CAS OpenIR  > 研究所(批量导入)
谷氨酸发酵流加工艺及过程模拟与控制
陈建新
Subtype硕士
Thesis Advisor李佐虎
1991-06-30
Degree Grantor中国科学院研究生院
Abstract本文对谷氨酸棒杆菌T_(6-13)的流加发酵工艺进行了研究。通过多次实验确定了发酵过程的工艺操作条件。在此工艺操作条件下连续四批次产谷氨酸85g/l以上,糖酸转化率60%以上,平均产谷氨酸88.0/l,平均转化率62.3%,平均发酵周期30小时,最高产谷氨酸91.2g/l,转化率65.6%,发酵周期28小时;通过对氮源消耗的计量发现发酵过程的氮耗总量与糖耗总量之间存在较好的线性关系,其线性相关系数达0.996以上,以此可作为流加糖的控制策略依据;本文还应用动力学基本方程结合多元线性回归分析对发酵过程予以模拟和预测,模拟结果与实验值符合较好。
Other AbstractThe processes of fed-batch fermentation producing glutamic acid by the culture of Corynebacterium glutamicum T_(6-13) were studied. With the tests of environmental parameters the suitable time course and feed rate of the fed-batch culture were determined. The results are very good, the final average glutamic acid concentration 88.0g/l, maximum 91.2g/l, the average conversion of glucose to glutamic acid 62.3%, maximum 65.6%, the average fermentation time 30hr, minimum 28hr; During the fed-batch fermentation a linear relationship exists between the consumption of glucose and the amount of NH_3·H_2O added, the linear relative coefficient is above 0.996, based on which a control strategy for glucose feeding can be composed; To predict numerically the time course of the fed-batch culture, a simulating algorithm involving multiple linear regression analysis was used, which fit the experimental data essentially.
Pages61
Language中文
Document Type学位论文
Identifierhttp://ir.ipe.ac.cn/handle/122111/5822
Collection研究所(批量导入)
Recommended Citation
GB/T 7714
陈建新. 谷氨酸发酵流加工艺及过程模拟与控制[D]. 中国科学院研究生院,1991.
Files in This Item:
File Name/Size DocType Version Access License
谷氨酸发酵流加工艺及过程模拟与控制.pd(2435KB) 限制开放CC BY-NC-SAApplication Full Text
Related Services
Recommend this item
Bookmark
Usage statistics
Export to Endnote
Google Scholar
Similar articles in Google Scholar
[陈建新]'s Articles
Baidu academic
Similar articles in Baidu academic
[陈建新]'s Articles
Bing Scholar
Similar articles in Bing Scholar
[陈建新]'s Articles
Terms of Use
No data!
Social Bookmark/Share
All comments (0)
No comment.
 

Items in the repository are protected by copyright, with all rights reserved, unless otherwise indicated.