Data-driven intelligent modeling, optimization, and global sensitivity analysis of a xanthan gum biosynthesis process

Andrew Nosakhare Amenaghawon; Shedrach Igemhokhai; Stanley Aimhanesi Eshiemogie; Favour Ugbodu; Nelson Iyore Evbarunegbe

doi:10.1016/j.heliyon.2024.e25432

Data-driven intelligent modeling, optimization, and global sensitivity analysis of a xanthan gum biosynthesis process

Heliyon. 2024 Jan 29;10(3):e25432. doi: 10.1016/j.heliyon.2024.e25432. eCollection 2024 Feb 15.

Authors

Andrew Nosakhare Amenaghawon¹, Shedrach Igemhokhai^{1

2}, Stanley Aimhanesi Eshiemogie¹, Favour Ugbodu¹, Nelson Iyore Evbarunegbe³

Affiliations

¹ Bioresources Valorization Laboratory, Department of Chemical Engineering, University of Benin, Benin City, Edo State, Nigeria.
² Department of Petroleum Engineering, University of Benin, Benin City, Edo State, Nigeria.
³ Department of Chemical Engineering, University of Massachusetts Amherst, Amherst, MA, 01003, USA.

Abstract

In this study, the focus was to produce xanthan gum from pineapple waste using Xanthomonas campestris. Six machine learning models were employed to optimize fermentation time and key metabolic stimulants (KH₂PO₄ and NH₄NO₃). The production of xanthan gum was optimized using two evolutionary optimization algorithms, particle swarm optimization, and genetic algorithm while the importance of input features was ranked using global sensitivity analysis. KH₂PO₄ was the most important input and was found to be beneficial for xanthan gum production, while a limited amount of nitrogen was needed. The extreme learning machine model was the most adequate for modeling xanthan gum production, predicting a maximum xanthan yield of 10.34 g/l (an 11.9 % increase over the control) at a fermentation time of 3 days, KH₂PO₄ of 15 g/l, and NH₄NO₃ of 2 g/l. This study has provided important insights into the intelligent modeling of a biostimulated process for valorizing pineapple waste.

Keywords: Cross-validation; Machine learning; Optimization; Pineapple waste; Stimulant; Xanthan gum.