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Online monitoring of Mezcal fermentation based on redox potential measurements

dc.contributor.authorEscalante Minakata, María del Pilar
dc.contributor.authorIbarra Junquera, Vrani
dc.contributor.authorRosu Barbus, Haret-Codratian
dc.contributor.authorDe León Rodríguez, Antonio
dc.contributor.authorGonzález García, Raúl
dc.contributor.editorSpringer
dc.date.accessioned2018-03-21T23:42:18Z
dc.date.available2018-03-21T23:42:18Z
dc.date.issued2009
dc.identifier.citationEscalante-Minakata, P., Ibarra-Junquera, V., Rosu, H.C. et al. Online monitoring of Mezcal fermentation based on redox potential measurements. Bioprocess Biosyst Eng 32, 47-52 (2009). https://doi.org/10.1007/s00449-008-0219-3
dc.identifier.urihttp://hdl.handle.net/11627/3456
dc.description.abstract"We describe an algorithm for the continuous monitoring of the biomass and ethanol concentrations as well as the growth rate in the Mezcal fermentation process. The algorithm performs its task having available only the online measurements of the redox potential. The procedure combines an artificial neural network (ANN) that relates the redox potential to the ethanol and biomass concentrations with a nonlinear observer-based algorithm that uses the ANN biomass estimations to infer the growth rate of this fermentation process. The results show that the redox potential is a valuable indicator of the metabolic activity of the microorganisms during Mezcal fermentation. In addition, the estimated growth rate can be considered as a direct evidence of the presence of mixed culture growth in the process. Usually, mixtures of microorganisms could be intuitively clear in this kind of processes; however, the total biomass data do not provide definite evidence by themselves. In this paper, the detailed design of the software sensor as well as its experimental application is presented at the laboratory level."
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectMezcal
dc.subjectMixed cultures
dc.subjectSoftware sensor
dc.subjectRedox potential
dc.subjectGrowth rates
dc.subject.classificationCIENCIAS FÍSICO MATEMÁTICAS Y CIENCIAS DE LA TIERRA
dc.titleOnline monitoring of Mezcal fermentation based on redox potential measurements
dc.typearticle
dc.identifier.doihttps://doi.org/10.1007/s00449-008-0219-3
dc.rights.accessAcceso Abierto


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Attribution-NonCommercial-NoDerivatives 4.0 Internacional
Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivatives 4.0 Internacional