Measurement,control, and modeling of submerged acetic acid fermentation |
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| Institution: | 1. Chemical Engineering & Process Development Division, CSIR-National Chemical Laboratory, Pune, 411008, India;2. Centre for Nanotechnology, Central University of Jharkhand, Brambe, Ranchi, 835205, India;1. Instituto de Química, Programa de Pós Graduação em Química, Universidade Federal Fluminense, Outeiro de São João Batista s/n, Centro, Niterói, RJ 24020-141, Brazil;2. Departamento de Química, Universidade Federal de Viçosa, Viçosa, MG 36570-000, Brazil;1. Department of Internal Medicine, University of New Mexico, Albuquerque, NM, USA;2. Division of Infectious Diseases, Department of Medicine, Vanderbilt University School of Medicine, Nashville, TN, USA;3. Vanderbilt Tuberculosis Center, Vanderbilt University School of Medicine, Nashville, TN, USA;4. The Aurum Institute, Johannesburg, South Africa;5. Seattle Children’s Hospital, Seattle, WA, USA;1. Department of Food Science and Technology, Pukyong National University, Busan 48513, South Korea;2. Marine-Integrated Bionics Research Center, Pukyong National University, Busan 48513, South Korea;3. Department of Food Science and Technology, Dongeui University, Busan 47340, South Korea;4. Food Safety and Processing Research Division, National Institute of Fisheries Science, Busan 46083, South Korea |
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| Abstract: | 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. |
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