Optimization of batch fermentation processes. I. Development of mathematical models for batch penicillin fermentations.

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Abstract
Two kinds of mathematical models have been developed for batch penicillin fermentations: (1) general models, based on averaged, nondimensionalized cell and penicillin synthesis curves from plant, scale fermentors and (2) particular models developed from specific sets of experimental data from two sources. Parameter‐temperature functions used with the general models were assumed to have general shapes which could apply to many fermentations, i.e., they were based on the familiar temperature response of enzyme‐catalyzed reactions. Parameter‐temperature functions for the particular models were determined from experimental data for batch runs at various temperatures.

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