Development of Fermented Teff-Based Probiotic Beverage and Its Process Monitoring Using Two-Dimensional Fluorescence Spectroscopy †
Abstract
:1. Introduction
2. Materials and Methods
2.1. Starter Culture
2.2. Off-Line Measurement of Cell Count and Fermentation Condition
2.3. Off-Line Measurement of Glucose and Lactic Acid
2.4. On-Line Measurement Using 2D Fluorescence Spectroscopy
3. Results and Discussion
3.1. Optimization of Fermentation Process
3.2. Co-Culture Strains Fermentation
3.3. Prediction of Lactic Acid, Glucose and Cell Counts
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
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Alemneh, S.T.; Emire, S.A.; Jekle, M.; Paquet-Durand, O.; Hitzmann, B. Development of Fermented Teff-Based Probiotic Beverage and Its Process Monitoring Using Two-Dimensional Fluorescence Spectroscopy. Eng. Proc. 2022, 19, 37. https://doi.org/10.3390/ECP2022-12650
Alemneh ST, Emire SA, Jekle M, Paquet-Durand O, Hitzmann B. Development of Fermented Teff-Based Probiotic Beverage and Its Process Monitoring Using Two-Dimensional Fluorescence Spectroscopy. Engineering Proceedings. 2022; 19(1):37. https://doi.org/10.3390/ECP2022-12650
Chicago/Turabian StyleAlemneh, Sendeku Takele, Shimelis Admassu Emire, Mario Jekle, Olivier Paquet-Durand, and Bernd Hitzmann. 2022. "Development of Fermented Teff-Based Probiotic Beverage and Its Process Monitoring Using Two-Dimensional Fluorescence Spectroscopy" Engineering Proceedings 19, no. 1: 37. https://doi.org/10.3390/ECP2022-12650