Fuzzy Control in Microbial Production of ML-236B, a Precursor of Pravastatin Sodium
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概要
- 論文の詳細を見る
Fuzzy control was applied to the fermentation of ML-236B by Penicillium citrinum. In order to maintain the pH of the culture at a suitable level for ML-236B production (pH 3.7 to 3.9), a computer aided system using fuzzy control was designed for controlling the feed rate of sugar. Membership functions and fuzzy rules were constructed based on analysis of the knowhow and the rules obtained from skilled operation. The fuzzy clusterization method for the culture phase and Sugeno's inference method III for defuzzyfication were incorporated into the fuzzy control algorithm. Using this fuzzy control method, it was possible to maintain the pH within the range of 3.90 to 3.95. From the relationship between pH (3.3 to 4.3) and ML-236B productivity, cultures with a pH value from 3.7 to 3.9 yielded the highest ML-236B productivity. ML-236B production was 10% higher using fuzzy control than when using manual control.
- 社団法人日本生物工学会の論文
- 1993-12-25
著者
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Fukui F
Showa Sangyo Co. Ltd. Ibaraki Jpn
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Fukui Fumio
Fermentation Research Laboratories Sankyo Co. Ltd.
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Suzuki T
Laboratory Of Microbial Biochemistry Institute For Chemical Research Kyoto University
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So Tomoko
Second Department Of Surgery Faculty Of Medicine University Of Occupational And Environmental Health
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So Tetsuya
Second Department Of Surgery School Of Medicine University Of Occupational And Environmental Health
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HOSOBUCHI MASAHIKO
Fermentation Research Laboratory, Sanko Co. Ltd.,
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SUZUKI TOSHIHIRO
Fermentation Research Laboratory, Sankyo Co. Ltd.,
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YOSHIKAWA HIROJI
Fermentation Research Laboratory, Sankyo Co. Ltd.,
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Hosobuchi M
Fermentation Research Laboratories Sankyo Co. Ltd.
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Yoshikawa H
Lead Discovery Research Laboratories Sankyo Co. Ltd.
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Yoshikawa Hiroji
Fermentation Research Laboratories Sankyo Co. Ltd.
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Hosobuchi Masahiko
Fermentation Research Laboratories Sankyo Co. Ltd.
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