MODEL BASED DO CONTROL FOR PRODUCT QUALITY IMPROVEMENT IN AEROBIC FERMENTATIONS

摘要

The DO is an important variable in aerobic fermentations. Precise control of DO at optimal levels for product formation is crucial to improve the process reproducibility and achieve the best productivity. An adaptive pole placement control that maintains a constant sheer environment is applied to Bacillus subtilis and Alcaligenes eutrophus fermentations, for the production of β-lactamase and PHB respectively. ARX models are used for the control and supervision and coordination techniques are applied to improve the control performance. The effect of DO level on the productivity of β-lactamase and PHB is assessed.