Accumulation of CO2 in fermentation and cell cultures can become a significant problem affecting productivity and product quality of recombinant proteins and monoclonal antibodies (mAbs).

During this webinar, the following topics will be approached with a technical perspective:

• Measuring CO2 inline and monitor its accumulation
• Elevated CO2 partial pressure (pCO2) can alter protein glycosylation and affects the purity of mAbs
• pCO2 is affecting media and intracellular osmolality
• Measuring pCO2 offline versus inline
• Monitoring and controlling CO2 during a fermentation

A list of scientific references for fermentation and cell culture processes will be also communicated and available after the webinar.