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Find Publications and Information about Your Optical Sensor System
Whether it is general information or detailed, application based data on optical sensors you are looking for, in our collection of publications, sensor basics and FAQs you will find what you need. Furthermore, short tutorial videos and our instruction manuals will help you with handling your sensor system.
O2, pH and CO2 Monitoring in Microfluidic Mammalian Cell Culture: Cultivated Meat Bioprocess Optimization with SensorPlugs
Vasa Radonic, Ivana Podunavac, Mila Djisalov, Teodora Knezic, Ivana Gadjanski
BioSense Institute, Novi Sad, Serbia
We tested the efficacy of PreSens SensorPlugs for monitoring mammalian cell culturing processes in microfluidic bioreactors (MBs) with integrated sensors. MRC-5 fibroblasts (ATCC®…
Download PDFCultivated Meat Bioprocess Optimization: O2, pH and CO2 Monitoring in E. coli Culture with PreSens SensorPlugs
Vasa Radonic, Ivana Podunavac, Mila Djisalov, Teodora Knezic, Ivana Gadjanski
BioSense Institute, Novi Sad, Serbia
We tested the efficacy of PreSens SensorPlugs for monitoring bacterial cultures in microfluidic bioreactors (MBs), which is important in the context of monitoring potential…
Download PDFQuantification of Oxygen Consumption of Meat-Spoiling Microorganisms below 30 % CO2 / 70 % O2 Atmosphere: Measurements in a Simulated Meat Packaging Environment with Optical Oxygen Sensor Spots SP-PSt3
Sandra Kolbek
Chair of Technical Microbiology, Technical University of Munich, Germany
In order for meat products to maintain their red color, beef and pork are packaged under a modified atmosphere. Mainly, a protective gas atmosphere consisting of 30 % CO2 and 70 %…
Download PDFYeast Propagation at Brewery Scale: Oxygen measurements in the gas and liquid phase with OXYPro® WR
C. Krause & C. Huber
PreSens Precision Sensing GmbH, Regensburg, Germany
During propagation of the bottom-fermenting yeast strain Saccharomyces pastorianus spp. carlsbergensis in a 340 hl tank, oxygen was measured both in the liquid and in the gas phase…
Download PDFRole of Oak Wood Ellagitannins on the Oxygen Transfer Rate in Wine Barrels: 2D Visualization of Oxygen Permeation with VisiSens
I. Nevares Domínguez, M. del Alamo, C. González, and R. Crespo
UVaMOX, Universidad de Valladolid, Palencia, Spain
Oxygen permeation through oak wood in a wine barrel scenario has been recorded with the VisiSens™ oxygen imaging system. A special measurement chamber was designed to simulate…
Download PDFpH Monitoring in Dairy Starter Cultures: Characterization of acid production with optical sensors in microtiter plates
G. T. John1, D. Goelling2, I. Klimant3, H. Schneider2, and E. Heinzle1
1Technical Biochemistry, Saarland University, Saarbrücken, Germany
2Danisco Cultor Niebüll GmbH, Niebüll, Germany
3Institute for Analytical Chemistry, Chemo- and Biosensors, University Regensburg, Regensburg, Germany
Starter cultures are used to guarantee good and reproducible quality of dairy products. In this study an easy-to-use method to screen a large number of inoculum cultures as quality…
Download PDFDissolved Oxygen Determination: Dynamic measurements in wine with a micro-oxygenation system
María del Alamo and Ignacio Nevares
UVaMOX, E. T. S. Ingenierías Agrarias, Universidad de Valladolid, 34071 Palencia, Spain
Micro-oxygenation processes happening while storing wine in barrels give quality red wines the necessary final trait. Dissolved oxygen (DO) levels reached during the usual storage…
Download PDFDevelopment of a New, Highly Sensitive Sensor for Permeation Measurement: Optical Sensors Used for Permeation Testing of High Barrier Materials
Christian Huber3, Sven Sängerlaub1, and Kajetan Müller2
1TU Munich, Chair of Food Packaging Technology, Freising, Germany
2Fraunhofer Institute for Process Engineering and Packaging, Freising, Germany
3PreSens Precision Sensing GmbH, Regensburg, Germany
A new measurement system for testing synthetic materials on oxygen permeability was developed. Unlike the currently used systems with electrochemical or barometrical sensors it was…
Download PDFAnalysis of the Proton Spin–Lattice Relaxation in Wine and Hydroalcoholic Solutions
Philippe R. Bodart, Aymerick Batlogg, Eric Ferret, Adam Rachocki, Magdalena Knapkiewicz, Syuzanna Esoyan, Nelli Hovhannisyan, Thomas Karbowiak, Régis D. Gougeon
Food Analytical Methods (2022) 15, 266-275
Functional strain redundancy and persistent phage infection in Swiss hard cheese starter cultures
Vincent Somerville, Hélène Berthoud, Remo S. Schmidt, Hans-Peter Bachmann, Yi Hélène Meng, Pascal Fuchsmann, Ueli von Ah, Philipp Engel
The ISME Journal (2022) 16, 388-399
Red Firing clays for the manufacture of vessels for wine fermentation and maturation by means of technological processes
Francisca Quereda Vázquez, M-Magdalena Lorente-Ayza, Nevares Ignacio, del Alamo-Sanza María, Pamela Escrig Marín, María Ojeda Doménech
Open Ceramics (2022) 9, 100232
In-situ monitoring of wine volume, barrel mass, ullage pressure and dissolved oxygen for a better understanding of wine-barrel-cellar interactions
Claire Roussey, Julien Colin, Rémi Teissier du Cros, Joel Casalinho, Patrick Perré
Journal of Food Engineering (2021) 291, 110233
Tomato plants rather than fertilizers drive microbial community structure in horticultural growing media
Oliver Grunert, Ana A. Robles-Aguilar, Emma Hernandez-Sanabria, Silvia D. Schrey, Dirk Reheul, Marie-Christine Van Labeke, Siegfried E. Vlaeminck, Tom G. L. Vandekerckhove, Mohamed Mysara, Pieter Monsieurs, Vicky M. Temperton, Nico Boon & Nicolai D. Jablonowski
Scientific Reports (2019) 9:9561