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Temperature optimization for glycerol production by batch fermentation with Candida krusei
Author(s) -
Xie DongMing,
Liu DeHua,
Zhang JianAn
Publication year - 2001
Publication title -
journal of chemical technology and biotechnology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.64
H-Index - 117
eISSN - 1097-4660
pISSN - 0268-2575
DOI - 10.1002/jctb.484
Subject(s) - glycerol , fermentation , yield (engineering) , residual , optimal control , temperature control , pontryagin's minimum principle , mathematics , production (economics) , chemistry , control theory (sociology) , mathematical optimization , computer science , control (management) , thermodynamics , biochemistry , physics , algorithm , macroeconomics , artificial intelligence , economics
To maximize the final production yield and control the residual glucose at a low concentration during glycerol production by fermentation, optimal and sub‐optimal temperature control strategies were investigated. The optimal control strategy of the culture temperature was determined precisely by Pontryagin's Maximum Principle. By dividing the fermentation into multiple equal subintervals and optimizing the constant temperatures of all subintervals by a general static constrained global optimization approach, a sub‐optimal control strategy could be obtained, which was more convenient to perform in practical fermentation, whilst a similar temperature profile and final glycerol yield to those of the optimal control strategy. The experimental and simulated results showed that, compared with those at the conventional temperature of 35 °C, the final glycerol yield at the sub‐optimal temperature profile could be increased by 12–14% while the residual glucose was controlled at a value close to or less than 1% (w/v). © 2001 Society of Chemical Industry