Next Article in Journal
Spontaneous Food Fermentations and Potential Risks for Human Health
Previous Article in Journal
Production of Fungal Biomass for Feed, Fatty Acids, and Glycerol by Aspergillus oryzae from Fat-Rich Dairy Substrates
Article Menu
Issue 4 (December) cover image

Export Article

Open AccessFeature PaperReview
Fermentation 2017, 3(4), 50; doi:10.3390/fermentation3040050

The Application of State-of-the-Art Analytic Tools (Biosensors and Spectroscopy) in Beverage and Food Fermentation Process Monitoring

Agri-Chemistry Group, School of Health, Medical and Applied Sciences, Central Queensland University, Central Queensland Innovation and Research Precinct, Bruce Highway, North Rockhampton, Rockhampton, Queensland 4701, Australia
*
Author to whom correspondence should be addressed.
Received: 28 August 2017 / Revised: 15 September 2017 / Accepted: 20 September 2017 / Published: 28 September 2017
View Full-Text   |   Download PDF [244 KB, uploaded 28 September 2017]   |  

Abstract

The production of several agricultural products and foods are linked with fermentation. Traditional methods used to control and monitor the quality of the products and processes are based on the use of simple chemical analysis. However, these methods are time-consuming and do not provide sufficient relevant information to guarantee the chemical changes during the process. Commonly used methods applied in the agriculture and food industries to monitor fermentation are those based on simple or single-point sensors, where only one parameter is measured (e.g., temperature or density). These sensors are used several times per day and are often the only source of data available from which the conditions and rate of fermentation are monitored. In the modern food industry, an ideal method to control and monitor the fermentation process should enable a direct, rapid, precise, and accurate determination of several target compounds, with minimal to no sample preparation or reagent consumption. Here, state-of-the-art advancements in both the application of sensors and analytical tools to monitor beverage and food fermentation processes will be discussed. View Full-Text
Keywords: fermentation; beer; wine; food; sensors; chemometrics fermentation; beer; wine; food; sensors; chemometrics
Figures

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

Scifeed alert for new publications

Never miss any articles matching your research from any publisher
  • Get alerts for new papers matching your research
  • Find out the new papers from selected authors
  • Updated daily for 49'000+ journals and 6000+ publishers
  • Define your Scifeed now

SciFeed Share & Cite This Article

MDPI and ACS Style

Chandra, S.; Chapman, J.; Power, A.; Roberts, J.; Cozzolino, D. The Application of State-of-the-Art Analytic Tools (Biosensors and Spectroscopy) in Beverage and Food Fermentation Process Monitoring. Fermentation 2017, 3, 50.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Related Articles

Article Metrics

Article Access Statistics

1

Comments

[Return to top]
Fermentation EISSN 2311-5637 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top