4.5 Article

Kinetic studies on batch cultivation of Trichoderma reesei and application to enhance cellulase production by fed-batch fermentation

期刊

JOURNAL OF BIOTECHNOLOGY
卷 166, 期 4, 页码 192-197

出版社

ELSEVIER SCIENCE BV
DOI: 10.1016/j.jbiotec.2013.04.023

关键词

Cellulase; Trichoderma reesei; Kinetic models; Mass balance; Fed-batch fermentation

资金

  1. Chinese National Natural Science Foundation for the Youth [21106102]
  2. National High Technology Research and Development Key Program of China (863 Key Program) [2012AA101807]
  3. Tianjin Research Program of Application Foundation and Advanced Technology [12JCQNJC03600]

向作者/读者索取更多资源

Reducing the production cost of cellulase as the key enzyme for cellulose hydrolysis to fermentable sugars remains a major challenge for biofuel production. Because of the complexity of cellulase production, kinetic modeling and mass balance calculation can be used as effective tools for process design and optimization. In this study, kinetic models for cell growth, substrate consumption and cellulase production in batch fermentation were developed, and then applied in fed-batch fermentation to enhance cellulase production. Inhibition effect of substrate was considered and a modified Luedeking-Piret model was developed for cellulase production and substrate consumption according to the growth characteristics of Trichoderma reesei. The model predictions fit well with the experimental data. Simulation results showed that higher initial substrate concentration led to decrease of cellulase production rate. Mass balance and kinetic simulation results were applied to determine the feeding strategy. Cellulase production and its corresponding productivity increased by 82.13% after employing the proper feeding strategy in fed-batch fermentation. This method combining mathematics and chemometrics by kinetic modeling and mass balance can not only improve cellulase fermentation process, but also help to better understand the cellulase fermentation process. The model development can also provide insight to other similar fermentation processes. (c) 2013 Elsevier B.V. All rights reserved.

作者

我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。

评论

主要评分

4.5
评分不足

次要评分

新颖性
-
重要性
-
科学严谨性
-
评价这篇论文

推荐

暂无数据
暂无数据