Principal-component analysis for microbial L-phenylalanine production

• Published in: Bioprocess and biosystems engineering Vol. 24; no. 2; pp. 93 - 99
• Main Authors: TAKORS, R, GERIGK, M, PASCHOLD, H, WANDREY, C
• Format: Journal Article
• Language: English
• Published: Berlin Springer 01-09-2001
• Subjects: Biological and medical sciences; Biotechnology; Escherichia coli; Fundamental and applied biological sciences. Psychology; Methods. Procedures. Technologies; Microbial engineering. Fermentation and microbial culture technology; Recombinant microorganism; Statistical analysis; Phenylalanine; Escherichia coli; Production; Bacteria; Fermentation; Semicontinuous; Enterobacteriaceae; Principal component analysis
• ISSN: 1615-7591; 1615-7605
• DOI: 10.1007/s004490100232

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.