Cultivation of Saccharomyces cerevisiae with Feedback Regulation of Glucose Concentration Controlled by Optical Fiber Glucose Sensor.

0538196 - ÚCHP 2022 RIV CH eng J - Journal Article
Koštejnová, Lucie - Ondráček, Jakub - Majerová, Petra - Koštejn, Martin - Kuncová, Gabriela - Trögl, J.
Cultivation of Saccharomyces cerevisiae with Feedback Regulation of Glucose Concentration Controlled by Optical Fiber Glucose Sensor.
Sensors. Roč. 21, č. 2 (2021), č. článku 565. E-ISSN 1424-8220
Institutional support: RVO:67985858
Keywords : yeast cultivation * feedback regulation * glucose detection
OECD category: Bioprocessing technologies (industrial processes relying on biological agents to drive the process) biocatalysis, fermentation
Impact factor: 3.847, year: 2021
Method of publishing: Open access
https://www.mdpi.com/1424-8220/21/2/565

Glucose belongs among the most important substances in both physiology and industry.
Current food and biotechnology praxis emphasizes its on-line continuous monitoring and regulation. These provoke increasing demand for systems, which enable fast detection and regulation of deviations from desired glucose concentration. We demonstrated control of glucose concentration by feedback regulation equipped with in situ optical fiber glucose sensor. The sensitive layer of the sensor comprises oxygen-dependent ruthenium complex and preimmobilized glucose oxidase both entrapped in organic–inorganic polymer ORMOCER®. The sensor was placed in the laboratory bioreactor (volume 5 L) to demonstrate both regulations: the control of low levels of glucose concentrations (0.4 and 0.1 mM) and maintenance of the glucose concentration (between 2 and 3.5 mM) during stationary phase of cultivation of Saccharomyces cerevisiae. Response times did not
exceed 6 min (average 4 min) with average deviation of 4%. Due to these regulation characteristics together with durable and long-lasting ( 2 month) sensitive layer, this feedback regulation system might find applications in various biotechnological processes such as production of low glucose content beverages.

Permanent Link: http://hdl.handle.net/11104/0316573