Modeling and Fuzzy Optimization of Whey Fermentation by Kluyveromyces marxianus var. lactis MC5

M. Petrov, T. Ilkova and S. Tzonkov

Abstract
In this paper lactose oxidation from natural substratum in fermentation of Kluyveromyces marxianus var. lactis MC 5 on basis of real experimental data is modeled. The batch process is used for identification of the parameters of the model. The model parameters are identified with non-linear regression technique with assistance of a computer program which minimizes the deviation between the model prediction and the actual batch experimental data. The model of fed-batch process is used for optimization. The optimization of the process is made by a fuzzy optimization method. An optimal profile of the impeller speed, the gas flow rate, and the substratum floating rate are obtained.

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Keywords
modeling, lactose oxidation, non-linear regression, fuzzy optimization, whey fermentation