Monitoring of fermentation processes producing lactic acid bacteria by mid-infrared spectroscopy

Fayolle, Philippe; Picque, Daniel; Corrieu, Georges

doi:10.1016/s0924-2031(97)00004-0

Cited by 44 publications

(22 citation statements)

References 12 publications

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“…Absorbance in the region 1474-1200 cm -1 is due to bending modes of O-C-H, C-C-H and C-O-H [30,37]. The strong absorption at 1470 cm -1 is assigned to the carboxylic acid group of lactic acid [12]. The bands located between 1042 and 1000 cm -1 have been attributed to lactate [31].…”

Section: Resultsmentioning

confidence: 98%

Mid-infrared spectrometry: A tool for the determination of chemical parameters in Emmental cheeses produced during winter

Karoui

Mouazen

Dufour

et al. 2005

Lait

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-The study investigates the potential use of the mid-infrared (MIR) spectroscopy in transmission mode for determining some chemical parameters of European Emmental cheeses. A total of 91 Emmental cheeses produced during the winter in Austria (n = 4), Finland (n = 6), Germany (n = 13), France (n = 30) and Switzerland (n = 38) were investigated. Fat, total nitrogen (TN), watersoluble nitrogen (WSN), non-protein nitrogen (NPN), sodium chloride (NaCl) and pH were analysed by the reference methods. The MIR transmission of different cheeses was also measured by a Nicolet Magna 750 IR spectrometer in a measurement range of 4000-600 cm -1 . Partial least square analysis together with the leave-one-out cross-validation technique was used to develop calibration models for different cheese parameters. The best results for NPN (R 2 = 0.85; ratio of standard deviation to root mean square error of prediction (RPD) = 2.58), pH (R 2 = 0.82; RPD = 2.34), WSN (R 2 = 0.80; RPD = 2.26), NaCl (R 2 = 0.70; RPD = 1.91), fat (R 2 = 0.69; RPD = 1.87), TN (R 2 = 0.62; RPD = 1.60), WSN/TN (R 2 = 0.83; RPD = 2.81) and WSN/NPN (R 2 = 0.57; RPD = 1.52) were obtained when the spectra were subjected to the first derivation and smoothing after maximum normalisation. It can be concluded that MIR-transmission spectroscopy can be considered as a suitable technique for the prediction of NPN, pH, WSN and WSN/TN of European Emmental cheeses with different origins. The NaCl, TN, WSN/NPN and fat can also be estimated, but with much lower precision.Emmental cheese / mid-infrared spectroscopy / calibration / partial least square method Résumé -La spectroscopie moyen infrarouge : un outil pour la détermination des paramètres chimiques des fromages Emmental de production hivernale. Cette étude traite du potentiel d'utilisation de la spectroscopie moyen infrarouge en mode transmission pour la détermination de certains paramètres chimiques des fromages Emmental européens. Un total de 91 fromages Emmental de production hivernale, provenant de : Autriche (n = 4), Finlande (n = 6), Allemagne (n = 13), France (n = 30) et Suisse (n = 38) ont été analysés. La matière grasse, l'azote total, l'azote soluble, l'azote non protéique, le chlorure de sodium et le pH ont été déterminés par les méthodes de réfé-rences. La spectroscopie moyen infrarouge en mode transmission a été, également, appliquée aux différents fromages en utilisant un spectromètre (Nicolet Magna 750) et ce, entre 4000-600 cm -1 . La méthode aux moindres carrés partiels avec validation croisée a été utilisée pour développer des modèles de calibration, et ce pour tous les paramètres chimiques. Les meilleurs résultats pour l'azote non protéique (R 2 = 0,85 ; ratio de la déviation moyenne à la racine carré de prédiction (RPD) = 2,58), pH (R 2 = 0,82 ; RPD = 2,34), azote soluble (R 2 = 0,80 ; RPD = 2,26), chlorure de sodium (R 2 = 0,70 ; RPD = 1,91), matière grasse (R 2 = 0,69 ; RPD = 1,87), azote total (R 2 = 0,62 ; RPD = 1,60), rapport azote soluble/azote total (R 2 = 0,83; RPD = 2,81) et du rap...

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Section: Resultsmentioning

confidence: 98%

Mid-infrared spectrometry: A tool for the determination of chemical parameters in Emmental cheeses produced during winter

Karoui

Mouazen

Dufour

et al. 2005

Lait

Self Cite

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“…Mid-infrared Fourier transform spectroscopy, together with non-supervised (Hierarchical Cluster Analysis, HCA, and Principal Component Analysis, PCA) and supervised classification (Linear Discriminant Analysis, Artificial Neural Network) techniques, has been applied to discriminate, identify and classify bacteria [2,[6][7][8][9] and yeasts [2,10,11] as well as to characterize cell modifications and microbial metabolism as related to various biological and biotechnological processes [12][13][14][15]. To our knowledge, FTIR spectroscopy has not yet been applied to study biochemical changes that occur in yeast cells after induction of autolysis.…”

Section: Introductionmentioning

confidence: 99%

A FTIR microspectroscopy study of autolysis in cells of the wine yeast Saccharomyces cerevisiae

Burattini

Cavagna

Dell’Anna

et al. 2008

Vibrational Spectroscopy

101

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“…A possible issue is that the strong water absorbance will result in very short penetration depths of the MIR radiation. MIR has also been applied extensively in fermentation and bioprocesses (Dadd et al, 2000;Fayolle et al, 1997;LowYing et al, 2002;Rhiel et al, 2002;Ruckebusch et al, 2001).…”

Section: Introductionmentioning

confidence: 99%

Fermentation process tracking through enhanced spectral calibration modeling

Triadaphillou

Martin

Montague

et al. 2006

Biotech & Bioengineering

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The FDA process analytical technology (PAT) initiative will materialize in a significant increase in the number of installations of spectroscopic instrumentation. However, to attain the greatest benefit from the data generated, there is a need for calibration procedures that extract the maximum information content. For example, in fermentation processes, the interpretation of the resulting spectra is challenging as a consequence of the large number of wavelengths recorded, the underlying correlation structure that is evident between the wavelengths and the impact of the measurement environment. Approaches to the development of calibration models have been based on the application of partial least squares (PLS) either to the full spectral signature or to a subset of wavelengths. This paper presents a new approach to calibration modeling that combines a wavelength selection procedure, spectral window selection (SWS), where windows of wavelengths are automatically selected which are subsequently used as the basis of the calibration model. However, due to the non-uniqueness of the windows selected when the algorithm is executed repeatedly, multiple models are constructed and these are then combined using stacking thereby increasing the robustness of the final calibration model. The methodology is applied to data generated during the monitoring of broth concentrations in an industrial fermentation process from on-line near-infrared (NIR) and mid-infrared (MIR) spectrometers. It is shown that the proposed calibration modeling procedure outperforms traditional calibration procedures, as well as enabling the identification of the critical regions of the spectra with regard to the fermentation process.

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Monitoring of fermentation processes producing lactic acid bacteria by mid-infrared spectroscopy

Cited by 44 publications

References 12 publications

Mid-infrared spectrometry: A tool for the determination of chemical parameters in Emmental cheeses produced during winter

Mid-infrared spectrometry: A tool for the determination of chemical parameters in Emmental cheeses produced during winter

A FTIR microspectroscopy study of autolysis in cells of the wine yeast Saccharomyces cerevisiae

Fermentation process tracking through enhanced spectral calibration modeling

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