The optimization of technological condition in the fermentation process of glutamate by pattern recognition method.
The technological condition in the fermentation process of fermentation glutamate (such as pH value, temperature, ventilation rate, etc.) were optimized by computerized pattern recognition method. The visible optimum region may be found based on the mapping from the multi-dimensional pattern space into a plane. It is then transformed along the reciprocal direction into the original data space using Monte Carlo simulation, so the orientation of optimization and the best combination of all parameters can be determined. A new mathematical model is being proposed based on the experimental evidence in production. The transfer ratio of glucose to glutamic acid, the production capacity and the glutamic acid concentration increase 2.9%, 1.45% and 2.65% respectively by operating this optimization method. The method has been widely extended to factories and has granted in decreasing the expense of raw materials and that of the production cost.
Xu
C
C
Shanghai Institute of Metallurgy, Chinese Academy of Sciences.
Chen
C
C
Wang
H
H
Sun
J
J
D005285:Fermentation / Q000502:physiology*; D005947:Glucose / Q000378:metabolism*; D018698:Glutamic Acid / Q000096:biosynthesis*; D007218:Industrial Microbiology / Q000379:methods*; D008954:Models, Biological; D009010:Monte Carlo Method; D010363:Pattern Recognition, Automated
D018698:Glutamic Acid; D005947:Glucose