Model aided dynamic process analysis and optimization for the nourseothricin fermentation
- 1 January 1984
- journal article
- research article
- Published by Wiley in Journal of Basic Microbiology
- Vol. 24 (7) , 467-477
- https://doi.org/10.1002/jobm.3630240712
Abstract
The relation between product formation and growth kinetics could be characterized by 2 parameters. The specific product formation rate depends on the aging of the population and on the specific growth rate. This relation was formulated and quantified by a mathematical model, which was fitted to experimental data of a representative fermentation run and used to predict an optimal fermentation mode. Cyclic fed batch fermentation is optimal.This publication has 9 references indexed in Scilit:
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