The Use of Infrared Spectroscopic Techniques in Monitoring and Controlling Bioreactors

Abstract The relative advantages and disadvantages of various spectroscopic techniques for identifying and measuring concentrations of dilute, multicomponent mixtures are reviewed. A more specific background on infrared spectroscopy is provided. The characteristics of near- and mid-infrared spectra of several microbial, mammalian and plant cell cultures are documented. Some of the factors critical to quantifying chemical species in fermentation samples, from the perspective of on-line implementation for control, are considered.

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