title: In-situ monitoring of Saccharomyces cerevisiae ITV01 bioethanol process using near-infrared spectroscopy NIRS and chemometrics.
abstract: The application feasibility of in-situ or in-line monitoring of S. cerevisiae ITV01 alcoholic fermentation process, employing Near-Infrared Spectroscopy (NIRS) and Chemometrics, was investigated. During the process in a bioreactor, in the complex analytical matrix, biomass, glucose, ethanol and glycerol determinations were performed by a transflection fiber optic probe immersed in the culture broth and connected to a Near-Infrared (NIR) process analyzer. The NIR spectra recorded between 800 and 2,200 nm were pretreated using Savitzky-Golay smoothing and second derivative in order to perform a partial least squares regression (PLSR) and generate the calibration models. These calibration models were tested by external validation and then used to predict concentrations in batch alcoholic fermentations. The standard errors of calibration (SEC) for biomass, ethanol, glucose and glycerol were 0.212, 0.287, 0.532, and 0.296 g/L and standard errors of prediction (SEP) were 0.323, 0.369, 0.794, and 0.507 g/L, respectively. Calibration and validation criteria were defined and evaluated in order to generate robust and reliable models for an alcoholic fermentation process matrix. © 2016 American Institute of Chemical Engineers Biotechnol. Prog., 32:510-517, 2016.
authors.affiliation: Bioengineering Laboratory of Food Research and Development Unit; Biological Chemistry Area, Electronic Engineering Area, Veracruz Institute of Technology, Calzada M.A. De Quevedo 2779, Veracruz, CP 91860, México.
authors.forename: Víctor Abel
authors.initials: VA
authors.lastname: Corro-Herrera
authors.affiliation: Bioengineering Laboratory of Food Research and Development Unit; Biological Chemistry Area, Electronic Engineering Area, Veracruz Institute of Technology, Calzada M.A. De Quevedo 2779, Veracruz, CP 91860, México.
authors.forename: Javier
authors.initials: J
authors.lastname: Gómez-Rodríguez
authors.affiliation: Bioengineering Laboratory of Food Research and Development Unit; Biological Chemistry Area, Electronic Engineering Area, Veracruz Institute of Technology, Calzada M.A. De Quevedo 2779, Veracruz, CP 91860, México.
authors.forename: Patricia Margaret
authors.initials: PM
authors.lastname: Hayward-Jones
authors.affiliation: Bioengineering Laboratory of Food Research and Development Unit; Biological Chemistry Area, Electronic Engineering Area, Veracruz Institute of Technology, Calzada M.A. De Quevedo 2779, Veracruz, CP 91860, México.
authors.forename: Dulce María
authors.initials: DM
authors.lastname: Barradas-Dermitz
authors.affiliation: Bioengineering Laboratory of Food Research and Development Unit; Biological Chemistry Area, Electronic Engineering Area, Veracruz Institute of Technology, Calzada M.A. De Quevedo 2779, Veracruz, CP 91860, México.
authors.forename: María Guadalupe
authors.initials: MG
authors.lastname: Aguilar-Uscanga
authors.affiliation: Center for Research and Applied Technology in Jalisco (CIATEJ A.C.), Industrial Biotechnology Unit, Camino el Arenero No. 1227, Colonia Colonia el Bajío del Arenal, Zapopan, CP 45019, Mexico.
authors.forename: Anne Christine
authors.initials: AC
authors.lastname: Gschaedler-Mathis
mesh_terms: D019149:Bioreactors; D002138:Calibration; D000431:Ethanol / Q000032:analysis / Q000378:metabolism*; D005285:Fermentation; D016018:Least-Squares Analysis; D012441:Saccharomyces cerevisiae / Q000737:chemistry / Q000378:metabolism*; D019265:Spectroscopy, Near-Infrared
chemical_list: D000431:Ethanol
keywords: bioethanol; chemometrics; monitoring; near-infrared spectroscopy; saccharomyces