Chapter 12. Process Models: Optimization of Yeast Production — A Case Study

  1. Prof. Dr. H.-J. Rehm3 and
  2. Dr. G. Reed4
  1. Karl-Heinz Bellgardt1 and
  2. Jingqi Yuan2

Published Online: 7 MAY 2008

DOI: 10.1002/9783527620999.ch12c

Biotechnology Set, Second Edition

Biotechnology Set, Second Edition

How to Cite

Bellgardt, K.-H. and Yuan, J. (2008) Process Models: Optimization of Yeast Production — A Case Study, in Biotechnology Set, Second Edition (eds H.-J. Rehm and G. Reed), Wiley-VCH Verlag GmbH, Weinheim, Germany. doi: 10.1002/9783527620999.ch12c

Editor Information

  1. 3

    Institut für Mikrobiologie, Universität Münster, Corrensstraße 3, D-4400 Münster

  2. 4

    2131 N. Summit Ave., Apartment #304, Milwaukee, WI 53202-1347, USA

Author Information

  1. 1

    Hannover, Federal Republic of Germany

  2. 2

    Shanghai, People's Republic of China

Publication History

  1. Published Online: 7 MAY 2008
  2. Published Print: 10 MAY 2001

ISBN Information

Print ISBN: 9783527257621

Online ISBN: 9783527620999

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Keywords:

  • biotechnological;
  • rheology;
  • anaerobic;
  • metabolism;
  • molasses

Summary

This chapter contains sections titled:

  • Introduction

  • The Baker's Yeast Process

  • Process Model

  • Application of the Process Model for Optimization

  • References