Chapter 4 - Fermentation Process Control

Abstract

Fermentation process control and biosensors are discussed in this chapter. In a bioreactor operation, process control for monitoring the fermentation is an essential step of instrumentation. Adjustments and control of bioprocess variables such as temperature, pH, dissolved oxygen (DO), oxidation and reduction rate, mass flow rate, foam detection, and level controller are necessary for safe operation of any biological process. Sensors are essential tools for determination of different chemical and physical quantities such as temperature, pressure, humidity, and concentration. Enzymes are used in biosensors for identification, quantitative analysis, and precise measurement. The biological elements used in biosensors include enzymes, microorganism, antibodies, receptors, nucleic acids, cells, tissues, and biologically derived or biomimetic materials. Bioelements may catalyze the substrate reaction or bind to the detectable analyte. Enzymes are the most desired biological elements used in the fabrication of biosensors. Several types of biosensors are discussed. One of the simple biosensors is amperometric. This type of biosensor generates a current proportional to the concentration of the analyte of interest.