通过参数优化和LSTM建模,从野生类型的Phaffia rhodozyma开发高产阿斯丁生产工艺和扩大规模的验证
Po Chen1,2, Xingli Shi3, Jingyan Jiang3
1Gastroenterology and Urology Department II, Hunan Cancer Hospital/the Affiliated Cancer Hospital of Xiangya School of Medicine, Central South University, Changsha, China.
Frontiers in microbiology
|September 15, 2025
概括
这项研究通过优化发酵和LSTM建模,从野生类型的Phaffia rhodozyma中增强了天然阿斯丁的产量. 产量提高了10到20倍,证明了在没有基因改造的情况下的商业可行性.
科学领域:
- 生物技术是生物技术.
- 微生物发酵 微生物发酵
- 自然产品的合成自然产品的合成
背景情况:
- 天然阿斯塔克桑是一种高价值的胡卜素,具有显著的健康益处.
- 目前的生产方法通常依赖于基因改造或产量低.
- 需要有效的非转基因阿斯塔克桑生产策略.
研究的目的:
- 开发一种综合战略,以提高野生类型Phaffia rhodozyma的阿斯塔桑生产.
- 使用传统方法和智能建模优化发酵条件.
- 为了实现商业规模的阿斯塔克桑产量,而无需进行基因改造.
主要方法:
- 在生物反应器中系统优化发酵参数 (温度,pH,溶氧).
- 从500毫升升级到5毫升升级系统.
- 开发和应用长期短期记忆 (LSTM) 智能模型,用于预测阿斯塔丁度.
主要成果:
- 在最佳条件下,在500毫升生物反应器中产生387.32毫克/升阿斯塔桑,在5升系统中产生400.62毫克/升.
- 取得的产量比以前的野生类型菌株水平提高了10到20倍.
- 该LSTM模型显示了高的预测准确性 (R2 = 0.978).
结论:
- 使用非转基因方法,可以进行商业规模的天然阿斯塔桑生产.
- 综合战略提供了高生产率,安全性和监管优势.
- 这项研究提供了一种具有重要商业潜力的创新解决方案,用于工业阿斯塔山丁生产.
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