Optimizing high strength acetic acid bioprocess by cognitive methods in an unsteady state cultivation.

Methods of adapting micro-organisms to an inhibiting factor in an active industrial bioprocess were examined with an acetic acid fermentation as model. With the aim of automatic control, a fuzzy-logic system was developed on the basis of the collected knowledge of skilled vinegar brewers. In a first step, this fuzzy system was to assess the actual adaptation degree of the bacteria on the basis of data from robust and reasonably priced sensors. From this information an appropriate setpoint value for the inhibiting factor 'final acid concentration' was derived for each batch cycle. As a result a further acid tolerance was found after several batch cycles. This adaptation effect should be used to increase the product concentration to more than 20 g per 100 ml acetic acid with a high productivity. The stepwise adapted culture was productive over the aimed acetic acid concentration, a 10% improvement of the product formation rate could be found compared with the status before conditioning. High product concentration and increased productivity finally result in shorter cycle times, less transport and storage volumes, an improved utilization of energy and material resources, and, last but not least, they are an essential steps towards the fulfillment of economical and ecological demands.