Examples of computer‐aided fermentation systems

The optimal control of a fermentation process can be achieved through the parameter optimisation that is based on the quantitative physiology of the fermentation system. One must first identify the most important state and control variables to the production rate of a particular fermentation product. These variables must be measured accurately and monitored continuously for the control of the process. This necessitates a reliable instrumentation system that is compatible with computer interfacing. A specific method of parameter optimisation of a few key variables and a development of a process control scheme for penicillin fermentation are illustrated as an example. In this example, understanding of quantitative physiological aspect of the fermentation process is emphasized. As the understanding of a process is further advanced, any partial process control scheme can be gradually expanded into an ultimate automatic control of the overall fermentation process. As the complexity of the process control scheme and the multiplicity of the control variables increase, the use of a computer system becomes an economic necessity for the control and monitoring of fermentation process. An example of how this might be done is shown in an information flow‐sheet for a computer‐coupled fermentation system. Other examples of industrial use of computers for fermentation facilities are shown.