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

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Authors

Felipe Jadán Piedra · Universidad Técnica de Manabí

Sara Cantos-Macias · Universidad Técnica de Manabí

María Janina Cedeño Vivas · Universidad Técnica de Manabí

Jorge Mario Ferrín Vélez · Universidad Técnica de Manabí

Olga Noemí Toala Briones · Universidad Técnica de Manabí

Frank Guillermo Intriago Flor · Universidad Técnica de Manabí

Marco Vera Cruzatty

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.

Topics & Keywords

Electrochemical sensors and biosensors Enzyme Catalysis and Immobilization Fermentation and Sensory Analysis

Publication Details

Published in: Cellular Physiology and Biochemistry

Volume 60, Issue 2, pp. 127-135

DOI: 10.33594/000000857

Field-Weighted Citation Impact: 0.00

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

Authors

Abstract

Topics & Keywords

Publication Details