NDLI: At-line monitoring of key parameters of nisin fermentation by near infrared spectroscopy, chemometric modeling and model improvement.

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At-line monitoring of key parameters of nisin fermentation by near infrared spectroscopy, chemometric modeling and model improvement.

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At-line monitoring of key parameters of nisin fermentation by near infrared spectroscopy, chemometric modeling and model improvement.

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Guo, Wei-Liang Du, Yi-Ping Zhou, Yong-Can Yang, Shuang Lu, Jia-Hui Zhao, Hong-Yu Wang, Yao Teng, Li-Rong
Description	Author Affiliation: Guo WL ( College of Marine Science, Hainan University, 58 Renmin Road, Haikou, 570228 Hainan, People's Republic of China.)
Abstract	An analytical procedure has been developed for at-line (fast off-line) monitoring of 4 key parameters including nisin titer (NT), the concentration of reducing sugars, cell concentration and pH during a nisin fermentation process. This procedure is based on near infrared (NIR) spectroscopy and Partial Least Squares (PLS). Samples without any preprocessing were collected at intervals of 1 h during fifteen batch of fermentations. These fermentation processes were implemented in 3 different 5 l fermentors at various conditions. NIR spectra of the samples were collected in 10 min. And then, PLS was used for modeling the relationship between NIR spectra and the key parameters which were determined by reference methods. Monte Carlo Partial Least Squares (MCPLS) was applied to identify the outliers and select the most efficacious methods for preprocessing spectra, wavelengths and the suitable number of latent variables (n (LV)). Then, the optimum models for determining NT, concentration of reducing sugars, cell concentration and pH were established. The correlation coefficients of calibration set (R (c)) were 0.8255, 0.9000, 0.9883 and 0.9581, respectively. These results demonstrated that this method can be successfully applied to at-line monitor of NT, concentration of reducing sugars, cell concentration and pH during nisin fermentation processes.
File Format	HTM / HTML
ISSN	09593993
Issue Number	3
Volume Number	28
e-ISSN	15730972
Journal	World Journal of Microbiology and Biotechnology
Language	English
Publisher	Springer
Publisher Date	2012-03-01
Publisher Place	Germany
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Nisin Biotechnology Discipline Microbiology Models, Statistical Metabolism Fermentation Journal Article Discipline Biotechnology Growth & Development Chemistry Culture Media Spectroscopy, Near-infrared Hydrogen-ion Concentration Lactococcus Lactis Methods
Content Type	Text
Resource Type	Article
Subject	Physiology Medicine Applied Microbiology and Biotechnology Biotechnology

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