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Model aided dynamic process analysis and optimization for the nourseothricin fermentation.

M Peissker·R Guthke·M Neubert·W A Knorre
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Abstract

The relation between product formation and growth kinetics could be characterized by two facts: the specific product formation rate depends on the ageing of the population and on the specific growth rate. These relation was formulated and quantified by a mathematical model, which was fitted to experimental data of a representative fermentation run und used to predict an optimal fermentation mode. In the result of this discussion cyclic fed batch fermentation was found to be optimal.

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Anti-Bacterial AgentsCulture MediaFermentationModels, BiologicalStreptomycesStreptothricinsJournal Article

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M Peissker, R Guthke, M Neubert, W A Knorre. 1984. Model aided dynamic process analysis and optimization for the nourseothricin fermentation.. https://doi.org/10.1002/jobm.3630240712

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