Model- based estimation of optimal temperature profile during simultaneous saccharification and fermentation of Arundo donax.
A kinetic model fitted to enzymatic hydrolysis of Arundo donax was coupled to a fermentation kinetic model derived from simultaneous saccharification and fermentation (SSF) experiments at different temperatures for the determination of optimal temperature profile (between 36-45 (°) C) using iterative dynamic programming (IDP). A sensitivity analysis of enzyme kinetic model not only facilitated mod