FE.3 - Field-effect biosensor for acetoin detection during fermentation process of alcoholic beverages
- 17th International Meeting on Chemical Sensors - IMCS 2018
2018-07-15 - 2018-07-19
- Field-Effect Sensors
- D. Molinnus, L. Muschallik, M. Jablonski, J. Bongaerts, T. Selmer, P. Siegert - Institute of Nano- and Biotechnologies (INB), FH Aachen, Campus Jülich, Jülich (Germany), M. Schöning - Institute of Nano- and Biotechnologies (INB), FH Aachen, Campus Jülich (Germany), T. Wagner - Institute of Complex Systems 8 (ICS-8), Forschungszentrum Jülich GmbH, Jülich (Germany), M. Keusgen - Institute of Pharmaceutical Chemistry, Philipps-University Marburg, Marburg (Germany)
- 427 - 428
A capacitive electrolyte-insulator-semiconductor (EIS) sensor with an immobilized enzyme reductase for the detection of acetoin/diacetyl has been presented for the first time. The butane-2,3-diol dehydrogenase (acetoin reductase) catalyzes the reduction of acetoin/diacetyl to butane-2,3-diol, inducing a pH change which can be monitored by the EIS sensor. With the developed acetoin/diacetyl biosensor, acetoin in the concentration range between 10 μM and 100 μM can be detected, measured in buffer solution of pH 7.1.