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The use of UV-Vis spectroscopy in bioprocess and fermentation monitoring
journal contributionposted on 23.07.2018, 00:00 by Jessica Roberts, Aoife Power, James Chapman, Shaneel Chandra, Daniel Cozzolino
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.