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The design of a continuous-flow control strategy in lactic acid production by Lactobacillus casei is reported here. The main idea is to take advantage of recently modelled nutritional limitation effect in order to reduce production costs and improve productivity. The control objective was to maintain the production rate at a constant high value, or equivalently to regulate the glucose concentration...
An engineered Streptomyces lydicus strain with 6-phosphofructokinase gene (pfkA1) over-expression was constructed by recombinant DNA technology. Biomass, pH value, glucose and streptolydigin concentrations were measured and the fermentation kinetics were calculated. The cell growth and glucose consumption of the engineered strain was faster in the early period, and then slow down in the later stage...
Pretreatment is one of the approaches to yield the higher saccharification process leading to optimization of ethanol yield. The effect of ultrasonic pretreatment on ethanol production from rice straw was studied. A 0.16 kW/L ultrasonic treatment was applied to treat rice straw during enzymatic hydrolysis and fermentation process. The enzymatic hydrolysis process was carried out at 50°C and pH 4.8...
On-line optimization and control of fed-batch fermentation is difficult due to its non linearity and dynamic operation points with uncertainty. A novel cascade optimal control algorithm was proposed to treat these difficulties with the operating points, which maximize the objective function, was defined by Necessary Conditions of Optimization (NCO). Consequently, a nonlinear Generic Model Control...
Amino acids are produced 2.4 million ton per year all over the world. The Ajinomoto Group produces them mainly from sugars or starches through fermentation process and a large amount of organic by-products are also produced. The Ajinomoto Group has established system of so called "Bio-Cycle" to make use of these organic byproducts for sustainable amino acid production. These by-products...
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