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Fermentation 2017, 3(4), 50;

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
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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

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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).

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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.

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