State estimation is the precondition and foundation of a bioprocess monitoring and optimal control. However,there are many difficulties in dealing with a non-linear system,such as the instability of process, un-modele...State estimation is the precondition and foundation of a bioprocess monitoring and optimal control. However,there are many difficulties in dealing with a non-linear system,such as the instability of process, un-modeled dynamics,parameter sensitivity,etc.This paper discusses the principles and characteristics of three different approaches,extended Kalman filters,strong tracking filters and unscented transformation based Kalman filters.By introducing the unscented transformation method and a sub-optimal fading factor to correct the prediction error covariance,an improved Kalman filter,unscented transformation based robust Kalman filter,is proposed. The performance of the algorithm is compared with the strong tracking filter and unscented transformation based Kalman filter and illustrated in a typical case study for glutathione fermentation process.The results show that the proposed algorithm presents better accuracy and stability on the state estimation in numerical calculations.展开更多
In order to improve the production of human-like collagen III(HLC III)by fed-batch culture of recombinant Escherichia coli BL21,the Plackett-Burman and Box-Behnken design were applied to optimize the fermentation proc...In order to improve the production of human-like collagen III(HLC III)by fed-batch culture of recombinant Escherichia coli BL21,the Plackett-Burman and Box-Behnken design were applied to optimize the fermentation process parameters.Three variables(induction time,inoculum age and pH),which have significant effects on HLC III production,were selected from eight variables by Plackett-Burman design.With the regression coefficient analysis in the Box-Behnken design,a relationship between HLC III production and three significant factors was obtained,and the optimum levels of the three variables were as follows:induction time 3.2h,inoculum age 12.6 h and pH 6.7.The 3D response surface plots and 2D contour plots created by the Box-Behnken design showed that the interaction between induction time and pH and that between innoculum age and pH were significant.An average 9.68 g·L1HLC III production was attained in the validation experiment under optimized condition,which was 80%higher than the yield of 5.36 g·L1before optimization.展开更多
The dynamic soft sensor based on a single Gaussian process regression(GPR) model has been developed in fermentation processes.However,limitations of single regression models,for multiphase/multimode fermentation proce...The dynamic soft sensor based on a single Gaussian process regression(GPR) model has been developed in fermentation processes.However,limitations of single regression models,for multiphase/multimode fermentation processes,may result in large prediction errors and complexity of the soft sensor.Therefore,a dynamic soft sensor based on Gaussian mixture regression(GMR) was proposed to overcome the problems.Two structure parameters,the number of Gaussian components and the order of the model,are crucial to the soft sensor model.To achieve a simple and effective soft sensor,an iterative strategy was proposed to optimize the two structure parameters synchronously.For the aim of comparisons,the proposed dynamic GMR soft sensor and the existing dynamic GPR soft sensor were both investigated to estimate biomass concentration in a Penicillin simulation process and an industrial Erythromycin fermentation process.Results show that the proposed dynamic GMR soft sensor has higher prediction accuracy and is more suitable for dynamic multiphase/multimode fermentation processes.展开更多
Hyaluronic acid （HA） is a high molecular weight glycosaminoglycan consisting of alternating D-glucuronic acid and N-acetylglueasamine and plays ex- tremely important roles in many biological processes. In this study...Hyaluronic acid （HA） is a high molecular weight glycosaminoglycan consisting of alternating D-glucuronic acid and N-acetylglueasamine and plays ex- tremely important roles in many biological processes. In this study, we optimized fermentation process for the production of HA by Streptococcus zooepidemicus ATCC35246, including fermentation broth composition and various fermentation parameters. The experimental results showed that the optimal fermentation broth composition was： glucose 45 g/L, yeast extract 10 g/L, tryptone 12 g/L, KH2PO4 2 g/L, K2HPO4 . 3H20 2 g/L, MgSO4 · 7H2O 2 g/L, and （NH4 ）2SO4 0.4 g/L. The optimal parameters involved in fermentation was： liquid volume 20%, pH 6. 0, rotation speed 180 r/min, fermentation temperature 35 ℃, fermentation duration 18 h, CTAB concentration 25 mg/L. Under the optimized conditions, the yield of HA was 0. 305 g/L, which was dramatically improved by 43.87% compared to that of 0. 212 g/L before optimization.展开更多
The soft-sensor modeling for fermentation process based on standard support vector regression(SVR) needs to solve the quadratic programming problem(QPP) which will often lead to large computational burdens, slow conve...The soft-sensor modeling for fermentation process based on standard support vector regression(SVR) needs to solve the quadratic programming problem(QPP) which will often lead to large computational burdens, slow convergence rate, low solving efficiency, and etc. In order to overcome these problems, a method of soft-sensor modeling for fermentation process based on geometric SVR is presented. In the method, the problem of solving the SVR soft-sensor model is converted into the problem of finding the nearest points between two convex hulls (CHs) or reduced convex hulls (RCHs) in geometry. Then a geometric algorithm is adopted to generate soft-sensor models of fermentation process efficiently. Furthermore, a swarm energy conservation particle swarm optimization (SEC-PSO) algorithm is proposed to seek the optimal parameters of the augmented training sample sets, the RCH size, and the kernel function which are involved in geometric SVR modeling. The method is applied to the soft-sensor modeling for a penicillin fermentation process. The experimental results show that, compared with the method based on the standard SVR, the proposed method of soft-sensor modeling based on geometric SVR for fermentation process can generate accurate soft-sensor models and has much less amount of computation, faster convergence rate, and higher efficiency.展开更多
