Fermentation monitoring and control of microbial cultures for food ingredient manufacture

B. McNeil, L. M. Harvey, N. J. Rowan, I. Giavasis

Research output: Chapter in Book/Report/Conference proceedingChapter

Abstract

This chapter focuses upon how and why we monitor fermentation processes for production of food ingredients. It also emphasises the critical importance of using monitoring technologies which are appropriate and which aid us in understanding the physiology of the microbial cultures we use. A range of monitoring strategies and techniques in current use are critically discussed in the context of the specific needs of the fermentation industry. Finally, some future trends and developments are introduced and their potential utility in this context is evaluated.

Original languageEnglish
Title of host publicationMicrobial Production of Food Ingredients, Enzymes and Nutraceuticals
EditorsB. McNeil, D. Archer, I. Giavasis, L. Harvey
Pages125-143
Number of pages19
DOIs
Publication statusPublished - Mar 2013

Publication series

NameWoodhead Publishing Series in Food Science, Technology and Nutrition
PublisherWoodhead Publishing

Keywords

  • future developments
  • monitoring strategies
  • off-gas analysis
  • process analytical technology
  • process understanding
  • spectrometry

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  • Cite this

    McNeil, B., Harvey, L. M., Rowan, N. J., & Giavasis, I. (2013). Fermentation monitoring and control of microbial cultures for food ingredient manufacture. In B. McNeil, D. Archer, I. Giavasis, & L. Harvey (Eds.), Microbial Production of Food Ingredients, Enzymes and Nutraceuticals (pp. 125-143). (Woodhead Publishing Series in Food Science, Technology and Nutrition). https://doi.org/10.1533/9780857093547.1.125