Table 2.

Parameter estimation and validation of models established for L-valine production in batch fermentation with E. coli using different carbon sources obtained by simulation.

Estimated kinetic parameters	Glucose	R2	MSE	Lactose	R2	MSE	W	R2	MSE	DW	R2	MSE
Contois (X); Mass balance (S); Mass balance (P)
μmax (h−1)	0.106	0.919	0.002	0.103	0.953	0.001	0.083	0.894	0.002	0.119	0.928	0.002
Ks (g/L)	0.016			0.008			0.004			0.176
Yxs (g/g)	0.267	0.989	0.007	0.282	0.982	0.010	0.261	0.977	0.012	0.283	0.977	0.012
Yxp (g/g)	5.121	0.799	0.009	5.148	0.849	0.008	2.498	0.857	0.030	3.313	0.884	0.024
β (g Val/g DCW.h)	0.007			0.007			0.013			0.010
Contois (X); Mass balance (S); Luedeking-Piret (P)
μmax (h−1)	0.106	0.918	0.002	0.103	0.953	0.001	0.083	0.894	0.002	0.119	0.928	0.002
Ks (g/L)	0.005			0.008			0.010			0.176
Yxs (g/g)	0.267	0.989	0.007	0.282	0.982	0.010	0.260	0.977	0.012	0.283	0.977	0.012
α (g/g)	0.131	0.953	0.002	0.224	0.792	0.011	0.485	0.836	0.032	0.302	0.884	0.024
β (g Val/g DCW.h)	0.003			0.009			0.019			0.010

Val: valine; DCW: dry cell weight; R²: Determination coefficient; MSE: Mean Squared Error.