In glucose-to-ethanol fermentation process, the growth of yeast cells may be inhibited by the product (ethanol), especially at a high ethanol concentration. The phenomenon is called product...

In glucose-to-ethanol fermentation process, the growth of yeast cells may be inhibited by the product (ethanol), especially at a high ethanol concentration. The phenomenon is called product inhibition. A commonly used model for the kinetics of the yeast growth under product inhibition is as follows: