Optimization of fermentation parameters affect on nisin production

Mirdamadi, Saeed; Tafreshi, Say-yed Hesameddin; Norouzian, Dariush; Khatami, Shohreh; Sardari, Soroush; Ghazvini, Shadi Agha

doi:10.1016/j.jbiotec.2008.07.1862

Cited by 1 publication

(1 citation statement)

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“…Nisin production is greatly affected by the concentration of reducing sugars, cell concentration and the pH of fermentation medium. Therefore, the control of affecting factors is important for nisin production (Wardani et al 2006;Liu et al 2005;Mirdamadi et al 2008;De Vuyst and Vandamme. 1993;Liu et al 2010;García-Parra et al 2011).…”

Section: Introductionmentioning

confidence: 99%

At-line monitoring of key parameters of nisin fermentation by near infrared spectroscopy, chemometric modeling and model improvement

Guo

Zhou

et al. 2011

World J Microbiol Biotechnol

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An analytical procedure has been developed for at-line (fast off-line) monitoring of 4 key parameters including nisin titer (NT), the concentration of reducing sugars, cell concentration and pH during a nisin fermentation process. This procedure is based on near infrared (NIR) spectroscopy and Partial Least Squares (PLS). Samples without any preprocessing were collected at intervals of 1 h during fifteen batch of fermentations. These fermentation processes were implemented in 3 different 5 l fermentors at various conditions. NIR spectra of the samples were collected in 10 min. And then, PLS was used for modeling the relationship between NIR spectra and the key parameters which were determined by reference methods. Monte Carlo Partial Least Squares (MCPLS) was applied to identify the outliers and select the most efficacious methods for preprocessing spectra, wavelengths and the suitable number of latent variables (n (LV)). Then, the optimum models for determining NT, concentration of reducing sugars, cell concentration and pH were established. The correlation coefficients of calibration set (R (c)) were 0.8255, 0.9000, 0.9883 and 0.9581, respectively. These results demonstrated that this method can be successfully applied to at-line monitor of NT, concentration of reducing sugars, cell concentration and pH during nisin fermentation processes.

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