Comparison of Raman and Mid-Infrared Spectroscopy for Real-Time Monitoring of Yeast Fermentations: A Proof-of-Concept for Multi-Channel Photometric Sensors

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dc.contributor.authorSchalk, Robert
dc.contributor.authorHeintz, Annabell
dc.contributor.authorBraun, Frank
dc.contributor.authorIacono, Giuseppe
dc.contributor.authorRädle, Matthias
dc.contributor.authorGretz, Norbert
dc.contributor.authorMethner, Frank-Jürgen
dc.contributor.authorBeuermann, Thomas
dc.date.accessioned2019-08-15T08:44:52Z
dc.date.available2019-08-15T08:44:52Z
dc.date.issued2019-06-17
dc.date.updated2019-08-10T12:03:50Z
dc.description.abstractRaman and mid-infrared (MIR) spectroscopy are useful tools for the specific detection of molecules, since both methods are based on the excitation of fundamental vibration modes. In this study, Raman and MIR spectroscopy were applied simultaneously during aerobic yeast fermentations of Saccharomyces cerevisiae. Based on the recorded Raman intensities and MIR absorption spectra, respectively, temporal concentration courses of glucose, ethanol, and biomass were determined. The chemometric methods used to evaluate the analyte concentrations were partial least squares (PLS) regression and multiple linear regression (MLR). In view of potential photometric sensors, MLR models based on two (2D) and four (4D) analyte-specific optical channels were developed. All chemometric models were tested to predict glucose concentrations between 0 and 30 g L−1, ethanol concentrations between 0 and 10 g L−1, and biomass concentrations up to 15 g L−1 in real time during diauxic growth. Root-mean-squared errors of prediction (RMSEP) of 0.68 g L−1, 0.48 g L−1, and 0.37 g L−1 for glucose, ethanol, and biomass were achieved using the MIR setup combined with a PLS model. In the case of Raman spectroscopy, the corresponding RMSEP values were 0.92 g L−1, 0.39 g L−1, and 0.29 g L−1. Nevertheless, the simple 4D MLR models could reach the performance of the more complex PLS evaluation. Consequently, the replacement of spectrometer setups by four-channel sensors were discussed. Moreover, the advantages and disadvantages of Raman and MIR setups are demonstrated with regard to process implementation.en
dc.identifier.eissn2076-3417
dc.identifier.urihttps://depositonce.tu-berlin.de/handle/11303/9815
dc.identifier.urihttp://dx.doi.org/10.14279/depositonce-8836
dc.language.isoenen
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/en
dc.subject.ddc660 Chemische Verfahrenstechnikde
dc.subject.otherRaman spectroscopyen
dc.subject.othermid-infrared spectroscopyen
dc.subject.otherfermentation of Saccharomyces cerevisiaeen
dc.subject.otherreal-time monitoringen
dc.subject.othermulti-channel photometric sensorsen
dc.subject.othermultiple linear regressionen
dc.subject.otherpartial least squares regressionen
dc.subject.othermonitoring of glucoseen
dc.subject.otherethanolen
dc.subject.otherbiomassen
dc.titleComparison of Raman and Mid-Infrared Spectroscopy for Real-Time Monitoring of Yeast Fermentations: A Proof-of-Concept for Multi-Channel Photometric Sensorsen
dc.typeArticleen
dc.type.versionpublishedVersionen
dcterms.bibliographicCitation.articlenumber2472en
dcterms.bibliographicCitation.doi10.3390/app9122472en
dcterms.bibliographicCitation.issue12en
dcterms.bibliographicCitation.journaltitleApplied Sciencesen
dcterms.bibliographicCitation.originalpublishernameMDPIen
dcterms.bibliographicCitation.originalpublisherplaceBaselen
dcterms.bibliographicCitation.volume9en
tub.accessrights.dnbfreeen
tub.affiliationFak. 3 Prozesswissenschaften::Inst. Lebensmitteltechnologie und Lebensmittelchemie::FG Brauwesende
tub.affiliation.facultyFak. 3 Prozesswissenschaftende
tub.affiliation.groupFG Brauwesende
tub.affiliation.instituteInst. Lebensmitteltechnologie und Lebensmittelchemiede
tub.publisher.universityorinstitutionTechnische Universität Berlinen

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