At-line monitoring of ammonium, glucose, methyl oleate and biomass in a complex antibiotic fermentation process using attenuated total reflectance-mid-infrared (ATR-MIR) spectroscopy

2006 ◽  
Vol 561 (1-2) ◽  
pp. 218-224 ◽  
Author(s):  
Payal Roychoudhury ◽  
Linda M. Harvey ◽  
Brian McNeil
Keyword(s):  
Methyl Oleate ◽  
Fermentation Process ◽  
Attenuated Total Reflectance ◽  
Mid Infrared ◽  
Total Reflectance ◽  
Mir Spectroscopy ◽  
Antibiotic Fermentation

Feasibility study on the use of attenuated total reflectance MIR spectroscopy to measure the fructan content in barley

2014 ◽  
Vol 6 (19) ◽  
pp. 7710-7715 ◽  
Author(s):  
D. Cozzolino ◽  
S. Roumeliotis ◽  
J. Eglinton
Keyword(s):  
Feasibility Study ◽  
Attenuated Total Reflectance ◽  
Mid Infrared ◽  
Total Reflectance ◽  
Mir Spectroscopy

The aim of this study was to evaluate the feasibility of using attenuated total reflectance mid-infrared (ATR-MIR) spectroscopy to predict the fructan content in both barley and malt flour samples.

scholarly journals Development of Attenuated Total Reflectance Mid-Infrared (ATR-MIR) and Near-Infrared (NIR) Spectroscopy for the Determination of Resistant Starch Content in Wheat Grains

2021 ◽  
Vol 2021 ◽  
pp. 1-9
Author(s):  
Rong Wang ◽  
Xia Wei ◽  
Hongpan Wang ◽  
Linshu Zhao ◽  
Cengli Zeng ◽  
...  
Keyword(s):  
Resistant Starch ◽  
Near Infrared ◽  
Coefficient Of Determination ◽  
Attenuated Total Reflectance ◽  
Calibration Model ◽  
Mid Infrared ◽  
Total Reflectance ◽  
Mir Spectroscopy ◽  
Calibration Models

The chemical method for the determination of the resistant starch (RS) content in grains is time-consuming and labor intensive. Near-infrared (NIR) and attenuated total reflectance mid-infrared (ATR-MIR) spectroscopy are rapid and nondestructive analytical techniques for determining grain quality. This study was the first report to establish and compare these two spectroscopic techniques for determining the RS content in wheat grains. Calibration models with four preprocessing techniques based on the partial least squares (PLS) algorithm were built. In the NIR technique, the mean normalization + Savitzky–Golay smoothing (MN + SGS) preprocessing technique had a higher coefficient of determination ( R c 2  = 0.672; R p 2  = 0.552) and a relative lower root mean square error value (RMSEC = 0.385; RMSEP = 0.459). In the ATR-MIR technique, the baseline preprocessing method exhibited a better performance regarding to the values of coefficient of determination ( R c 2  = 0.927; R p 2  = 0.828) and mean square error value (RMSEC = 0.153; RMSEP = 0.284). The validation of the developed best NIR and ATR-MIR calibration models showed that the ATR-MIR best calibration model has a better RS prediction ability than the NIR best calibration model. Two high grain RS content wheat mutants were screened out by the ATR-MIR best calibration model from the wheat mutant library. There was no significant difference between the predicted values and chemical measured values in the two high RS content mutants. It proved that the ATR-MIR model can be a perfect substitute in RS measuring. All the results indicated that the ATR-MIR spectroscopy with improved screening efficiency can be used as a fast, rapid, and nondestructive method in high grain RS content wheat breeding.

scholarly journals Quantitative Analysis of Alcohol, Sugar, and Tartaric Acid in Alcoholic Beverages Using Attenuated Total Reflectance Spectroscopy

2006 ◽  
Vol 2006 ◽  
pp. 1-5 ◽  
Author(s):  
R. Nagarajan ◽  
A. Gupta ◽  
R. Mehrotra ◽  
M. M. Bajaj
Keyword(s):  
Chemical Analysis ◽  
Tartaric Acid ◽  
Wavelength Region ◽  
Alcoholic Beverages ◽  
Attenuated Total Reflectance ◽  
Calibration Model ◽  
Good Reliability ◽  
Mid Infrared ◽  
Total Reflectance ◽  
Mir Spectroscopy

Mid-infrared (MIR) spectroscopy in attenuated total reflectance (ATR) mode was used for quantifying ethanol, sucrose, and tartaric acid in alcoholic beverages. One hundred synthetic samples were prepared with different ethanol, sucrose, and tartaric acid concentrations. Experiments were carried out on Bio-Rad 175 C FTS using an ATR accessory. Spectra were recorded in the wavelength region 600–4000cm−1. Calibration was performed using partial least squares (PLS) algorithm. Commercially available alcoholic beverages (gin, rum, vodka, etc.) were experimented and concentration of ethanol in these samples was predicted using the developed calibration model. Chemical analysis of these commercial samples was carried out in order to compare the results. The agreement between ATR results with those of chemical analysis revealed good reliability and repeatability of the technique used.

Study on Monitoring Bacillus Subtilis Fermentation Process by Mid-Infrared Spectroscopy

2014 ◽  
Vol 667 ◽  
pp. 368-371
Author(s):  
Zhong Hai He ◽  
Xin Pan Wang ◽  
Zhen He Ma
Keyword(s):  
Bacillus Subtilis ◽  
Glutamic Acid ◽  
Fermentation Process ◽  
Fermentation Broth ◽  
Calibration Method ◽  
Attenuated Total Reflectance ◽  
Mid Infrared ◽  
Mir Spectroscopy ◽  
Fermentation Liquid ◽  
Paper Method

In this paper, method of monitoring bacillus subtilis fermentation process using attenuated total reflectance mid infrared (ATR-MIR) spectroscopy is explored. The bacillus subtilis fermentation produces poly-glutamic acid which is widely used. The routine measure of fermentation broth includes glucose, glutamic acid, poly-glutamic acid, and biomass. Traditional method of monitoring fermentation process is based on biosensor or spectrophotometer, which is laborious and time consuming. ATR-MIR spectroscopy is used in the fermentation process, which is efficient and multivariate can be obtained simultaneously in one measurement. Calibration method is addressed take into account the peculiarity of fermentation liquid, such as solvent concentration change correlation in fermentation batch. Using PLS several concentrations of solvents are get and the fermentation process can be monitored timely. The experiment results show that spectroscopy is a feasibility method in the poly-glutamic acid producing bacillus subtilis fermentation process.

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