Dynamic fermentation controller

Details Dynamic fermentation controller Dynamic fermentation controller

2011-01-04

2011-01-04

Lilling, Herbert J. (Department: 1657)

Chemistry: molecular biology and microbiology

Condition responsive control process

C435S161000, C435S286100, C707S793000, C707S793000, C707S793000, C707S793000

Reexamination Certificate

active

07862992

ABSTRACT:
One or more set point values are generated by a dynamic fermentation controller for one or more of temperature, pH, and enzyme dosage for a fermentation system. The one or more set point values are output to one or more controllers of the fermentation system. The generation of the one or more set point values and the outputting of the one or more set point values is repeated until a change in conditions in the fermentation system is detected.

REFERENCES:
Bayrock, Dennis P., et al., “Inhibition of Yeast by Lactic Acid Bacteria in Continuous Culture: Nutrient Depletion and/or Acid Toxicity?”,Journal of Industrial Microbiology and Biotechnology, vol. 31, No. 8, (Sep. 2004),pp. 362-368.
Bothast, Rodney J., “New Technologies in Biofuel Production”,Agricultural Outlook Forum, (Feb. 24, 2005),24 Pages.
Horiuchi, Jun-Ichi “Fuzzy Modeling and Control of Biological Processes”,Journal of Bioscience and Bioengineering, vol. 94, No. 6, (2002),pp. 574-578.
Kauffman, Kenneth J., et al., “Advances in Flux Balance Analysis”,Current Opinion in Biotechnology 2003, vol. 14, (2003),pp. 491-496.
Nagodawithana, Tilak W., et al., “Effect of Dissolved Oxygen, Temperature, Initial Cell Count, and Sugar Concentration on the Viability ofSaccharomyces cerevisiaein Rapid Fermentations”,Applied Microbiology, vol. 28, No. 3, (1974),pp. 383-391.
Narendranath, N.V. et al., “Effects of Lactobacilli on Yeast-Catalyzed Ethanol Fermentations”,Applied and Environmental Microbiology, vol. 63, No. 11, (Nov. 1997),pp. 4158-4163.
Pampulha, M. E., et al., “Combined Effect of Acetic Acid, pH and Ethanol on Intracellular pH of Fermenting Yeast”,Applied Microbiology and Biotechnology, vol. 31, (1989),pp. 547-550.
Rausch, Kent D., et al., “The Future of Coproducts From Corn Processing”,Applied Biochemistry and Biotechnology, vol. 128, (Feb. 2006),pp. 47-86.
“From Niche to Nation: Ethanol Industry Outlook 2006”,Renewable Fuels Association, (Feb. 2006),24 Pages.
Shapouri, Hosein et al., “USDA's 2002 Ethanol Cost-of-Production Survey”,USDA Agricultural Economic ReportNo. 841 (Jul. 2005),pp. 1-19.
Eckhoff, et al., “A Laboratory Wet-Milling Procedure to Increase Reproducibility and Accuracy of Product Yields”,Cereal Chemistry, vol. 70, No. 6, (1998),pp. 723-727.
Cascante, et al., “Comparative Characterization of the Fermentation Pathway ofSaccharomyces cerevisiaeUsing Biochemical Systems Theory and Metabolic Control Analysis: Model Definition and Nomenclature”,Mathematical Biosciences, vol. 130, (1995),pp. 25-50.
Giuseppin, et al., “Metabolic Modeling ofSaccharomyces cerevisiaeUsing the Optimal Control of Homeostasis: A Cybernetic Model Definition”,Metabolic Engineering, vol. 2, available at <<http://www.idealibrary.com>>, Article ID 1999.0134,(2000),pp. 14-33.
Kapadi, et al., “Optimal Control of Fed-Batch Fermentation Involving Multiple Feeds Using Differential Evolution”,Process of Biochemistry, vol. 9, (2004),pp. 1709-1721.
Lei, et al., “A Biochemically Structured Model for Saccharomyces Cerevisiae”,Journal of Biotechnology, vol. 88, (2001),pp. 205-221.
Manners, David J., “Recent Developments in Our Understanding of Amylopectin Structure”,Carbohydrate Polymers, vol. 11, (1989),pp. 87-112.
Singh, et al., “Comparison of Modified Dry-Grind Corn Processes for Fermentation Characteristics and DDGS Composition”,Cereal Chemistry, vol. 82, No. 2, (2005),pp. 187-190.
Singh, et al., “Recovery of Fiber in the Corn Dry-Grind Ethanol Process: A Feedstock for Valuable Coproducts”,Cereal Chemistry, vol. 76, No. 6, (1999),pp. 868-872.
Verduyn, et al., “Physiology ofSaccharomyces cerevisiaein Anaerobic Glucose-Limited Chemostat Cultures”,Journal of General Microbiology, vol. 136, (1990),pp. 395-403.
