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The Use of UV-Vis Spectroscopy in Bioprocess and Fermentation Monitoring

The Agri-Chemistry Group, School of Medical and Applied Sciences, Central Queensland University (CQU) Australia, Bruce Highway, North Rockhampton, QLD 4702, Australia
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Fermentation 2018, 4(1), 18; https://doi.org/10.3390/fermentation4010018
Received: 11 February 2018 / Revised: 1 March 2018 / Accepted: 7 March 2018 / Published: 13 March 2018
(This article belongs to the Special Issue 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. View Full-Text
Keywords: UV; visible; spectroscopy; fermentation; bioprocess UV; visible; spectroscopy; fermentation; bioprocess
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MDPI and ACS Style

Roberts, J.; Power, A.; Chapman, J.; Chandra, S.; Cozzolino, D. The Use of UV-Vis Spectroscopy in Bioprocess and Fermentation Monitoring. Fermentation 2018, 4, 18.

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