Monitoring substrate and products in a bioprocess with FTIR spectroscopy coupled to artificial neural networks enhanced with a genetic-algorithm-based method for wavelength selection

Franco, Vanina G.; Perín, Juan C.; Mantovani, Víctor E.; Goicoechea, Héctor C.

doi:10.1016/j.talanta.2005.07.003

Cited by 43 publications

(16 citation statements)

References 56 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…These authors detected citric acid production (0.11 g l −1 ) on third day of fermentation. Gluconic acid concentration produced by our kombucha was satisfactory as that obtained previously (1.16 g l −1 ) after kombucha cultivation on black tea sweetened with 1.51% glucose (Franco, Peŕın, Mantovani, & Goicoechea, 2006).…”

Section: Discussionsupporting

confidence: 86%

Detoxification of Patulin by Kombucha tea culture

Ismaiel

Bassyouni

Kamel

et al. 2015

CyTA - Journal of Food

View full text Add to dashboard Cite

Kombucha is a refreshing beverage, obtained by fermenting sugared tea with a symbiotic culture of acetic acid bacteria and yeast, consumed for its positive effects on human health. In this study, the potential of kombucha supernatant for reduction of patulin (PAT) of three toxigenic fungal strains (Penicillium expansum LC015096, Talaromyces purpureogenus LC015095, and Acremonium implicatum LC015097) in liquid medium and apple fruit was investigated. In liquid medium, kombucha up to 10% (v/v) significantly inhibited PAT production of P. expansum by 77.2% and that of T. purpureogenus and A. implicatum by 100%. In apple fruit, inhibition percent of PAT accumulation by the respective fungal strains was 49.8%, 100%, and 53%. In aqueous solution, kombucha cells showed a relative greater PAT uptake capacity than Sacchromyces cerevisiae. The maximum PAT uptake (64.67% and 60.69%) by viable and heat-treated kombucha cells was achieved at pH 3.0 throughout 48 h incubation, respectively.Keywords: Kombucha tea; patulin (PAT); toxicity; apple; biosorption La Kombucha es una bebida refrescante obtenida a partir de la fermentación del té endulzado con un cultivo simbiótico de acetobacterias y levadura, el cual es consumido por sus efectos positivos para la salud. En este estudio, se investigó el potencial de la Kombucha sobrenadante para la reducción de patulina (PAT) de tres cepas de hongos tóxicos (Penicillium expansum LC015096, Talaromyces purpureogenus LC015095 y Acremonium implicatum LC015097) en medio líquido y zumo de manzana. En medio líquido, la Kombucha con un porcentaje de hasta 10% (v/v) inhibió significativamente la producción de PAT de P. expansum en un 77,2% y la de T. purpureogenus y A. implicatum en un 100%. En el zumo de manzana, el porcentaje de inhibición de la acumulación de PAT mediante las cepas de hongos respectivas fue de 49,8%, 100% y 53%. En la solución acuosa, las células de Kombucha mostraron una mayor capacidad relativa de absorción de PAT que en Sacchromyces cerevisiae. La capacidad máxima de absorción de PAT (64,67% y 60,69%) mediante células de Kombucha viables y tratadas con calor se consiguió con un pH 3,0 mediante incubación de 48 h, respectivamente.

show abstract

Section: Discussionsupporting

confidence: 86%

Detoxification of Patulin by Kombucha tea culture

Ismaiel

Bassyouni

Kamel

et al. 2015

CyTA - Journal of Food

View full text Add to dashboard Cite

show abstract

“…Several studies have focused on near infrared control during the L-(+)-lactic acid production (GONZÁLEZ-VARA et al, 2000), monitoring of fermentation processes for Lactobacillus fermentum ES15 (TOSI et al, 2003), or FT-MIR and FT-Raman spectroscopic techniques in Lactobacillus casei fermentation from media containing only glucose at varying concentrations as carbon sources (SIVAKESAVA et al, 2001). Quantitative infrared spectroscopy has also been used for monitoring glucose and gluconic acids (FRANCO et al, 2006) or for lactic acid production from whey (TRIPATHI et al, 2015), for organic acids determination in fruit vinegars (LIU et al, 2011), wine (REGMI et al, 2012MARTELO-VIDAL & VÁZQUEZ, 2014a), fruit (BUREAU et al, 2009), and tomatoes (BEULLENS et al, 2009), as well as for detection of polyphenolic compounds from red wine (MARTELO-VIDAL & VÁZQUEZ, 2014b) and nutritional compounds determination from yogurt (MOROS et al, 2006) and cheese (SUBRAMANIAN et al, 2011). Most of these quantitative determinations were validated by multivariate statistics or chemometrics.…”

mentioning

confidence: 99%

Monitoring lactic acid concentrations by infrared spectroscopy: A new developed method for Lactobacillus fermenting media with potential food applications

