Over-Fermented Fruit Fermentation Connected to Qubitro Cloud

Things used in this project

  • Four fully independent sensor elements on one package.
  • The ability to detect a variety of gases, besides Carbon monoxide (CO), Nitrogen dioxide (NO2), Ethyl alcohol(C2H5CH), Volatile Organic Compounds (VOC) and etc.
  • Qualitative detecting, rather than quantitative.
  • Compact size for easy deployment.

What is fermentation?

  • Lactic acid fermentation: During this anaerobic process, starches or sugars are broken down to produce lactic acid, among other waste products. Lactic acid bacteria protect foods from microbial spoilage and protect the body from microbial disease. Lactic acid fermentation is commonly used to produce foods like yogurt, pickles, and sauerkraut.
  • Ethanol (or alcohol) fermentation: In this type of fermentation, pyruvate molecules in sugars are broken down by yeasts into alcohol and carbon dioxide molecules to produce wine and beer, and bread.
  • Acetic acid fermentation: This oxidation process converts sugars from grains or fruit into sour-tasting vinegar and condiments. Hence, the difference between apple cider and apple cider vinegar used for cooking.
Qubitro Dashboard
Data on Qubitro Dashboard
Multichannel Gas Data



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