Optimisation of the biosensor for in situ fermentation monitoring of glucose concentration

Bradley, J.; Schmid, Rolf D.

doi:10.1016/0956-5663(91)87020-c

Cited by 27 publications

(12 citation statements)

References 15 publications

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“…However, it is difficult to take and transport samples among sterile conditions, in situ sensors are the advantageous. 23,24 Considering the types of measuring systems, it is possible to use biosensors for performing offline analysis by FIA.…”

Section: Introductionmentioning

confidence: 99%

Offline glucose biomonitoring in yeast culture by polyamidoamine/ cysteamine‐modified gold electrodes

Yüksel

Akin

Geyik

et al. 2011

Biotechnology Progress

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This article deals with the use of pyranose oxidase (PyOx) and glucose oxidase (GOx) enzymes in amperometric biosensor design and their application in monitoring fermentation processes with the combination of flow injection analysis (FIA). The amperometric studies were carried out at -0.7 V by following the oxygen consumption due to the enzymatic reactions for both batch and FIA modes. Optimization studies (enzyme amounts and pH) and analytical parameters such as linearity, repeatability, effect of interference, storage, and operational stabilities have been studied. Under optimized conditions, for the PyOx-based biosensor, linear graph was obtained from 0.025 to 0.5 mM glucose in phosphate buffer (50 mM) at pH 7.0 with the equation of y = 3.358x + 0.028 and R(2) = 0.998. Linearity was found to be 0.01-1.0 mM in citrate buffer (50 mM and pH 4.0) with the equation of y = 1.539x + 0.181 and R(2) = 0.992 for the GOx biosensor. Finally, these biosensor configurations were further evaluated in a conventional flow injection system. Results from batch experiments provide a guide to design sensitive, stable, and interference-free biosensors for FIA mode. Biosensor stability, dynamic range, and repeatability were also studied in FIA conditions, and the applicability for the determination of glucose in fermentation medium could be successfully demonstrated. The FIA-combined glucose biosensor was used for the offline monitoring of yeast fermentation. The obtained results correlated well with HPLC measurements.

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Section: Introductionmentioning

confidence: 99%

Offline glucose biomonitoring in yeast culture by polyamidoamine/ cysteamine‐modified gold electrodes

Yüksel

Akin

Geyik

et al. 2011

Biotechnology Progress

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“…Monitoring of the fermentation process includes use of a wide range of analytical methods to efficiently control fermentation processes (Bradley et al 1991;Danielsson1991). The determination of reliable kinetic constants of a fermentation process is a difficult task due to limitations in the usual laboratory procedures to measure biomass, substrate concentrations and also due to the dynamic response of the cells under different environmental conditions.…”

Section: Model Kinetik Pertumbuhan Bakteria Dan Penghasilan Metabolitmentioning

confidence: 99%

Kinetics of Surfactin Production by Bacillus subtilis in a 5 L Stirred-tank Bioreactor

Mubarak

Jufri

Zahar

et al. 2017

JSM

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“…Due to these requirements, measurements in an external flow stream or in on-line systems are more often applied. However, a mediated amperometric glucose biosensor for the in-situ monitoring of a pulse-fed baker's yeast cultivation on defined medium was already reported [85]. The biosensor displayed an improved stability (4 days of continuous use) and extended working range (up to 20 g/I).…”

Section: Enzyme-based Amperometric Biosensors For Monitoring In Diffementioning

confidence: 97%

“…Biosensors proved to be the right tools and therefore have been also used to develop feedback control strategies [84][85][86][87][88][89][90]. The implementation of the biosensor in the technological line is made usually in one of the following ways: the target substrate is directly-detected (in-situ) in the fermenter.…”

Section: Enzyme-based Amperometric Biosensors For Monitoring In Diffementioning

confidence: 99%

Amperometric Enzyme-Based Biosensors for Application in Food and Beverage Industry

Csöoregi

Gáspñr

Niculescu

et al. 2001

Physics and Chemistry Basis of Biotechnology

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SummaryContinuous, sensitive, selective, and reliable monitoring of a large variety of different compounds in various food and beverage samples is of increasing importance to assure a high-quality and tracing of any possible source of contamination of food and beverages. Most of the presently used classical analytical methods are often requiring expensive instrumentation, long analysis times and well-trained staff. Amperometric enzyme-based biosensors on the other hand have emerged in the last decade from basic science to useful tools with very promising application possibilities in food and beverage industry. Amperometric biosensors are in general highly selective, sensitive, relatively cheap, and easy to integrate into continuous analysis systems. A successful application of such sensors for industrial purposes, however, requires a sensor design, which satisfies the specific needs of monitoring the targeted analyte in the particular application, Since each individual application needs different operational conditions and sensor characteristics, it is obvious that biosensors have to be tailored for the particular case. The characteristics of the biosensors are depending on the used biorecognition element (enzyme), nature of signal transducer (electrode material) and the communication between these two elements (electron-transfer pathway).Therefore, the present chapter presents the different existing biosensor designs describing the possible electron-transfer pathways, discusses their advantages and disadvantages, and shows their possible application in food and beverage industry. Three practical examples are given describing biosensor designs developed in our laboratory, demonstrating their usefulness for industrial applications.

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Optimisation of the biosensor for in situ fermentation monitoring of glucose concentration

Cited by 27 publications

References 15 publications

Offline glucose biomonitoring in yeast culture by polyamidoamine/ cysteamine‐modified gold electrodes

Offline glucose biomonitoring in yeast culture by polyamidoamine/ cysteamine‐modified gold electrodes

Kinetics of Surfactin Production by Bacillus subtilis in a 5 L Stirred-tank Bioreactor

Amperometric Enzyme-Based Biosensors for Application in Food and Beverage Industry

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