Enzymes, antibiotics, amino acids and alcohols are produced by fermentation in strictly controlled environments. Carbon dioxide (CO2) is the most important gaseous metabolic product in fermentation. Since a high CO2 level is a potential health risk, the CO2 level must be monitored in places where there is a risk of an increased CO2 level due to the release of exhaust gas into the environment. These types of places are wineries, breweries and other fermentation plants.
