Coconut-water as fermentation medium for enzyme production (4): Time-profiled control of batch 5L stirred tank fermentation
The use of coconut-water as a cheap fermentation medium for the production of the enzyme cytochrome p-450 by the yeast Saccharomyces cerevisiae N.C.Y.C 754 was investigated in a 5L stirred tank fermenter by building state variable models and generating optimum control time-profiles for the contro...
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| Main Authors: | , , |
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| Format: | Article |
| Published: |
1995
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| Online Access: | http://journalarticle.ukm.my/1320/ http://www.ukm.my/jkukm/index.php/jkukm |
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| Summary: | The use of coconut-water as a cheap fermentation medium for the production of the
enzyme cytochrome p-450 by the yeast Saccharomyces cerevisiae N.C.Y.C 754 was
investigated in a 5L stirred tank fermenter by building state variable models and
generating optimum control time-profiles for the control variables temperature (T),
pH and agitation rate (RPM) Using Pontryagin's Continuous Maximum Principle.
The theoretical maximum enzyme yield that can be achieved under optimum timeprofiled
control of the three variables is 694.87 nmol L-1 in 30.5 hours of
fermentation. Except for T, the continuous optimum time-profiles of the variables do
not differ significantly from that of set point control. Experiments conducted with the
three variables controlled along these time-profiles gave an average yield of 633.70
nmol L-1 in 28 hours of fermentation |
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