It has long been thought that bioprocess, with their inherent measurement difficulties and complex dynamics, posed almost insurmountable problems to engineers. A novel software sensor is proposed to make more effectiv...It has long been thought that bioprocess, with their inherent measurement difficulties and complex dynamics, posed almost insurmountable problems to engineers. A novel software sensor is proposed to make more effective use of those meas- urements that are already available, which enable improvement in fermentation process control. The proposed method is based on mixtures of Gaussian processes (GP) with expectation maximization (EM) algorithm employed for parameter estimation of mixture of models. The mixture model can alleviate computational complexity of GP and also accord with changes of operating condition in fermentation processes, i.e., it would certainly be able to examine what types of process-knowledge would be most relevant for local models’ specific operating points of the process and then combine them into a global one. Demonstrated by on-line estimate of yeast concentration in fermentation industry as an example, it is shown that soft sensor based state estimation is a powerful technique for both enhancing automatic control performance of biological systems and implementing on-line moni- toring and optimization.展开更多
Biomass is a key parameter in fermentation process, directly influencing the performance of the fermentation system as well as the quality and yield of the targeted product. Hybrid soft-sensor modeling is a good metho...Biomass is a key parameter in fermentation process, directly influencing the performance of the fermentation system as well as the quality and yield of the targeted product. Hybrid soft-sensor modeling is a good method for on-line estimation of biomass. Structure of hybrid soft-sensor model is a key to improve the estimating accuracy. In this paper, a forward heuristic breadth-first reasoning approach based on rule match is proposed for constructing structure of hybrid model. First, strategy of forward heuristic reasoning about facts is introduced, which can reason complex hybrid model structure in the event of few known facts. Second, rule match degree is defined to obtain higher esti- mating accuracy. The experiment results of Nosiheptide fermentation process show that the hybrid modeling process can estimate biomass with higher accuracy by adding transcendental knowledge and partial mechanism to the process.展开更多
Due to its nutritional values, cassava has become an unavailable food and is one of the essential foods in the Republic of Congo. Fermentation of tubers is still traditional. Fiftyrod-shaped spore-forming bacteria wer...Due to its nutritional values, cassava has become an unavailable food and is one of the essential foods in the Republic of Congo. Fermentation of tubers is still traditional. Fiftyrod-shaped spore-forming bacteria were screened and carried out in batch mode for the fermentation abilities of cassava tubers in order to develop biotechnological starter. The Penetrometry Index (PI) has been used to screen bacteria and 16SrRNA as well as <i>fibE</i>one step multiplex PCR which were used to molecularly identify isolates. Emulsification Index, Proteolytic as well as amylolytic, and cellulolytic activities of some strains were quantitatively evaluated for prooving orgaleptic characterics. As results <i>Bacillus subtilis</i> (MT994787), <i>Bacillus subtillis</i> (MT994789), <i>Bacillus tequilensis</i> (MT994788), <i>Bacillus safensis</i>, and <i>Bacillus subtilis</i> have been identified. Single isolates were able to ferment tubers in 48 h and 72 hours meanwhile <i>Bacillus</i> consortia were able to shift fermentation of tubers from 48 hours to 24 hours. The consortium could be used as the major bacterial starters. Strains were associated with the ability to secrete biomolecules including biosurfactants, protease, amylase and cellulase.展开更多
Control of the fed-batch ethanol fermentation processes to produce maximum product ethanol is one of the key issues in the bioreactor system.However,ethanol fermentation processes exhibit complex behavior and nonlinea...Control of the fed-batch ethanol fermentation processes to produce maximum product ethanol is one of the key issues in the bioreactor system.However,ethanol fermentation processes exhibit complex behavior and nonlinear dynamics with respect to the cell mass,substrate,feed-rate,etc.An improved dual heuristic programming algorithm based on the least squares temporal difference with gradient correction(LSTDC) algorithm(LSTDC-DHP) is proposed to solve the learning control problem of a fed-batch ethanol fermentation process.As a new algorithm of adaptive critic designs,LSTDC-DHP is used to realize online learning control of chemical dynamical plants,where LSTDC is commonly employed to approximate the value functions.Application of the LSTDC-DHP algorithm to ethanol fermentation process can realize efficient online learning control in continuous spaces.Simulation results demonstrate the effectiveness of LSTDC-DHP,and show that LSTDC-DHP can obtain the near-optimal feed rate trajectory faster than other-based algorithms.展开更多
Papaya,a tropical fruit was used as the raw material to produce sauerkraut in the study.Three lactic acid bacteria strains isolated from papaya were added to the sauerkraut to facilitate the fermentation of papaya sau...Papaya,a tropical fruit was used as the raw material to produce sauerkraut in the study.Three lactic acid bacteria strains isolated from papaya were added to the sauerkraut to facilitate the fermentation of papaya sauerkraut.In the fermentation process,the dynamic changes of total acid in sauerkrauts at different levels of sugar concentration,salt concentration,inoculation and temperature were studied.The response surface method was used to study the effects of changes in multiple factors at the same time.On the basis of“one-variable-at-a-time”approach,the response surface method optimized papaya sauerkraut fermentation process.According to the change of total acid in single factor,29 experiments were designed by 4×3 factorial central composite design.The optimum fermentation conditions were obtained as follows:sugar at 3.8%,salt at 2.8%,inoculation at 5%,and temperature at 31℃.展开更多
A cellular automata model to simulate penicillin fed-batch fermentation process(CAPFM)was established in this study,based on a morphologically structured dynamic penicillin production model,that is in turn based on th...A cellular automata model to simulate penicillin fed-batch fermentation process(CAPFM)was established in this study,based on a morphologically structured dynamic penicillin production model,that is in turn based on the growth mechanism of penicillin producing microorganisms and the characteristics of penicillin fed-batch fermentation.CAPFM uses the three-dimensional cellular automata as a growth space,and a Moore-type neighborhood as the cellular neighborhood.The transition rules of CAPFM are designed based on mechanical and structural kinetic models of penicillin batch-fed fermentation processes.Every cell of CAPFM represents a single or specific number of penicillin producing microorganisms,and has various state.The simulation experimental results show that CAPFM replicates the evolutionary behavior of penicillin batch-fed fermentation processes described by the structured penicillin production kinetic model accordingly.展开更多
