Fermentation controlled

Bellon13 also described fermentation control using MIR. MLR was first used for calibration and measurement of glucose, fructose, and ethanol. When PCR and PLS were applied later, the SEP for glucose went from 6.69 to 5.98 to 4.29 g/1, respectively. For fructose, the MLR to PCA to PLS progression was 7.58 to 5.89 to 6.61 g/1. Depending on the component and level of accuracy needed, an analyst may have to use different algorithms for different components. 

Court (2), Eberhard (3), and Tyagi et al. (4) have reported some applications of computers and software sensors for fermentation control in experimental research in data acquisition of bioreactors. Neural network models were used to interprete sensor signals in the control of an alcohol fed-batch fermentation (5) and in the detection of the individual components of a gas mixture and to measure the concentration of both gases (6). 

As a result of advances made in sensor development, today more so than in the past, it is possible to rely on environmental control in order to gain economical fermentation results. Until recently fermentation control was limited to that of temperature, pH, and aeration. With the development of numerous sensors and inexpensive computing systems, the engineer can think in terms of sophisticated control systems for fermentation processes. Figure 30.5 shows how a highly instrumented fermentor is designed to secure basic information on almost... 

A rather more futuristic aspect of fermentation control is the use of complex parameters, calculated from basic and biochemical parameters (Fenge et aL, 1991 ... 

Cholesterol is the most abundant steroid in man, occurring both as free cholesterol (about 30%) and esterified with fatty acids (about 70%). The assay of cholesterol is of great importance in the diagnosis of disturbances in lipid metabolism. The normal concentration range in blood serum is 3.1-6.7 mmol/1 (Strassner, 1980). Cholesterol determination is also of importance in fermentation control and the pharmaceutical industry. 

The flow-through TELISA has been automated and used to monitor the production of human proinsulin by genetically manipulated Escherichia coli cells. Good agreement with the results of an RIA was obtained. The short analysis time, reusability, and automatability of the flowthrough TELISA technique offer further prospects for application in fermentation control and clinical chemistry. 

Fig. 138. In-situ glucose sensor for fermentation control. (Redrawn from Brooks et al., 1987/88).

These examples indicate the in situ applicability of enzyme electrodes yet numerous problems have to be solved. At present, coupling of enzyme sensors for fermentation control in a bypass arrangement... 

These examples indicate the in situ applicability of enzyme electrodes however, numerous problems have still to be solved. At present, coupling of enzyme sensors for fermentation control in a bypass arrangement appears to be more favorable [412]. Following this concept, an invertase thermistor incorporating a sterilizable filter unit has been developed [413] for the monitoring of alcoholic fermentation by immobilized yeast cells. Another thermistor has been successfully used for on-line glucose measurement under real cultivation conditions of Cephalosporium acremonium [414]. Similar calorimetric devices are suitable for other fermentation processes and in environmental analysis. 

Prinzing, U, Ogbomo, I., Lehn, C., Schmidt, H.-L., Fermentation Control with Biosensors in Flow-Injection Systems. Problems and Progress , Sens. Actuators (1989) B1 (1990) 542-545. 

L-lysine, glucose developed for fermentation control PO2 electrode FIA principle [89, 90]... 

Ferreira L S, de Souza M B, Folly ROM (2001). Development of an alcohol fermentation control system based on biosensor measurements interpreted by neural networks. Sens. Act B Chem. 75 166-171. 

Nielsen PM, Olsen HS (2002) Enzymic modification of food protein. In Whitehurst RJ, Law BA (eds). Enzymes in food technology. CRC Press, Boca Raton, pp 109-143 Nilsson H, Mosbach K, Enfors SO et al. (1978) An enzyme electrode for measurement of penicillin in fermentation broth a step toward the application of enzyme electrodes in fermentation control. Biotechnol Bioeng 20(4) 527-539... 

Vautz, W. Baumbach, J.I. Jung, J., Beer fermentation control using ion mobility spectrometry - results of a pilot study, J. Institute Brewing, 2006, 112(2), 157-164. 

Sodium bisulfite Sucrose fermentation aid, food Magnesium sulfate anhydrous Mineral oil Tristearin Urea fermentation aid, silage Formic acid Sodium formate fermentation control agent, beer/wine Potassium metabisulfite fermentation industry Abietic acid fermentation inhibitor Diethyl pyrocarbonate Potassium fluoride Propylene glycol fermentation media Agar... 

Quality improvement and fermentation control in meat products... 

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