ArticleSensors (Basel, Switzerland)2020
Real-Time Monitoring of Yogurt Fermentation Process by Aquaphotomics Near-Infrared Spectroscopy.
Article in Sensors (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 19 papers.
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Who cites it
19 citing papers in PubMed, 71 citations in OpenAlex.
- Protein-Polysaccharide Gel Systems for Antioxidant and Antimicrobial Delivery in Sustainable Food Packaging: A Review.Gels (Basel, Switzerland) · 2026Review
- Purslane-Fortified Yogurt: In-Line Process Control by FT-NIR Spectroscopy and Storage Monitoring.Foods (Basel, Switzerland) · 2025Article
- Effect of Hawthorn Powder on Physical, Functional, and Sensory Characteristics of Set-Type Yogurt.Foods (Basel, Switzerland) · 2025Article
- Data-Driven Monitoring of Probiotic Fermentation in Fruit Juices Using Near-Infrared Spectroscopy and Aquaphotomics: An Innovative Approach to Food Valorization.Foods (Basel, Switzerland) · 2025Article
- Antioxidant Properties and Microbiological Stability of Yogurt Enriched with Elderberry Extract.Foods (Basel, Switzerland) · 2025Article
- Enzymatic hydrolysis pretreatment combined with glycosylation for soybean protein isolate applying in dual-protein yogurt.Food chemistry: X · 2024Article
- Digital model of biochemical reactions in lactic acid bacterial fermentation of simple glucose and biowaste substrates.Heliyon · 2024Article
- Fermented Grapevine Leaves: Potential Preserving Agent in Yogurt.Foods (Basel, Switzerland) · 2024Article
- An overview of fermentation in the food industry - looking back from a new perspective.Bioresources and bioprocessing · 2023Review
- Metrological traceability in process analytical technologies and point-of-need technologies for food safety and quality control: not a straightforward issue.Analytical and bioanalytical chemistry · 2023Review
- Water as a Probe for Standardization of Near-Infrared Spectra by Mutual-Individual Factor Analysis.Molecules (Basel, Switzerland) · 2022Article
- A Study on the Applicability of Thermodynamic Sensors in Fermentation Processes in Selected Foods.Sensors (Basel, Switzerland) · 2022Article
- Near-Infrared Sensors for Onsite and Noninvasive Quantification of Macronutrients in Breast Milk.Sensors (Basel, Switzerland) · 2022Article
- Chemometrics: An Excavator in Temperature-Dependent Near-Infrared Spectroscopy.Molecules (Basel, Switzerland) · 2022Review
- NIRS and Aquaphotomics Trace Robusta-to-Arabica Ratio in Liquid Coffee Blends.Molecules (Basel, Switzerland) · 2022Article
- Aquaphotomics monitoring of strawberry fruit during cold storage - A comparison of two cooling systems.Frontiers in nutrition · 2022Article
- A FT-NIR Process Analytical Technology Approach for Milk Renneting Control.Foods (Basel, Switzerland) · 2021Article
- Multiple Light Scattering Measurements for Online Monitoring of Milk Fermentation.Foods (Basel, Switzerland) · 2021Article
- Real-time and on-line monitoring of ethanol fermentation process by viable cell sensor and electronic nose.Bioresources and bioprocessing · 2021Article
Corrections and comments
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Automated quality control could have a substantial economic impact on the dairy industry. At present, monitoring of yogurt production is performed by sampling for microbiological and physicochemical measurements. In this study, Near-Infrared Spectroscopy (NIRS) is proposed for non-invasive automated control of yogurt production and better understanding of lactic acid bacteria (LAB) fermentation. UHT (ultra-high temperature) sterilized milk was inoculated with Bulgarian yogurt and placed into a quartz cuvette (1 mm pathlength) and test-tubes. Yogurt absorbance spectra (830-2500 nm) were acquired every 15 min, and pH, in the respective test-tubes, was measured every 30 min, during 8 h of fermentation. Spectral data showed substantial baseline and slope changes with acidification. These variations corresponded to respective features of the microbiological growth curve showing water structural changes, protein denaturation, and coagulation of milk. Moving Window Principal Component Analysis (MWPCA) was applied in the spectral range of 954-1880 nm to detect absorbance bands where most variations in the loading curves were caused by LAB fermentation. Characteristic wavelength regions related to the observed physical and multiple chemical changes were identified. The results proved that NIRS is a valuable tool for real-time monitoring and better understanding of the yogurt fermentation process.
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