Key Laboratory of Food and Fermentation Engineering of Shandong Province, Shandong Food Ferment Industry Research & Design Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan, P. R. China.
Food and Drug College, Shandong Institute of Commercial Technology, Jinan, P. R. China.
Prep Biochem Biotechnol. 2021;51(10):1004-1007. doi: 10.1080/10826068.2021.1885047. Epub 2021 Mar 9.
The aim of this work was to study the changes of bacterial cell growth, acetion formation and glucose consumption with fermentation time during batch cultivation.
A mathematical model of cell growth, product synthesis, and substrate consumption changes with time during the batch cultivation of acetion was established. By analyzing the fitting curve of the kinetic model, it is found that the calculated value of the model fits well with the experimental value, and the fitting model R2 is greater than 0.98.
The kinetic model established in this experiment can better reflect the batch cultivation process of acetion.
本工作旨在研究分批培养过程中细菌细胞生长、醋酸形成和葡萄糖消耗随时间的变化。
建立了分批培养醋酸过程中细胞生长、产物合成和基质消耗随时间变化的数学模型。通过对动力学模型拟合曲线的分析，发现模型的计算值与实验值吻合较好，拟合模型的 R2 大于 0.98。
本实验建立的动力学模型能更好地反映醋酸的分批培养过程。
