Sawsan Mahmood^*(1), Ali Ali ⁽¹⁾, Mohamad Ayhem Darwesh ⁽²⁾, Wissam Zam ⁽³⁾

(1) Department of Food Technology, Faculty of Technical Engineering, Tartous University, Tartous, Syria.

(2) Faculty of Medical Engineering, Andalusia University, Tartous, Syria.

(3) Faculty of Pharmacy, AL- Wade University Homs, Syria.

(*Corresponding author: Eng. Sawsan Mahmood. E-mail address: sawsanmahmood480@gmail.com ).

Received: 20/05/2021                                Accepted: 27/01/2022

Abstract: 

This research was carried out in the fermentation technology laboratory in department of the Food Technology of the Faculty of Technical Engineering at Tartous University, in 2021.Optimization of fermentation processes for the production of yeast is very complex, and it is necessary to use a method to optimize the fermentation system and to operate the biological fermenter under optimal conditions in order to obtain the maximum possible amount of yeast (Saccharomyces cerevisiae). In this work, the Response Surface Methodology method (RSM) was used to aim optimization of the fed-batch fermentation system with the aim of achieving a higher production of yeast based on grape juice as a sole source of carbon compared with the production obtained from the batch fermentation system. The aim was to determine the optimum feeding rates for both substances glucose and nitrogen that are supplied to the fermentation medium through the fed- batch fermentation system so that the desired result is achieved, which is to obtain the maximum possible production of yeast Saccharomyces cerevisiae. The results demonstrated the success of using the surface response method (RSM) to determine optimal rates of glucose and nitrogen feeding during certain periods of nutrient fermentation where maximum biomass production was obtained from Saccharomyces cerevisiae (42.03 g /L) using glucose feed rate values of 0.0314 (L /h) and the nitrogen feed rate is 0.0274 (L /h), and the fermentation power of the yeast obtained was 480 ml.

Keywords: Response Surface Methodology, optimization, fermentation, Fed-batch fermentation, Saccharomyces cerevisiae.

Full paper in English: pdf