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Optimization of batch fermentation processes. II. Optimum temperature profiles for batch penicillin fermentations
Author(s) -
Constantinides Alkis,
Spencer Jordan L.,
Gaden Elmer L.
Publication year - 1970
Publication title -
biotechnology and bioengineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.136
H-Index - 189
eISSN - 1097-0290
pISSN - 0006-3592
DOI - 10.1002/bit.260120613
Subject(s) - penicillin , yield (engineering) , fermentation , chemistry , thermodynamics , antibiotics , food science , physics , biochemistry
Optimization methods based on the continuous maximum principle and the calculus of variations were used to calculate optimum temperature profiles for batch penicillin fermentations. These methods were first applied to several general models to develop effective techniques for the numerical solution of the equations. Subsequently, these methods were applied to two particular models, derived from experimental data, and the optimum temperature profiles were determined. The results indicated that an improvement, in penicillin yield of about 15% was possible if the optimum temperature profiles were followed.