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On‐Line Exhaust Gas Analysis of Volatiles in Fermentation Using Mass Spectrometry
Author(s) -
Oeggerli A.,
Heinzle E.
Publication year - 1994
Publication title -
biotechnology progress
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.572
H-Index - 129
eISSN - 1520-6033
pISSN - 8756-7938
DOI - 10.1021/bp00027a008
Subject(s) - dimensionless quantity , mass spectrometry , chemistry , bar (unit) , mass transfer , fermentation , mass transfer coefficient , bacillus subtilis , chromatography , partial pressure , analytical chemistry (journal) , gas chromatography–mass spectrometry , gas phase , volatile organic compound , thermodynamics , organic chemistry , bacteria , physics , genetics , biology , meteorology , oxygen
Liquid‐phase concentrations of volatile compounds were determined on‐line via gasphase analysis using mass spectrometry. It has been shown theoretically as well as experimentally that almost every volatile compound commonly produced by microorganisms can be measured by the method presented, if its partial pressure in the fermentor off‐gas exceeds 1 μbar. This has been shown in a baker's yeast as well as a Bacillus subtilis culture. The experimental results also indicated that these measurements are not controlled by mass‐transfer kinetics. A dimensionless parameter, E , allows us to check whether the analysis is determined by thermodynamics (Henry coefficient) or by mass‐transfer rates.