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The fermentation process parameters vary with a range of factors, such as temperature and the composition of the fermentation broth. In order for being used as important project and process monitoring tools, these parameters should be constantly recalculated. In this research, a fermentation model for fed-batch reaction mode is presented, and experimental data are used for showing computation methodologies for recalculating the parameters.

SACCHAROMYCES CEREVISIAE FED-BATCH FERMENTATION AND ARTIFICIAL INTELLIGENCE METHOD FOR ADJUSTING MODEL PARAMETERS TO EXPERIMENTAL DATA