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Neuro-fuzzy based model of batch fermentation of Kluyveromyces marxianus var. lactis MC5
In this work a neuro-fuzzy based model of a whey batch fermentation process by a strain Kluyveromyces marxianus var. lactis MC5 is presented. A three-layered neuro-fuzzy network is realized. The simulation results are compared with conventional models (based on mass balance and differential equation...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Taylor & Francis
2014
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4433912/ https://www.ncbi.nlm.nih.gov/pubmed/26019585 http://dx.doi.org/10.1080/13102818.2014.944364 |