Iturin A is a potential lipopeptide antibiotic produced by Bacillus subtilis. Optimization of iturin A yield by adding various concentrations of asparagine (Asn), glutamic acid (Glu) and proline (Pro) during the fed-batch fermentation process was studied using an artificial neural network-genetic algorithm (ANN-GA) and uniform design (UD).
Here, ANN-GA based on the UD data was used for the first time to analyze the fed-batch fermentation process. The ANN-GA and UD methodologies were compared based on their fitting ability, prediction and generalization capacity and sensitivity analysis.
Results:
The ANN model based on the UD data performed well on minimal statistical designed experimental number and the optimum iturin A yield was 13364.5 +/- 271.3 U/mL compared with a yield of 9929.0 +/- 280.9 U/mL for the control (batch fermentation without adding the amino acids).
The root-mean-square-error for the ANN model with the training set and test set was 4.84 and 273.58 respectively, which was more than two times better than that for the UD model (32.21 and 483.12). The correlation coefficient for the ANN model with training and test sets was 100 % and 92.62 %, respectively (compared with 99.86 % and 78.58 % for UD).
The error% for ANN with the training and test sets was 0.093 and 2.19 respectively (compared with 0.26 and 4.15 for UD). The sensitivity analysis of both methods showed the comparable results.
The predictive error of the optimal iturin A yield for ANN-GA and UD was 0.8 % and 2.17 %, respectively.
Conclusions:
The satisfactory fitting and predicting accuracy of ANN indicated that ANN worked well with the UD data. Through ANN-GA, the iturin A yield was significantly increased by 34.6 %.
The fitness, prediction, and generalization capacities of the ANN model were better than those of the UD model. Further, although UD could get the insight information between variables directly, ANN was also demonstrated to be efficient in the sensitivity analysis.
The results of these comparisons indicated that ANN could be a better alternative way for fermentation optimization with limited number of experiments.
Author: Wenjing PengJuan ZhongJie YangYanli RenTan XuSong XiaoJinyan ZhouHong Tan
Credits/Source: Microbial Cell Factories 2014, 13:54
Published on: 2014-04-13
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