I want to measure the produce gas in korean tradition sauce (Kochujang).
The methodology for the preparation of sauce is:
First, I will storage that sauce in small jar, and further I want to measure amount of produced gas (once a week).
but I don't have any good idea about the method.
Will some one help me to know the method/protocol to quantified the produced gas in the sample.
If you want to determine the total volume of gases generated during fermentation, the simplest method is to attach a syringe to the lid of the vessel, as in the attached figure. It is easier if you use a serum bottle (which has butyl rubber cap) instead of a jar. This method is also better than the displacement method since in the latter one soluble gases may be dissolved in the displacement water.
Dear Cho
The following links would be helpful.
https://www.aaccnet.org/publications/plexus/cfw/pastissues/2009/Documents/CFW-54-6-0261.pdf
http://dbkgroup.org/Papers/dixon_CO2control_jmm89.pdf
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1276362/pdf/biochemj01223-0040.pdf
http://iptonline.com/articles/public/IPTFIVE84NP.pdf
http://www.bioprocessintl.com/august-2014/oxygen-measurement-fermentation-visiferm-optical-dissolved-oxygen-sensor-microbial-fermentation/
Article On-line monitoring of brewery fermentation by measurement of...
You can weight your preparation before and after, the delta will correspond to the amount of gas released
Dear Emilien, at the first reading of the question I had in mind just the same answer as your but I thought that weighing will also record the loss of water by evaporation (sauce drying, if the jar is open), not only the gases produced in the fermentation process...
Dear Carmen, Thanks very much. I think your method is properest to my experiment. So.. As this method, I will discuss with my professor.
But before that discuss, I have one question. plunger top is rubber. so that's not exactly smooth.. that means plunger has frictional force.. so that air(in syringe) may have pressure.. Is this okay?
Dear Il-Guk, I'm glad my answer was helpful. The plunger is made of plastic and has a soft rubber seal. You have to choose a suitable gas syringe to ensure tightness but also a slight movement of the plunger. There is, however, a slight overpressure of the gas above the sample level, this makes the plunger to move up. I'm sure your professor will help you in deciding the best option to use. I attach a paper where this method of measuring the fermentation gas is used. Good luck!
Dear Prof. Carmen,
I was also looking for a method to measure CO2 generated in fermented foods. Your method looks the best. I know this is old post but it is helpful.
Thank you.
Perry.
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