Traditional Chinese red sufu is a popular condiment,and typical flavor is an important indicator of sensory qualities in commercial products.In this study,the volatile aroma analysis of Wangzhihe red sufu(WRS)from dif...Traditional Chinese red sufu is a popular condiment,and typical flavor is an important indicator of sensory qualities in commercial products.In this study,the volatile aroma analysis of Wangzhihe red sufu(WRS)from different fermentation stages and four typical red sufu products from different locations was carried out by gas chromatography-mass spectrometry(GC–MS),gas chromatography-mass spectrometry/olfactory(GC–MS/O),electronic nose(E-nose)and sensory evaluation.Results showed that 106 volatile compounds were identified in Wangzhihe red sufu during fermentation process,in which phenolics and alcohols were dominant at molded and salted phetze stages,while esters and alcohols became predominate at post-fermentation stage.The volatile aroma substances varied at each fermentation stage.Furthermore,86 volatiles,including 16 aroma-active compounds,were detected in four typical red sufu products.The multivariate analysis results showed the difference in samples from different fermentation stages and typical red sufu products according to GC–MS and E-nose analysis.Combined with flavor omics,discriminant model was established for effective discrimination of samples from different fermentation stages and locations,as well as references to sufu maturity extent.The study presented a new strategy for quality evaluation of red sufu,which could be the supplement to quality evaluation standards.展开更多
[Objectives]To optimize the solid-state fermentation process of Flos Sophorae Immaturus by Penicillium with Sophora japonica cv.jinhuai as raw material.[Methods]The fermentation conditions were optimized by single fac...[Objectives]To optimize the solid-state fermentation process of Flos Sophorae Immaturus by Penicillium with Sophora japonica cv.jinhuai as raw material.[Methods]The fermentation conditions were optimized by single factor experiment and response surface methodology with quercetin content as the dependent variable.[Results]According to the established model,the optimal fermentation process of Flos Sophorae Immaturus was obtained as follows:temperature 29.97℃,time 6.88 d,rotation speed 180.86 rpm,inoculation amount 3.93 mL,and the expected content of quercetin was 34.8053 mg/g.Based on this,the fermentation parameters were adjusted,and the actual content was 33.67 mg/g,which was close to the predicted value.[Conclusions]The optimization of fermentation process of Flos Sophorae Immaturus by response surface methodology provides a reference for the development and utilization of this medicinal material.展开更多
Multivariate statistical process control methods have been widely used in biochemical industries. Batch process is usually monitored by the method of multi-way principal component analysis (MPCA). In this article, a n...Multivariate statistical process control methods have been widely used in biochemical industries. Batch process is usually monitored by the method of multi-way principal component analysis (MPCA). In this article, a new batch process monitoring and fault diagnosis method based on feature extract in Fisher subspace is proposed. The feature vector and the feature direction are extracted by projecting the high-dimension process data onto the low-dimension Fisher space. The similarity of feature vector between the current and the reference batch is calcu- lated for on-line process monitoring and the contribution plot of weights in feature direction is calculated for fault diagnosis. The approach overcomes the need for estimating or filling in the unknown portion of the process vari- ables trajectories from the current time to the end of the batch. Simulation results on the benchmark model of peni- cillin fermentation process can demonstrate that in comparison to the MPCA method, the proposed method is more accurate and efficient for process monitoring and fault diagnosis.展开更多
Modern fermentation processes include a variety of fermentation methods,such as fed batch fermentation and continuous fermentation.This paper will focus on the principles and case studies of these two methods.Fed batc...Modern fermentation processes include a variety of fermentation methods,such as fed batch fermentation and continuous fermentation.This paper will focus on the principles and case studies of these two methods.Fed batch fermentation originates from fractionation fermentation with closed culture and adjustment of the pH value of the carbon source,to which the process of feeding the carbon source to the cell culture in a controlled manner has been added.This type of fermentation is more commonly used compared to the other.Continuous fermentation is also a closed fermentation system,which can operate without restrictions by continuous or intermittent addition of fresh nutrient media to the fermenter;however,it is susceptible to contamination by stray bacteria and metabolic inconvenience.展开更多
This paper reported the contents variation analysis ofγ-amino butyric acid(GABA)in Semen sojae praeparatum(SSP)which is a famous traditional Chinese medicine.High performance liquid chromatography(HPLC)was used and G...This paper reported the contents variation analysis ofγ-amino butyric acid(GABA)in Semen sojae praeparatum(SSP)which is a famous traditional Chinese medicine.High performance liquid chromatography(HPLC)was used and GABA was derivatized by online pre-column derivatization with o-phthalaldehyde(OPA).To validate this method,the precision,stability,repeatability and recovery were discussed.In the concentration range from 0.0125 to 0.400 mg/m L,the calibration curve for GABA was linear and the regression equation was obtained with correlation coefficient(R2)of 0.9999.Relatively high levels of GABA exist in SSP and the content changes of GABA at different time points during the fermenting process were detected.At the"yellow cladding"stage,GABA level was very low or even undetectable;the"secondary fermentation"stage witnessed a rapid increase of GABA content to 1.39-5.52 mg/g,which remained stable after 18 days of"secondary fermentation".This study demonstrated that GABA was generated at the"secondary fermentation"stage,revealing the significance and rationality of the"secondary fermentation"stage in the fermenting process of SSP.On the other hand,it suggested the downside of taking soy isoflavones as the only measurement in existing quality assessment and optimization approach for the fermenting process of SSP.展开更多
