Bioreactors have become a key focus of my research and development activities. My initial interest began with brewing Kombucha and Kefir as a hobby, which led me to explore a basic setup for monitoring their maturation. This personal project sparked interest among my university collaborators, who agreed to support the development of more advanced devices and small controlled reactors. These developments aim to enhance our ability to monitor and control fermentation processes with greater precision.
These first bioreactors were equipped with spectrometers to monitor spectral as well as turbidity variations during the brewing of fermented beverages such as kombucha, kefirs and ginger beers.