MEASUREMENT, CONTROL, AND MODELING OF SUBMERGED ACETIC-ACID FERMENTATION

被引:6
作者
HEKMAT, D
VORTMEYER, D
机构
[1] Technical University of Munich, 8000 München 2
来源
JOURNAL OF FERMENTATION AND BIOENGINEERING | 1992年 / 73卷 / 01期
关键词
D O I
10.1016/0922-338X(92)90226-K
中图分类号
Q81 [生物工程学(生物技术)]; Q93 [微生物学];
学科分类号
071005 ; 0836 ; 090102 ; 100705 ;
摘要
For control and optimization of large scale bioprocesses, mathematical models are needed to describe transient growth and/or product formation. Such models can only be developed from reliable experimental data. A computerized experimental system was applied to submerged acetic acid fermentation with industrial Acetobacter strains in order to obtain quantitatively reproducible long-term data. Automated repeated-batch fermentations were carried out over a period of one year. It was found that consideration of substrate, product, and biomass concentrations alone was not sufficient to describe transient culture conditions. At least one more internal parameter must be taken into account. A delay-time model was developed which takes into consideration the variable concentration of an internal component of the cells, the ribonucleic acid. This model was used to simulate the acetic acid fermentation. The simulation results agreed well with the experimental data. Thus, the validity of the model assumptions could be confirmed. The model was capable of simulating the lag-phase of growth as well as lysis of microorganisms due to product inhibition.
引用
收藏
页码:26 / 30
页数:5
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