Data and knowledge based experimental design for fermentation process optimization

被引：19

作者：

Berkholz, R ^{[1
]}

Röhlig, D

Guthke, R

机构：

[1] BioControl Jena GmbH, D-07745 Jena, Germany

[2] Hans Knoll Inst Nat Prod Res, D-07745 Jena, Germany

来源：

ENZYME AND MICROBIAL TECHNOLOGY | 2000年 / 27卷 / 10期

关键词：

sequential experimental design; optimization; fed-batch fermentation;

D O I：

10.1016/S0141-0229(00)00301-X

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：

A novel method for the sequential experimental design in order to optimize fed-batch fermentations was applied to a hyaluronidase fermentation by Streptococcus agalactiae. A Lambda -optimal design was introduced to minimize the model parameter estimation error and to maximize the performance of the fermentation process. The method employs hybrid models that contain mechanistic, fuzzy and neural network components. (C) 2000 Elsevier Science Inc. Ali rights reserved.

引用

页码：784 / 788

页数：5

共 7 条

[1]

DIFERRANTE N, 1956, J BIOL CHEM, V220, P303

[2]

MUNACK A, 1989, COMPUTER APPLICATIONS IN FERMENTATION TECHNOLOGY : MODELLING AND CONTROL OF BIOTECHNOLOGICAL PROCESSES, P195

[3]

PLACKETT RL, 1946, BIOMETRIKA 4, V33, P305, DOI [DOI 10.2307/2332195, DOI 10.1093/BIOMET/33.4.305]

[4]

RODIG H, 1999, ZENTRALBLATT BAKTERI, V289, P835

[5]

SYDDALL MT, 1998, P 7 INT C COMP APPL

[6]

Takors R, 1997, BIOTECHNOL BIOENG, V56, P564, DOI 10.1002/(SICI)1097-0290(19971205)56:5<564::AID-BIT10>3.0.CO

[7]

2-C

← 1 →