Near-infrared spectroscopy for the monitoring of leucine fermentation in corynebacterium glutamicum

Abstract

Near-infrared spectroscopy has manifested its merits and great potentials in various areas. In the modern fermentation industries, near-infrared spectroscopy technique has been utilized for monitoring the quality of raw materials and products, and controlling the whole fermentation process. In this study, near-infrared spectroscopy was used to monitor the leucine fermentation by Corynebacterium glutamicum. A model for the prediction of leucine concentration was established, which had a R2 of 0.9905. The prediction values calculated using this model well fitted the true values, which suggested that the method could accurately predict and monitor the fermentation process.