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Journal of Food Technology Research

March 2017, Volume 4, 1, pp 7-15

Experimental Model Validation and Control of a Lactic Fermentation Process

Dan Selisteanu


Monica Roman


Dorin Sendrescu

Dan Selisteanu 1 ,

Monica Roman 1 Dorin Sendrescu 1 
  1. Department of Automatic Control and Electronics, University of Craiova, Romania 1

Pages: 7-15

DOI: 10.18488/journal.58.2017.41.7.15

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Article History:

Received: 25 January, 2017
Revised: 17 March, 2017
Accepted: 30 March, 2017
Published: 19 April, 2017


In this work, the nonlinear dynamical model of a lactic fermentation process is widely analysed and control experiments are achieved. More precisely, a production of yogurt by Streptococcus termophilus and Lactobacillus bulgaricus in batch operation is taken into consideration. The process model is expressed by a set of nonlinear differential equations that describes the evolution of concentrations in the fermentation process. To validate the model, several simulations are performed in the Matlab programming and development environment. Furthermore, two experimental setups are used for batch fermentation experiments. From control point of view, the temperature and the pH are the basic dynamical factors that need monitoring and control in order to regulate the microbial growth and the lactic acid production. Different control architectures and tuning procedures are implemented. Specialized data acquisition and control software tools are used to perform the experiments. By using the features of these software tools, the time evolution of various process variables can be plotted and analysed. Several comparisons between the results obtained via simulation and with the two bioreactor setups are achieved.

Contribution/ Originality
This paper’s main contribution is to validate the dynamical model of a lactic fermentation process by using simulators and laboratory bioreactors. A production of yogurt by Streptococcus termophilus and Lactobacillus bulgaricus in batch operation is considered. Different control architectures and tuning procedures are implemented, and several comparisons are achieved.


Biotechnology, Fermentation processes, Modelling, Control engineering.



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This work was supported by UEFISCDI, Project ADCOSBIO no. 211/2014, PN-II-PT-PCCA-2013-4-0544.

Competing Interests:

The authors declare that they have no competing interests.


All authors contributed equally to the conception and design of the study.

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