This study involves real-time monitoring and fault diagnosis in batch baker's yeast fermentation. A specific Real Time Statistical Process Analysis and Control (RT-SPAC) program was developed to monitor instantaneous reaction conditions. The air flow rate fed to the reactor, temperature, pH, and dissolved oxygen concentration in a laboratory-size fermenter were monitored and recorded by means of on-line sensors. Under control of the RT-SPAC program, 22 batch baker's yeast fermentation operations were carried out. In the first 20 operations, an ordinary process was followed under previously defined nominal operating conditions. Historical data collected from these batches were then used for on-line Dynamic Principal Component Analysis (DPCA) in the course of the following two batches. The last two batches were implemented such that some deliberate faults (in temperature and pH) were introduced during the operation. The results indicated that the software was capable of capturing the process faults, and furthermore the possible causes of these faults were identified by contribution plots.