Abstract
This chapter focuses upon how and why we monitor fermentation processes for production of food ingredients. It also emphasises the critical importance of using monitoring technologies which are appropriate and which aid us in understanding the physiology of the microbial cultures we use. A range of monitoring strategies and techniques in current use are critically discussed in the context of the specific needs of the fermentation industry. Finally, some future trends and developments are introduced and their potential utility in this context is evaluated.
Original language | English |
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Title of host publication | Microbial Production of Food Ingredients, Enzymes and Nutraceuticals |
Publisher | Elsevier Ltd. |
Pages | 125-143 |
Number of pages | 19 |
ISBN (Print) | 9780857093431 |
DOIs | |
Publication status | Published - Mar 2013 |
Keywords
- Future developments
- Monitoring strategies
- Off-gas analysis
- Process analytical technology
- Process understanding
- Spectrometry