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Fermentation
Special Issues
Bioprocess and Fermentation Monitoring, Volume II
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Bioprocess and Fermentation Monitoring, Volume II

A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Fermentation Process Design".

Deadline for manuscript submissions: closed (31 July 2019) | Viewed by 4320

Special Issue Editor

Dr. Daniel Cozzolino

E-Mail Website
Guest Editor
Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Brisbane, QLD 4072, Australia
Interests: spectroscopy; chemometrics; food chemistry
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

In recent years, the food industry has had a clear need for simple, rapid, and cost-effective techniques for objectively evaluating the quality and composition of the foods that we produce and consume. Several methods and techniques, such as spectroscopy (e.g., near- and mid-infrared), biosensors, and electronic noses and tongues have been used to monitor and assess the bioprocesses and fermentation of several foods, such as meat, wine, and other agricultural products. This Special Issue invites researchers and industry to submit short communications, reviews or full research papers addressing novel applications related to bioprocessing and monitoring fermentation.

You may wish to check the previous volume.

Dr. Daniel Cozzolino
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Fermentation is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • Bioprocess
  • Monitoring
  • Sensors
  • Chemometrics
  • Instrumental methods

Published Papers (1 paper)

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Research

12 pages, 2887 KiB  
Article
Determination of Nutrient Supplementation by Means of ATR-FTIR Spectroscopy during Wine Fermentation
by Miquel Puxeu, Imma Andorra, Sílvia De Lamo-Castellví and Raúl Ferrer-Gallego
Fermentation 2019, 5(3), 58; https://doi.org/10.3390/fermentation5030058 - 03 Jul 2019
Cited by 3 | Viewed by 3758
Abstract
Nitrogen is a limiting factor for the development of wine alcoholic fermentation. The addition of nutrients and different nitrogen sources is a usual practice for many winemakers. Currently, there is a market trend toward wine that is additive-free and there are also restrictions [...] Read more.
Nitrogen is a limiting factor for the development of wine alcoholic fermentation. The addition of nutrients and different nitrogen sources is a usual practice for many winemakers. Currently, there is a market trend toward wine that is additive-free and there are also restrictions on the amount of ammonium fermentation agents that can be added to the wine. In this work, the changes produced on the alcoholic fermentation by the addition of different nitrogen sources were evaluated by the use of ATR-FTIR. The results showed the feasibility of this technique to observe differences in the growth yeast capacity depending on the type of the nutrients added. A high influence on the development of the alcoholic fermentation was observed, especially at its exponential and the stationary phases. Moreover, the changes observed in the recorded spectra were related to the proteins and lipid esters composition of the yeast cell wall. This technique should be a useful tool to evaluate nitrogen deficiencies during winemaking although further studies should be done in order to evaluate more influential factors. Full article
(This article belongs to the Special Issue Bioprocess and Fermentation Monitoring, Volume II)
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