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Updated: Aug 14, 2026

Electronic Tongue Generating Continuous Recognition Patterns for Protein Analysis
Published on: September 16, 2014
Monitoring batch fermentations with an electronic tongue
Claire Turner1, Alisa Rudnitskaya, Andrey Legin
1Silsoe Research Institute, Wrest Park, Silsoe, Bedford MK45 4HS, UK. claire.turner@bbsrc.ac.uk
Abstract:
An electronic tongue comprising 21 potentiometric chemical sensors with pattern recognition tools was used for the rapid off-line monitoring of batch Escherichia coli fermentations. The electronic tongue was capable of monitoring the changes in the media composition as the fermentation progressed, and could correlate this with an increase in biomass. The electronic tongue was also able to monitor the increase in organic acids, especially acetic acid, throughout the fermentation. This technique clearly shows promise as a rapid tool for fermentation monitoring.
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