A new cleaner production process for cassava ethanol has been developed, in which the thin stillage by-product was treated initially by anaerobic digestion, and the digestate further processed by hydrogen-form cation ...A new cleaner production process for cassava ethanol has been developed, in which the thin stillage by-product was treated initially by anaerobic digestion, and the digestate further processed by hydrogen-form cation exchange resin before being recycled as process water to make mash for the next ethanol fermentation batch.Thus wastewater was eliminated and freshwater and energy consumption was significantly reduced. To evaluate the new process, ten consecutive batches of ethanol fermentation and anaerobic digestion at lab scale were carried out. Average ethanol production in the recycling batches was 11.43%(v/v) which was similar to the first batch, where deionized(DI) water was used as process water. The chemical oxygen demand(COD) removal rate reached 98% and the methane yield was 322 ml per gram of COD removed, suggesting an efficient and stable operation of the anaerobic digestion. In conclusion, the application of the new process can contribute to sustainable development of the cassava ethanol industry.展开更多
To prevent foodborne illness and spoilage,industries often use preservatives of synthetic origin as antimicrobial agents.However,the growing demand for natural products and cleaner labels has stimulated the search for...To prevent foodborne illness and spoilage,industries often use preservatives of synthetic origin as antimicrobial agents.However,the growing demand for natural products and cleaner labels has stimulated the search for new alternatives.Simultaneously,the growing consumption of pulses has driven demand for convenient,healthy,and easy-to-cook products.As a result,pulses often undergo various industrial processes,which generate waste and by-products.Therefore,the present study aimed to obtain fermented bean hulls with antimicrobial activity.To this end,a Design of Experiment(DoE)was planned to evaluate the variables affecting the fermentation process and the potential antimicrobial activity developed during fermentation.The fermentative capacity of Lactica-seibacillus casei,Lactiplantibacillus plantarum,Lacticaseibacillus rhamnosus,Leuconostoc citreum and Pediococcus acidilactici in bean hulls was investigated as well as the inhibition of Listeria monocytogenes and Escherichia coli in the fermented bean by-products obtained.Bean hulls were a suitable matrix able to support the growth of LAB strains.Thanks to the Design of Experiment,the significant variables involved in obtaining antimicrobial fer-mented bean hulls were identified in terms of incubation time,fermentation temperature,and their interaction.The fermented matrix showed the maximum activity after the fermentation with L.plantarum at 30℃for 40 h against L.monocytogenes and E.coli(inhibition of approximately 2 and 4 Log CFU/g,respectively).展开更多
Temperature is a critical variable in enclosed solid-state fermentation(ESSF)systems and profoundly influences microbial survival.However,the spatial temperature variation within the ESSF environment and its impact on...Temperature is a critical variable in enclosed solid-state fermentation(ESSF)systems and profoundly influences microbial survival.However,the spatial temperature variation within the ESSF environment and its impact on microbial community assembly remain underexplored.This study investigated the assembly and functional divergence of abundant and rare microbial subcommunities in first-turn Daqu under varying temperature con-ditions.The results showed that the temperature distribution of Daqu in the fermentation chamber followed a Weibull distribution,with three distinct thermal zones formed based on spatial positioning.The microbial community structure of the first-turn Daqu exhibited characteristics of a transitional phase between that of the raw materials and mature Daqu.Although no significant differences were observed in the overall microbial community structure across different temperature zones,the community structure in the low-temperature zone showed greater dispersion in similarity,whereas the high-temperature zone tended towards consistency and stability.The assembly of the abundant subcommunity was influenced by temperature and reducing sugars,while the rare subcommunity was primarily shaped by reducing sugars,moisture content,and acidity.In response to high-temperature stress,the abundant and rare subcommunities adopted different adaptive strate-gies,forming“distributed networks”and“centralized networks,”respectively.Furthermore,the selection of stress-response metabolic pathways showed differing emphases on“resource conservation”and“stress defense,”contributing to the functional differentiation of Daqu.This study provides insights into how spatial temperature variation in ESSF systems affects microbial community structure and functional specialization,critical for optimizing fermentation and improving Daqu’s microbial stability in Baijiu production.展开更多
In recent years,obesity has emerged as a significant global public health issue,leading to serious physical health risks and warranting the attention of everyone.Dietary intervention is one of the most important strat...In recent years,obesity has emerged as a significant global public health issue,leading to serious physical health risks and warranting the attention of everyone.Dietary intervention is one of the most important strategies for treating obesity,and fermented Laminaria Japonica(LJ)has shown promising potential as an anti-obesity agent.However,there is currently a lack of comprehensive studies on this topic,necessitating further validation and research to fully understand its efficacy and mechanisms.In the study,we explored the fermentation process,active ingredients,and anti-obesity effects of fermented LJ.Optimal fermentation conditions were determined using response surface methodology:a temperature of 34.54℃,pH of 9.52,and inoculum volume of 9%.HPLCMS/MS analysis identified active compounds,with anti-obesity potential,including monosaccharides,amino acids,and fatty acids.In a high-fat diet induced obese mouse model,treatment with high concentrations of fermented Laminaria Japonica significantly improved obesity symptoms.Additionally,the gut microbiota structure was altered,showing increased abundance of beneficial bacteria(Bacteroidetes,Akkermansia,and Muribaculaceae)and decreased abundance of obesity-associated bacteria(Colidextribacter,Acetatifactor,and Blautia).Functional predictions suggested that the anti-obesity effects may be mediated through pathways related to secondary metabolite synthesis,carbon metabolism,and fatty acid metabolism,thus informing subsequent experiments.In conclusion fermented Laminaria Japonica shows promise as a potential treatment for obesity.展开更多
基金Supported by the National Natural Science Foundation of China （20476007, 20676013）.
