In situ probes using fluorescence and infrared spectroscopy are also available on the market and have been extensively studied
Good references for bio-monitoring in situ
- Purely analytical methods, not biosensors
Other points from the same paper
- capable of monitoring the chemical properties of fermentation broths such as biomass, glucose, and protein concentration.
- infrared spectroscopy can have problems with sensitivity, for low abundance products such as protein products or substrates such as glycerol or glucose.
- fermentation broths are extremely complex and hence there might be interference?
