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Dairaku K, Izumoto E, Morikawa H, et al. Optimal quality control of bakers' yeast fed-batch culture using population dynamics. Biotechnol Bioeng. 1982;24(12):2661-74doi: 10.1002/bit.260241205.
Dairaku, K., Izumoto, E., Morikawa, H., Shioya, S., & Takamatsu, T. (1982). Optimal quality control of bakers' yeast fed-batch culture using population dynamics. Biotechnology and bioengineering, 24(12), 2661-74. https://doi.org/10.1002/bit.260241205
Dairaku, K, et al. "Optimal quality control of bakers' yeast fed-batch culture using population dynamics." Biotechnology and bioengineering vol. 24,12 (1982): 2661-74. doi: https://doi.org/10.1002/bit.260241205
Dairaku K, Izumoto E, Morikawa H, Shioya S, Takamatsu T. Optimal quality control of bakers' yeast fed-batch culture using population dynamics. Biotechnol Bioeng. 1982 Dec;24(12):2661-74. doi: 10.1002/bit.260241205. PMID: 18546245.
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Biotechnol Bioeng. 1982 Dec;24(12):2661-74. doi: 10.1002/bit.260241205.

Optimal quality control of bakers' yeast fed-batch culture using population dynamics.

Biotechnology and bioengineering

K Dairaku, E Izumoto, H Morikawa, S Shioya, T Takamatsu

Affiliations

  1. Kanegafuchi Chemical Industry Co. Ltd., Engineering Research Laboratory, Miyamae 1-8, Takasago, Hyogo, 676 Japan.

PMID: 18546245 DOI: 10.1002/bit.260241205

Abstract

An optimal quality control policy for the overall specific growth rate of bakers' yeast, which maximizes the fermentative activity in the making of bread, was obtained by direct searching based on the mathematical model proposed previously. The mathematical model had described the age distribution of bakers' yeast which had an essential relationship to the ability of fermentation in the making of bread. The mathematical model is a simple aging model with two periods: Nonbudding and budding. Based on the result obtained by direct searching, the quality control of bakers' yeast fed-batch culture was performed and confirmed to be experimentally valid.

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