Improving the fermentation medium for Echinocandin B production part II:: Particle swarm optimization

被引：47

作者：

Cockshott, AR ^{[1
]}

Hartman, BE ^{[1
]}

机构：

[1] Eli Lilly & Co, Lilly Corp Ctr, Lilly Res Labs, Indianapolis, IN 46285 USA

来源：

PROCESS BIOCHEMISTRY | 2001年 / 36卷 / 07期

关键词：

fermentation medium optimization; evolutionary algorithms; particle swarm optimization; statistical design; shake-flask; global optimization;

D O I：

10.1016/S0032-9592(00)00261-2

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Particle swarm optimization was used to improve the medium for the production of Echinocandin B (ECB) by Aspergillus nidulans. Fifteen medium ingredients were optimized using a total of 135 shake-flask fermentations (nine iterations). The best medium improved titre by 41%. A traditional statistical design approach using similar numbers of shake-flask fermentations improved the titre by 46%. by optimizing five ingredients screened from the original 15. The PSO approach yielded a different optimum medium than the statistical design methods used. (C) 2001 Elsevier Science Ltd. All rights reserved.

引用

页码：661 / 669

页数：9

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