Fermentation & Microbe-based Proteins Testing

Fermentation has been used for centuries to produce, preserve, and improve the nutritional value of foods and beverages. As new technologies enhance our ability to exploit this process, microbial-based protein production is emerging as a powerful, flexible approach for producing proteins for food use. However, challenges unique to this approach remain, including issues of target selection, bioprocess optimization, and product formulation. Agilent's GC, LC, GC/MS, LC/MS, and ICP-MS analytical solutions help food scientists tap the full potential of fermentation-based protein production.

If you have questions about the analysis of fermentation- and microbe-based proteins or would like to be contacted by an Agilent representative, let us know below.

Product Development & Optimization

• Application Notes
  • Elemental Analysis of Chemically Defined Cell Culture Media by ICP-MS
  • Monitoring of 20 Amino Acids and Other Key Compounds in Fermentation Processes
  • Online Amino Acid Analysis for Spend Media Control
  • Analysis of Underivatized Amino Acids by LC/MS for Bioreactor Cell Culture Monitoring
  • Online LC Monitoring of a Hydrolysis of Organic Acid Esters by Means of a Flow Chemistry Reactor
• Poster: Columns for the Analysis of CQAs and Measure of Key Growth Factors, Proteins and Nutrients in Media and Cells

Product Nutrition

• Application Notes
  • Simultaneous Detection and Quantitation of 14 Water-soluble Vitamins in Supplement by LC/MS/MS Triple-Quadrupole
  • Analysis of Water-soluble Vitamins and their Metabolites
  • Analysis of Oil and Fat Containing Foods by Fully Automated Sample Preparation According to AOAC 996.01
  • Analysis of Sugars using an Agilent InfinityLab Poroshell 120 HILIC-Z Column
  • Analysis of Organic Acids on an Agilent InfinityLab Poroshell 120 HILIC-Z Column
  • Improving the Analysis of 37 Fatty Acid Methyl Esters using Three Types of Capillary GC Columns
• Webinar: Top Tips for Analyzing Elemental Nutrients and Contaminants in Food With AAS

Product Safety & Quality

• Application Notes
  • 60-Second Screening of Foods using the Agilent QuickProbe GC/MS System
  • Profiling Flavors and Fragrances in Complex Matrices using Linear Retention Indices without Sample Preparation
• Consumables Workflow Ordering Guide: Rapid Analysis of Pesticides in Food using LC/MS/MS and GC/MS/MS
• Webinar: Flavor & Fragrance “Ask the Experts” Panel

Services

• Agilent CrossLab – Real Insight, Real Outcomes

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