Hi everyone, I hope that you're all well. I'm currently conducting batch fermentation of whey permeate and measuring its methanol production. I've generated the timely production data of it but want to conduct mathematical model of the production trends. Can anyone give me clue/reference on how to do this? Or is it better to follow other published model? But then, which model should be better to follow, the one with similar substrate? similar microbial starter? produced compounds?

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