Designing a Simple Electronic Tongue for Fermentation Monitoring | OMICS International | Abstract
ISSN: 2155-9872

Journal of Analytical & Bioanalytical Techniques
Open Access

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Research Article

Designing a Simple Electronic Tongue for Fermentation Monitoring

Matthias Gerstl1*, Martin Joksch2 and Guenter Fafilek1,3

1Austrian Centre of Industrial Biotechnology (ACIB), Austria

2Siemens, Austria

3Vienna University of Technology (VUT), Austria

*Corresponding Author:
Dr. Matthias Gerstl
Vienna University of Technology, Institute of Chemical Technology and Analytics
Getreidemarkt 9/164-EC, 1060 Vienna, Austria
Tel: +43-1-58801-15854
Fax: +43-1-58801-15899
E-mail: [email protected]

Received date: November 27, 2013; Accepted date: December 27, 2013; Published date: December 31, 2013

Citation: Gerstl M, Joksch M, Fafilek G (2013) Designing a Simple Electronic Tongue for Fermentation Monitoring. J Anal Bioanal Tech S12: 002. doi: 10.4172/2155-9872.S12-002

Copyright: © 2013 Gerstl M, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.


A method for monitoring a biotechnological fermentation using cyclic voltammetry in combination with chemometrics, commonly termed electronic tongue, is proposed. A simple palladized palladium electrode showed excellent sensitivity to glucose concentrations ranging from 0 to 9 g/L in a yeast fermentation medium (pH 5.3, 0.07 M chloride). This electrode is also sensitive to ethanol, but not able to separate it from the glucose signal. To separately quantify mixtures of glucose and ethanol as the product of yeast fermentations at least one additional electrode with different sensitivities is needed. Platinized platinum shows the required features. Long term stability is still an obstacle for application.