Model aided dynamic process analysis and optimization for the nourseothricin fermentation.
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.
D000900:Anti-Bacterial Agents / Q000096:biosynthesis*; D003470:Culture Media; D005285:Fermentation; D008954:Models, Biological; D013302:Streptomyces / Q000254:growth & development / Q000378:metabolism*; D013309:Streptothricins / Q000096:biosynthesis*
D000900:Anti-Bacterial Agents; D003470:Culture Media; D013309:Streptothricins