Verduyn, et al., “Energetics ofSaccharomyces cerevisiaein Anaerobic Glucose-Limited Chemostat Cultures”,Journal of General Microbiology, vol. 136, (1990),pp. 405-412.
Wahjudi, et al., “Quick Fiber Process: Effect of Mash Temperature, Dry Solids, and Residual Germ on Fiber Yield and Purity”,Cereal Chemistry, vol. 77, No. 5, (2000),pp. 640-644.
Wang, et al., “Comparison of Enzymatic (E-Mill) and Conventional Dry-Grind Corn Processes Using a Granular Starch Hydrolyzing Enzyme”,Cereal Chemistry, vol. 82, No. 6, (2005),pp. 734-738.
Whims, John “Corn Based Ethanol Costs and Margins: Attachment 1”,Agricultural Marketing Resource Center. Kansas State University, Manhattan, KS, (2002),23 pages.
Ellis, R. P., et al., “Starch Production and Industrial Use”,Journal of the Science of Food and Agriculture, vol. 77, No. 3, (1998),pp. 289-311.
Marchal, L. M., et al., “Monte-Carlo Simulation of α-Amylolysis of Amylopectin of Potato Starch”,Bioprocess and Biosystems Engineering, vol. 24, No. 3, (2001),pp. 163-170.
Hizukuri, S. “Polymodal Distribution of the Chain Lengths of Amylopectins, and its Significance”,Carbohydrate Research, vol. 147, No. 2, (1986),pp. 342-347.
Ivanova, V. N., et al., “Purification and Characterization of a Thermostable Alpha-Amylase fromBacillus lincheniformis”, Journal of Biotechnology, vol. 28, No. 2-3, (1993),pp. 277-289.
Gadkar, K. G., et al., “Cybernetic Model Predictive Control of a Continuous Bioreactor with Cell Recycle”,Biotechnology Progress, vol. 19, (2003),pp. 1487-1497.
Jones, K. D., et al., “Cybernetic Model of the Growth Dynamics ofSaccharomyces cerevisiaein Batch and Continuous Cultures”,Journal of Biotechnology, vol. 71, pp. 105-131, (1999),pp. 105-131.
Ramakrishna, R. et al., “Cybernetic Modeling Growth in Mixed, Substitutable Substrate Environments: Preferential and Simultaneous Utilization”,Biotechnology and Bioengineering, vol. 42, (1996),pp. 141-151.
Straight, J. V., et al., “Cybernetic Modeling and Regulation of Metabolic Pathways. Growth on Complementary Nutrients”,Biotechnology Progress, vol. 10, (1994),pp. 574-587.
Abbott, D. A., et al., “Buffering Capacity of Whole Corn Mash Alters Concentrations of Organic Acids Required to Inhibit Growth ofSaccharomyces cerevisiaeand Ethanol Production”,Biotechnology Letters, vol. 26, (2004),pp. 1313-1316.
Beschkov, V. et al., “A Kinetic Model for Hydrolysis and Synthesis of Maltose, Isomaltose, and Maltotriose by Glucoamylase”,Biotechnology and Bioengineering, vol. 26, (1984),pp. 22-26.
Chen, L. et al., “A Case Study of Adaptive Non Linear Regulation of Fed-Batch Biological Reactors”,Automatica, vol. 31, (1995),pp. 55-56.
Cimander, C. et al., “Integration of Distributed Multi-Analyzer Monitoring and Control in Bioprocessing Based on a Real-Time Expert System”,Journal of Biotechnology, vol. 103, (2003),pp. 237-248.
Ferreira, L. S., et al., “Aspects Concerning the Use of Biosensors for Process Control: Experimental and Simulation Investigations”,Computers&Chemical Engineering, vol. 27, (2003),pp. 1165-1173.
Jeyamkondan, S. et al., “Microbial Growth Modeling with Artificial Neural Networks”,International Journal of Food Microbiology, vol. 64, (2001),pp. 343-354.
Jaramulak, J. et al., “Neural Networks in Process Control: Model-Based and Reinforcement Trained Controllers”,Computers and Electronics in Agriculture, vol. 18, (1997),pp. 149-166.
Jiahua, Z. “Kinetic Model for the Co-Action of β-Amylase and Debranching Enzymes in Production of Maltose”,Biotechnology and Bioengineering, vol. 62, (1999),pp. 618-622.
Loureiro, V. et al., “Effects of Ethanol on the Maximum Temperature for Growth ofSaccharomyces cerevisiae: A Model”,Biotechnology and Bioengineering, vol. 24, (1982),pp. 1881-1884.
Meagher, M. M., et al., “Kinetics of Hydrolysis of Di- and Trisaccharides with Aspergillus Niger Glucoamy

Affiliated with

Also associated with

Rating

Dynamic fermentation controller does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Dynamic fermentation controller, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Dynamic fermentation controller will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-2627485