Physiologically Motivated Monitoring of Fermentation Processes by Means of an Electronic Nose

An on‐line approach of non‐invasive monitoring of the physiological changes in fermentation processes is presented. In yeast batch and bacterial fed‐batch fermentations it is shown that metabolic state changes can be revealed using an electronic nose. The transient responses of the gas sensors to the changes in the composition of the volatiles emitted from the cell cultures during fermentation are used to retrieve a semi‐quantitative representation of the physiological state of the cultures. With the sensor responses of the electronic nose it is shown that physiological variables such as rates of growth, substrate uptake and product formation can be depicted. The non‐invasive method thus seems as a pertinent alternative to conventional bioreactor monitoring methods.