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CHARACTERIZATION OF STARTER CULTURES BY DETERMINING MICROBIAL ACTIVITY USING AN ELECTROCHEMICAL GEL CELL

ABSTRACT The application of starter cultures in the food industry is a widely used method of deliberately initiating fermentations of foodstuffs. Batch-dependent fluctuations in the activity of starter cultures can have an adverse effect on the quality of the products to be made using them. The amperometric sensor system presented in this study is able to detect deficiencies in the quality of starter cultures, thus enabling the end-user to adapt production steps according to the culture applied. The principle of the sensor system is current measurement by way of a three-electrode system. The current signal is based on a mediator, which has been reduced by microorganisms, immobilised in a gel together with the microorganisms.