Sentence examples for monitor the fermentation from inspiring English sources

The paper presents an optical based measurement system to monitor the fermentation process of food samples, such as raw milk, pasteurized milk, curd, grape juice and batter.

A direct and reagent free procedure has been developed to monitor the fermentation process of pine apple nectar using Attenuated Total Reflectance Fourier-transform mid-infrared spectrometry (FT-IR) and multivariate analysis.

Exploring two key minorities in a vinegar ecosystem, including microbial functions (e.g., flavour and aroma synthesis) and microbial strains, is a crucial step for the vinegar industry to modulate the metabolic function of vinegar microbiota, to monitor the fermentation process, and to maintain the flavour quality of final product.

Samples were taken daily to monitor the fermentation process.

Samples (2 mL) were drawn at 4, 8, 24, 48, and 72 h to monitor the fermentation.

Thus, in our previous studies, Lu et al. (2015a, b) used OUR to monitor the fermentation status in real time, and the higher OUR represented higher yield of sodium gluconate.

Dissolved oxygen (DO) and pH are two conventional state variables used for monitoring the fermentation process, and to some extent, their changing patterns reflect metabolic characteristics of the cultured cells and provide some useful information for industrial process control.

This is the determining factor that allowed for the application of this biosensor to monitor the malolactic fermentation of three red wines, showing a good agreement with the standard colorimetric method.

Samples were not removed from the serum bottles during fermentation; instead weight loss was used to monitor the progress of the fermentation [ 7, 8, 10, 27].

As described previously for SSF, samples were not removed from the bottles during fermentation; instead weight loss was used to monitor the progress of the fermentation.

Since Comamonas sp. EB172 is a newly characterized strain, it is necessary to monitor the factors affecting fermentation conditions with respect to their growth, PHA production, P 3HV) incorporation in the copolymer, and the physical properties of the polymer produced, especially molecular weight.