model or logistic growth model. Furthermore, modified Luedeking–Piret delay time that exists between production viable cells ethanol. proposed models demonstrate enhanced predictive accuracy dependability, providing solid foundation optimizing processes advancing development beverages properties.

Language: Английский

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