Mid-infrared spectroscopy coupled to sequential injection analysis for the on-line monitoring of the acetone–butanol fermentation process

Kansiz, Mustafa; Gapes, J. R.; McNaughton, Don; Lendl, Bernhard; Schuster, K.C.

doi:10.1016/s0003-2670(01)00919-9

Cited by 51 publications

(24 citation statements)

References 22 publications

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“…A representation of the spectra and its 2nd derivative of water‐soluble fraction of Swiss cheese is shown in Figure 1. Mathematical processing of the raw spectra using a 2nd derivative algorithm (5‐pt gap size) allowed the resolution of overlapping bands and removal of baseline variation, as well as giving a high discriminating potential (Schmitt and Flemming 1998; Kansiz and others 2001). Prominent spectral features in the 2nd derivative spectra are shown in the range between 900 and 1800 cm −1 .…”

Section: Resultsmentioning

confidence: 99%

Rapid Profiling of Swiss Cheese by Attenuated Total Reflectance (ATR) Infrared Spectroscopy and Descriptive Sensory Analysis

Kocaoglu-Vurma¹,

Eliardi²,

Drake³

et al. 2009

Journal of Food Science

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The acceptability of cheese depends largely on the flavor formed during ripening. The flavor profiles of cheeses are complex and region- or manufacturer-specific which have made it challenging to understand the chemistry of flavor development and its correlation with sensory properties. Infrared spectroscopy is an attractive technology for the rapid, sensitive, and high-throughput analysis of foods, providing information related to its composition and conformation of food components from the spectra. Our objectives were to establish infrared spectral profiles to discriminate Swiss cheeses produced by different manufacturers in the United States and to develop predictive models for determination of sensory attributes based on infrared spectra. Fifteen samples from 3 Swiss cheese manufacturers were received and analyzed using attenuated total reflectance infrared spectroscopy (ATR-IR). The spectra were analyzed using soft independent modeling of class analogy (SIMCA) to build a classification model. The cheeses were profiled by a trained sensory panel using descriptive sensory analysis. The relationship between the descriptive sensory scores and ATR-IR spectra was assessed using partial least square regression (PLSR) analysis. SIMCA discriminated the Swiss cheeses based on manufacturer and production region. PLSR analysis generated prediction models with correlation coefficients of validation (rVal) between 0.69 and 0.96 with standard error of cross-validation (SECV) ranging from 0.04 to 0.29. Implementation of rapid infrared analysis by the Swiss cheese industry would help to streamline quality assurance.

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Section: Resultsmentioning

confidence: 99%

Rapid Profiling of Swiss Cheese by Attenuated Total Reflectance (ATR) Infrared Spectroscopy and Descriptive Sensory Analysis

Kocaoglu-Vurma¹,

Eliardi²,

Drake³

et al. 2009

Journal of Food Science

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“…It is worth noting that recent on-line analysis of volatiles such as these in Clostridium have employed gas chromatography, MIMS, and FTIR spectroscopy (59). While each of these methods has strengths, the method described here has the advantages of sensitivity, since entire air samples are continuously drawn into the apparatus and do not require preconcentration or chromatographic separation.…”

Section: Resultsmentioning

confidence: 99%

Potential of On-Line CIMS for Bioprocess Monitoring

Custer

Wagner

Kato

et al. 2008

Biotechnol Progress

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Chemical-ionization mass spectrometry (CIMS) using flow reactors is an emerging method for on-line monitoring of trace concentrations of organic compounds in the gas phase. In this study, a flow-reactor CIMS instrument, employing the H(3)O(+) cation as the ionizing reagent, was used to simultaneously monitor several volatile metabolic products as they are released into the headspace during bacterial growth in a bioreactor. Production of acetaldehyde, ethanol, acetone, butanol, acetoin, diacetyl, and isoprene by Bacillus subtilis is reported. Ion signal intensities were related to solution-phase concentrations using empirical calibrations and, in the case of isoprene, were compared with simultaneous gas chromatography measurements. Identification of volatile and semivolatile metabolites is discussed. Flow-reactor CIMS techniques should be useful for bioprocess monitoring applications because of their ability to sensitively and simultaneously monitor many volatile metabolites on-line.

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“…The spectral information was used for the investigation of two carbon sources, glucose and methyl oleate, as well as tylosin monitoring. Such rapid multi-analyte quantifications were also obtained from industrial E. coli fed-batch cultivation by in situ NIRS by Arnold et al [5]. Other studies, for example, from Jung et al [6], deal with the on-line monitoring of single components like glucose via NIRS and employment of PLS for multivariate calibration.…”

Section: Ir Spectroscopymentioning

confidence: 98%

Optical sensor systems for bioprocess monitoring

2003

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Bioreactors are closed systems in which microorganisms can be cultivated under defined, controllable conditions that can be optimized with regard to viability, reproducibility, and product-oriented productivity. To drive the biochemical reaction network of the biological system through the desired reaction optimally, the complex interactions of the overall system must be understood and controlled. Optical sensors which encompass all analytical methods based on interactions of light with matter are efficient tools to obtain this information. Optical sensors generally offer the advantages of noninvasive, nondestructive, continuous, and simultaneous multianalyte monitoring. However, at this time, no general optical detection system has been developed. Since modern bioprocesses are extremely complex and differ from process to process (e.g., fungal antibiotic production versus mammalian cell cultivation), appropriate analytical systems must be set up from different basic modules, designed to meet the special demands of each particular process. In this minireview, some new applications in bioprocess monitoring of the following optical sensing principles will be discussed: UV spectroscopy, IR spectroscopy, Raman spectroscopy, fluorescence spectroscopy, pulsed terahertz spectroscopy (PTS), optical biosensors, in situ microscope, surface plasmon resonance (SPR), and reflectometric interference spectroscopy (RIF).

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Mid-infrared spectroscopy coupled to sequential injection analysis for the on-line monitoring of the acetone–butanol fermentation process

Cited by 51 publications

References 22 publications

Rapid Profiling of Swiss Cheese by Attenuated Total Reflectance (ATR) Infrared Spectroscopy and Descriptive Sensory Analysis

Rapid Profiling of Swiss Cheese by Attenuated Total Reflectance (ATR) Infrared Spectroscopy and Descriptive Sensory Analysis

Potential of On-Line CIMS for Bioprocess Monitoring

Optical sensor systems for bioprocess monitoring

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