Solution of the kinetic modeling of lactic acid fermentation using Adomian decomposition method

摘要

Kinetic models for the batch production of lactic acid under submerged fermentation of cheese whey using Lactobacillus helveticus were presented. The models account for the transient response for the cell growth, substrate utilization and lactic acid production during the fermentation process. These models are going to be solved by Adomian decomposition method and then evaluated using experimental data and kinetic parameters.