Brettanomyces bruxellensis (étude métabolique, cinétique et modélisation)

This work has dealt with the metabolic and kinetic analyses of two strains of Brettanomyces, a contamination yeast found in alcoholic fermentation industries. One of these two strains was isolated from a beet alcohol distillery and the other one from a winemaking unit. Leaning upon the experimental plan methodology, the influence of the industrial environment factors has been studied: pH, temperature ethanol and sulphur dioxide concentration. The kinetics and stoichiometries observed were accurately represented by a model associating the Logistic law and Luedeking and Piret formalism. The parameters values of the growth model were settled from the experimental plan results. Finally, using the factorial analysis method, we were able to propose a reactional scheme valid for the tested strains and operative conditions.TOULOUSE-ENSIACET (315552325) / SudocSudocFranceF