广西大学学报(自然科学版)
廣西大學學報(自然科學版)
엄서대학학보(자연과학판)
JOURNAL OF GUANGXI UNIVERSITY (NATURAL SCIENCE EDITION)
2001年
2期
87-90
,共4页
发酵%参数优化%模式识别%人工神经网络
髮酵%參數優化%模式識彆%人工神經網絡
발효%삼수우화%모식식별%인공신경망락
在赖氨酸发酵动力学研究的基础上,把发酵过程划分四个阶段.收集了22组赖氨酸分批流加发酵实验数据,用模式识别及人工神经网络技术和发酵工艺参数优化.优化工艺参数应用于实际生产,取得很好效果.
在賴氨痠髮酵動力學研究的基礎上,把髮酵過程劃分四箇階段.收集瞭22組賴氨痠分批流加髮酵實驗數據,用模式識彆及人工神經網絡技術和髮酵工藝參數優化.優化工藝參數應用于實際生產,取得很好效果.
재뢰안산발효동역학연구적기출상,파발효과정화분사개계단.수집료22조뢰안산분비류가발효실험수거,용모식식별급인공신경망락기술화발효공예삼수우화.우화공예삼수응용우실제생산,취득흔호효과.
The fermentation process was divided into four stages based on the study of fermentational kinetics of Lysine.22 groups of experiment data of Lysine in fed-batch fermentation,the technological conditions of every stage were optimized by the pattern recognition and neural network technology.The optimized technological condition was apllied to practice,and obtained very good results.