Biosensors Involved in Fermented Product

Fermentation process has been considered an important parameter in the production of various value added fermented products; for example, the organoleptic or sensory attributes of wine have been judged by observing the glucose and ethanol level during fermentation. Existence and growth of undesirable microorganisms during fermentation degrade the quality and acceptability of the product. In the fermented food industry, biosensors have been targeted to monitor the fermentation processes and to determine the quality and safety of the fermented foods. Biosensors have been developed to analyze parameters like glucose, lactate, ethanol, malic acid, glycerol, total phenolic compound, different fungal toxins like ochratoxin, aflatoxin, microbial contaminants, biogenic amines, and acetaldehyde. In this chapter, fabrication techniques and the working principles of biosensors involved in food fermentation are elaborated. The merits and demerits of the biosensors are also discussed. Innovations related to the discussed areas are also mentioned. The chapter concludes with a futurescope in biosensors for fermented food products.