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首页> 外文会议>International conference on computer and network engineering >Using Structural and Color Features of Streptomyces Clavuligerus Bacteria in Approximating of Production Level of Clavulanic Acid
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Using Structural and Color Features of Streptomyces Clavuligerus Bacteria in Approximating of Production Level of Clavulanic Acid

机译：利用链霉菌棒状杆菌的结构和颜色特征估算棒酸的生产水平

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Nowadays the Production level of Clavulanic Acid from Streptomyces Clavuligerus,as one of the most significant antibiotic compositions,is of specific importance.In this paper Instead of a tentative evaluation of production level,we present an automatic algorithm through the use of the extracted features of bacterial growth in different mediums including carbonic resources such as glycerol,malt,starch,and wheat flour.In this algorithm,by defining special structural and color features such as the number of new branches,hyphal thickness and color receptiveness,bacterial compactness,and also the PH rate of the medium according to microbiologists' discoveries and observations,the estimated value of clavulanic acid is calculated and compared with that of an experienced observation and is evaluated thereafter.In the proposed structure,we utilize a classifier,or in other words an estimator,based on the Perceptron Neural Network,and finally we clarify the efficiency of the proposed algorithm for specialists' utilization.
机译：当今，作为最重要的抗生素成分之一，链霉菌克拉维链霉菌的克拉维酸的生产水平具有特殊的重要性。细菌在包括碳源（例如甘油，麦芽，淀粉和小麦粉）的不同介质中生长。在此算法中，通过定义特殊的结构和颜色特征，例如新分支的数量，菌丝厚度和颜色接受性，细菌致密性，以及根据微生物学家的发现和观察结果，计算培养基的PH值，​​计算出棒酸的估计值，并将其与有经验的观察值进行比较，然后进行评估。估计，基于Perceptron神经网络，最后我们阐明了p的效率为专家的利用而提出的算法。

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