Abstract
The amino acid composition of cultivation broth is known
to affect the biomass accumulation, productivity, and
vitality of yeast during cultivation. A separation method
based on capillary electrophoresis with laser-induced
fluorescence (LIF) detection was developed for the
determination of amino acid consumption by Saccharomyces
cerevisiae during beer fermentation. Intraday relative
standard deviations were less than 2.1% for migration
times and between 2.9% and 9.9% for peak areas. Interday
relative standard deviations were less than 2.5% for
migration times and between 4.4% and 18.9% for peak
areas. The quantification limit was even as low as 62.5
pM which equals to below attomole level detection. The
method was applied to study the rate of amino acid
utilization during beer fermentation
Original language | English |
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Pages (from-to) | 366-371 |
Journal | Talanta |
Volume | 131 |
DOIs | |
Publication status | Published - 2015 |
MoE publication type | A1 Journal article-refereed |
Keywords
- bioprocess monitoring
- capillary electrophoresis
- amino acids
- laser-induced fluorescence detection
- beer fermentation