et al. 2017

View full text Add to dashboard Cite

The lactic acid bacteria are key microorganisms for the production and preservation of fermented dairy products, cheeses, sourdough bread, and lacto-fermented vegetables. This study was developed to monitor lactic acid produced by Lactobacillus plantarum ATCC 8014 and Lactobacillus casei ATCC 393, as single strains and combined, in fermenting media by Fourier Transform Infrared Spectroscopy coupled to multivariate statistical analysis. Media containing different mixtures of carbohydrates were chosen as model fermenting media for monitoring lactic acid concentration by infrared spectroscopy, due to the fact that vegetable and animal food matrices could contain different carbohydrates as carbon sources. Three different types of media were obtained by adding different carbohydrates to a basic MRS medium. HPLC was used as reference method for lactic acid quantifi cation. The calibration set (n=36) was used for building model, while a validation set (n=13) for testing the robustness of the developed model. The coeffi cients of determination between predicted and reference values were 0.986 and 0.965, while root mean square error for calibration and validation sets recorded values of 0.127 and 0.263 g·l -1 , respectively. Results confi rmed the effi ciency of FTIR spectroscopy combined with multivariate statistics, as a rapid, reliable, and cost-effective tool for routine monitoring of lactic acid. Keywords: chemometric methods, FTIR, lactic acid, LactobacillusLactic acid bacteria (LAB) are used for production and preservation of fermented dairy products, cheeses, sourdough bread, and also lacto-fermented vegetables (ZALAN et al., 2010), where they contribute to important qualities such as taste, texture, and shelf life (HORN et al., 2005). In the present study, a FTIR method for determination of lactic acid production in fermenting media by Lactobacillus plantarum ATCC 8014 and Lactobacillus casei ATCC 393 was investigated. The two types of LAB were selected due to their high adaptability to different substrates and growing conditions. Lactobacillus plantarum is a facultative heterofermentative strain, widely used in a variety of food fermentations, with good adaptation ability due to its high metabolic fl exibility to challenging environments. Lactobacillus casei is also adaptable to diverse conditions, being capable of metabolizing a variety of carbohydrates and to shift homo/heterolactic fermentation profi les.* To whom correspondence should be addressed. Phone: +40 264 596 384; fax: +40 264 593 792; e-mail: vlad.muresan@usamvcluj.roThis is an open-access article distributed under the terms of the Creative Commons Attribution 4.0 License, which permits unrestricted use, distribution, and reproduction in any medium for non-commercial purposes, provided the original author and source are credited.

show abstract

“…There are several multivariate calibration methods to extract the spectral data for each compound in a mixture with similar spectral characteristics. Partial least-squares (PLS) is a usual tool for multivariate calibration because of the quality of the obtained calibration models, the ease of its application, and the availability of software (6). PLS is based on linear relationship between response and intensity of absorption bands (7), but this algorithm involves matrix inverting operation and also application of this technique has been restricted with few deviations from linearity.…”

Section: Introductionmentioning

confidence: 99%

Introducing Doolittle multivariate calibration algorithm for infrared spectrometric determination of STTP, SS, and SC in Iranian washing powder

Azghandi

Khanmohammadi

2012

Green Chemistry Letters and Reviews

View full text Add to dashboard Cite

The basic principle of Doolittle multivariate calibration algorithm (DMCA) was investigated and used for simultaneous quantitative determination of sodium tripolyphosphate (STPP), sodium sulfate (SS), and sodium carbonate (SC) in commercial washing powders with serious overlapping. The process of the Doolittle decomposition algorithm (DDA) is implemented by lower and upper (LU) triangular matrix decomposition which is robust and convenient. Then it was applied to overcome the problem of overlapping spectra of different components in the detergent washing powder. The root mean square error of prediction (RMSEP) for DMCA is 0.084 which confirms the improvement in accuracy, in comparison with K-Matrix (KM) (RMSEP 00.118). It was demonstrated that DDA can avoid matrix inverting, reduce the orders of matrices, and needs a little time for analysis. Therefore, it has bright prospects in chemometrics and it is feasible that the Doolittle algorithm could be applied to the practical determinations in real samples with spectral overlapping.

show abstract

Monitoring substrate and products in a bioprocess with FTIR spectroscopy coupled to artificial neural networks enhanced with a genetic-algorithm-based method for wavelength selection

Cited by 43 publications

References 56 publications

Detoxification of Patulin by Kombucha tea culture

Detoxification of Patulin by Kombucha tea culture

Monitoring lactic acid concentrations by infrared spectroscopy: A new developed method for Lactobacillus fermenting media with potential food applications

Introducing Doolittle multivariate calibration algorithm for infrared spectrometric determination of STTP, SS, and SC in Iranian washing powder

Contact Info

Product

Resources

About