Monitoring batch fermentations with an electronic tongue.

Claire Turner; Alisa Rudnitskaya; Andrey Legin

doi:10.1016/s0168-1656(03)00066-x

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PubMed · 12770507

Monitoring batch fermentations with an electronic tongue.

Claire Turner·Alisa Rudnitskaya·Andrey Legin

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Abstract

An electronic tongue comprising 21 potentiometric chemical sensors with pattern recognition tools was used for the rapid off-line monitoring of batch Escherichia coli fermentations. The electronic tongue was capable of monitoring the changes in the media composition as the fermentation progressed, and could correlate this with an increase in biomass. The electronic tongue was also able to monitor the increase in organic acids, especially acetic acid, throughout the fermentation. This technique clearly shows promise as a rapid tool for fermentation monitoring.

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Acetic Acid Biomimetic Materials Bioreactors Cell Culture Techniques Densitometry Equipment Design Equipment Failure Analysis Escherichia coli Reproducibility of Results Sensitivity and Specificity Taste Buds Tongue Transducers Comparative Study Journal Article Research Support, Non-U.S. Gov't Validation Study

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Claire Turner, Alisa Rudnitskaya, Andrey Legin. 2003-06-12. Monitoring batch fermentations with an electronic tongue.. https://doi.org/10.1016/s0168-1656(03)00066-x

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