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Heat is a widely used method to control microbial growth by targeting and denaturing cellular proteins, thereby killing or inactivating microbes. This method's effectiveness is quantified using parameters such as the thermal death point (TDP), thermal death time (TDT), and decimal reduction time (D value). TDP represents the lowest temperature at which all microorganisms in a liquid suspension are eliminated within 10 minutes, whereas TDT is the time necessary to achieve sterilization at a...
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Fermentation is a crucial anaerobic metabolic process that enables microbes to derive energy from sugar without relying on oxygen or an electron transport chain. This process is fundamental to various biological and industrial applications and is classified based on the metabolic products generated.Role of Pyruvate in FermentationPyruvate and its derivatives serve as key electron acceptors in fermentative pathways. The oxidation of NADH to regenerate NAD+ is essential for the continuation of...
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Model-based temperature control for improving lactic acid production from glycerol.

Ke-Ke Cheng1, Jing Zeng2, Jing-Hai Jian2

  • 1China-Latin America Joint Laboratory for Clean Energy and Climate Change, School of Chemical Engineering and Energy Technology, Dongguan University of Technology Dongguan 523808 China chengkeke@dgut.edu.cn.

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Summary
This summary is machine-generated.

Optimized temperature control using mathematical modeling significantly boosted lactic acid production by Escherichia coli. This enhanced fermentation strategy achieved higher final lactic acid concentration and productivity compared to traditional methods.

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Area of Science:

  • Biotechnology
  • Biochemical Engineering
  • Microbial Fermentation

Background:

  • Lactic acid is a key platform chemical with diverse industrial applications.
  • Optimizing fermentation processes is crucial for maximizing yield and productivity.
  • Escherichia coli offers a robust platform for microbial production of organic acids.

Purpose of the Study:

  • To develop and validate a mathematical model for optimizing lactic acid production by Escherichia coli AC-521.
  • To investigate the impact of temperature on key kinetic parameters of lactic acid fermentation.
  • To implement a novel, unit-based temperature control strategy to enhance lactic acid yield and concentration.

Main Methods:

  • Development of a kinetic model incorporating cell growth, substrate consumption, and lactic acid formation.
  • Introduction of temperature-dependent functions to describe the influence of temperature on fermentation kinetics.
  • Simplification of temperature control into discrete units with optimized constant temperatures for each.
  • Experimental validation of the model and control strategy in batch and fed-batch cultures.

Main Results:

  • The kinetic model accurately described lactic acid production by Escherichia coli AC-521 using glycerol.
  • Four key kinetic parameters (Xmax, μmax, Yps, and β) were found to be significantly temperature-dependent.
  • The optimized, unit-based temperature control strategy led to a maximal lactic acid concentration of 90.4 g L-1.
  • Achieved a productivity of 1.13 g L-1 h-1, representing a 1.2-fold increase over conventional constant temperature cultivation.

Conclusions:

  • Mathematical modeling provides an effective approach for optimizing temperature control in lactic acid fermentation.
  • The proposed unit-based temperature control strategy significantly enhances lactic acid productivity and concentration.
  • This optimized fermentation process demonstrates potential for industrial-scale production of lactic acid.