文献类型：期刊文献

英文题名：Monitoring glucoamylase fermentation with infrared spectroscopy

作者：Qiu, J; Pan, HC; Han, CJ; Ye, Q; Zhang, SL

机构：[1]E China Univ Chem Technol, State Key Lab Bioreactor Engn, Shanghai 200237, Peoples R China;[2]E China Univ Chem Technol, Anal & Res Ctr, Shanghai 200237, Peoples R China

年份：1999

卷号：19

期号：6

起止页码：831

外文期刊名：SPECTROSCOPY AND SPECTRAL ANALYSIS

收录：;EI(收录号：2000045123626);WOS:【SCI-EXPANDED(收录号:WOS:000084430400020)】；

语种：英文

外文关键词：glucoamylase; Fourier transform infrared (FTIR); attenuated total reflection (ATR); fermentation

摘要：The glucoamylase fermentation was investigated with Fourier transform infrared spectroscopy. During the cultivation, the variation of carbon and nitrogen source can be reflected from the infrared spectra. In most cases, the complex media are used to cultivate cells or bacteria. It is difficult to construct calibration samples with synthetic mixtures which can represent the composition of real broth. The infrared spectral data of the real broth and off-line chemical analysis results were used to establish the calibration model. The model is successfully used to predict the concentrations of total sugar, reduced sugar, and nitrogen in real broth. The correlation coefficients between the infrared analysis results and chemical analysis are 0.999, 0.990 and 0.974 for total sugar, reduced sugar and nitrogen, respectively. The bacteria, culture and operating condition are relatively stable during the practical productive processes. The method can be used to monitor the industrial processes.