Monitoring the utilisation of sugars during fermentation by UV-Vis Spectroscopy (CAT#: STEM-MB-0874-WXH)

Name: Monitoring the utilisation of sugars during fermentation by UV-Vis Spectroscopy
SKU: STEM-MB-0874-WXH
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Introduction

Monitoring the utilisation of sugars during fermentation is a key aspect to optimise product development and maintain a healthy environment for microorganisms to grow and thrive. All constituent sugars (sucrose, glucose and fructose) support fermentation, so invert sugar solutions may be fermented as readily as sucrose solutions.

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Principle Applications Procedure Materials

Principle

UV-Vis spectroscopy is an analytical technique that measures the amount of discrete wavelengths of UV or visible light that are absorbed by or transmitted through a sample in comparison to a reference or blank sample. This property is influenced by the sample composition, potentially providing information on what is in the sample and at what concentration. The only requirement is that the sample absorb in the UV-Vis region, i.e. be a chromophore. Absorption spectroscopy is complementary to fluorescence spectroscopy. Parameters of interest, besides the wavelength of measurement, are absorbance (A) or transmittance (%T) or reflectance (%R), and its change with time.

Applications

UV/Vis spectroscopy is routinely used in analytical chemistry for the quantitative determination of diverse analytes or sample, such as transition metal ions, highly conjugated organic compounds, and biological macromolecules. Spectroscopic analysis is commonly carried out in solutions but solids and gases may also be studied.