Computer monitoring of sugars,acids and volatile compounds in fermentations

Head-space gas chromatography coupled to computer-assisted mass spectrometry is used to follow the formation kinetics of ethanol in fermentations. High-performance liquid chromatography, coupled to a computerized integrator, is used to follow the kinetics of disappearance of sugars and the formation of acids during the fermentation process. Flow injection analysis is used to monitor feed streams of low sugar content during downstream processing and recovery of the lactic acid. The kinetics pattern of volatile and nonvolatile products can be used in order to control fermentation parameters.