Fermentation
Fermentation
Fermentation control
Fermentation refers to the conversion of organic material by microorganisms such as bacteria, fungi or single-celled organisms or their enzymes. Originally, fermentation was used to describe a biotic reaction in the absence of air. Today, fermentation includes any technical bioreaction. For example, (bio)ethanol as well as medical products such as insulin and a variety of antibiotics are produced on a large scale in bioreactors – so-called fermenters – with the help of microorganisms.
Inline und Online Monitoring
The inline or online monitoring of fermentation processes is becoming increasingly important. In this context, industry is facing increasing demands for fast and accurate analytical methods to optimize cultivation conditions and reduce fermentation time. Product-specific analysis is carried out offline most of the time. However, such a procedure is labor-intensive and expensive. With offline measurements, it is also problematic that there is a time lag between the fermentation process and the analytical result. Especially in batch fermentations, overproduction can lead to by-products and degradation products. Therefore, timely, process-integrated online analysis is important in order to be able to control the fermentation process in a targeted manner. Our Gas and liquid analyzer Vario two. measures volatile substances with an interface to the bioreactor faster, more sensitively and more cost-effectively.
Sample Measurements
In the following section, measurements previously performed in the laboratory with our liquid analyzer Vario one. are shown. The liquid inlet of the membrane inlet mass spectrometer allows substances to be measured directly and online from the liquid. A standard membrane is used. Select the application from which you want to view the measurement. Then the corresponding experiment is displayed with all results and data.
Monitoring of the Ethanol Concentration in a Fermentation Process
The starting materials for bioethanol are the sugars (carbohydrates) contained in plants, which ferment with the help of enzymes from microorganisms or yeast fungi to produce ethanol (potable alcohol). Fermentation is complete when either the sugar is consumed or a maximum alcohol concentration is reached.

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