Neuro-Dynamic Optimization of Biotechnological Process

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Tatiana Ilkova
Tatiana Ilkova
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Mitko Petrov
Mitko Petrov

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Neuro-Dynamic Optimization of Biotechnological Process

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Abstract

In this paper we have investigated the whey fermentation at the production of white brine cheese with strain Kluyveromyces marxianus lactis MC 5, using non-conventional substrate whence for receiving of unicellular protein by an ecological clean and wasteless technology. This process is used for dynamic optimisation Neuro-Dynamic Programming theory. With this optimization procedure the quantity product is increased at the end of the process, simultaneously fermentation time is decreased. The producing of lactose with using of cheese whey, which is a waste product at the production of white brine cheese leads to the receiving one of close cycle and an ecological clean and wasteless technology.

References

9 Cites in Article
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  2. Kurt Driessens,Sašo Džeroski (2004). Integrating Guidance into Relational Reinforcement Learning.
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  5. T Ilkova,M Petrov,D Bertsekas (2011). Neuro-Dynamic Optimal Control of a L-Lysine Fed-Batch Fermentation.
  6. Y Nono,D Libouga,D Ngongang,J Ramet,M Parmentier (2006). Feasibility of Cheese Production and whey Valorization in the Adamawa province of Cameroon.
  7. Savas Anastassiadis (2007). L-Lysine Fermentation.
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Funding

No external funding was declared for this work.

Conflict of Interest

The authors declare no conflict of interest.

Ethical Approval

No ethics committee approval was required for this article type.

Data Availability

Not applicable for this article.

How to Cite This Article

. 2014. \u201cNeuro-Dynamic Optimization of Biotechnological Process\u201d. Global Journal of Science Frontier Research - E: Marine Science GJSFR-E Volume 14 (GJSFR Volume 14 Issue E2): .

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Issue Cover
GJSFR Volume 14 Issue E2
Pg. 15- 19
Journal Specifications

Crossref Journal DOI 10.17406/GJSFR

Print ISSN 0975-5896

e-ISSN 2249-4626

Version of record

v1.2

Issue date

July 28, 2014

Language
en
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Published Article

In this paper we have investigated the whey fermentation at the production of white brine cheese with strain Kluyveromyces marxianus lactis MC 5, using non-conventional substrate whence for receiving of unicellular protein by an ecological clean and wasteless technology. This process is used for dynamic optimisation Neuro-Dynamic Programming theory. With this optimization procedure the quantity product is increased at the end of the process, simultaneously fermentation time is decreased. The producing of lactose with using of cheese whey, which is a waste product at the production of white brine cheese leads to the receiving one of close cycle and an ecological clean and wasteless technology.

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Neuro-Dynamic Optimization of Biotechnological Process

Tatiana Ilkova
Tatiana Ilkova
Mitko Petrov
Mitko Petrov

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