On line monitoring of a batch fermentation process by a combination of NIR spectroscopy, multi channel fluorescense spectroscopy, and membrane inlet mass spectrometry

摘要

Fermentations are complex biological processes in which different kinds of biological matter are transformed into high value constituents (e.g. enzymes, antibiotics and starter cultures). Production by fermentation is widely used in both the food andthe pharmaceutical industries. At present, very little information is measured and many fermentations run according to best practice leaving no possibility of controlling or even monitoring batch to batch variations - hence there is a need for advancedsensor systems to ensure an optimal fermentation process and the best possible quality of end-product(s).