The Use of UV-Vis Spectroscopy in Bioprocess and Fermentation Monitoring
Copyright policy )The Use of UV-Vis Spectroscopy in Bioprocess and Fermentation Monitoring
Real-time analytical tools to monitor bioprocess and fermentation in biological and food applications are becoming increasingly important. Traditional laboratory-based analyses need to be adapted to comply with new safety and environmental guidelines and reduce costs. Many methods for bioprocess fermentation monitoring are spectroscopy-based and include visible (Vis), infrared (IR) and Raman. This paper describes the main principles and recent developments in UV-Vis spectroscopy to monitor bioprocess and fermentation in different food production applications.
- University of Queensland Australia
- Central Queensland University Australia
- University of Queensland Australia
1301 Biochemistry, spectroscopy, TP500-660, Fermentation industries. Beverages. Alcohol, bioprocess, Genetics and Molecular Biology (miscellaneous), 030101 Analytical Spectrometry, 1301 Biochemistry, Genetics and Molecular Biology (miscellaneous), visible, UV, Visible, 010499 Statistics not elsewhere classified, 1110 Plant Science, Fermentation, Bioprocess, fermentation, 1106 Food Science, Spectroscopy
1301 Biochemistry, spectroscopy, TP500-660, Fermentation industries. Beverages. Alcohol, bioprocess, Genetics and Molecular Biology (miscellaneous), 030101 Analytical Spectrometry, 1301 Biochemistry, Genetics and Molecular Biology (miscellaneous), visible, UV, Visible, 010499 Statistics not elsewhere classified, 1110 Plant Science, Fermentation, Bioprocess, fermentation, 1106 Food Science, Spectroscopy
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