文摘State estimation is the precondition and foundation of a bioprocess monitoring and optimal control. However,there are many difficulties in dealing with a non-linear system,such as the instability of process, un-modeled dynamics,parameter sensitivity,etc.This paper discusses the principles and characteristics of three different approaches,extended Kalman filters,strong tracking filters and unscented transformation based Kalman filters.By introducing the unscented transformation method and a sub-optimal fading factor to correct the prediction error covariance,an improved Kalman filter,unscented transformation based robust Kalman filter,is proposed. The performance of the algorithm is compared with the strong tracking filter and unscented transformation based Kalman filter and illustrated in a typical case study for glutathione fermentation process.The results show that the proposed algorithm presents better accuracy and stability on the state estimation in numerical calculations.
基金Supported by the National Natural Science Foundation of China（20776119） the National High Technology Research and Development Program of China（2007AA03Z456A） the Special Research Program of the Education Department of Shaanxi Province（07JK417）
文摘In order to improve the production of human-like collagen III(HLC III)by fed-batch culture of recombinant Escherichia coli BL21,the Plackett-Burman and Box-Behnken design were applied to optimize the fermentation process parameters.Three variables(induction time,inoculum age and pH),which have significant effects on HLC III production,were selected from eight variables by Plackett-Burman design.With the regression coefficient analysis in the Box-Behnken design,a relationship between HLC III production and three significant factors was obtained,and the optimum levels of the three variables were as follows:induction time 3.2h,inoculum age 12.6 h and pH 6.7.The 3D response surface plots and 2D contour plots created by the Box-Behnken design showed that the interaction between induction time and pH and that between innoculum age and pH were significant.An average 9.68 g·L1HLC III production was attained in the validation experiment under optimized condition,which was 80%higher than the yield of 5.36 g·L1before optimization.
基金Supported by the Natural Science Foundation of Jiangsu Province of China(BK20130531)the Priority Academic Program Development of Jiangsu Higher Education Institutions(PAPD[2011]6)Jiangsu Government Scholarship
文摘The dynamic soft sensor based on a single Gaussian process regression(GPR) model has been developed in fermentation processes.However,limitations of single regression models,for multiphase/multimode fermentation processes,may result in large prediction errors and complexity of the soft sensor.Therefore,a dynamic soft sensor based on Gaussian mixture regression(GMR) was proposed to overcome the problems.Two structure parameters,the number of Gaussian components and the order of the model,are crucial to the soft sensor model.To achieve a simple and effective soft sensor,an iterative strategy was proposed to optimize the two structure parameters synchronously.For the aim of comparisons,the proposed dynamic GMR soft sensor and the existing dynamic GPR soft sensor were both investigated to estimate biomass concentration in a Penicillin simulation process and an industrial Erythromycin fermentation process.Results show that the proposed dynamic GMR soft sensor has higher prediction accuracy and is more suitable for dynamic multiphase/multimode fermentation processes.
基金Supported by Scientific Research Fund of Sichuan University of Science&Engineering(2011RC12,2014KY02)Scientific Research Foundation of the Education Department of Sichuan Province(15ZA0222)+1 种基金Research Project of Liquor Making Biological Technology and Application of Key Laboratory of Sichuan Province(NJ2013-06)Sichuan Provincial Undergraduate Training Programs for Innovation and Entrepreneurship(201410622021)
文摘Hyaluronic acid （HA） is a high molecular weight glycosaminoglycan consisting of alternating D-glucuronic acid and N-acetylglueasamine and plays ex- tremely important roles in many biological processes. In this study, we optimized fermentation process for the production of HA by Streptococcus zooepidemicus ATCC35246, including fermentation broth composition and various fermentation parameters. The experimental results showed that the optimal fermentation broth composition was： glucose 45 g/L, yeast extract 10 g/L, tryptone 12 g/L, KH2PO4 2 g/L, K2HPO4 . 3H20 2 g/L, MgSO4 · 7H2O 2 g/L, and （NH4 ）2SO4 0.4 g/L. The optimal parameters involved in fermentation was： liquid volume 20%, pH 6. 0, rotation speed 180 r/min, fermentation temperature 35 ℃, fermentation duration 18 h, CTAB concentration 25 mg/L. Under the optimized conditions, the yield of HA was 0. 305 g/L, which was dramatically improved by 43.87% compared to that of 0. 212 g/L before optimization.
基金National Natural Science Foundation of China(No.20676013)
文摘The soft-sensor modeling for fermentation process based on standard support vector regression(SVR) needs to solve the quadratic programming problem(QPP) which will often lead to large computational burdens, slow convergence rate, low solving efficiency, and etc. In order to overcome these problems, a method of soft-sensor modeling for fermentation process based on geometric SVR is presented. In the method, the problem of solving the SVR soft-sensor model is converted into the problem of finding the nearest points between two convex hulls (CHs) or reduced convex hulls (RCHs) in geometry. Then a geometric algorithm is adopted to generate soft-sensor models of fermentation process efficiently. Furthermore, a swarm energy conservation particle swarm optimization (SEC-PSO) algorithm is proposed to seek the optimal parameters of the augmented training sample sets, the RCH size, and the kernel function which are involved in geometric SVR modeling. The method is applied to the soft-sensor modeling for a penicillin fermentation process. The experimental results show that, compared with the method based on the standard SVR, the proposed method of soft-sensor modeling based on geometric SVR for fermentation process can generate accurate soft-sensor models and has much less amount of computation, faster convergence rate, and higher efficiency.
