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首页> 外文期刊>Chemical Engineering Research & Design: Transactions of the Institution of Chemical Engineers >Sensitivity propagations in response to start-up perturbations during batch fermentations with complementary cultures
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Sensitivity propagations in response to start-up perturbations during batch fermentations with complementary cultures

机译：灵敏度传播来响应启动扰动在分批发酵互补的文化

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摘要

Batch fermentation for poly-p-hydroxybutyrate production by a mixed culture of Lactobacillus delbrueckii and Ralstonia eutropha has been analysed for its sensitivity to perturbations in the initial concentrations. The sensitivities of six key concentrations, including those of the two bacterial species, differ significantly in terms of their variations with time and their magnitudes at a given time. The variations may be related to the mechanism of the fermentation, with lactate being a critical variable connecting the growth and product kinetics of L. delbrueckii and R. eutropha. The progress of the sensitivities emphasizes that disturbances at the start of the fermentation may persist long afterwards, cause widely different excursions in the variables of interest and thus influence the dynamics and control of the process. Since the cells are physiologically nascent in the bioreactor environment during the start-up phase, sensitivities to perturbations here are critical in determining the course of the fermentation.
机译：分批发酵为poly-p-hydroxybutyrate生产的乳酸菌混合文化delbrueckii和Ralstonia eutropha分析了其对扰动的敏感性初始浓度。六个关键的浓度,包括那些的两个细菌物种,差别很大随着时间的变化和他们的震级在给定的时间。发酵的相关机制,乳酸是一个关键变量连接的增长和产品l . delbrueckii动力学和r . eutropha。强调干扰敏感的发酵开始可能会持续很长时间后来,引起广泛不同的远足感兴趣的变量,从而影响动力学和控制的过程。细胞生理新生的生物反应器环境在启动阶段,在这里扰动敏感性是至关重要的在确定发酵的过程。

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