Bioprocess and Biosystems Engineering

, Volume 24, Issue 1, pp 13–24 | Cite as

Real-time analyte monitoring of a fungal fermentation, at pilot scale, using in situ mid-infrared spectroscopy

  •  D. Pollard
  •  R. Buccino
  •  N. Connors
  •  T. Kirschner
  •  R. Olewinski
  •  K. Saini
  •  P. Salmon

Abstract.

Robust in situ biochemical monitoring is essential for the development of substrate feed control to optimize fermentation processes. The scale up of the fermentation for the fungus Glarea lozoyensis can benefit from such technology to improve the yield of the pharmaceutically important pneumocandin of interest and control the levels of unwanted analogues. A new in situ probe, using a diamond attenuated total reflection element, was evaluated at pilot scale for the quantitative measurement of fermentation analytes using Fourier transform mid-IR spectrometry. The new technology was shown to be stable, unaffected by reactor operation conditions of agitation, airflow, and backpressure, but sensitive to temperature control. Both glucose and phosphate were simultaneously monitored during a seed fermentation at 280 L pilot scale using complex medium with detection to 0.1 g/L for both analytes. Fructose, glutamate, and proline were monitored at 75 L scale using production media with detection limits of 0.1, 0.5, and 0.5 g/L respectively. Partial least squares calibration/prediction models were created for analytes of interest using off-line reference measurements and specific spectral regions. Good fits were obtained between off-line measurements and those predicted by in situ mid-IR. Standard errors of prediction (SEP) for glucose (range 18–0.1 g/L) and phosphate (range 11–7.5 g/L) were 0.16 and 1.8 g/L respectively with mean percentage errors (MPEs) around 2.5%. SEP values for the production process: fructose (range 20–0.1 g/L), glutamate (8–0.5 g/L), and proline (12–0.5 g/L) were 0.44, 0.6, and 0.5 g/L respectively with MPEs of 2.2, 5.3, and 10.1%. The technology effectively demonstrates quantitative multicomponent analysis of fermentation processes using in situ monitoring.

Keywords

Fermentation Glutamate Proline Fructose Fermentation Process 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer-Verlag 0000

Authors and Affiliations

  •  D. Pollard
    • 1
  •  R. Buccino
    • 1
  •  N. Connors
    • 1
  •  T. Kirschner
    • 1
  •  R. Olewinski
    • 1
  •  K. Saini
    • 1
  •  P. Salmon
    • 1
  1. 1.Bioprocess R&D, RY810, Merck Research Laboratories, Merck & Co., Inc., P.O. Box 2000, Rahway, NJ 07065, USA

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