基金Project (No. 2002AA412010) supported by the National High-TechResearch and Development Program (863) of China
文摘It has long been thought that bioprocess, with their inherent measurement difficulties and complex dynamics, posed almost insurmountable problems to engineers. A novel software sensor is proposed to make more effective use of those meas- urements that are already available, which enable improvement in fermentation process control. The proposed method is based on mixtures of Gaussian processes (GP) with expectation maximization (EM) algorithm employed for parameter estimation of mixture of models. The mixture model can alleviate computational complexity of GP and also accord with changes of operating condition in fermentation processes, i.e., it would certainly be able to examine what types of process-knowledge would be most relevant for local models’ specific operating points of the process and then combine them into a global one. Demonstrated by on-line estimate of yeast concentration in fermentation industry as an example, it is shown that soft sensor based state estimation is a powerful technique for both enhancing automatic control performance of biological systems and implementing on-line moni- toring and optimization.
基金Supported by the National Natural Science Foundation of China (20476007)
文摘Biomass is a key parameter in fermentation process, directly influencing the performance of the fermentation system as well as the quality and yield of the targeted product. Hybrid soft-sensor modeling is a good method for on-line estimation of biomass. Structure of hybrid soft-sensor model is a key to improve the estimating accuracy. In this paper, a forward heuristic breadth-first reasoning approach based on rule match is proposed for constructing structure of hybrid model. First, strategy of forward heuristic reasoning about facts is introduced, which can reason complex hybrid model structure in the event of few known facts. Second, rule match degree is defined to obtain higher esti- mating accuracy. The experiment results of Nosiheptide fermentation process show that the hybrid modeling process can estimate biomass with higher accuracy by adding transcendental knowledge and partial mechanism to the process.
文摘Due to its nutritional values, cassava has become an unavailable food and is one of the essential foods in the Republic of Congo. Fermentation of tubers is still traditional. Fiftyrod-shaped spore-forming bacteria were screened and carried out in batch mode for the fermentation abilities of cassava tubers in order to develop biotechnological starter. The Penetrometry Index (PI) has been used to screen bacteria and 16SrRNA as well as <i>fibE</i>one step multiplex PCR which were used to molecularly identify isolates. Emulsification Index, Proteolytic as well as amylolytic, and cellulolytic activities of some strains were quantitatively evaluated for prooving orgaleptic characterics. As results <i>Bacillus subtilis</i> (MT994787), <i>Bacillus subtillis</i> (MT994789), <i>Bacillus tequilensis</i> (MT994788), <i>Bacillus safensis</i>, and <i>Bacillus subtilis</i> have been identified. Single isolates were able to ferment tubers in 48 h and 72 hours meanwhile <i>Bacillus</i> consortia were able to shift fermentation of tubers from 48 hours to 24 hours. The consortium could be used as the major bacterial starters. Strains were associated with the ability to secrete biomolecules including biosurfactants, protease, amylase and cellulase.
基金Supported by the National Natural Science Foundation of China(61573052)
文摘Control of the fed-batch ethanol fermentation processes to produce maximum product ethanol is one of the key issues in the bioreactor system.However,ethanol fermentation processes exhibit complex behavior and nonlinear dynamics with respect to the cell mass,substrate,feed-rate,etc.An improved dual heuristic programming algorithm based on the least squares temporal difference with gradient correction(LSTDC) algorithm(LSTDC-DHP) is proposed to solve the learning control problem of a fed-batch ethanol fermentation process.As a new algorithm of adaptive critic designs,LSTDC-DHP is used to realize online learning control of chemical dynamical plants,where LSTDC is commonly employed to approximate the value functions.Application of the LSTDC-DHP algorithm to ethanol fermentation process can realize efficient online learning control in continuous spaces.Simulation results demonstrate the effectiveness of LSTDC-DHP,and show that LSTDC-DHP can obtain the near-optimal feed rate trajectory faster than other-based algorithms.
基金The research is funded by Hainan University Research Funds Projects(No.kyqd1315)to serve local economic and social developmentAs a Hainan University project(2013),it is one of the Graduate Student Innovation Research Topics of Colleges and Universities in Hainan Province.
文摘Papaya,a tropical fruit was used as the raw material to produce sauerkraut in the study.Three lactic acid bacteria strains isolated from papaya were added to the sauerkraut to facilitate the fermentation of papaya sauerkraut.In the fermentation process,the dynamic changes of total acid in sauerkrauts at different levels of sugar concentration,salt concentration,inoculation and temperature were studied.The response surface method was used to study the effects of changes in multiple factors at the same time.On the basis of“one-variable-at-a-time”approach,the response surface method optimized papaya sauerkraut fermentation process.According to the change of total acid in single factor,29 experiments were designed by 4×3 factorial central composite design.The optimum fermentation conditions were obtained as follows:sugar at 3.8%,salt at 2.8%,inoculation at 5%,and temperature at 31℃.
基金supported by the National Natural Science Foundation of China (No.60274060,60375017)the Key Project of Chinese Ministry of Education (No.203002)Scientific Research Common Program of Beijing Municipal Commission of Education (NO.KM200510005026).
文摘A cellular automata model to simulate penicillin fed-batch fermentation process(CAPFM)was established in this study,based on a morphologically structured dynamic penicillin production model,that is in turn based on the growth mechanism of penicillin producing microorganisms and the characteristics of penicillin fed-batch fermentation.CAPFM uses the three-dimensional cellular automata as a growth space,and a Moore-type neighborhood as the cellular neighborhood.The transition rules of CAPFM are designed based on mechanical and structural kinetic models of penicillin batch-fed fermentation processes.Every cell of CAPFM represents a single or specific number of penicillin producing microorganisms,and has various state.The simulation experimental results show that CAPFM replicates the evolutionary behavior of penicillin batch-fed fermentation processes described by the structured penicillin production kinetic model accordingly.
