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dc.contributor.authorVega‐Ramon, Fernando; orcid: 0000-0001-7684-681X
dc.contributor.authorZhu, Xianfeng
dc.contributor.authorSavage, Thomas R.; orcid: 0000-0001-8715-8369
dc.contributor.authorPetsagkourakis, Panagiotis; orcid: 0000-0002-2024-3371
dc.contributor.authorJing, Keju; orcid: 0000-0002-9055-4781; email: jkj@xmu.edu.cn
dc.contributor.authorZhang, Dongda; orcid: 0000-0001-5956-4618; email: dongda.zhang@manchester.ac.uk
dc.date.accessioned2021-10-12T18:17:12Z
dc.date.available2021-10-12T18:17:12Z
dc.date.issued2021-10-12
dc.date.submitted2021-03-22
dc.identifierhttps://chesterrep.openrepository.com/bitstream/handle/10034/626087/bit.27950.xml?sequence=2
dc.identifierhttps://chesterrep.openrepository.com/bitstream/handle/10034/626087/bit.27950.pdf?sequence=3
dc.identifier.citationBiotechnology and Bioengineering
dc.identifier.urihttp://hdl.handle.net/10034/626087
dc.descriptionFrom Wiley via Jisc Publications Router
dc.descriptionHistory: received 2021-03-22, rev-recd 2021-09-29, accepted 2021-09-30, pub-electronic 2021-10-12
dc.descriptionArticle version: VoR
dc.descriptionPublication status: Published
dc.description.abstractAbstract: Astaxanthin is a high‐value compound commercially synthesized through Xanthophyllomyces dendrorhous fermentation. Using mixed sugars decomposed from biowastes for yeast fermentation provides a promising option to improve process sustainability. However, little effort has been made to investigate the effects of multiple sugars on X. dendrorhous biomass growth and astaxanthin production. Furthermore, the construction of a high‐fidelity model is challenging due to the system's variability, also known as batch‐to‐batch variation. Two innovations are proposed in this study to address these challenges. First, a kinetic model was developed to compare process kinetics between the single sugar (glucose) based and the mixed sugar (glucose and sucrose) based fermentation methods. Then, the kinetic model parameters were modeled themselves as Gaussian processes, a probabilistic machine learning technique, to improve the accuracy and robustness of model predictions. We conclude that although the presence of sucrose does not affect the biomass growth kinetics, it introduces a competitive inhibitory mechanism that enhances astaxanthin accumulation by inducing adverse environmental conditions such as osmotic gradients. Moreover, the hybrid model was able to greatly reduce model simulation error and was particularly robust to uncertainty propagation. This study suggests the advantage of mixed sugar‐based fermentation and provides a novel approach for bioprocess dynamic modeling.
dc.languageen
dc.rightsLicence for VoR version of this article: http://creativecommons.org/licenses/by/4.0/
dc.sourceissn: 0006-3592
dc.sourceissn: 1097-0290
dc.subjectARTICLE
dc.subjectARTICLES
dc.subjectbatch operation
dc.subjectfermentation
dc.subjecthybrid modeling
dc.subjectmixed sugar
dc.subjectuncertainty analysis
dc.titleKinetic and hybrid modeling for yeast astaxanthin production under uncertainty
dc.typearticle
dc.date.updated2021-10-12T18:17:12Z
dc.date.accepted2021-09-30


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