Using Redox Measurements to Control an Anaerobic Yeast Fermentation

Metabolic activity of microorganisms depends on many factors, including oxidation and reduction reactions, or the “redox potential” of the culture environment. Redox reactions govern metabolism of biologically important nutrients such as carbon, hydrogen, oxygen, nitrogen and sulfur. Measuring their redox potential allows the fermentor operator to monitor the addition of reducing or oxidation agents, while ensuring that the potential is in the proper range for cell growth, especially when the dissolved oxygen (DO) level is very low.