{'fraction_non_alphanumeric': 0.0196078431372549, 'fraction_numerical': 0.00261437908496732, 'mean_word_length': 5.963636363636364, 'pattern_counts': {'":': 0, '<': 0, '<?xml version=': 0, '>': 0, 'https://': 0, 'lorem ipsum': 0, 'www.': 0, 'xml': 0}, 'pii_count': 0, 'substrings_counts': 0, 'word_list_counts': {'cursed_substrings.json': 0, 'profanity_word_list.json': 0, 'sexual_word_list.json': 0, 'zh_pornsignals.json': 0}}
Fed‐batch fermentation for the production of α‐amylase by Bacillus amyloliquefaciens

Fed‐batch cultures were performed to maximize the α‐amylase activity in a bioreactor. Kinetic equations containing a catabolite repression effect were used to model the enzyme formation from Bacillus amyloliquefaciens. Fed‐batch culture experiments were performed using maltose to implement the optimal feeding strategy. Optimal fed‐batch culture based on sequential parameter estimation was performed successfully using off‐line analysis while the fermentation was in progress. The enzyme activity from the fed‐batch culture employing maltose was higher than that of the batch culture by 60%. Enzyme production using starch showed similar trends to those obtained using maltose.