title: Monitoring batch fermentations with an electronic tongue.
abstract: An electronic tongue comprising 21 potentiometric chemical sensors with pattern recognition tools was used for the rapid off-line monitoring of batch Escherichia coli fermentations. The electronic tongue was capable of monitoring the changes in the media composition as the fermentation progressed, and could correlate this with an increase in biomass. The electronic tongue was also able to monitor the increase in organic acids, especially acetic acid, throughout the fermentation. This technique clearly shows promise as a rapid tool for fermentation monitoring.
authors.affiliation: Silsoe Research Institute, Wrest Park, Silsoe, Bedford MK45 4HS, UK. claire.turner@bbsrc.ac.uk
authors.forename: Claire
authors.initials: C
authors.lastname: Turner
authors.forename: Alisa
authors.initials: A
authors.lastname: Rudnitskaya
authors.forename: Andrey
authors.initials: A
authors.lastname: Legin
mesh_terms: D019342:Acetic Acid / Q000032:analysis / Q000378:metabolism*; D040761:Biomimetic Materials; D019149:Bioreactors / Q000382:microbiology*; D018929:Cell Culture Techniques / Q000295:instrumentation* / Q000379:methods; D003720:Densitometry; D004867:Equipment Design; D019544:Equipment Failure Analysis; D004926:Escherichia coli / Q000254:growth & development / Q000302:isolation & purification* / Q000378:metabolism / Q000502:physiology*; D015203:Reproducibility of Results; D012680:Sensitivity and Specificity; D013650:Taste Buds / Q000502:physiology; D014059:Tongue / Q000502:physiology; D014159:Transducers
chemical_list: D019342:Acetic Acid