Lactic Fermentation in Traditional Beverages Made from Cereals and Tubers. Process Control Using a Biosensor

Felipe Jadán Piedra; Sara Cantos-Macias; María Janina Cedeño Vivas; Jorge Mario Ferrín Vélez; Olga Noemí Toala Briones; Frank Guillermo Intriago Flor; Marco Vera Cruzatty; Andrés Miguel Anchundia Loor; Denis Joaquín Zambrano Ortiz; Carlos Jadán Piedra

doi:10.33594/000000857

March 30, 2026Cellular Physiology and BiochemistryOpen Access

Lactic Fermentation in Traditional Beverages Made from Cereals and Tubers. Process Control Using a Biosensor

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Key Points

To develop a biosensor for monitoring lactic acid levels in fermented beverages made from cereals and tubers.
Developed a sensitive and low-cost biosensor
Monitored lactic acid during fermentation processes
Applied the biosensor for quality control in traditional beverages
The biosensor showed reliable and sensitive measurement of lactic acid
It demonstrated practical application for quality control in food products

Implication

A biosensor monitors lactic acid in fermented beverages, suggesting improved quality control in the food industry.

Abstract

The developed biosensor provides a reliable, sensitive, and low-cost method for monitoring lactic acid in fermented beverages and represents a practical tool for quality control in the food industry.

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Cite This Study

Piedra et al. (2026) studied this question.

synapsesocial.com/papers/69cf58285a333a821460965a https://doi.org/10.33594/000000857

View Full Paper

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Lactic Fermentation in Traditional Beverages Made from Cereals and Tubers. Process Control Using a Biosensor

Key Points

Implication

Abstract

Discussion

Cite This Study

Lactic Fermentation in Traditional Beverages Made from Cereals and Tubers. Process Control Using a Biosensor

Key Points

Implication

Abstract

Discussion

Cite This Study

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