In situ monitoring of the seed stage of a fermentation process using non-invasive NIR spectrometry

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Nordon, A. and Littlejohn, D. and Dann, A.S. and Jeffkins, P.A. and Richardson, M.D. and Stimpson, S.L. (2008) In situ monitoring of the seed stage of a fermentation process using non-invasive NIR spectrometry. Analyst, 133 (5). pp. 660-666. ISSN 0003-2654 (http://dx.doi.org/10.1039/b719318a)

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Abstract

Non-invasive NIR spectrometry has been used to monitor in situ the seed stage of a streptomyces fermentation process. The main spectral change occurred at 7263 cm-1 in the 1st derivative spectrum, and from comparison with off-line NIR spectra acquired of components present in the fermentation broth, can be attributed to biomass. The biomass signal was constant for the first 20 h of the seed stage, after which it decreased before increasing again. The time at which the minimum occurred in the NIR profile was either the same or slightly earlier than that at which a maximum in the carbon dioxide evolution rate (CER) occurred. The changes observed for the biomass signal in the NIR spectra can be attributed to growth and then fragmentation of mycelia, which indicates a change in metabolic activity. Hence, it may be possible to use NIR spectrometry in situ to determine the optimum transfer time for the seed stage of a fermentation process. Spectra were also acquired of the final stage of the same fermentation process. The variation in the biomass signal in the NIR spectra was more complicated in the final stage owing to changes in stir rate, and biomass concentration and morphology.

ORCID iDs

Nordon, A. ORCID logoORCID: https://orcid.org/0000-0001-6553-8993, Littlejohn, D. ORCID logoORCID: https://orcid.org/0000-0002-1555-9427, Dann, A.S., Jeffkins, P.A., Richardson, M.D. and Stimpson, S.L.;
CORE (COnnecting REpositories)