The modelling of batch growth and fermentation data presents important disadvantages when numerically calculated specific rates are used. In this paper, the results obtained using a different technique, based on the integration of the differential rate equations in the modelling of batch alcoholic fermentation with Saccharomyces cerevisiae at different temperatures and initial sugar concentrations, are presented, and the use of both techniques is discussed.
No takes yet. Share an insight, caveat, or question.
Gòdia et al. (1988) studied this question.
Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context: