摘要
在赖氨酸发酵动力学研究的基础上 ,把发酵过程划分四个阶段 .收集了 2 2组赖氨酸分批流加发酵实验数据 ,用模式识别及人工神经网络技术和发酵工艺参数优化 .优化工艺参数应用于实际生产 。
The fermentation process was divided into four stages based on the study of fermentational kinetics of Lysine.22 groups of experiment data of Lysine in fedbatch fermentation,the technological conditions of every stage were optimized by the pattern recognition and neural network technology.The optimized technological condition was apllied to practice,and obtained very good results.
出处
《广西大学学报（自然科学版）》
CAS
CSCD
2001年第2期87-90,共4页
Journal of Guangxi University（Natural Science Edition）
关键词
发酵
参数优化
模式识别
人工神经网络
赖氨酸
fermentation
parameter optimization
pattern recognition
neural network
