THE DETERMINATION OF ORGANIC ACIDS IN FERMENTATION BROTHS BY AN ELECTROCHEMICAL SENSOR

Award Information
Agency:
Department of Energy
Branch
n/a
Amount:
$482,770.00
Award Year:
1984
Program:
SBIR
Phase:
Phase II
Contract:
n/a
Award Id:
340
Agency Tracking Number:
340
Solicitation Year:
n/a
Solicitation Topic Code:
n/a
Solicitation Number:
n/a
Small Business Information
52 Dragon Court, Saxonville Station, Woburn, MA, 01801
Hubzone Owned:
N
Minority Owned:
N
Woman Owned:
N
Duns:
n/a
Principal Investigator:
Dr. Victor R. Koch
() -
Business Contact:
() -
Research Institution:
n/a
Abstract
THE PRODUCTION OF COMMERCIALLY IMPORTANT CHEMICAL FEEDSTOCKSBY MICROBIAL FERMENTATION IS HINDERED BY THE INABILITY TO MONITOR THE ONSET OF PRODUCT AND/OR BYPRODUCT FORMATION. SINCE MANY MICROORGANISMS UTILIZING GLUCOSE AS A SUBSTRATE GENERATE CARBOXYLIC ACIDS, AN "IN SITU" ORGANIC ACID SENSOR WOULD BE A VALUABLE ADDITION TO ANY BIOREACTOR DESIGN. THROUGH THE USE OF A MULTIPHASE POTENTIODYNAMIC WAVEFORM AND A CHEMICALLY MODIFIED ELECTRODE SURFACE, ACETIC, LACTIC,AND PYRUVIC ACIDS WILL BE DETECTED AND QUANTIFIED IN A BULK FERMENTATION BROTH. THESE DATA WILL THEN BE CORRELATED WITHGAS-LIQUID CHROMATOGRAPHY ANALYSIS RUN ON THE SAME FERMENTATION BROTH.

* information listed above is at the time of submission.

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