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Principal-component analysis for microbial L-phenylalanine production

Abstract.

Based on experimental results of eight fed-batch fermentations using a recombinant L-phenylalanine-producing Escherichia coli strain, the applicability of principal-component analysis (PCA) for fermentation analysis was studied. Three principal components were identified, representing approximately 90% of total variance. Among them, concentrations of tyrosine and acetate were identified as key fermentation parameters. Their significance was also confirmed when measurement errors were taken into consideration by Monte-Carlo estimations. The error estimation approach was also used to investigate PCA suitability for the time-specific analysis of different fermentation phases. Relatively large principal-component score errors were calculated that limit the applicability of PCA for detailed fermentation course analysis.

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Takors, .R., Gerigk, .M., Paschold, .H. et al. Principal-component analysis for microbial L-phenylalanine production. Bioprocess Biosyst Eng 24, 93–99 (2001). https://doi.org/10.1007/s004490100232

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Keywords

  • Escherichia Coli
  • Fermentation
  • Tyrosine
  • Error Estimation
  • Total Variance