基金the National Key R&D program of China(2016YFD0400500)Beijing Postdoctoral Research Foundation(2018-ZZ-120)Chinese Academy of Engineering Project(2018-XY-28).
文摘Traditional Chinese red sufu is a popular condiment,and typical flavor is an important indicator of sensory qualities in commercial products.In this study,the volatile aroma analysis of Wangzhihe red sufu(WRS)from different fermentation stages and four typical red sufu products from different locations was carried out by gas chromatography-mass spectrometry(GC–MS),gas chromatography-mass spectrometry/olfactory(GC–MS/O),electronic nose(E-nose)and sensory evaluation.Results showed that 106 volatile compounds were identified in Wangzhihe red sufu during fermentation process,in which phenolics and alcohols were dominant at molded and salted phetze stages,while esters and alcohols became predominate at post-fermentation stage.The volatile aroma substances varied at each fermentation stage.Furthermore,86 volatiles,including 16 aroma-active compounds,were detected in four typical red sufu products.The multivariate analysis results showed the difference in samples from different fermentation stages and typical red sufu products according to GC–MS and E-nose analysis.Combined with flavor omics,discriminant model was established for effective discrimination of samples from different fermentation stages and locations,as well as references to sufu maturity extent.The study presented a new strategy for quality evaluation of red sufu,which could be the supplement to quality evaluation standards.
基金Supported by Guilin Scientific Research and Technology Development Program(20210202-1,2020011203-1,2020011203-2)Open Project of Guangxi Key Laboratory of Cancer Immunology and Microenvironment Regulation(2022KF005)+1 种基金Guangxi Science and Technology Major Project(Guike AA22096020)Fund for Central Guiding Local Science and Technology Development(ZY20230102).
文摘[Objectives]To optimize the solid-state fermentation process of Flos Sophorae Immaturus by Penicillium with Sophora japonica cv.jinhuai as raw material.[Methods]The fermentation conditions were optimized by single factor experiment and response surface methodology with quercetin content as the dependent variable.[Results]According to the established model,the optimal fermentation process of Flos Sophorae Immaturus was obtained as follows:temperature 29.97℃,time 6.88 d,rotation speed 180.86 rpm,inoculation amount 3.93 mL,and the expected content of quercetin was 34.8053 mg/g.Based on this,the fermentation parameters were adjusted,and the actual content was 33.67 mg/g,which was close to the predicted value.[Conclusions]The optimization of fermentation process of Flos Sophorae Immaturus by response surface methodology provides a reference for the development and utilization of this medicinal material.
基金the National Natural Science Foundation of China (No.60504033).
文摘Multivariate statistical process control methods have been widely used in biochemical industries. Batch process is usually monitored by the method of multi-way principal component analysis (MPCA). In this article, a new batch process monitoring and fault diagnosis method based on feature extract in Fisher subspace is proposed. The feature vector and the feature direction are extracted by projecting the high-dimension process data onto the low-dimension Fisher space. The similarity of feature vector between the current and the reference batch is calcu- lated for on-line process monitoring and the contribution plot of weights in feature direction is calculated for fault diagnosis. The approach overcomes the need for estimating or filling in the unknown portion of the process vari- ables trajectories from the current time to the end of the batch. Simulation results on the benchmark model of peni- cillin fermentation process can demonstrate that in comparison to the MPCA method, the proposed method is more accurate and efficient for process monitoring and fault diagnosis.
文摘Modern fermentation processes include a variety of fermentation methods,such as fed batch fermentation and continuous fermentation.This paper will focus on the principles and case studies of these two methods.Fed batch fermentation originates from fractionation fermentation with closed culture and adjustment of the pH value of the carbon source,to which the process of feeding the carbon source to the cell culture in a controlled manner has been added.This type of fermentation is more commonly used compared to the other.Continuous fermentation is also a closed fermentation system,which can operate without restrictions by continuous or intermittent addition of fresh nutrient media to the fermenter;however,it is susceptible to contamination by stray bacteria and metabolic inconvenience.
基金the National Natural Science Foundation of China(81660664,82060709,82060699)the Natural Science Foundation of Jiangxi Province(20192ACBL21032,20192BBGL70051)China Scholarship Council(201908360259)。
文摘This paper reported the contents variation analysis ofγ-amino butyric acid(GABA)in Semen sojae praeparatum(SSP)which is a famous traditional Chinese medicine.High performance liquid chromatography(HPLC)was used and GABA was derivatized by online pre-column derivatization with o-phthalaldehyde(OPA).To validate this method,the precision,stability,repeatability and recovery were discussed.In the concentration range from 0.0125 to 0.400 mg/m L,the calibration curve for GABA was linear and the regression equation was obtained with correlation coefficient(R2)of 0.9999.Relatively high levels of GABA exist in SSP and the content changes of GABA at different time points during the fermenting process were detected.At the"yellow cladding"stage,GABA level was very low or even undetectable;the"secondary fermentation"stage witnessed a rapid increase of GABA content to 1.39-5.52 mg/g,which remained stable after 18 days of"secondary fermentation".This study demonstrated that GABA was generated at the"secondary fermentation"stage,revealing the significance and rationality of the"secondary fermentation"stage in the fermenting process of SSP.On the other hand,it suggested the downside of taking soy isoflavones as the only measurement in existing quality assessment and optimization approach for the fermenting process of SSP.
