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A near‐infrarod spectroscopy technique for the control of fermentation processes: An application to lactic acid fermentation
Author(s) -
Vaccari Giuseppe,
Dosi Elisabetta,
Campi Anna L.,
Mantovani Giorgio,
GonzálezVara y R. Antonio,
Matteuzzi Diego
Publication year - 1994
Publication title -
biotechnology and bioengineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.136
H-Index - 189
eISSN - 1097-0290
pISSN - 0006-3592
DOI - 10.1002/bit.260431003
Subject(s) - lactic acid , fermentation , spectroscopy , lactic acid fermentation , near infrared spectroscopy , chemistry , biomass (ecology) , biochemistry , bacteria , biology , physics , genetics , quantum mechanics , neuroscience , agronomy
A near‐infrared (NIR) spectroscopy technique for the control of lactic acid fermentation process has been proposed. Lactic acid, glucose, and biomass concentrations were determined by the NIR spectroscopy method. The three parameters examined were closely correlated to the results obtained with classical laboratory procedures. Moreover, the conditions for the on‐line utilization of the NIR spectroscopy measurement system were pointed out. The great versatility of the NIR spectroscopy should permit its use for other fermentation processes. © 1994 John Wiley & Sons, Inc.