Abstract
Alginates are polymers used in the food and pharmaceutical industries as stabilizing, thickening, gel or film-forming agents. Food coatings formed from alginate have shown to have excellent properties such as flexibility and resistance to tearing. These polysaccharides are extracted from natural brown algae, but they can also be produced by a bio-process. One strategy to produce alginates is through the manipulation of the culture conditions during fermentation using Azotobacter vinelandii. This work proposes the development of a PI control strategy to improve the production of alginate from Azotobacter vinelandii in a laboratory bio-reactor scale.
Highlights
Alginates are polysaccharides extracted from natural brown algae, but they can be produced by the Pseudomonas spp. and Azotobacter vinelandii [1]
The oxygen transfer rate (OTR) is not controlled during this stage because the quantity of biomass for this period is too short, which implies that oxygen consumption is around 20.9%
This article proposes a PI control algorithm of the OTR in batch cultures to improve the production of alginate from A. vinelandii
Summary
Alginates are polysaccharides extracted from natural brown algae, but they can be produced by the Pseudomonas spp. and Azotobacter vinelandii [1]. These polymers have a wide range of uses in the industry. Based on its unique properties, alginate is added to numerous kinds of food, such as ice cream, jelly, acid milk drinks, dressings, instant noodles, beer, pet food, fish food, etc. Food & Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) certifies alginate in food applications as one of the safest food additives [4]. Alginate is used in the color paste substrate when applying patterns to print fabrics, scarves, The associate editor coordinating the review of this manuscript and approving it for publication was György Eigner
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