Using Structural and Color Features of Streptomyces Clavuligerus Bacteria in Approximating of Production Level of Clavulanic Acid
Nowadays the Production level of Clavulanic Acid from Streptomyces Clavuligerus,as one of the most significant antibiotic compositions,is of specific importance.In this paper Instead of a tentative evaluation of production level,we present an automatic algorithm through the use of the extracted features of bacterial growth in different mediums including carbonic resources such as glycerol,malt,starch,and wheat flour.In this algorithm,by defining special structural and color features such as the number of new branches,hyphal thickness and color receptiveness,bacterial compactness,and also the PH rate of the medium according to microbiologists discoveries and observations,the estimated value of clavulanic acid is calculated and compared with that of an experienced observation and is evaluated thereafter.In the proposed structure,we utilize a classifier,or in other words an estimator,based on the Perceptron Neural Network,and finally we clarify the efficiency of the proposed algorithm for specialists utilization.
clavulanic acid structural and color features hyphae production approximation
Nooshin Jafari Fesharaki Hossein Pourghassem Maryam Nurmohamadi
Department of Electrical Engineering,Najafabad Branch,Islamic Azad University,Isfahan,Iran
国际会议
2011 International Conference on Computer and Network Engineering(ICCNE 2011)(2011年计算机与网络工程国际会议)
郑州
英文
109-113
2011-06-17（万方平台首次上网日期，不代表论文的发表时间）