Fermentation monitoring and control of microbial cultures for food ingredient manufacture

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McNeil, B. and Harvey, L. M. and Rowan, N. J. and Giavasis, I.; McNeil, B. and Archer, D. and Giavasis, I. and Harvey, L., eds. (2013) Fermentation monitoring and control of microbial cultures for food ingredient manufacture. In: Microbial Production of Food Ingredients, Enzymes and Nutraceuticals. Woodhead Publishing Series in Food Science, Technology and Nutrition . Woodhead Publishing Ltd, pp. 125-143. ISBN 9780857093431 (https://doi.org/10.1533/9780857093547.1.125)

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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.

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