Kinetic models and temperature control strategy were established to reflect the effect of temperature (22 °C-30 °C) on flavonoid production of Phellinus baumii (P. baumii) in 6-L fermentor. A modified Logistic equation, Hinshelwood model, and Luedeking Piret equation were used to describe mycelial growth and product formation. The influence of temperature on the estimated kinetic parameters was further studied by regression analysis. Based on kinetic parameters analysis, the new temperature control strategy was proposed. Briefly, at 0-43 H, decreasing temperature (30 °C-28 °C) can shorten the lag phase of mycelial growth, and at 43-90 H, fermentation temperature was reduced gradually from 28 °C to 24 °C to keep high flavonoid productivity. At the fermentation anaphase (90-161 H), temperature was controlled at 24 °C to relieve inhibition of flavonoid and maintain constant production capacity of flavonoid. As a result, the maximum flavonoid yield was reached 4.21 mg/100 mg cell dry weight by temperature control strategy, which was 70.45% higher than that at a constant temperature of 26 °C. Additionally, the establishment of kinetic models based on fermentation temperature, which presented here may provide a scientific basis for further large scales flavonoid production of P. baumii in submerged fermentation.

中文翻译：

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温度对黄桑黄液浸没发酵中类黄酮产生影响的动力学模型。

建立了动力学模型和温度控制策略，以反映温度（22°C-30°C）对6-L发酵罐中桑黄桑黄总黄酮产生的影响。修改后的Logistic方程，Hinshelwood模型和Luedeking Piret方程用于描述菌丝生长和产物形成。通过回归分析进一步研究了温度对估计的动力学参数的影响。在动力学参数分析的基础上，提出了新的温度控制策略。简而言之，在0-43 H时，降低温度（30°C-28°C）可以缩短菌丝体生长的滞后阶段；在43-90 H时，发酵温度从28°C逐渐降低到24°C以保持黄酮类化合物的高生产率。在发酵后期（90-161 H），将温度控制在24°C以减轻对类黄酮的抑制作用并保持类黄酮的恒定生产能力。结果，通过温度控制策略，最大的类黄酮产量达到了4.21 mg / 100 mg细胞干重，比26°C的恒定温度高70.45％。此外，此处提出的基于发酵温度的动力学模型的建立，可为进一步在深层发酵中大量生产假单胞菌提供黄酮类化合物的科学依据。