Méthodologie pour l'optimisation dynamique multicritère d'un procédé discontinu alimenté : application à la production bactérienne d'arômes laitiers

Abstract : The aim of the present work is to develop and apply an innovative approach for multicriteria and dynamic optimization of fed-batch fermentation for the production of lactic aroma. This study is mainly divided in four parts: the first one describes the use of multicriteria experimental design, covering an extended operating conditions domain (pH, temperature and oxygenation), in order to collect large experimental information in batch culture of Lactococcus lactis. The second part involves detailed kinetic analysis of operating factor effect combinations on growth and metabolism orientation. The third part deals with the development of a model to predict the kinetic behaviour of this strain in batch and fed-batch cultures. In the last part, the tool for multicriteria and dynamic optimization was validated and applied to the studied problem of lactic aroma production. The results obtained for multicriteria and dynamic optimization are satisfactory.
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Anissa Makhlouf. Méthodologie pour l'optimisation dynamique multicritère d'un procédé discontinu alimenté : application à la production bactérienne d'arômes laitiers. Alimentation et Nutrition. Institut National Polytechnique de Lorraine, 2006. Français. ⟨NNT : 2006INPL067N⟩. ⟨tel-01752764⟩

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