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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.

History

Volume

4

Issue

1

Start Page

1

End Page

8

Number of Pages

8

ISSN

2311-5637

Publisher

MDPI AG, Switzerland

Additional Rights

CC BY 4.0

Peer Reviewed

Yes

Open Access

Yes

Acceptance Date

07/03/2018

Era Eligible

Yes

Journal

Fermentation

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