Mix culture tracking: Kombucha

Hi there guys!

My name is Curro; I am a Master’s student in gastronomy sciences trying to play a little bit with the Pioreactor to understand kombucha’s fermentation. As it is a mixed culture, do you have any ideas of how I could measure some parameters? I was also wondering if there is any way to convert the Pio data to NTU (Nephelometric Turbidity Units). My knowledge of coding and this kind of technology is very limited… learning a little bit day by day. Any suggestions will be more than welcome!