A study led by Prof. Yael Helman of the Robert H. Smith Faculty of Agriculture, Food and Environment presents a biological sensor that detects an increase in acetic acid - a compound that accumulates due to microbial activity and that can damage the taste, aroma and stability of fermented foods and beverages.

The sensor is based on engineered bacteria that produce light when acid levels rise, without the liquid needing to be opened or sampled, allowing for continuous monitoring in real time.

The study was published in Microbial Biotechnology.

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