Using fuzzy logic to design fermentation media: A comparison to neural networks and factorial design

In analysis of oil accumulation by the yeast Rhodotorula gracilis, fuzzy logic and neural networks were shown to be able to significantly reduce the number of experiments required in designing fermentation media. Fuzzy logic performed similarly, although slightly less accurately, than neural networks in predicting the outcome of shake flask experiments. In some instances having too many fuzzy rules decreased the accuracy of the technique, and further work is required to determine the criteria for achieving optimum performance from the fuzzy logic model. Overall fuzzy logic is a viable and useful tool for designing fermentation media.