Peissker M, Guthke R, Neubert M, Knorre W A
Z Allg Mikrobiol. 1984;24(7):467-77. doi: 10.1002/jobm.3630240712.
The relation between product formation and growth kinetics could be characterized by two facts: the specific product formation rate depends on the ageing of the population and on the specific growth rate. These relation was formulated and quantified by a mathematical model, which was fitted to experimental data of a representative fermentation run und used to predict an optimal fermentation mode. In the result of this discussion cyclic fed batch fermentation was found to be optimal.
特定产物形成速率取决于群体的老化程度和比生长速率。这些关系通过一个数学模型进行了公式化和量化，该模型与一次代表性发酵运行的实验数据相拟合，并用于预测最佳发酵模式。在这次讨论的结果中，发现循环补料分批发酵是最佳的。
