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Mass Spectrometer Monitoring of a Yeast Fermentation

  • J. C. Weaver
  • C. R. Perley
  • C. L. Cooney

Abstract

The relative lack of appropriate transducers for the measurement of chemical cocnentrations in a fermentation often presents an obstacle to monitoring and controlling fermentations. Thus, the direct interfacing of a mass spectrometer (MS) to both the gaseous and liquid phase of a fermentor is under consideration (1, 2).

Keywords

Mass Peak Sample Stream Base Addition Yeast Fermentation Ethanol Production Rate 
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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References

  1. 1.
    REUSS, M., PIEHL, H & WAGNER, F. European J. Appl. Microbiol. 1: 323, 1975.CrossRefGoogle Scholar
  2. 2.
    WEAVER, J.C. & ABRAMS, J.H. Rev. Sci. Instrum. 50: 478 1979.CrossRefGoogle Scholar

Copyright information

© Plenum Press, New York 1980

Authors and Affiliations

  • J. C. Weaver
    • 1
  • C. R. Perley
    • 1
  • C. L. Cooney
    • 1
  1. 1.Massachusetts Institute of TechnologyCambridgeUSA

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