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Department of Food Science

iCinac

iCinac Wireless, AMS Alliance, France

Instrument with 16 electrodes allowing for simultaneous monitoring of pH, redox potential and temperature in parallel batch fermentations.
Developed for use in milk-based products but may also be used for plant- and algae-based products.
Fills the gap between the Biolector II and larger bioreactor-experiments and will be a medium-throughput system for screening of starter culture candidates and bacteriophage propagation.

Images of results

Acidification curves of milk containing starter culture and cheese whey. Delay in acidification indicating phage problems.

Acidification curves for several trials with starter cultures and whey, and the first derivative (ΔpH/Δt):

Feature points, including maximum acidification rate and time to reach pH 5.5 (important in cheese making):

Details

Location

Room A013, building 2-74

Department of Food Science

Rolighedsvej 30

1958 Frederiksberg C

Typical applications

Instrument with 16 electrodes allowing for simultaneous monitoring of pH, redox potential and temperature in parallel batch fermentations.
Developed for use in milk-based products but may also be used for plant- and algae-based products.
Fills the gap between the Biolector II and larger bioreactor-experiments and will be a medium-throughput system for screening of starter culture candidates and bacteriophage propagation.

Key contact

Nils Arneborg, associate professor

Access category

Excellence

Revised 17.04.2023