| Project/Area Number |
09555252
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| Research Category |
Grant-in-Aid for Scientific Research (B)
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| Allocation Type | Single-year Grants |
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| Section | 展開研究 |
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| Research Field |
生物・生体工学
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| Research Institution | KYOTO UNIVERSITY |
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Principal Investigator |
ASAMI Koji Inst.Chem.Res., Kyoto Univ, Associate Prof., 化学研究所, 助教授 (90127936)
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| Co-Investigator(Kenkyū-buntansha) |
WAKAMATSU Hideki Japan Hewlett-Packard, Senior Researcher, パッカード(株)・電子部品計測事業部技術部, 主任研究員
YONEZAWA Takeshi Suntory, Senior Researcher, 技術開発センター, 主任研究員
NAKAJIMA Mikio International Center for Biotech., Osaka Univ., Instruc., 工学部, 助手 (00273590)
SHIOYA Steaki Dept.of Biotech., Osaka Univ., Prof., 工学部, 教授 (50026259)
小柳 尚彦 日本ヒューレット, パッカード株・技術部, 主任
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| Project Period (FY) |
1997 – 1998
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| Project Status |
Completed (Fiscal Year 1998)
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| Budget Amount *help |
¥9,500,000 (Direct Cost: ¥9,500,000)
Fiscal Year 1998: ¥2,800,000 (Direct Cost: ¥2,800,000)
Fiscal Year 1997: ¥6,700,000 (Direct Cost: ¥6,700,000)
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| Keywords | Dielectric spectroscopy / Bio-process / Cell growth / Fermentation |
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| Research Abstract |
In order to analyze and regulate bio-processes, the real-time monitoring of cell concentration and cell properties is important, for which we have developed a new dielectric measurement technique with an inductive probe. The technique, based on electromagnetic induction, requires no electrode and therefore is free from the problems related to the conventional techniques with electrodes, i.e., electrode polarization and bubble formation on electrodes. In this study, we have examined the feasibility of the technique for the monitoring of cell growth in culture of yeast and filamentous fungi and in whisky and beer fermentation. The results are summarized as follows : (1) The real-time monitoring of yeast growth was successful at concentrations more than 106 cells/mi In synchronized culture, the progression of the cell division cycle was detected as cyclic changes in relative permittivity. (2) The on-line estimation of cell concentration in culture of Manascus (a filamentous fungus) became possible using an appropriate agitation rate and applied frequency. (3) The four characteristic phases in whisky fermentation and the highly synchronized growth in early beer fermentation were excellently traced by the new technique. The real-time dielectric monitoring would be usable for the regulation of the fermentation.
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