基金Supported by the National Natural Science Foundation of China(21506075)the Natural Science Foundation of Jiangsu Province(BK20150131)the Fundamental Research Funds for the Central Universities(JUSRP51504)
文摘A new cleaner production process for cassava ethanol has been developed, in which the thin stillage by-product was treated initially by anaerobic digestion, and the digestate further processed by hydrogen-form cation exchange resin before being recycled as process water to make mash for the next ethanol fermentation batch.Thus wastewater was eliminated and freshwater and energy consumption was significantly reduced. To evaluate the new process, ten consecutive batches of ethanol fermentation and anaerobic digestion at lab scale were carried out. Average ethanol production in the recycling batches was 11.43%(v/v) which was similar to the first batch, where deionized(DI) water was used as process water. The chemical oxygen demand(COD) removal rate reached 98% and the methane yield was 322 ml per gram of COD removed, suggesting an efficient and stable operation of the anaerobic digestion. In conclusion, the application of the new process can contribute to sustainable development of the cassava ethanol industry.
基金granted by the European Commission–Next-GenerationEU,Project SUS-MIRRI.IT"Strengthening the MIRRI Italian Research Infrastructure for Sustainable Bioscience and Bioeconomy",code n.IR0000005.
文摘To prevent foodborne illness and spoilage,industries often use preservatives of synthetic origin as antimicrobial agents.However,the growing demand for natural products and cleaner labels has stimulated the search for new alternatives.Simultaneously,the growing consumption of pulses has driven demand for convenient,healthy,and easy-to-cook products.As a result,pulses often undergo various industrial processes,which generate waste and by-products.Therefore,the present study aimed to obtain fermented bean hulls with antimicrobial activity.To this end,a Design of Experiment(DoE)was planned to evaluate the variables affecting the fermentation process and the potential antimicrobial activity developed during fermentation.The fermentative capacity of Lactica-seibacillus casei,Lactiplantibacillus plantarum,Lacticaseibacillus rhamnosus,Leuconostoc citreum and Pediococcus acidilactici in bean hulls was investigated as well as the inhibition of Listeria monocytogenes and Escherichia coli in the fermented bean by-products obtained.Bean hulls were a suitable matrix able to support the growth of LAB strains.Thanks to the Design of Experiment,the significant variables involved in obtaining antimicrobial fer-mented bean hulls were identified in terms of incubation time,fermentation temperature,and their interaction.The fermented matrix showed the maximum activity after the fermentation with L.plantarum at 30℃for 40 h against L.monocytogenes and E.coli(inhibition of approximately 2 and 4 Log CFU/g,respectively).
基金supported by grants from the Guizhou Science and Technology Support Program(grant number Qiankehe Platform Talent-ZDSYS[2023]007).
文摘Temperature is a critical variable in enclosed solid-state fermentation(ESSF)systems and profoundly influences microbial survival.However,the spatial temperature variation within the ESSF environment and its impact on microbial community assembly remain underexplored.This study investigated the assembly and functional divergence of abundant and rare microbial subcommunities in first-turn Daqu under varying temperature con-ditions.The results showed that the temperature distribution of Daqu in the fermentation chamber followed a Weibull distribution,with three distinct thermal zones formed based on spatial positioning.The microbial community structure of the first-turn Daqu exhibited characteristics of a transitional phase between that of the raw materials and mature Daqu.Although no significant differences were observed in the overall microbial community structure across different temperature zones,the community structure in the low-temperature zone showed greater dispersion in similarity,whereas the high-temperature zone tended towards consistency and stability.The assembly of the abundant subcommunity was influenced by temperature and reducing sugars,while the rare subcommunity was primarily shaped by reducing sugars,moisture content,and acidity.In response to high-temperature stress,the abundant and rare subcommunities adopted different adaptive strate-gies,forming“distributed networks”and“centralized networks,”respectively.Furthermore,the selection of stress-response metabolic pathways showed differing emphases on“resource conservation”and“stress defense,”contributing to the functional differentiation of Daqu.This study provides insights into how spatial temperature variation in ESSF systems affects microbial community structure and functional specialization,critical for optimizing fermentation and improving Daqu’s microbial stability in Baijiu production.
基金supported by Zhengying Foods Co.,Ltd.(Project Code:92220259).
文摘In recent years,obesity has emerged as a significant global public health issue,leading to serious physical health risks and warranting the attention of everyone.Dietary intervention is one of the most important strategies for treating obesity,and fermented Laminaria Japonica(LJ)has shown promising potential as an anti-obesity agent.However,there is currently a lack of comprehensive studies on this topic,necessitating further validation and research to fully understand its efficacy and mechanisms.In the study,we explored the fermentation process,active ingredients,and anti-obesity effects of fermented LJ.Optimal fermentation conditions were determined using response surface methodology:a temperature of 34.54℃,pH of 9.52,and inoculum volume of 9%.HPLCMS/MS analysis identified active compounds,with anti-obesity potential,including monosaccharides,amino acids,and fatty acids.In a high-fat diet induced obese mouse model,treatment with high concentrations of fermented Laminaria Japonica significantly improved obesity symptoms.Additionally,the gut microbiota structure was altered,showing increased abundance of beneficial bacteria(Bacteroidetes,Akkermansia,and Muribaculaceae)and decreased abundance of obesity-associated bacteria(Colidextribacter,Acetatifactor,and Blautia).Functional predictions suggested that the anti-obesity effects may be mediated through pathways related to secondary metabolite synthesis,carbon metabolism,and fatty acid metabolism,thus informing subsequent experiments.In conclusion fermented Laminaria Japonica shows promise as a potential treatment for obesity.
