Computer simulation of glutamic acid fermentation kinetic study = 컴퓨터 시뮤레이숀에 의한 글루타민산 발효의 속도론적 연구

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Glutamic acid fermentation was performed in the batch jar fermentor using the strain, Brevibacterium flavum ATCC 14067 (Ajinomoto No.2247). In this thesis, fermentation kinetics has been studied for the ultimate purpose of optimization and automatic process control of the glutamic acid fermentation system. Initially, a set of most important variables involved in the process were selected. The physical factors, such as temperature, PH, agitation and aeration were kept constant and such factors as the main substrate(glucose) concentration, product(glutamic acid) accumulation and cell concentration were selected as the key process variables. Using these variables, mathematical model that describes the glutamic acid process adequately has been developed. The kinetic parameters of the mathematical model were determined from the batch experimental data. The MIMIC language has been used to test the kinetic model and to simulate the model using the computer NOVA 840 at KAIS. Simulated results showed good agreements with the batch data obtained during the active growth phase. It is expected that the mathematical model derived and tested in this study will be of some value to further studies on optimization and process control of glutamic acid fermentation process.
Advisors
Ryu, Dewey D.Y.유두영
Description
한국과학기술원 : 생물공학과,
Publisher
한국과학기술원
Issue Date
1976
Identifier
61970/325007 / 000741136
Language
eng
Description

학위논문(석사) - 한국과학기술원 : 생물공학과, 1976, [ [ii], 49 p. ]

URI
http://hdl.handle.net/10203/27774
Link
http://library.kaist.ac.kr/search/detail/view.do?bibCtrlNo=61970&flag=dissertation
Appears in Collection
BS-Theses_Master(석사논문)
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